Sunday, March 25, 2012

Cinnamon Sugar Cookies (Gluten Free)

I decided to make a couple of gluten free desserts to bring to my friend Daniele's Mediterranean cooking party (more posts and photos coming soon!) as one of our other friends Becca is Gluten free.  I went online to make sure that the coconut flour i got at bulk barn was gluten free, and came across this recipe on the bulk barn website.

I was unsure how these would turn out, because I find often times gluten free desserts are not so great. The flavour of the coconut flour really came out in the cookies (a lot more so then in the cream cheese pancakes) so if you like coconut then you will definitely like these.

What is coconut flour and what are the benefits? According to the bulk barn website Coconut flour is made from pure, white, fresh coconut meat. It is high in dietary fibre, low in digestible carbohydrates, a good source of protein and free of gluten. A versatile and flavorful ingredient, you can use coconut flour in a variety of snacks, baked goods, desserts and main dishes. When added to your baking it lends a wonderfully rich texture and natural sweetness. It can also be used as a thickener for soups and sauces. A delicious, healthy alternative to wheat and other grain flours.

4 eggs 
3/4 cup plus 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 teaspoon salt 1/2 cup melted butter 3/4 cup sifted coconut flour2 teaspoons ground cinnamon

- Preheat oven to 350F 
- Combine eggs, sugar (reserve 1 tablespoon of sugar), salt, vanilla and butter. Mix well. Stir in coconut flour. Let mixture rest for 5 minutes to allow it to thicken.
- Combine cinnamon with 1 tablespoon sugar. Form dough into 1 1/2" balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1 inch apart. Flatten ball to a diameter of about 2".  (makes about 2 dozen)
- Bake for 15 minutes

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