Happy holidays! Christmas is my favorite time of year. Very rarely do I cook savory foods at Christmas time. My mom handles savory dishes while I bake until my soul is content.
I thought I would share a few of the desserts that would be on my table this year, so the next 4 blog posts will be Christmas-themed desserts that are healthier than their wheat counterparts.
Today we’ve got a toasted coconut cookie that is absolutely delicious.
These toasted coconut cookies are loaded with a double dose of coconut. They are made with toasted coconut and coconut flour. They are firm, chewy, and especially delicious due to a secret ingredient: cinnamon.
Tips For Making Gluten-Free Toasted Coconut Cookies
I chose to use stevia as a sweetener. However, you can use another sugar-free granular sweetener such as Swerve or coconut sugar.
Beat the stevia and butter for 30 seconds. Unfortunately, I took my eye off the mixture for a minute and came back to find the butter had been overmixed.
You will see what I mean in the video down below. Stevia dissolves very quickly, so mix it for 30 seconds.
If you lead a low-carb lifestyle, almond flour can be substituted for brown rice flour, cassava flour, and tapioca starch. Instead of adding 3/4 cup brown rice flour, 1/4 cup cassava flour, 1/2 cup coconut flour, and 1 teaspoon tapioca starch, you would add 1 1/4 cups almond flour, 1/4 cup coconut flour, and omit the tapioca starch.
Gluten-Free Toasted Coconut CookiesCourse: Christmas Recipes, Dessert, Gluten-FreeDifficulty: Easy
These toasted coconut cookies are soft yet chewy with the perfect hint of sweetness. Toasting the shredded coconut enhances the flavor of the naturally sweet of it making these toasted coconut cookies oh so delicious!
1 cup unsweetened shredded coconut
3/4 cups brown rice flour
1/4 cup cassava flour
1/2 cup coconut flour
1 teaspoon tapioca starch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup unsalted butter softened
3/4 cup stevia
1 large room temperature egg
1 large room temperature egg yolk
1 teaspoon vanilla extract
- Program the oven to 350ºF, then line a cookie sheet with parchment paper.
- Place the coconut onto the baking sheet, spread it into an even layer, and bake it for 8-10 minutes, stirring the coconut every 2 minutes until golden.
- Let the toasted coconut cool completely before using.
- Whisk the brown rice flour, cassava flour, tapioca starch, baking soda, baking powder, salt, and cinnamon in a bowl.
- Place the butter and stevia into a stand mixer outfitted with the paddle attachment, and beat it on medium for 30 seconds, using the paddle attachment.
- Mix in the egg, egg yolk, and vanilla extract, add the gluten-free flour mixture, mix until combined, and fold in the toasted coconut.
- Form the toasted coconut cookies into 14 cookies, place them onto 2 parchment-lined cookie sheets and bake the toasted coconut cookies for 10-12 minutes until slightly golden around the edges of the cookie.
- Let the toasted coconut cookies cool on the pan for 10 minutes before placing the toasted coconut cookies on a wire rack to cool completely.
- Serve and enjoy!
- Nutrition Info Calories: 204 | Carbohydrates: 46g | Fiber: 12.2| Protein: 3g | Fat: 12.7g | Saturated Fat: 8.6g | Cholesterol: 46mg | Sodium: 164mg | Potassium: 52mg | Sugar: 0.5g | Vitamin D: 3mg | Calcium: 16mg | Iron: 0mg
- NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.