I was in Port Aransas last month. For the last time until the end of Summer. 🙁
Of course Gay and I did a bit of cooking. We made some awesome gluten-free pizza (using a packaged dough mix) AND these yummy cookies.
Gay and I try to eat a diet low in wheat but were craving something sweet that day. Usually around the holidays I make a white chocolate cranberry-almond cookie that’s “to die for.” This was an attempt at a gluten-free version. I’m always skeptical when experimenting with pastry recipes, especially gluten-free.
We were very happy with these and so were our families. In fact, they were begging for more! These are very rustic looking because I didn’t have extra fine flour on hand. They came out a bit like a “lace” cookie and tended to fall apart easily. Especially the ones that didn’t cool enough.
Overall they were successful in satisfying our sweet tooth. Happy baking! We used white chocolate chips, almonds and cranberries. Use whatever you have on hand and happy baking!
Gluten-Free White Chocolate Chip Cookies
3/4 C. Butter, softened
1 1/2 C. Coconut Sugar
1 1/2 tsp. vanilla
1 1/4 C. Almond Flour
1/4 C. Tapioca Starch
1/4 C. Coconut Flour
1/2 tsp. Salt
1/2 tsp. baking soda
1/2 C. sliced almonds (optional)
12 oz. Milk or White Chocolate Chips
1/2 C. dried Cranberries (optional)
Pre-heat oven to 350°. Line baking sheet with parchment or wax paper. In a small mixing bowl combine almond flour, tapioca starch, coconut four, baking soda and salt until blended. Set aside. In a separate mixing bowl cream butter with coconut sugar until smooth. Add eggs and vanilla. Add wet ingredients to dry ingredients and mix well. Fold in white chocolate chips, almonds and cranberries. Chill dough for 30 minutes. Drop by rounded teaspoons on to lined baking sheet. Cook for 13-14 minutes and lightly browned around the edges. Allow to rest on sheet pan for 10 minutes. Carefully remove to cooking rack.
Hint: These cookies will become darker when cooking due to the coconut sugar. Removed when just done and allow to rest before removing.
Another hint: For a less “grainy” or rustic cookie use an “extra fine” grind almond flour.
P.S. For a true “gluten-free” cookie make sure to use a chocolate labeled gluten-free.