Chocolate Cherry Coconut CookiesFrom headcheerleader 7 years ago
- 1/2 sitck of unsalted butter shopping list
- 1/2 c granulated sugar shopping list
- 3/4 c light brown sugar shopping list
- 1 large egg shopping list
- 2 teaspoons pure vanilla extract shopping list
- 1 1/2 c of Carol's Sorghum Blend* shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1 teaspoon xanthan gum shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking soda shopping list
- 3/4 c gluten free chocolate chips shopping list
- 1/2 cup dried sweetened cherries shopping list
- 1/4 cup shredded sweetened coconut shopping list
- Carol's Sorghum Blend* shopping list
- 1 1/2 c sorghum flour shopping list
- 1 1/2 c potato starch or corn starch shopping list
- 1 c tapioca flour shopping list
How to make it
- 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.
The Cookheadcheerleader Toledo, OH
The Rating3 people
Sounds great. Thanksdragonwings647 in Duchesne loved it
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. pee...morepeetabear in mid-hudson valley loved it
looks wonderful!midgelet in Eastern loved it