Combine all dry ingredients in a small bowl and whisk together.
In a large bowl combine eggs, coconut milk, coconut oil and honey. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.
Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter.
Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean.
Cool completely. Top with cream cheese frosting and sprinkle with extra ginger, cinnamon and organic sugar.
Mix all wet ingredients together then add all dry ingredients. Mix until there are no lumps.
Spoon onto greased pan or griddle to about 6″ in diameter. Batter is runny, so they will be very thin. Coconut flour always takes a while to cook. Flip when the top appears dry. These are quite fragile, so flip carefully. But, they are well worth the effort.
Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.
Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.
* You can make your own sweetened condensed milk with our recipe here.
Preheat over to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
Blend all the dry ingredients together in a medium sized bowl until well mixed.
Make a well in the center of the flour mix and add remaining ingredients, mixing well. Add more milk if dough looks too dry. The dough should be wet and sticky.
Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get 12 biscuits).
Bake in preheated oven for 12-15 minutes or until bottoms are golden brown.
Notes: Experiment with adding shredded cheese and other flavors like garlic powder, onion powder, Italian seasoning, oregano, etc. for a different flavor. A great combo is shredded cheddar cheese and garlic powder! Start out with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder. Enjoy!
1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.
2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.
3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.
4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.
As you may already know, my main goal in making GF recipes is foolproof-ness; I don’t want it to just look like their gluten cousins, they have to taste like them too.
I think this cookie really nails that. Not only does it look exactly like the classic wheat flour chocolate chip cookie, it tastes just like it too. Even the cookie dough is great. The baked cookie though is moist, chewy, slight crisp outside and that wheat-like bite. An experienced taste bud may pick up on the slight gritty texture of the brown rice flour but unless you’re thinking about it and know what brown rice flour is like you’d never know. If the slight grittiness bothers you, try sifting the flour through a very fine sieve before measuring.
When you watch the video below and read the recipe you’ll see that I have unsalted butter and salt listed in the ingredient list. Well, you don’t *need* to use unsalted butter. I usually just do salted butter and omit the salt.
So, are you hungry for cookies yet? Let the video take you through the whole process, then whip up a batch yourself (and let us know what you think). And if you decide not to tell anyone else these are GF, then that’s okay. They’ll never know. But it is kinda cool to see their faces if you do decide to tell them after they’ve devoured more then their share…
Enjoy!
Sarah:)
Chewy Gluten Free Chocolate Chip Cookies
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!
Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 – 1 hour chilling time
8 oz unsalted butter, melted (you can use part palm shortening if desired)
Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.
In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.
Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper
Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.
Bake for 7 – 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.
Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.
Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.
Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.
Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.
When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.
You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.
Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!
Sarah:)
Gluten Free Toasted Coconut Ginger Blondies
Gluten Free Toasted Coconut Ginger Blondies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.
Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.
Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.
Bake blondies until golden brown and coconut is toasted, about 20 minutes.
