These cookies are so awesome! You can't tell they are gluten free at all and are moist and chewy. I adapted the recipe from The Complete Gluten Free Whole Grains Cookbook. The original recipe called for a LOT of sugar and honey on top of that. While I do have a sweet tooth, you can easily cut out most of the sugar and it tastes just fine :) I also used organic cranberries I purchased at bulk barn - as you can see from the picture below - they were quite plump! The cookies had good height and depth!
This recipe makes about 48 cookies so you could easily half it if needed.
Preheat oven to 350 degrees and grease or line a pan with parchment paper
1 cup sorghum flour
1/3 cup coconut flour
2 Tbsp cornstarch
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
1 cup butter, softened
1/4 cup sugar
1 tsp vanilla extract
1/3 cup of honey
2 cups gluten free rolled oats
1 cup unsweentened coconut flakes
1/2 cup (or more) of dried cranberries
1. In a bowl, combine sorghum and coconut flours, cornstarch, baking powder, xanthan gum and salt.
2. In a separate bowl (I used the Kitchen Aid), beat butter and sugar until light and creamy. Add eggs, vanilla and honey, scraping sides of the bowl as necessary. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, and cranberries.
3. Drop dough (1 tbsp) on baking sheet.
4. Bake for 12 minutes (or until brown). Let cool for 5 minutes before transferring to a wire rack.