Thursday, April 25th, 2013
A favorite of my kids, these cookies have the texture of a brownie squeezed into a cookie with traces of coconut. We brought them to two different spring celebrations one weekend and they were a success everywhere. The ultimate test of gluten-free cooking in my mind is when no one can tell something is gluten free. That was certainly the case for these cookies. The best part is everyone assumed I bought them from a specialty bakery, cause they were that good.
1 cup powdered sugar
1 cup regular sugar
1 cup of cocoa powder (unsweetened)
2 t vanilla
½ cup oil (coconut oil is my favorite)
1¾ cup gluten free flour (I like Pamela’s)
1/3 cup shredded coconut
¼ cup almond flour
2 t baking powder
½ t salt
Don’t preheat the oven! These will need to harden in the freezer first!
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