Need a yummy-in-the-tummy gluten free cookie recipe? This one is from my daughter Lorna’s blog.  Lorna is our family “foodie” who loves to cook so her blog is full of recipes. She got this particular one from her good friend Ayla.  Find more recipes at Lorna’s blog Orange is a Good Color.

Chocolate Chip Coconut Cookies

Preheat oven to 350 degrees

1/2 c. butter
2 Tbsp coconut oil (unrefined)
1 c. flax flour
1/2 c. tapioca flour
1 c. oats
1 c. shredded, unsweetened coconut
1/2 c. maple syrup or honey
1 tsp salt (preferable sea salt)
1 1/2 c. chocolate chips (the least healthy part of these cookies)
1 tsp vanilla

Mix all ingredients together until well incorporated. Drop by the spoonful (these don’t spread very much) onto a lightly greased cookie sheet. Bake at 350 degrees for about 12 min. Let cool slightly and enjoy!

Lorna says this:

Ayla has also made these with many different combinations of gluten-free flours as well as adding peanut butter or whole flax seeds. (The peanut butter version was a big hit!)

These cookies stay soft for at least a week. Not that I think they’ll last you that long…