Recipe

Chocolate Cherry Coconut Cookies Recipe

	Headcheerleader / All my dishes 11 months, 3 weeks ago This recipe comes from the cookbook, 1000 Gluten Free Recipes, by Carol Fenster. My grandmother on my mom's side of the family was recently put on a gluten free diet. I bought her this book for Christmas. I decided to bake a batch of cookies from a ... More Prep:6090m Cook:1215m Servings:24	Headcheerle
	gluten free cookies

Does this look good? Yeah! / Nope

Fans

dragonwing

peetabear

midgelet

Ingredients

1/2 sitck of unsalted butter

1/2 c granulated sugar

3/4 c light brown sugar

1 large egg

2 teaspoons pure Vanilla extract

1 1/2 c of Carol's Sorghum Blend*

1/2 cup unsweetened cocoa powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 c gluten free chocolate chips

1/2 cup dried sweetened cherries

1/4 cup shredded sweetened coconut

Carol's Sorghum Blend*

1 1/2 c sorghum flour

1 1/2 c potato starch or corn starch

1 c tapioca flour

Directions

Place a rack in the lower-middle portion and another in the upper middle portion of the oven. Preheat the oven to 375 degrees F. Line two 15 x 10 in baking sheets with parchment paper.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on low speed until very smooth, about 1 min. Beat in the egg and vanilla.

In a small bowl, whisk together the sorghum blend, cocoa, xantham gum, salt, and baking soda and gradually beat into the egg mixture on low speed just until blended. Stir in the chocolate chips,, cherries, and coconut. Knead the dough with your hands a few times to make sure the chips, cherries, and coconut are thoroughly incorporated.

Using a wet tablespoon or a #50 metal spring ice cream scoop, drop 1 1/2 in balls of dough at least 2 in apart on the baking sheets, 12 per sheet. Use the bottom of a drinking glass to flatten the cookies slightly. Place one sheet on the lower middle rack and another on the upper middle rack of the oven.

Bake 12 to 15 min, rotating the baking sheets between racks halfway through baking or until the cookies are firm. Cool the cookies 2 to 3 min on the baking sheet, then transfer them to a wire rack to cool completely. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.

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Comments

midgelet 11 months, 3 weeks ago said:
Looks wonderful!

peetabear 11 months, 3 weeks ago said:
Looks like a great gluten free cookie.. thank you..

may i make a suggestion... when you post a gluten free recipe put that in the recipe title... it helps us find things that are safe for us to eat..
thank you for considering it. peeta

dragonwings647 11 months, 3 weeks ago said:
Sounds great. Thanks

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