A family recipe makes these buttery and sweet coconut oat cookies simple yet absolutely perfect for the holiday season.

Happy day 2 of COOKIE WEEK!

Today I am sharing a recipe near and dear to my heart – my Great Grandmother’s Gudrum cookies.

Growing up, we just called these cookies “Gudrums.”  I never knew what that meant, but I know that I have strong Norwegian heritage on my Great Grandmother’s side of the family – so as I prepped this recipe for you I searched the internet for anything resembling the word Gudrum.  I had no luck!

My mom then shared that “Gudrum” was a person’s name (although we aren’t sure who!).  So, I will still call these delicious treats “Gudrums” but for you – we shall call them Butter Coconut Oat Cookies.

The flavors are simple and sweet and absolutely perfect for any cookie tray.  They add a nice balance to some of the wild flavors that can show up during the holiday season.

Simply mix the dry ingredients together, add melted (and cooled) butter and one egg and mix until combined.  Bake on a cookie sheet and enjoy!! 🙂

Now the question I have for all of you…

Favorite treats/appetizers/drinks at an evening holiday party?!

Brian and I are hosting several friends at our house this Saturday and I am not sure if I should add more Christmas cookies to the mix (currently there are none).

Of course I plan on baking more to have closer to the holiday, I’m just not sure if I should have them available for the party too!

Any help here?

As I said above, these cookies are simple in flavor (yet so good!) and simple in preparation.  I hope you add this family recipe to your cookie tray this year!

Gudrum Cookies – Butter Coconut Oat Cookies {low FODMAP}

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• Author: Tara | Treble in the Kitchen
• Total Time: 22 mins
• Yield: 24 cookies 1x

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Ingredients

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• 1 1/2 cup rolled oats, gluten free
• 1 cup unsweetened, shredded coconut
• 1 cup gluten free all-purpose flour blend
• 1 cup sugar
• 1 egg
• 1 tsp baking powder
• 1 cup + 2 Tbsp melted and cooled lactose free butter (I prefer Green Valley Organics)

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Instructions

1. Preheat oven to 375 degrees Fahrenheit. Place parchment paper on a cookie sheet.
2. In a medium bowl, combine all dry ingredients.
3. Add the melted cooled butter and egg last. Thoroughly combine with a beater or in a stand mixer.
4. Scoop dough into the size of a large walnut (a large tablespoon), place on parchment lined cookie sheet and flatten slightly with wet fingers.
5. Bake at 375 degrees Fahrenheit for 12 minutes or until light brown.
6. Remove from cookie sheet and allow to cool on wax paper.

Notes

This recipe has not been tested for FODMAP content, but contains ingredients in amounts compliant with the Monash University app.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: cookie, low fodmap, gluten free, lactose free, holiday

Question of the Day:

• Do you have any family recipes with names you don’t know the meaning of?