These cookies are so scrumptious, it’s hard to believe they’re actually good for you, BUT THEY ARE!
To make 4 dozen cookies, you will need:
1 cup Earth Balance buttery spread
2 eggs
2 cups Xylosweet
1 tsp vanilla
2 cups Bob’s Red Mill Gluten Free Baking Mix
2 cups Bob’s Red Mill Quick-Cooking Oats
2 cups pecans (Note: I tried using walnuts when I ran out of pecans, but it’s just not the same!)
2 cups unsweetened organic flaked coconut
Cream together first four ingredients, using a mixer on low speed.
Add the dry ingredients, mixing well.
Line 8″ x 13″ glass pans with aluminum foil.
Pick up cookie dough by the tablespoonful, and roll in to a ball. Flatten, if desired. Each glass pan should hold about a dozen cookies. Bake at 375 degrees for about 15 minutes or until golden brown.
Hint: If it’s gets hard to roll the last few cookies into balls because of the loose coconut and pecan pieces at the bottom of the mixing bowl, never fear! You can spoon what’s left into a Pyrex custard dish and cook alongside the cookies in the oven. Delicious!