Gluten Free Coconut Cookies

Gluten Free Coconut Cookies

Gluten Free Coconut Cookies

I came across a recipe for Eggless Coconut Cookies from the blog, Ruchi's Kitchen and had to try it. I made the recipe gluten free by substituting the all purpose flour to coconut flour, and for every cup I use 1/3 cup. If you do not need Gluten Free use 2 cups of all purpose flour. I also added a little salt and more vanilla extract. I have a family member that eats gluten free and another that cannot eat egg, so this recipe was a perfect gift for them both. The cookies are so soft and tender and full of coconut goodness. I ate two of them right out of the oven. I left the cookies in a baking sheet covered with aluminum foil over night before I packaged them for my gift.

Yield: Makes 1 1/2 dozen cookies

Close-up Gluten Free Coconut Cookies

Ingredients
2/3 cup Coconut Flour (Gluten Free) or 2 cups All Purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/8 teaspoon Coarse/Kosher Salt

1 1/2 cup Sweetened Coconut Flakes

1 cup, 2 sticks Unsalted Butter, softened and each cut into eight cubes

1 cup Granulated Sugar

5 teaspoons Whole Milk

1 teaspoon Pure Vanilla Extract

Yummy Gluten Free Coconut Cookies

Directions
In a medium size bowl, sift flour, baking powder, baking soda and salt. Set aside.

In the bowl of mixer with paddle attachment, cream butter and sugar for about 2-3 minutes.

Slowly add coconut flakes just until incorporated.

Cookies right out of the oven

Turn mixer to low speed and slowly add flour until incorporated. Turn mixer off and with spatula, scrape sides of bowl.

Add milk and vanilla extract just until incorporated.

Take dough and knead. Cover with plastic wrap and let it set in the fridge for 2 hours.

Heat oven to 350 degrees.

Using a melon baller or small ice cream scoop, form into balls and place on baking sheet lined with parchment paper.

Pretty cookies has my name on it.

Place cookies in freezer for 5 minutes so they hold their shape when baking.

Bake cookies for 11 to 14 minutes or until the edges are golden brown. My cookies baked in 14 minutes.

Let cookies rest for 10 minutes and then transfer to wire racks to cool completely; about 1 hour.

For the Eggless Coconut Cookies recipe, please visit Ruchi's Kitchen:
http://www.ruchiskitchen.com/recipe/eggless-coconut-cookies/

Enjoy!

-Sophia/Two Frys