The tropical combination of pineapple, coconut, and rum is a winner whether it’s in a cookie or in a glass. These cookies contain lots of healthful oats, too.
Yield: 4 dozen
Active time: 20 minutes
Start to finish: 40 minutes
11/2 cups unsweetened flaked coconut
11/4 cups gluten-free oat flour
1/2 cup tapioca starch
1/4 cup brown rice flour
11/2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
11/2 cups firmly packed light brown sugar
11/2 cups (3 sticks) unsalted butter, softened
2 large eggs
1 teaspoon rum extract
3 cups gluten-free rolled oats
1 cup chopped dried pineapple
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Place coconut on a baking sheet, and toast for 5 to 7 minutes, or until brown. Set aside.
2. Combine oat flour, tapioca starch, rice flour, baking soda, xanthan gum, and salt in a mixing bowl. Whisk well.
3. Combine brown sugar and butter in another mixing bowl and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add eggs and rum extract, and beat for 1 minute.
4. Slowly add dry ingredients to the butter mixture, and beat until stiff dough forms. Stir in coconut, oats, and pineapple.
5. Drop 1-tablespoon amounts of dough onto the prepared baking sheets, leaving 2 inches of space between balls. Flatten mounds slightly with the bottom of a glass dipped into rice flour.
6. Bake for 10 to 12 minutes, or until lightly brown. Cool cookies on the baking sheets for 2 minutes, and then transfer to a wire rack to cool completely.
Variation
Substitute raisins or chopped dried apricots for the dried pineapple.