1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 cup (100 g) granulated sugar
1 cup (218 g) packed light brown sugar
1 1/2 cups (150 g) certified gluten free old fashioned rolled oats
1 1/2 cups (120 g) coconut chips (See Recipe Note)
10 tablespoons (140 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 1/2 teaspoons pure vanilla extract
8 ounces semi-sweet chocolate chips
For more flavor: toast the coconut chips
If you’d like to add more flavor to the cookies, you can toast the coconut chips. Place them on a rimmed baking sheet in a single even layer, and then in a 300°F oven for 10 minutes or until the chips are beginning to brown on the edges
Rotate the baking sheet halfway through for even toasting. Remove from the oven and allow to cool before using in the recipe.
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and granulated sugar, and whisk to combine well. Add the brown sugar and mix to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, mixing to combine after each addition. Press the back of your mixing spoon into the dough to moisten all of the dry ingredients and create a cohesive dough. Add the chocolate chips, and mix until they’re evenly distributed throughout the dough. If necessary to bring the dough together, knead it with your hands. Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets. Flatten each ball into disk about 1/4-inch thick.
Place the baking sheets in the center of the preheated oven, one at a time, and bake until lightly golden brown all over (about 12 minutes). Remove from the oven and allow to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.
Adapted from Laura Bush’s Cowboy Cookies, as reprinted in The Washington Post. Originally published on the blog in 2014. Recipe unchanged; photos, video, and most text new.