If you’ve been following our blog, you’ll know that due to circumstances that should have been totally under our control this is the second round of photographs for these cookies. But I have to say, they are worth the effort. These soft and chewy little bits of gluten free heaven are full of the flavours of cinnamon, all spice, and coconut. Geoff says that they remind him of a Dads coconut cookie but without the crunch. Dads were one of his favorite b.c. (before celiac) cookies (the other being chocolate Oreos. Anyone have a recipe for chocolate oreos?) Judging from how quickly these are disappearing, I’m guessing they are going to be a new favorite around here. Hmmmmm…where’s that glass of milk? ~scroll down for the recipe~
Time: 30 minutes
Yield: 2 dozen
What you’ll need:
1/4 cup rice flour
1/4 cup coconut flour
1/4 cup sorghum flour
1 teaspoon xanthan gum
3/4 cup gluten free rolled oats (We use Only Oats)
1/2 cup shredded coconut
1/2 teaspoon each baking powder and baking soda
1/2 teaspoon each cinnamon, nutmeg, and allspice
3/4 cup softened butter or margarine
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla
What you’ll do:
Preheat your oven to 300 degrees and line your cookie sheets with parchment paper.
In medium bowl, whisk together the flours and the xanthum gum. Add the oats, coconut, powder, soda and spices. Mix together well and set aside.
In large bowl, cream the butter together with the white and brown sugars. Add the egg and beat. Add the molasses and vanilla and combine.
Now add the dry ingredients to the wet and mix well. Drop by spoonfuls onto two parchment lined cookie sheets. Flatten each just a bit with a fork or a cookie press. Bake for 15 minutes or until golden brown.
photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada