One fewer excuse…

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So you know how I’m always coming up with ways to trick you into eating my baked goods?  Yea, of course.  Well, I’ve come up with another totally devious and amazing plan.  I made these cookies, and they like, don’t even have any butter in them.  Ya hear?  No butter!  Oh and guess what else?  You can’t guess? They’re gluten-free.  ALSO, there’s no white sugar in these cookies whatsoever.  There is brown sugar, but that definitely doesn’t count.  Finally, as if you weren’t completely sold already, these cookies have dark chocolate… which is an antioxidant!  Dark chocolate for the win!  So there you have it, no butter, no white sugar, gluten free and loaded with antioxidants.  So basically, you’re like 1 batch of cookies away from being bikini-ready!  You’re welcome.

Dark Chocolate Coconut Oatmeal Cookies {Gluten-Free}

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1 1/4 C. Dry Oatmeal (Quick Oats)
1/3 C. Coconut Flour
3 Eggs
3/4 C. Coconut Oil, Melted
1 t. Baking Soda
1/4 t. Salt
3/4 C. Brown Sugar
1 T. Vanilla Extract
1 T. Coffee Creamer
1 C. Flaked Coconut
4 Oz. Chopped Dark Chocolate


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Alright, let’s get this party started.  Mr. Quaker has RSVP-ed YES.

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So has the secret to gluten-free baking, coconut flour – get that in the party bowl with Mr. Quaker.

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Not to be ignored, our regular party guests – salt and baking soda.  Add them as well!

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So we should stop with the party references now, right?  Great.

Coconut is the last item you should add to your dry ingredient bowl.

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In a standing mixer (or in a new bowl), add the melted coconut oil.

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Add the brown sugar to the standing mixer and/or second bowl and beat on low until fully combined.

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Next come the eggs!  Quite a few eggs in this recipe, which is the trick to substituting coconut flour for regular flour – less flour, more eggs.

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Also add the vanilla to the standing mixer…

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And finally the coffee creamer.  Weird, right?  Don’t ask questions, just do it.

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Once you’ve mixed your wet ingredients well, add the dry ingredients too.

Refrigerate the dough for at least an hour, then roll into 1 inch balls and bake at 350 degrees for 8-10 minutes.

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