Phoebe Lapine demonstrates strawberry coconut cookies. With this easy-to-make gluten free recipe you can say goodbye to always turning down dessert!
Baking is one of the hardest things to do when you are trying to stay gluten free.
In episode 9 of Gluten Free Tasty, host Phoebe Lapine demonstrates how to make strawberry coconut cookies. With this easy-to-make recipe you can say goodbye to always turning down dessert!
- 1 cup almond flour (meal), firmly packed
- ¾ cup coconut flour, firmly packed
- ½ cup unsweetened finely shredded coconut
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- Zest of 1 lime
- ½ cup melted coconut oil
- ⅓ cup organic maple syrup
- ¾ cup diced fresh strawberries
InstructionsPreheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. Whisk together the almond meal, coconut flour, coconut, baking soda, salt, ginger and zest in a medium mixing bowl. Pour the coconut oil and maple syrup into the bowl with the flour mixture. Mix using a spatula until just about combined. Fold in the strawberries Roll a tablespoon of dough into a ball and then place on to the baking sheet. Repeat with the remaining dough. Bake the cookies until lightly browned on top, about 10 minutes. Cool on the baking sheet until firm. Makes 24 cookies
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.