Saturday, December 30, 2017

Gluten Free Coconut Pecan and Toffee Cookies

Gluten Free Coconut Pecan and Toffee Cookie

Here's another favorite recipe of mine that I've turned gluten free. I really just took my Coconutty Cookie recipe ans swapped out the King Arthur flour for Better Batter GF flour. And I just stuck with pecans instead of my three-nut mixture.
The main difference I've noticed so far is that these cookies baked up lighter and fluffier than the other. That's probably because I baked them a little longer than I should have. 
I'll be sure to slightly underbake the next sheet to go into the oven.
For now, these are still great: sweet, nutty, and satisfying. You'd really never know they were gluten free.

Gluten Free Coconut Pecan and Toffee Cookies

  • 1/2 cup butter, softened
  • 1/2 cup margarine
  • 3/4 cup brown sugar (light or dark)
  • 3/4 cup white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 1/4 cups Better Batter Gluten Free All Purpose Flour
  • 2 cups sweetened shredded coconut
  • 2 cup chopped pecans
  • 3/4 cup toffee bits (use Heath Toffee bits or recipe below)
1.  Preheat oven to 350 degrees F.
2.  Cream butter, shortening and sugars.  Beat in baking soda and salt.  Beat in vanilla extract and eggs.  
3.  Mix in flour just until blended.  Then stir in coconut, nuts and toffee bits.
4.  Scoop by tablespoons onto parchment-lined baking sheets, leaving two inches between cookies.  (If you want a flatter cookie, like the one in the bottom pic, flatten the tops of the dough balls so you have a dough disk that's about a half-inch thick.)
5.  Bake at 350 for 10-11 minutes, or until cookies are puffed and start to brown around the edges.
6.  Allow to cool on pan for 5 minutes before removing to a wire rack to cool completely.

Makes about 3-4 dozen cookies

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