These cookies are GOOD. So so good. I even had my neighbors taste test and they approved. These cookies are free of dairy, egg, wheat, soy and all nuts. These cookies in it’s original version won me a blue ribbon when I was 11 years old at the 4-H county fair in Argos, Indiana. I do believe this version would do the same.
This recipe is my aunt’s recipe. She and my mom used to make these all the time. When I was around 11 my aunt encouraged me to enter into 4-H. My aunt helped me with the entire process not only with baking but also with needle point. I spent many afternoons at her house baking, doing needle point and glass etching. I do not recall her ever saying no when I called to ask if I could come over. She taught me how to make the perfect cookie for the 4-H fair. She helped me make my first pillow to enter into the 4-H fair. The following year she helped me enter in muffins and another needle point entry. That time with her was a gift. She taught me to pay attention to detail, to be precise with my stitching and baking. To finish a project once you start it. To clean up your mess in the kitchen. Of course I didn’t know she was teaching this to me at 11 years old but looking back these were all skills that would translate into so many aspects of my life. I am so grateful for that time and the skills she taught me.
I made these cookies with my boys and I have it on my highlights on instagram. It could have ended up being a shit show but instead it was fun and they loved it. I’ll be baking with them more and more in hopes that at least one of them grows up to enjoy it just as much as I do.
Here’s your recipe. It works great if you do the full recipe or if you halve it. It does make A LOT if you do the full recipe.
1 cup of canola oil
1 cup of shortening (I use spectrum)
1 cup of brown sugar
1 cup of white sugar
2 flax eggs*
3 teaspoons of vanilla
3.5 cups of gluten free all purpose flour*
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cream of tarter
1 cup of oatmeal
1 cup of Rice Krispies
1 cup of sweetened coconut flakes
1 cup of chocolate chips
Cream oil, shortening and sugars together. Add eggs and vanilla and beat well. Add flour, salt, cream of tarter and soda and mix well. Stir in oatmeal, rice krispies, coconut and chocolate chips.
Bake at 350 for 12-14 minutes. Let sit on pan for 10 minutes before transferring to rack.
*Flax egg – 2.5 tablespoons of warm water and 1 tablespoon of ground flax seed. You’ll need two of these.
*I tried out Pamela’s All Purpose Gluten Free flour for this recipe and it worked so well. Pamela’s is not a nut free facility so it is not recommended for those with severe nut allergies.