http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 12:37:58 +0000 http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1407 Mon, 05 Apr 2010 17:19:10 +0000 bakingfool 1407@http://www.elanaspantry.com/forums/ <p>Thanks for the encouragement, Lisa. Sorry, I didn't see this post last time I checked in. </p> <p>I've been 6 wks. with out sweets now and doing fine. </p> <p>Catch up with you later. Take care. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1318 Fri, 19 Mar 2010 18:32:17 +0000 lisastafford 1318@http://www.elanaspantry.com/forums/ <p>Great to hear from you. I hope you feel better soon. I have cut out sweeteners at times too, and I know how challenging it is. You can do it. It will all be worth it. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1298 Tue, 16 Mar 2010 08:25:02 +0000 bakingfool 1298@http://www.elanaspantry.com/forums/ <p>Hi Lisa, </p> <p>Glad to hear your family is still enjoying the cookie recipe. I like to hear that people are adapting and making recipes their own.</p> <p>You are so sweet to ask about me. I check in now and then. Alas, I've given up baking for now. I needed to cut it out to work on regaining my health and am not currently eating sugars of any kind. </p> <p>Take care and I'll be "reading" you around. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-1269 Thu, 11 Mar 2010 10:39:57 +0000 lisastafford 1269@http://www.elanaspantry.com/forums/ <p>I continue to make these cookies regularly. My husband likes these better with Bob's Red Mill flour because they are thinner and more crispy. BRM is pretty expensive, so I got some almond meal at Trader Joe's the other day that I'm going to try. I have added some chopped almonds, but he likes them better without the added nuts. </p> <p>I miss talking to you, bakingfool. You are so nice, positive, and encouraging. Are you on facebook? Do you go to <a href="http://www.facebook.com/elanaspantry" title="Elana's Pantry on Facebook" rel="nofollow">Elana's page</a>? </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-965 Mon, 25 Jan 2010 10:42:12 +0000 bakingfool 965@http://www.elanaspantry.com/forums/ <p>So glad your family enjoyed them. Thanks for letting me know! They do seem a lot bigger than the regular recipe probably because of the added coconut. It makes them a "stiffer" dough.</p> <p>I'm wondering how they would be with raisins and/or nuts and I also thought about leaving out the cinnamon and using the zest of a lemon in its' place. I bet lemon coconut would be devine. I'll have to try it sometime. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-963 Mon, 25 Jan 2010 09:21:19 +0000 lisastafford 963@http://www.elanaspantry.com/forums/ <p>I made this recipe on Friday with Honey in place of Agave or Maple Syrup. My 9 yr old was eating the dough with a spoon. My husband ate almost all of the cookies himself over the weekend. Big hit. He was one who ate oatmeal cookies, and he likes coconut, so they were awesome. I baked them on my new "Silpat" silicone cookie sheet liner. They slipped off easily onto the cooling rack, right out of the oven. I did indeed use a tablespoon to make these, and shaped them with my hands a bit to keep them round. They are big cookies this way; almost a mini meal!! </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-920 Fri, 15 Jan 2010 12:06:39 +0000 bakingfool 920@http://www.elanaspantry.com/forums/ <p>lisa, I bet they will be good with the honey. I would have use it if I could have. Unfortunately honey doesn't agree with me. Apparently neither does agave. I gave the rest away. So sad...</p> <p>Will try again with coconut sugar when I recieve it in the mail and or with pure maple syrup sometime.</p> <p>Hope you enjoy. Please let me know what you did to change the recipe and how you and yours liked them. </p> http://www.elanaspantry.com/forums/topic/coconut-cinnamon-almond-drop-cookies#post-918 Fri, 15 Jan 2010 10:22:13 +0000 lisastafford 918@http://www.elanaspantry.com/forums/ <p>This recipe looks great. I am going to try it with honey instead of agave or maple.<br /> Thanks for sharing. </p> 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>