Ingredients

• 1/2 cup Butter
• 3/4 cup Evaporated Cane Sugar
• 3 Tbsp Milk
• 1 tsp Vanilla Extract
• 1/2 cup Sorghum Flour
• 1/4 cup Tapioca Flour
• 1/4 cup Potato Starch
• 1/2 tsp Xanthan Gum
• 1-1/2 cups Gluten Free Quick Cooking Rolled Oats or Gluten Free Organic Quick Cooking Rolled Oats
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/2 cup Shredded Coconut
• 1/2 cup Sliced Almonds

Instructions

1. Preheat oven to 350°F and grease or line two baking sheets with parchment paper.
2. Cream together the sugar and butter until smooth. Add the milk and vanilla and blend.
3. In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, salt baking powder and baking soda. Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated throughout the dough.
4. Place by the rounded tablespoon on a greased cookie sheet and bake at 350°F for 15 minutes. Makes 2 dozen cookies.