Coconut Oil Oatmeal Cookies

First of all. Lets just do a quick checklist how how healthy this recipe really is.

Now quickly! With my version of these cookies, I myself used white cane sugar (I felt like I needed a sugar kick-How much can it REALLY hurt). But the original recipe calls for coconut sugar or sucanat, which would essentially make this recipe extra healthy.

But already this cookie recipe is gluten free, dairy free, egg free, soy free, AND corn free.  And the best part? They are freaken delicious! I have had to hide them in my room to keep me from gobbling them all up.

To substitute which should be margarine in this recipe- is coconut oil. Now I only recommend following the recipe if you don't mind the taste of coconut. Although its not a very strong flavour, the coconut is very noticeable. Personally myself, I especially like the taste of coconut and really, who can go wrong with all the added nutritional benefits of coconut oil?  (Let me know if you want a full post purely on coconut oil-I'd lovee to share my knowledge)

Such guilt free cookie. Like really. My sweet tooth daddy absolutely loved them. Now if I haven't convinced you by now, well, I guess you will just have to try for yourself!

But enough of my rants. Lets get to the recipe!

Original Source: http://www.yummymummyclub.ca/blogs/gwen-leron-50-shades-of-green/20130619/vegan-gluten-free-oatmeal-chocolate-chip-cookies-recipe

My version:
 1/2 Cup. White sugar
1/2 Coconut oil
1 TBSP water
2 TSP vanilla extract
1 Cup. All purpose gluten free flour (I used Bob Red Mills)
1 Cup. GF certified rolled oats (I used Bob Red Mills)
1/4 Cup. Shredded Coconut
1/4 TSP. baking soda
1/4 TSP. xantham gum (omit if your flour blend contains it already)

Optional:  1 Cup. raisins or DF chocolate chips

**Note. My first round cookie dough was very crumbly. But I just had to work with it. I will try it again and see how it turns out

1. Preheat oven to 375 and line 2 baking sheets with parachment paper or lightly grease
2. In a large bowl, stir together coconut oil, water, vanilla extract and sugar
3. Stir in flour, xanthan gum, oats, coconut and baking soda until all thoroughly combined. 
4. If adding extras, gently fold in the rest. 
5. Scoop desired amount onto your baking sheet
6. Bake for around 10 minutes, or until edges slightly brown.  Let cool for 10 minutes and then transfer carefully to a cooling rack