With only six ingredients, these confetti cookies are gluten free and dairy free but certainly not fun free. They are also a great project for little bakers. You don’t even need an oven for these little cuties, and children will have a blast combining the colours and pressing out shapes. You can also add dried fruit or sprinkles to the mix to make them even more colourful. Scroll down for the recipe.
Like this? You might also like these other recipes from gfandme.com:
White chocolate Lemon Truffles (also easy to do!)
stained glass cookies – more difficult but worth the effort
chocolate orange lace cookies – no flour required!
gluten free confetti cookies
What you’ll need:
1 cup shredded coconut
1/4 cup icing sugar
2 tablespoons coconut flour
TIP: If you don’t have coconut flour you can replace it with more icing sugar.
pinch of salt
approximately 2 tablespoons hot mashed potatoes
1/4 teaspoon vanilla
Optional: food colouring
What you’ll do:
In a medium bowl, mix together the coconut, icing sugar, coconut flour and salt.
In a small bowl, combine 2 tablespoons of mashed potatoes with the vanilla. Add this mixture to the coconut.
Using your hands, work the potatoes into the coconut mixture. The end result should be just wet enough to stick together. If it is too dry, add more mashed potatoes, 1 tablespoon or so at a time.
At this point you can add food colouring to colour your cookies. If you want to have multiple colours, divide the ‘dough’ into small bowls and colour each individually by mixing in a few drops of colouring until you get the shade you want. Be sure to wash your hands between working with different colours because they will ‘cross-contaminate” easily.
Now you can mold your cookies. This can be done by hand by rolling into balls and flattening with the bottom of a glass, or you can use press the dough firmly into chocolate molds (as in the main photo).
If you want multi-coloured cookies, mix some of each colour together in a bowl and then shape.
Once you are finished, set the cookies aside to cure.
These will last for a few days in the refrigerator but we find they taste best if eaten within a day.
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photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada
What an interesting recipe! I never thought to use mashed potatoes in anything sweet before! Thanks for the recipe!
Thanks Lise. They really work here. You can’t taste them at all – just the sweet coconut and vanilla!
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