GF peanut butter - coconut cookies

sleepytexan

Gluten free yum:

No nutrition data, but hey, it's Valentine's day. Who cares? They are delicious:

for GF cookies, first make a GF all-purpose flour blend (you can store it in the freezer and just substitute 1:1 in any recipe calling for flour. I really prefer the recipe below to most of the store-bought GF flour blends. I don't like the taste of garbanzo flour that most of the store blends use.

Carol's Sorghum-Corn Flour Blend (from Carol Fenster, Wheat-free Recipes & Menus) - makes 4.5 cups:

(I always triple this recipe to make 13.5 cups -- numbers in parens are for tripling)

1.5 (4.5) cups sorghum flour
1.5 (4.5) cups potato starch or corn starch (I use potato)
1 (3) cups tapioca flour
.5 (1.5) cups corn flour

To make corn flour, grind white cornmeal (Quaker or Hodgson Hills), using a small coffee or spice grinder).


GF Coconut - peanut butter cookies (TDF!) - yield about 3 dozen

Preheat 350 degrees

1 c. GF flour
1 t. baking soda
1 t. salt
1/2 c. coconut oil (extra virgin)
1/2 c. peanut butter
1/2 c. sugar
1/3 c. brown sugar
1 t. vanilla
1 egg
optional Hershey's kisses

Combine first 3 dry ingredients. In separate bowl, coconut oil and peanut butter; add egg and vanilla, mix. Add flour mix into PB mixture.

Use small scoop or roll into 1" balls; place on cookie sheets (these cookies will flatten and spread to about 2.5 - 3", so leave adequate space!)

Bake 10-13 min. If desired press Hershey's kiss into center. Cool on cookie sheet 2 min, then remove cookies carefully to rack.

These cookies are crumbly, yet chewy. Amazing deliciousness.

Enjoy.

HiKaren

Yummm. That looks delish!

Vini9

Bumpy bump!!!!!