Variation 1: Coconut Chocolate Chip Oatmeal Cookies
2 1/4 ounce coconut flour
4 1/4 ounce gluten-free flour mix (I used the Artisanal without the added gum)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon guar gum
16 tablespoons softened butter
7 ounces brown sugar
5 1/4 ounces granulated sugar
2 large eggs
10 1/2 ounces old-fashioned rolled oats
1 1/2 cups chocolate chips
Preheat the oven to 350. Line baking sheets with a silicone mat (or parchment).
Beat the butter until creamy. Add the sugars and beat until fluffy, about 3 minutes. Add eggs one at a time, mixing until incorporated.
Whisk together the dry ingredients (except chocolate chips). Add dry ingredients slowly to the butter-sugar mixture. Stir in chocolate chips.
Place dough on cookies sheets. Balls should be about 2 tablespoons of dough. Cook for about 13 minutes. (Note: the original recipe calls to bake them for 22-25 minutes, however, those must be some really large tablespoons. My cookies were done at 13.) Let cool on baking sheets for 2 minutes before transferring them to a wire rack.
Notes: Coconut flour absorbs a lot of liquid. I let these cookies sit overnight before baking. However even if I hadn't, I still think they might have not spread very much. As you can tell from the picture, they didn't spread at all. The appearance is a bit deceptive. They look like they would be hard little cookie rocks, but they weren't. The middle was quite tender.
Variation 2: Orange Almond Chocolate Oatmeal Cookies
Same recipe as above only replace coconut flour with almond meal and add 2 tablespoons of orange zest. Bake as directed.
Notes: I still refrigerated these for about 8 hours. However, unlike the coconut cookies, these did spread so that they were more the shape of traditional cookies. Unfortunately, I ate them all before I had a chance to take a picture.