Cherry Coconut Biscuits Gluten Free Recipes

CHERRY ALMOND COOKIES

Steps:

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
• In a medium bowl, cream together the oil, butter, and sugar. Beat in the eggs one at a time, mixing well after each addition. Beat in the almond and vanilla extracts.
• Set a fine-mesh sieve over the bowl containing the egg mixture. Add the gluten-free flour, almond flour, salt, and baking powder. Sift the dry ingredients into the bowl.
• Mix everything together until a soft dough forms. Fold in the cherries.
• Use a 1.5 tablespoon cookie scoop to drop mounds of dough 2-inches apart onto the prepared baking sheets. Flatten each mound using damp fingertips.
• Bake for 8-10 minutes, or until lightly golden brown around the bottom edges. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Melt the white chocolate chips according to the package directions. Carefully transfer to a zip-top bag with the corner snipped off and drizzle over the cooled cookies.

YUMMIEST COCONUT COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper.
• In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
• Add almond extract and give it a quick buzz with the beaters just to incorporate it.
• Now, with a wooden spoon stir in half the coconut;then the nutmeg;then the flour;then finally fold in the remaining coconut.
• Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
• Press half a maraschino cherry in the top of cookie.
• Bake for 15 minutes, or less time if you make small ones, just until they are a light and golden colour.
• Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.

GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
• Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
• Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

CHERRY COCONUT BISCUITS - GLUTEN FREE

Steps:

• Beat eggs, sugar and vanilla essence together with a wooden spoon.
• Add cherries, coconut and margarine, beating well.
• Sift flours together into cherry mixture.
• Beat until well combined.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in a moderate oven (180c) for 10 to 12 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.