DESSERT RECIPE
Baked to Perfection 45M
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COCONUT ALMOND OATMEAL COOKIES Recipe courtesy of Bob’s Red Mill
INGREDIENTS (Yields about 24 cookies)
DIRECTIONS
Cream together the sugar and margarine until smooth. Add the milk and vanilla and blend.
1/2 cup margarine, non-hydrogenated 3/4 cup evaporated cane juice 3 tbsps milk (Cow, Soy, Rice) 1 tsp vanilla 1/2 cup sorghum flour 1/4 cup tapioca flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 cup 1/2 Bob’s Red Mill Gluten-Free Quick Rolled Oats 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1/2 cup shredded coconut 1/2 cup sliced almonds
64 | FLAVORS GLUTEN-FREE EDITION
Whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, salt baking powder and baking soda in a separate bowl. Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated throughout the dough. Place by the rounded tablespoon on a greased cookie sheet and bake at 350°F for 15 minutes.