This is one of my favorite cookies to make. It is so versitle! Oat flour and oats; GF flour and Oats; Sorghum, Oats and Oat flour; I have even sometimes mixed little bits of different flour blends and they were all good. I have also used butter and shortening only or butter and coconut oil only.
GF Giant Oat Breakfast Cookies
- ½ c. coconut oil, melted and cooled
- ¼ c. shortening, palm shortening
- ¼ c.butter melted
- ¾ c. brown sugar (can reduce to 1/2 c. for a lightly sweetened cookie or increase to 1 c. for a very sweet cookie)
- 2 eggs or egg replacer
- 1 t. salt
- 1 t. cinnamon (I usually add 1 1/2 tspn. because I love cinnamon)
- 1 t. baking soda (can leave out for Pesach)
- 1 t. xantham gum (optional but they hold together better with it)
- 1 t. vanilla
- ½ c. flax ground (optional)
- ½ c. unsweetened shredded coconut (optional)
- 2 c. oat flour (see below)
- 2 c. gf whole rolled oats
- 1/2 c. cranberries or raisins
- 1 c. allergy friendly mini chocolate chips
- 1/4 c. chia seeds, pumpkin seeds, etc. (optional)
Preheat oven to 350 degrees and prepare baking sheets with parchment paper. Make oat flour in blender by measuring two cups flour into blend and pulse until ground.
Cream together the coconut oil, shortening, butter and brown sugar. Add eggs and vanilla. Stir in salt, cinnamon, baking soda, xantham, flax and/or seeds (if you using). Next add the oat flour, rolled oats, coconut and cranberries/raisins.
Drop by spoonfuls on to prepared baking sheets leavening 1 inch between the cookies (these cookies do spread a good deal) and bake for 10-12 minutes when the cookies are nice and light brown. Allow cookies to cool for 5 minutes or so before moving to cooling rack.
The number of cookies will vary based on size. I double the recipe every time I make them and end up with around 80 cookies. Pretty soon I plan to start making them using a teaspoon size so we can get more!