There is nothing better than baking with your sister or best friend on a carefree summer evening. That is what my sister and I were doing one summer evening when we came across this wonderful recipe in a new cookbook. It quickly became a classic favorite!
Preheat oven to 350 degrees
Flour mix: 2 1/3 cups Julie’s All Purpose Flour or try a little something different: 2/3 cup Tapioca, 1/3 cup GF oat flour, 1/3 cup Sorghum flour, 1/3 cup rice flour, 1/3 cup banana flour (WeDo Gluten Free-http://www.bananaflour.com/ ), 3/4 teaspoon Xanthan Gum, dash ginger, dash citric acid. 1/2 teaspoon baking powder, 1 teaspoon baking soda. * If you want to make this recipe the gluten-full way use 2 cups of white all purpose wheat flour.
Cream together: 1 cup of butter or Earth Balance Soy Free margarine, 1 cup of sugar, 1 cup brown sugar. You can’t really over mix at this stage.
2Stir in: Flour mix then add 3 cups of GF oatmeal, 1 cup of coconut, 1 cup chocolate chips and 1 cup of chopped nuts.
Scoop and Bake at 350 for about 10 minutes…more for crispy cookies.
Julie Bakes Gluten Free 