WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Friday, October 16, 2015

This is an easy one.

Basically a gluten free recipe for chocolate chip cookies and instead of chocolate chips you add coconut flakes and raisins. They get a nice chew around the edges and soft in the middle. If you are watching how much fat you eat you can reduce the coconut oil to 1/2 cup and I think they would be just fine.

2 1/4 cups Gluten-Free Flour (we mix our own, none of the store bought are safe for the corn sensitive.)
1 teaspoon homemade baking powder( 2parts cream of tartar,1 part tapioca starch, 1 part baking soda)
1 teaspoon baking soda
1/2 teaspoon salt(safe for you, we use pink himalayan)
1/4 teaspoon Now Brand guar gum
3/4 cup Tropical Traditions coconut oil, softened
3/4 cup firmly packed homemade brown sugar
1/2 cup Domino's or C&H organic cane sugar
2 Eggs
2 teaspoons homemade vanilla
1/2 cup raisins(we make ours to make sure they are safe)
1/4 cup Tropical Traditions coconut flakes.

1) Preheat oven to 375 and line cookie sheets with parchment paper

2) Beat coconut oil, brown sugar and sugar together. Then add vanilla and eggs

3) Now add flour, baking powder,baking soda,salt and guar gum to the mixture above. It will be a pretty stiff dough.

4) Place by spoonful a couple inches apart on lined cookie sheet.

5) Place in freezer for 10 minutes(important when baking with coconut oil, the cookies will spread too much if you don't chill first)

6) After chilled bake for 9-11 minutes.

7) Allow to cool completely. They will firm up as they set.


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