http://glutenfreeonashoestring.com/thin-crispy-gluten-free-coconut-cookies/
Spending the afternoon baking, the husband wants to join in the fun. He wants to bake some cookies that remind him of Christmas' Past. Still, being conscious of my dietary limitations, he looked up a recipe that was gluten-free, all on his own, and is baking up a batch by himself.
The recipe he found is from the blog, Gluten-Free on a Shoe String.
This project is 100% his own. (And, of course, the people from Gluten-Free on a Shoe String.) I love company in the kitchen.
The husband put ALL of the ingredients into the mixer before turning it on. Everything still mixed together just fine. Stand mixers are just perfect for him.
In typical fashion, this blog post is being written as we bake. I can tell you already, the 5 minutes he says these cookies need to bake is not nearly enough time. When we pulled them out, they were light yellow and not crystallized, at all.
They also have a very candy like sweetness, even using unsweetened coconut. I am adding two more tablespoons of coconut oil to his batter and some salted coconut chips, crushed. Hopefully this will cut some of the super sweetness down.
Otherwise, I think I would cut the white sugar down by a 1/4 cup and increase the salt by 1/2 teaspoon to try and cut some of the sweetness down. Then again, even as I watched, the husband was rather loose with the measuring, so perhaps his cookies and mine would be different in sweetness.
We also increased the baking time to ten minutes. We topped the cookies with some of the crumbled up coconut chips, as well. The added time added a nice carmelly edge to the cookies. Our recipe made exactly 27 3" cookies.
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