I wanted to hold off on this post for a few days so that I don’t overwhelm your inboxes and your minds with deliciousness but I couldn’t resist. It has been a while since a gluten-free goodie made its appearance and I have a lot of craziness starting today so my schedule will be effectively taken over by studying.
Thus, happy Monday in cookie form.
These light summer cookies aren’t too sweet, but have a nice crumble perfect for an afternoon tea party. I’m not sure why you’d be having an afternoon tea party, but I feel like these should be included. I’ve never actually been to a tea party now that I think about it so I don’t know where this is coming from. Or from where this is coming, for you grammar nazis.
Regardless, have a cookie and a happy day. And some tea. In your backyard. With a parasol. And croquet. And whatever else you do at tea parties.
tropical spice cookies
baker’s note: there might be a better mix of flours to use but this worked to produce the correct consistency without a gritty and awkward texture or taste.
1 C shortening
3/4 C pure cane light brown sugar
1/2 C pure cane white sugar
1 tsp vanilla
1 1/2 C sorghum flour
1 C quinoa flour
1 C rice flour
1 C oat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
8 oz crushed pineapple with juice
zest and juice from one orange
1/3 c coconut
1/4 c chopped pecans
1. Preheat oven to 375°
2. Cream together shortening and sugars
3. Beat in egg and vanilla.
4. Add flours, baking soda, salt, cinnamon, and nutmeg. Stir until combined but do not overmix.
5. Fold in pineapple and orange juice and zest just until well-blended.
6. In separate bowl, stir together coconut and pecan pieces.
7. Form dough into ping-pong sized balls and dip in coconut and pecans.
8. Place on cookie sheet and bake at 375° for 10-12 minutes or until done and coconut is beginning to brown.
9. Cool and serve.