- Prep Time
- 15 mins
- Total Time
- 55 mins
- Makes
- 24 cookies
Ingredients
- 1 tbsp
- Bob’s Red Mill Chia
- 15 mL
- 3 cups
- gluten-free rolled oats, divided
- 750 mL
- 1 cup
- Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 250 mL
- 1 tsp
- baking soda
- 5 mL
- 1 tsp
- xanthan gum
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 1/2 cup
- unsalted butter, at room temperature
- 125 mL
- 1 1/2 cups
- sugar
- 375 mL
- 2
- eggs, at room temperature
- 2 tsp
- vanilla extract
- 10 mL
- 1 cup
- golden raisins
- 250 mL
- 1/3 cup
- gluten-free flaked sweetened coconut
- 75 mL
Directions
Step 1
Preheat oven to 350°F (180°C). In a small bowl, mix chia with 1/4 cup (60 mL) water; let stand 10 minutes to form chia gel. Meanwhile, using a blender or food processor, pulse 2 cups (500 mL) oats into a fine meal. Transfer oats to a large mixing bowl; add flour, baking soda, xanthan gum and salt.
Step 2
Using a stand mixer or hand mixer, blend chia gel, butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla. With the mixer on low, slowly add oat mixture until combined. Mix in raisins, coconut and remaining oats until blended evenly.
Step 3
Drop 24 portions (2 tbsp/30 mL) cookie dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Press lightly to flatten. Bake, rotating baking sheets halfway through, until golden around edges, 20 to 22 minutes. Transfer to wire rack and let cool completely. Store in airtight container.
Tip
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Nutrition Facts
- Nutrition Description:
- Per 1 cookie
- Calories:
- 180
- Fat:
- 6 g
- Carbs:
- 28 g
- Fibre:
- 2 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 85 mg
