Coconut Chocolate-Chip Cookies
Prepared for you by Peter Chiasson at the Windsor Library. These cookies taste so good you’ll never miss the gluten. The cookies are somewhat reminiscent of that Girl Scout cookie favourite, the Samoa.
2 cups gluten-free all-purpose flour blend
1/2 teaspoon gluten-free baking powder
1/2 teaspoon salt
12 teaspoons (11/2 sticks) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large yolk
2 teaspoons all-natural vanilla extract
1/2 to 3/4 cup semisweet chocolate chips
21/2 cups sweetened flaked coconut
- Preheat oven to 325 F.
- Grease 2 large baking trays.
- In a medium-size bowl, whisk together the flour blend, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugars until light and fluffy, using a hand-held or stand electric mixer on medium speed.
- Add the egg, egg yolk, and vanilla and beat thoroughly until blended.
- Reducing the mixer speed to low, gradually add the flour mixture and beat until just combined.
- Stir in the chocolate chips and the coconut until just incorporated.
- Spoon the dough in approximately 1/4 cup balls onto the prepared baking trays, leaving about 2 inches between balls.
- Bake until the cookies are light golden brown. The edges will be crispy, while the centers will be soft and almost uncooked looking. This can take anywhere from 15 to 20 minutes, depending on your oven.
- Remove from the oven and let the cookies cool on the sheets.
These cookies are crunchy rather than chewy. You can eliminate the coconut for a terrific traditional chocolate chip cookie. Makes 12 to 18 cookies, depending on the size.
From the cookbook: The gluten-free table: the Lagasse girls share their favorite meals by Jilly Lagasse and Jessie Lagasse Swanson.