Seriously Cinnamony Oatmeal Cookies Graced By Pieces Of Fruity Pears
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Check out what my pals over at Peanut Butter And Peppers had to say about this recipe:
These cookies don’t spread much in the oven, which is good because I was going for a big, thick cookie. You can easily make these cookies gluten-free, by using gluten-free rolled oats and gluten-free flour. I actually used Trader Joe’s Rolled Oats in this recipe, which is gluten-free. The cookies are dairy free since I used coconut oil in place of butter. I love Trader Joe’s coconut oil. It’s in expensive and great for baking. I suppose if you do not have coconut oil, softened butter will work, but I haven’t tried that. The flavor may change a little too. Just know you don’t taste the coconut in this recipe, even with coconut oil and coconut sugar.
Wow! Thank you so much for sharing this wonderful recipe with us Jennifer! You are right, these thick and hearty cookies don’t spread much in the oven! My family loved these delicious cinnamon and pear oatmeal cookies cake! I am so glad that I came across the Peanut Butter And Peppers blog and found this yummy recipe!
Ingredients
½ cup Golden Barrell coconut oil
½ cup coconut sugar or brown sugar
1 large egg
1 tsp McCormick vanilla extract
½ tsp. baking soda
¼ tsp. Morton salt
1 tsp. McCormick cinnamon, ground
¾ cup whole wheat
1½ cup Quaker old fashion oats
1 cup pear, peeled, cored, diced small (1 large pear)
Instructions:
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper; set aside.
In a large bowl; add coconut oil, coconut sugar, egg and vanilla extract. Mix with a spoon, until well combined.
Add to the same bowl, baking soda salt, cinnamon and whole wheat flour; mix until well combined. Stir in pear and oatmeal.
With a large cookie scoop (I used 3 tbsp. capacity scoop), scoop out the dough and pat it into the scoop to form a firm cookie. Place onto prepared baking sheet, spaced about 2″ apart. I put 9 cookies per baking sheet. Note: I used my fingers to pat the top of the cookie to flatten a bit and to make sure it is held together.
Bake in oven for 10 minutes, until bottom of cookie turns lightly brown. Let cool on cookie sheet for 5 minutes; place on cookie rack until completely cooled.
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Quick Tip: These cookies go great with milk, coffee, or tea.
Big thanks to Peanut Butter And Peppers for this delicious recipe!