http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 08:10:24 +0000 http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-892 Wed, 13 Jan 2010 12:16:04 +0000 bakingfool 892@http://www.elanaspantry.com/forums/ <p>I made these today and thought I'd share the recipe with everyone.</p> <p>These came out with the texture of a wheat cookie but don’t include any wheat ingredients. They were not overly “greasy” on the hands either. Though I used a mix of agave and maple syrup I think they would do well only using one or the other, if you choose. I will try these without the cinnamon and using the vanilla some time. Bet those would be good too. This recipe is loosely based on The <a href="http://www.elanaspantry.com/pecan-shortbread-cookies/" title="Pecan Gluten Free Shortbread Cookie Recipe at Elana's Pantry" rel="nofollow">Pecan Shortbread Cookies</a> from elanaspantry.com</p> <p>Coconut Cinnamon Almond Drop Cookies</p> <p>1 1/2 cups packed blanched almond flour, room temperature*<br /> 1 stick of butter, room temperature [1/2 c.] (I use unsalted. If you cut a stick into pats it comes to room temp. faster)</p> <p>Cream together until well incorporated. (I’ve used a spoon or a mixer, either works well.) </p> <p>Add to creamed mixture and mix well:<br /> 2 T. Agave nectar<br /> 3 T. Real maple syrup<br /> 1 T. Vanilla (I didn’t use this time)</p> <p>In a medium bowl stir together: </p> <p>1 cup packed <a href="http://www.shareasale.com/r.cfm?b=215045&amp;u=412167&amp;m=25930&amp;urllink=&amp;afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">almond flour</a>, room temperature*<br /> 1 cup finely shredded unsweetened coconut, room temperature**<br /> 1/4 tsp. Celtic sea salt (I don’t use any salt)<br /> 1/4 tsp. Baking soda<br /> 1 tsp. Ground cinnamon</p> <p>Stir dry ingredients into the wet ingredients until well blended. Scoop tablespoonfuls out onto parchment paper lined cookie sheets. Press them to flatten to about 1/4 inch thick. Bake at 350 degrees F. For 10-13 minutes until nicely browned. Cool cookies on the cookie sheet for 1-2 minutes, then on the parchment paper on a cooling rack for 1-2 minutes before removing to the rack alone to finish cooling. This prevents crumbling and cracking of the tender cookies.</p> <p>* Pack the almond flour by scooping the cup full and against the side of the container. Don’t level off unless it is really heaped up. A bit of rounding is ok.</p> <p>**The coconut I have is from Whole Foods. It is called Unsweetened Organic Coconut, reduced fat, finely shredded for baking, with a green and white label. Made by Edward &amp; Sons Trading Company Inc. A Vegetarian Company. The web site is Edwardandsons.com</p> <p>Enjoy! </p>