Tuesday, July 17, 2012

Gluten-Free Coconut Butter Cookies

1 cup butter, softened
3/4 cup sugar
1/2 cup powdered sugar
2 large eggs
2 teaspoons vanilla
7 oz (2 2/3 cups) sweetened coconut
2 cups gluten-free all purpose flour (I used my 'cake and cookie' blend)
1/3 cup coconut flour
2 teaspoons xanthan Gum (if it is not already in your flour blend)
1 teaspoon baking soda
1 teaspoon pure apple cider vinegar

  1. Preheat oven to 350 degrees
  2. In a large mixed bowl beat butter and sugars together with an electric mixer until creamy (2-3 minutes).  Add eggs one and a time, beating after each addition.  Add vanilla.
  3. Add coconut and stir to combine.
  4. In a seperate bowl combine the flours, Xanthan Gum and Soda with a whisk.  Add to mixer bowl with vinegar.
  5. Scoop or spoon onto prepared cookie sheet.  Small cookies are best.  Bake 12 minutes.  Place on a wire rack to cool.
HINT:  Do not put more cookies on a pan you've already used that is still hot.  Let the pan cool first.

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