Changed over to gluten-free diet? Wonder if your previous baking recipes will work with little corrections? Gluten-free baking isn’t very difficult, and there tons of recipes where traditional “baking” ingredients are substituted with anallergic ones. Baking without traditional wheat flour is an experience which can be disappointing at some moment as gluten-free flour is deprived of the main agent that makes pastry puffy. You won’t probably be able to achieve this puffiness, but gluten-free cookies can be not only safe, but also very wholesome instead.
I see a great advantage of gluten-free pastry: you can pack your cookies with healthy ingredients which are rarely used in traditional baking. Gluten-free cookies allow you to experiment and explore new tastes you never knew before. For example, how about coconut meringues or pumpkin and yam gluten-free cookies? Good news is that switching over to gluten-free diet can introduce you to many yummy dishes which are much more delicious and festive than traditional pastry.
I’m nuts about coconuts and everything that smells and tastes like this mind-blowing product at least slightly. And I’m happy to inform you that coconut flour is a great substitution of traditional wheat one. You can use coconut flakes instead of flour and get another type of consistence. The recipe I’m going to present you today is associated for me with paradise (probably the Bounty chocolate bar ad has brainwashed me, I don’t know). So please meet
Heavenly coconut gluten-free cookies for those having sweet tooth
They are unearthly “something” reminding me about light white clouds high in the sky. This recipe isn’t for people with diabetes for sure unless you are going to substitute condensed milk with its sugar-free version. But anyway, prepare for a sweet coconut boom and energy blast!
- 1/2 can of condensed milk (approximately 6-7oz in my country)
- 6.5oz of coconut flakes
- 1 egg white
- Pinch of salt
- Some chocolate for décor
1. Mix condensed milk with coconut flakes.
2. Beat up cold whites with a pinch of salt (you need salt for whites in order to make the foam puffier and more stable).
3. Add frothed whites to the mass with coconut in two steps and mix carefully (don’t whisk). You don’t need to add all whites probably. The final mass should have the consistence that allows you to shape cookies. So be careful and don’t make cookies too “wet.”
4. Cover your baking tray with baking paper.
5. Preheat your oven to the lowest temperature (no bigger than 120 C/240 F).
6. Shape cookies with your hands. Make them oval or round – whichever you want. Put them on the baking tray.
7. Bake them for 30 of 40 minutes at low temperature. Don’t exceed the index as whites are baked at low temperature only. Cookies can “melt” if you heat your oven too much. If you aren’t sure your oven can maintain low temperature all the time, don’t be afraid of opening it a little way. Whites won’t “fall.” They “fall” only in two cases: if you beat up them badly (not enough) or if you shake the baking tray with row cookies too much.
8. Take cookies from the oven, and let them cool on the tray.
9. Melt chocolate and décor cookies.
Heavenly coconut gluten-free cookies for those having sweet tooth are great with coffee without sugar. It’s a perfect dessert for pampering your bellowed ones and avoiding annoying allergy. These cookies contain no wheat flour and are very easy in cooking.
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If you like the recipe or have your own suggestions, please leave your feedback in comments! I appreciate your experience!