Best 4 Gluten Free Coconut Prune Cookies Recipes
Indulge in a delightful culinary experience with our exquisite Gluten-Free Coconut Prune Cookies. These delectable treats are meticulously crafted with a harmonious blend of naturally gluten-free ingredients, ensuring a guilt-free indulgence for those with gluten sensitivities or celiac disease. Embark on a delightful journey as we unveil the secrets behind these delectable morsels. From the perfect balance of chewy and crispy textures to the symphony of flavors that dance on your palate, these cookies promise an unforgettable taste sensation. Dive into the depths of our recipe collection, where you'll discover variations that cater to every palate. Elevate your baking skills with our classic Gluten-Free Coconut Prune Cookies, where the sweetness of coconut and prunes harmonizes perfectly. Unleash your creativity with our innovative Gluten-Free Coconut Prune Cookies with a hint of orange zest, adding a vibrant citrusy note. And for those seeking a touch of decadence, our Gluten-Free Coconut Prune Cookies with a luscious chocolate glaze are sure to satisfy your sweet cravings. Join us on this culinary adventure, where each bite of our Gluten-Free Coconut Prune Cookies promises a moment of pure bliss.
Check out the recipes below so you can choose the best recipe for yourself!
FOUR-INGREDIENT GLUTEN-FREE ITALIAN COCONUT COOKIES
These traditional Italian soft cookies are a hit at any get-together. I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.
Provided by Buckwheat Queen
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 46m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 11.3 g, Fat 2.2 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 2 g, Sodium 28.9 mg, Sugar 9.2 g
GLUTEN-FREE COCONUT PRUNE COOKIES
A unique but scrumtious combination, these rich, moist, and chewy cookies are reminicent of plum pudding.
Provided by katii
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 43.8, Fat 1.9, SaturatedFat 1.3, Cholesterol 11.3, Sodium 41.4, Carbohydrate 6.9, Fiber 0.1, Sugar 6.7, Protein 0.3
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
GLUTEN-FREE PRUNE AND PEAR SQUARES
A different but complementary combination, these lightly spiced pastry squares are quick to make and very yummy!
Provided by katii
Categories Bar Cookie
Time 45m
Yield 42 squares, 42 serving(s)
Number Of Ingredients 13
Steps:
- For dough, mix sugar, flour, powder and salt; cut in butter until crumbly.
- Add eggs and sour cream; mix well and knead.
- Divide dough into two equal portions and roll out one portion and put in a greased 9"x11" cake pan.
- For filling, mix together all ingredients.
- Spread filling evenly over dough.
- Roll out remaining dough and cover filling with it.
- For topping, brush top crust with milk and sprinkle with cinnamon sugar.
- Bake in a preheated 350* oven for about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 52.7, Fat 1.5, SaturatedFat 0.9, Cholesterol 13.3, Sodium 39.8, Carbohydrate 10.1, Fiber 1, Sugar 6.7, Protein 0.6
Tips:
- Use unsweetened coconut flakes for a healthier cookie.
- If you don't have coconut oil, you can substitute it with melted butter.
- Feel free to adjust the sweetness of the cookies by adding more or less maple syrup.
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Conclusion:
These gluten-free coconut prune cookies are a delicious and healthy treat that are perfect for any occasion. They're easy to make and can be tailored to your own preferences. Whether you're looking for a sweet and chewy cookie or a healthier alternative, these cookies are sure to please.
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