Loaded Gluten Free Oatmeal Cookies

• 1 cup butter, softened
• 1 cup brown sugar, lightly packed
• 1/4 cup applesauce
• 1 teaspoon salt
• 2 eggs, large
• 2 teaspoon vanilla extract (gf)
• 1 cup gluten free flour blend (my favorite: 6 parts superfine brown rice flour + 2 parts potato starch + 1 part tapioca flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 1/4 cups gluten free rolled oats (not quick)
• 3/4 cup shredded coconut, toasted (optional)
• 3/4 cup pecan pieces, toasted (optional - may be replaced by walnuts or macademia)
• 3/4 cup chocolate chunks (milk, dark, or even white depending on your mood)

1. Preheat the oven to 350 degrees F
2. Cream the butter in a large mixing bowl then add sugar and salt. Mix on medium speed for one minute. Add applesauce. Then mix for an additional minute.
3. Turn down to low speed while adding the eggs and vanilla. Mix on high for 1-2 minutes or until pale yellow, light and fluffy.
4. In a second bowl, whisk together flour, baking powder, baking soda, and salt.
5. Continue mixing butter on low, slowly adding flour mixture. Mix until well combined.
6. Add oats and mix on low until just combined.
7. Hand mix in additions until well-combined.
8. Scoop with an icecream scoop or spoons onto greased cookie sheet, about 2" apart. Do not press down.
9. Bake at 350 for 10-12 minutes or until light golden brown.

butter, brown sugar, applesauce, salt, eggs, vanilla, flour, baking powder, baking soda, rolled oats, shredded coconut, pecan, chocolate

Taken from www.epicurious.com/recipes/member/views/loaded-gluten-free-oatmeal-cookies-5d02af92280d390046f7a992 (may not work)