Friday, March 27, 2015
Easy, fast and I always have the ingredients on hand. These keep really well and are sturdy enough to travel for a snack. These are crisp on the edges and soft and chewy for the centers. Cookies just don't get much easier.
1 cup gluten free all-purpose flour(depending on the amount of starch in your blend you may need to add an additional tablespoon or 2)
1/2 teaspoon baking soda
1/4 teaspoon pink himalayan salt(or what is safe for you)
1/2 cup Tropical Traditions organic Palm Shortening
1/2 cup packed brown sugar(domino's organic cane plus organic Plantation blackstrap molasses)
1/2 cup domino's organic cane sugar
1/2 teaspoon homemade vanilla extract
1 1/3 cups Tropical Traditions flaked coconut
Preheat oven to 350
In large bowl cream sugars, egg, vanilla, and palm shortening.
Add flour, baking soda,salt and mix well. Add coconut flakes.
Place on parchment lined cookie sheet by the teaspoonful. Give plenty of space between cookies as they spread.
Bake 8 to 10 minutes. Allow to cool completely before storing.
NOTE: there are huge variables in gluten free flours, from types to even name brands. I always do a "trial" cookie before proceeding with a full batch. With this recipe if anything you "might" need to add an additional tablespoon or so of gf flour to the batter to get the right texture. They are meant to be flat- crisp edges, and chewy centers.