Sometimes dedicated readers ask me where I get my ideas for blog posts. This week, I had a look at my little stockpile of pictures and realized that the follow-up to last week’s breakfast extravaganza would be….gluten-free cookie week! How’s that for a theme?
We’ll kick it off with gluten-free coconut cookies. My mother found this recipe next to the bin of coconut flour at the Bulk Barn so I don’t really know how to credit it. Suffice it to say that they were delicious. If you haven’t tried coconut flour, it’s really quite delicious and hard to tell the difference from gluten-full flour.
Ingredients
4 eggs
¾ cup plus 2 tbsps sugar
½ tsp vanilla
¼ tsp salt
½ cup melted butter
¾ cup sifted coconut flour
2 tsps ground cinnamon
½ cup sweetened coconut (optional – my mother’s addition)
Directions
Combine eggs, sugar (reserve 1 tbsp of sugar), vanilla and butter. Mix well. Stir in coconut flour. Let mixture rest for 5 minutes to allow it to thicken. Combine cinnamon with 1 tbsp sugar. Form dough into 1-1/2” balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1 inch apart. Flatten ball to a diameter of about 2”. Bake at 375°F for 15 minutes. Makes about 2 dozen cookies.
Mum theorized that shredded orange peel might also be a tasty add-on.
**Do you know any cookie recipes (gluten-free or not) that iRun readers would enjoy? Send them in to webeditor@irun.ca for a chance to win fabulous prizes. (Gratitude is a prize, right? No? How about a nice smile?)**
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