Every now and then I must have an oatmeal cookie. This recipe with the pear was purely experimental because (a) I was craving oatmeal and (b) I had a pear that was perfectly ripe and ready to be eaten. Sometimes it’s just as easy as that to come up with a recipe. Lucky for me, these turned out on the first try (by the way, that doesn’t happen often).
Since I’m the only taste tester home today and my husband doesn’t care for pears anyway, you’ll just have to trust me that these are absolutely fabulous as a snack or a breakfast cookie with a lovely cup of tea or coffee.
Pears and oats were meant to be together!
Pear & Oat Cookies
*Makes 14 Cookies
1 Cup of Cassava Flour
3 Tablespoons of Coconut Flour
1 1/2 Cups of Gluten Free Old Fashioned Rolled Oats
1 teaspoon of Double Acting Baking Powder
1/2 Cup of Coconut Sugar
1/4 teaspoon of Sea Salt
1/2 Cup of Dairy Free Soy Free Butter
2 Egg Whites
1 teaspoon of Pure Vanilla Extract
1 teaspoon of Pure Almond Extract
1 Pear Cubed (1 1/4 Cup)
1/2 Cup of Full Fat Coconut Milk
Preheat oven to 350 degrees (I use convection). Line two baking sheets with parchment and set aside.
Whisk dry ingredients. Work butter in lightly with fingers or cut in with knives (like you would for a crumble).
Add the egg whites, vanilla extract, almond extract, pears , and coconut milk. Fold in and continue folding until the dough comes together and the wet ingredients are distributed evenly.
Place 7 dollops of dough evenly on each sheet and bake for 15 minutes (may take a little longer if not using convection) until edges are crispy and lightly browned. Don’t overcook or the cookies will dry out.