Our Twelve Days of Gluten Free Cookies countdown continues for the third day with my Granola Cookies. These cookies are very close to my heart as they are one of the very first gluten free recipes that I ever created. That’s right. Before I was the gluten free chef, I was a lowly single transplant living in Nashville, TN learning the ropes as a new teacher and figuring out to afford a gluten free diet out of my tiny kitchen. These cookies were the result of literally what I had in my cabinet and fridge at the time and a longing for a sweet treat. They were a fan favorite at the (now defunct) theglutenfreechefbakery and here on the blog.
1 1/2 cups gluten free rolled oats
1/2 cup corn starch
pinch of sea salt
1/4 cup organic brown sugar
1/2 cup organic cane sugar
1/2 teaspoon vanilla extract
2 tablespoons honey
1/4 cup rice milk or almond milk
1/3 cup dairy free chocolate chips (preferably Enjoy life brand)
1/4 cup shredded coconut
1/3 cup golden raisins
- Preheat oven to 350 degrees. Mix rolled oats and cornstarch in a medium bowl.
- In a small saucepan on low heat, combine brown sugar, cane sugar, vanilla, honey and rice milk. Stir sugar mixture until completely combined.
- Combine sugar mixture with dry ingredients and mix well. Fold in egg, chocolate chips, coconut, and golden raisins. Cover bowl with plastic wrap and chill cookie dough for at least 30 minutes.
- Remove from chiller and drop dough by rounded spoonful’s on a prepared cookie sheet. Sprinkle each with sea salt. Bake for 13-15 minutes. Makes about one dozen.