Mary's Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie

These soft and chewy heart-healthy cookies are made with lots of good things like oil, oats, and nuts.

• Ready In: 32 mins
• Serves: 15
• Yields: 32 Cookies

Ingredients

• 6  tablespoons  oil (canola or olive)
• 2  large eggs
• 2  teaspoons vanilla extract
• 1⁄2 cup applesauce
• 1 1⁄2 cups all-purpose flour (use Gluten Free 1 -- 1 flour)
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  cup brown sugar, packed
• 1⁄2 cup granulated sugar
• 1 1⁄2 cups chocolate chips
• 1  cup pecans, chopped
• 1  cup unsweetened dried shredded coconut
• 1 1⁄2 cups rolled oats, gluten free
• 1 1⁄2 cups quick oats, gluten free

Directions

1. 1. Preheat oven to 350°F.
2. 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes – break up any brown sugar lumps.
3. 3. In a medium bowl, whisk together flour, oats, salt, and baking soda.  Fold flour mixture into egg & sugar mixture until combined.
4. 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
5. 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2” apart.
6. 6. Bake at 350°F for 11 - 12 minutes, or until they’re browned around edges.
7. 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
8. NOTES:
9. I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success.   I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
10. NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
11. NOTES:   I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.