I have to thank my friend Rosario Montoya for this recipe. She passed it to me many years ago and since then it has become a family tradition. The recipe is very easy, the cookies are delicious and gluten-free. I personally prefer the version without chocolate, but I am probably one of the few!
photos by Coco Zordan
oats 2 cups
oat meal 1 cup
oat bran (instant cereal) 1 cup
(unsulphured) coconut flakes 1 cup
brown sugar or sucana 1 cup
melted butter 2 sticks (200 grams)
eggs 2
vanilla 2 tsp.
semi-sweet chocolate chips (or cut semi-sweet chocolate) 1/2 cup
raisin 1/2 cup
Preheat oven to 350°F.
Mix together oats,flour , bran , coconut flakes and sugar. Add melted butter, eggs and vanilla.
Stir in the chocolate chunks (chips), and /or raisin.
Arrange 1 spoon of cookie dough about 1 inch apart on 2 large baking sheets, then gently pat it down to about 1/2 inch thick. Bake in the middle of oven, switching position and rotating the pans halfway through baking, 20 to 30 minutes or till golden brown on the edges..
Cool cookies on sheets 1 minute, then transfer to racks to cool completely.
NOTE: they last well in a metal tin up to 2 weeks. They never last so long though 🙂
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