I’ve got some pretty fantastic people in my life, case in point: my roommates who put up with me and my idiosyncrasies on a regular basis, and who are kind enough to chauffeur me around on occasion, including when my flight kept getting delayed and finally ended up getting in at around 2am. Similarly, my mom, who took it upon herself to make aforementioned roommates a ‘gratitude pillow’ for their efforts. I love my parents, but sometimes the things they do baffle/embarrass me a bit. The pillow, while a lovely gesture, has an embroidered square on the back denoting it as a gratitude pillow to them from my mom and the date which we got a bit of a chuckle out of.  Anyways, the next time I had a flight, I deemed it a perfect opportunity excuse to make cookies (although really, is there ever a bad time to make cookies!?)  which were then dubbed ‘gratitude cookies’ (my poor mother!).

I am still not incredibly confident with my skills at gluten free baking, so I adapted this recipe from the ever fantastic Karina over at The Gluten Free Goddess. They turned out pretty darn fantastic if I do say so myself, and they stayed nice and moist for several days post baking, which is a welcome surprise for gluten free baked goods.

1 cup sorghum flour
1/4 cup millet flour
1/2 cup potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 cup coconut oil + 1/4 cup coconut spread + coconut milk (or 3/4 cup coconut oil) *See note*
1/2 cup brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon Egg Replacer whisked with 1/4 cup coconut milk until frothy
1 1/3 cup old fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup sliced dried tart cherries
1/2 cup dark chocolate chips
Preheat oven to 350F. Combine dry ingredients (sorghum flour through cinnamon) in a large bowl until thoroughly mixed. In a small bowl, mix wet ingredients (coconut oil through egg replacer) until fully combined.  Stir into dry ingredients. When fully combined, stir in oats, coconut, cherries, and chocolate chips until evenly distributed throughout dough.
Scoop dough into tablespoon or so sized balls and place on silpat, or parchment lined baking sheet. Press down to flatten and bake for about 12 minutes, or until just golden around the edges, cooking for a few minutes longer if you prefer a crunchier cookie. Allow to cool on the sheet for a few minutes before removing to a baking rack or plate.
Enjoy or bestow upon others as a token of your appreciation (but don’t forget to test one a few before you send them off!  ;) )

*Note* I wanted to use unrefined coconut oil to impart a coconut flavour to the cookies, however I only had refined oil on hand, so I used a combination of oil and coconut spread (which I think was basically coconut butter-quite dry) mixed with a bit of coconut milk to make it smooth. If you have unrefined coconut oil, feel free to use just that.

I’m also submitting these to Slightly Indulgent Tuesday over at Simply Sugar and Gluten Free.

Kathleen

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