These cookies live up 100% to the title of this blog. I have been waiting 3 1/2 years for cookies like these. They have a textured outside and a FLUFFY inside, and– AND– they aren’t grainy. All this, and they are egg, wheat and cane sugar free! I nearly collapsed with delight when I bit into the cookie. You don’t want to know what happenened after I tried them with the lemon-lime cream cheese frosting…
What you need:
1 1/2 C all-purpose GF flour
1/4 C Coconut flour
1/4 C shredded coconut
1/2 C sugar or substitute (I used fructose)
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lrg egg, beaten (or 1/4 C plain yogurt)
1 C plain yogurt
1/4 C milk
6 Tbsp. butter
What you do:
Preheat oven to 375 degrees F.
Prepare a baking pan by spraying with butter flavored nonstick cooking spray.
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Mix them together, quickly, combining ingredients thoroughly but not over mixing.
Roll into small balls and place on baking sheet.
Bake until lightly browned: 15-20 minutes, depending on the size of your cookies..
1/2 c heavy cream
1/3 c sugar/substitute
juice and zest from 1 lime
juice and zest from 1 lemon
8oz mascarpone or cream cheese, room temperature
Whip the cream and sugar until fluffy (don’t overwhip!). Add in the juice and zest. Fold in the mascarpone, and mix until combined. Keep chilled. Mine came out more like a glaze and I would probably use less sugar next time, as it was a little too sweet for me- so add it in slowly and taste test to your preference.