Gluten and Sugar Free Oatmeal Coconut Cookies

3/4 cup coconut oil
3/4 cup xylitol
3 eggs (room temperature, otherwise the coconut oil hardens into chunks due to the cold eggs)
2 tsp pure vanilla extract (no sugar)
1 cup gluten free flour mix ( I used 1/3 cup each tapioca starch, brown rice flour and sorghum flour)
3 cups rolled oats
1 tsp baking soda
1 tbsp cinnamon
1 cup unsweetened shredded coconut
1/2 cup hemp hearts (chopped nuts work too)
1 cup chocolate chips or dried fruit (optional - we did not add these and the cookies were still amazing without them)

Stir together coconut oil and xylitol. Add eggs and vanilla and beat until fluffy. Add flour, oats, baking soda and cinnamon. Stir until just combined. Add coconut, hemp hearts/nuts, and optional add ins. Stir until combined. Drop onto baking sheet with a tablespoon or medium scoop. Flatten cookies slightly. Bake at 350 degrees for about 12 minutes until cookies are firm and golden. Makes about 3.5 dozen cookies. These cookies even taste good the next day. I always find it a challenge to find a good gluten free cookie that still tastes good after it has sat for a day or two.

Paleo Rhubarb Coconut Cookies

One of our favourite spring baking combinations is rhubarb and coconut. Since we can't eat my other cookie recipe here due to dietary restrictions, I have created a new awesome grain, sugar and dairy free cookie! This recipe is based on this one here but I changed it since we can't have chocolate chips.

1/2 cup coconut oil (butter if you can have dairy), room temp
1/2 cup xylitol, powdered
2 free range eggs
3 cups almond flour
1 tsp pure vanilla extract or 1/2 tsp ground vanilla beans
1/2 tsp baking soda
1/4 tsp sea salt
1 cup shredded unsweetened coconut
3/4 cup diced rhubarb

Cream xylitol and coconut oil, beat in eggs and vanilla. Add dry ingredients and mix well. Add rhubarb and coconut, stir to combine. Spoon about a tbsp of dough onto the cookie pan (I use a small scoop to get uniform cookies), slightly flatten with your fingers. Bake at 350F for about 15 minutes.

Frosted Rhubarb Coconut Cookies

Cookie:
1 cup margarine
1 1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups diced rhubarb
3/4 cup flaked coconut

Cream shortening and sugar till fluffy, beat in eggs. Combine flour, soda and salt. Gradually add this to creamed mixture and mix well. Fold in rhubarb and coconut. Drop by tbsp. full onto greased cookie sheets. Bake at 350 degrees for 10-14 minutes. Let cool on pan for a minute before removing from the pan. Makes 3 - 3 1/2 dozen cookies.

Frosting:
3 oz. package cream cheese
1 tbsp. butter
1 1/2 cup icing sugar
3 tsp. vanilla

Mix frosting in order given and ice cooled cookies.

Sour Cream Buns

Dissolve 10 minutes:
1 cup warm water
1 tbsp. sugar
2 tbsp. yeast

Mix above mixture with these listed ingredients:
3 cups water
1 cup sour cream (I used my homemade yogurt)
6 eggs
1 tsp. salt
3/4 cup sugar
1 cup oil or margarine (I used 1/2 cup oil and 1/2 cup applesauce)
2 cups flour

Add 8-10 more cups of flour to make a soft dough. Let rise 1 hour. Punch down and let rise again. Divide dough into 6 - 8 parts depending on how large you want your buns to turn out. Roll each part into 12 inch circles. Brush with butter. Sprinkle this mixture on buttered dough:
1 1/2 cups sugar
grated rind of 3 oranges
1 3/4 cups unsweetened coconut

Cut each dough circle into 8 wedges. Roll up and let rise. Bake 20 mins at 350 degrees.

Orange glaze:
1 1/2 cups sugar
1 cup sour cream(or yogurt)
3 tbsp. grated orange rind
1/2 cup butter

Boil 1 minute and brush over baked rolls as soon as they come out of the oven.