Is it just me or does the Fall season trigger comfort food?! I have been craving homemade cookies for the last few weeks and finally caved in to make these. (As I’m trying to be good and also shed the last of my pregnancy weight!)
There is one normal ingredient missing from this recipe – Oats. We are currently omitting oats from our diet as we are concerned about gluten exposure. Also my husband was eating homemade oatmeal on a regular basis and he was getting subtle gluten exposure symptoms – which have stopped since we stopped the oats. So if you want to (and oats make this recipe even more yummy!) add 1 cup of quick oats and one cup of large oats to the recipe.
Coconut Raisin Cocolate Chip Cookies
1 cup butter
1 1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 1/4 cup Gluten Free Flour (I used a mixture of Bob’s Red Mill, Robin Hood, Coconut and Chickpea)
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup swirled milk & white chocolate chips (these are made by President Choice but and chocolate chips will do)
1 cup shredded coconut
1 cup raisins
(For super moist raisins – at the start of your baking – add boiling water to the raisins and a drop of vanilla. Let the raisins sit until your ready to add!)
1) preheat oven to 350. Measure out dry ingredients and add to bowl.
2) beat together butter and sugar until light and fluffy.
3) blend in eggs and vanilla.
4) add dry ingredients. Mix well.
5) drain the raisins. Admire how moist and plump they are, then stir in raisins to the cookie mixture
6) using spoons, dish out small clumps of the cookie dough. Leave space between as these cookies expand while cooking. Or as my husband says “they get skinny”
7) bake for about 14 minutes – cookies should be a nice golden colour. I usually let them cool on the cookie sheet for a couple minutes before carefully (these cookies when hot easily break apart) using a spatula to transfer them to a wire rack.
Once cool these cookies are crispy on the outside and soft on the inside! Enjoy!