Gotta see it to believe it?
This recipe makes a delicious cake-like cookie. They aren’t too sweet or over powering. Very soft, light and quite good for the taste buds.
Gluten Free White Chocolate Macadamia Nut Cookies
6/8 cup of rice flour (brown or white)
3/8 cup of corn starch
3/4 tsp. gum
1/2 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
4 Tbsp. coconut oil *
4 Tbsp. almond butter*
3/8 cup natural cane sugar
3/8 cup brown sugar (or you can substitute this with more natural can sugar)
1/2 tsp. vanilla
1/3 cup shredded coconut
1/2 cup white chocolate chips
1/3 cup Macadamia nuts, chopped
Preheat oven to 350. Line a baking tray with parchment paper. Set aside. In a small bowl, whisk together all dry ingredients (excluding sugars). Set aside. In a bowl with an electric mixer (hand or stand) on medium speed beat coconut oil and almond butter with both sugars until light, but not too fluffy; about 3 minutes. Reduce speed and add your egg, mixing until the yellow disappears. With mixer on low speed, add flour mixture to your butter mixture. Toss in chips, nuts and coconut shreds.
Scoop dough by the heaping tablespoon full onto prepared pan. Strategy: I placed the dough six lengthwise and four width wise on one tray. This dough doesn’t spread too much. Bake for 9 minutes.
Yields: 24 cookies.
NOTE: If you don’t want to bake them all right away, spoon dough out onto a wax paper lined tray and stick it in the freezer for a few hours. Once the dough balls are frozen through, dump them in a plastic zip bag and save for later. Bake the same.