Gluten Free Oatmeal Chocolate Chip Coconut Macadamia Cookies

Makes 28 cookies




  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
  2. In a large bowl, mix together the oats and water. Stir in the butter, brown sugar, granulated sugar, and egg. Add the flour mixture to the bowl, using a rubber spatula, mix until the flour is completely absorbed.
  3. Add the raisins, coconut, chocolate chips, and nuts, and mix until well distributed throughout the dough.
  4. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll 2 tablespoon (30 g) scoops of cookie dough into balls and place on the prepared baking sheet, leaving 2-inches around each cookie.
  7. Bake the cookies in batches for 15 minutes, until the cookies are lightly browned around the edges.
  8. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for up to 3 days.