Within the past six months, recipes have started popping into my head in a way they never used to. I will suddenly have the thought, “Oooh! Wouldn’t XYZ taste good?” And until I get around to creating XYZ in the kitchen, the thoughts of that recipe haunt my brain. This is one of those recipes.
When I first made them, I thought, “Yeah, that’s ok.” I ate one and walked away. And then I needed another. And then a third. They have this addictive quality to them. You don’t think they’re amazing, but they have you coming back for more. I gave some to my friend Melia who dubbed them “Crack Cookies” and the name has stuck. Another friend tried them, and she too refers to them as Crack Cookies.
They are a bit on the crumbly side which makes you feel obligated to eat the pieces that break off into the storage container so no one sees the broken pieces. Crack cookies, I tell you.
You could leave out the dried cranberries or substitute raisins, but I think the cranberries are part of what’s so good about these.
GFDF “Crack” Cookies
¼ cup organic coconut flour
¼ cup organic brown rice flour
¼ cup gluten free oat flour
¼ cup organic tapioca starch
1 teaspoon xanthan gum
1 cup organic light brown sugar
½ cup organic evaporated cane juice (white sugar)
1 teaspoon organic cinnamon
½ teaspoon baking soda
1 teaspoon sea salt
¾ cup organic palm shortening
3 organic eggs
2 teaspoons organic GF vanilla extract
3 cups gluten free quick cooking rolled oats
1 cup organic unsweetened shredded coconut
1 cup organic dried cranberries (which also contain organic sugar and organic sunflower oil) (optional)
Preheat the oven to 350F degrees.
In a large bowl, mix together the dry ingredients. In a smaller bowl, mix together palm shortening, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until well blended. Stir in the oats, coconut, and cranberries.
Using your hands, shape the dough into approximately 3” flattened cookies. Place on an ungreased cookie sheet a few inches apart. They will not expand much. Bake for 9-11 minutes at 350F. Cool for a few minutes on the cookie sheet and then transfer to plates or racks to cool completely.
Makes approximately 36 cookies.