Gluten Free Coconut Prune Cookies Recipes

FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough.
• Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets.
• Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

GLUTEN-FREE COCONUT PRUNE COOKIES

Steps:

• Stir together the dry ingredients (flour through cloves) to combine thoroughly.
• Add prunes, stirring well to coat with flour.
• Cream together butter and sugar, then beat in egg until fluffy.
• Gradually blened in flour mixture.
• Shape into 24 cookies and place on a parchment paper lined cookie sheet.
• Press coconut into the top of each cookie.
• Bake in a preheatedd 325* oven for 15-20 minutes until golden.
• Drizzle cookies with warm honey and let cool.
• Enjoy!

SPICED PRUNE COOKIES

Steps:

• Preheat oven to 350F.
• Cream sugar, eggs and butter.
• Mix flour, soda, salt and spices.
• Add to creamed mixture.
• Add milk, prunes and nuts.
• Chill one hour.
• Drop by teaspoonful on cookie sheet.
• Bake for 10-12 minutes.

EASY GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
• Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
• Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
• Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
• Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

GLUTEN FREE SPICED PRUNE CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease bundt pan and set aside.
• In a small pan boil several cups of water. Remove from heat and add prunes. Let soak for 15- 20 minutes or until prunes have softened. Drain prunes and finely chop them. I found it easier to chop them with scissors. Set aside.
• Combine rice flour, potato starch, tapioca starch, xanthan gum, sugar, cinnamon, cloves, salt, and baking soda.
• In a bowl combine oil, buttermilk, and eggs.
• Slowly add flour mixture to wet mixture and stir just until combined.
• Stir in prunes.
• Spread batter into bundt pan.
• Bake for 70-75 minutes. Check cake at one hour and bake additional time if needed or until cake starts to pull slightly away from the pan. This cake is very dense and moist so the toothpick test is hard to do on this one.
• Let cake cool in pan for 10 minutes then remove from pan to cool on wire rack.