Coconut Almond Oatmeal Cookies

I accidentally bought Bob's Red Mill quick cooking oats, instead of the regular oats recently and I found this recipe on the side of the bag.  Tried them this morning, with a couple of substitutions (see "Notes" below) and they were delicious and gluten-free, of course!!  Oh - and the dough was killer too!

Enjoy!
Kirsten

COCONUT ALMOND OATMEAL COOKIES

1/2 cup butter
3/4 cup evaporated can juice sugar
3 tablespoons milk
1 teaspoon gluten-free vanilla extract
1/2 cup sorghum flour
1/4 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1 1/2 cups gluten-free quick oats
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup shredded coconut
1/2 cup sliced almonds

1)  Preheat oven to 350F.

2)  Cream together the sugar and butter until smooth.  Add the milk and vanilla and blend.

3)  In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, baking powder, salt and baking soda.

4)  Add the dry ingredients to the wet and mix until just combined.

5)  Add the coconut and almonds and blend until incorporated throughout the dough.

6)  Eat some dough because it's really yummy!

7)  Place by rounded tablespoon on a greased cookie sheet and bake for 15 minutes.

Makes 2 dozen cookies.

NOTES:

~I did not use evaporated cane juice sugar.  I use beet sugar at home, but you could probably use whatever type of granulated sugar you have on hand.

~I used vanilla almond milk instead of cow's milk.

~I didn't have any sorghum flour, so I used brown rice flour instead.

~I used regular iodized salt instead of the sea salt.