Pineapple Coconut Oatmeal Delights
Step into a baking with the Pineapple Coconut Oatmeal Delights, a recipe that whisk you away with every bite. Yielding 4 dozen cookies in just 20 minutes of active preparation and a total of 40 minutes from beginning to end, this recipe is a fusion of oatmeal textures and pineapple and coconut. Crafted with gluten-free oat flour, tapioca starch, and brown rice flour, these cookies not only cater to those with dietary restrictions but also offer a treat for anyone. Higher with rum extract and crunch of rolled oats. Pineapple Coconut Oatmeal Delights recipe is a simple journey into the art of cookie making.
- 1½ cup Unsweetened Flaked Coconut
- 1¼ cup Gluten-free Oat flour
- ½ cup Tapioca Starch
- ¼ cup Brown Rice Flour
- 1½ tsp Baking Soda
- 1 tsp Xanthan Gum
- ½ tsp Salt
- 1½ cup Firmly packed Light Brown Sugar
- 1½ cup Unsalted Butter, softened
- 2 Large Eggs
- 1 tsp Rum Extract
- 3 cup Gluten-free Rolled Oats
- 1 cup Chopped Dried Pineapple
- Preheating the Hearth:
Begin by warming your oven to a gentle 350°F, preparing it for the baking. Line two baking sheets with parchment or silicone mats. Scatter coconut flakes on one sheet, toasting them for 5 to 7 minutes, then set aside to cool.
- Conjuring the Dry Mix:
In a large bowl, gather oat flour, tapioca starch, rice flour, baking soda, xanthan gum, and a pinch of salt. With a whisk in hand, blend these dry ingredients.
- Whipping up the Butter Blend:
In another bowl, mix brown sugar and butter, beginning at a low speed with your electric mixer. Gradually increase the speed, whipping them into concoction over 3 to 4 minutes. With the eggs and a splash of rum extract, continue to beat for another minute, infusing our mixture.
- Melding the Elements:
Put the dry ingredients to the buttery mixture, beating them into submission until a stiff dough. Fold in the toasted coconut, rolled oats, and chopped dried pineapple.
- Shaping our Delights:
With a tablespoon, scoop mounds of dough onto your prepared sheets, spacing them two inches apart. Gently press each mound with the bottom of a glass dusted in rice flour.
- The Transformation:
Place the sheets in the oven, allowing them to bake for 10 to 12 minutes. Let them rest on their sheets, then transfer them to a wire rack to cool.
- Variations:
By substituting dried pineapple with raisins or chopped dried apricots.
