Gluten-free Oatmeal Cookies, or Trail Mix Cookies

Not sure what to call these. The long name would be Oatmeal Pepitas Coconut Currant Cookies, but that seems like a mouthful. There is such a thing as too much description.

About a year ago, my pal DL got obsessed with a cookie they had at Meat Cheese Bread. DL told the baker how much he worshipped said cookies and the baker scratched out the recipe for him on a napkin. I LOVE YOU, MR. BAKER!!!

I have modified the recipe for gluten-freedom. If you make these with wheat flour, omit one of the eggs and the xanthan gum and bake at 375 instead of 350.

Oatmeal Cookies (with Pepitas, Coconut, and Currants)

Preheat oven to 350F.

Cream together:

1/2 c butter

3/4 c dark brown sugar, packed

1/2 t salt

Beat in:

2 eggs, lightly beaten

1/2 t baking soda mixed in 1 T warm water

1 t vanilla extract

Mix together and then beat in:

2/3 c Bob’s Red Mill all-purpose gluten-free flour

1 t xanthan gum

Fold in:

1 1/2 c rolled oats (gluten-free)

1/2 c toasted pumpkin seeds (tamari pumpkin seeds work great)

1/2 c sweet shredded coconut

1/2 c currants

Drop by the heaping tablespoon onto a very lightly greased baking sheet. Bake for 12-14 mins. Cool on a rack and devour. Actually, these are even better as ice cream sandwiches with Straus’ vanilla flavor. Wowsers.

Mmmmm...