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Chocolate Coconut Citrus Cookies

Posted Apr 10 2013 6:46pm

white chocolate chip cookies I was nicely asked by Deanna of The Mommy Bowl to be part of Kitchenaid Pass the Plate campaign to raise funds for Susan G. Komen for the Cure®.  This is a great program sponsored by BeBetsy and Kitchenaid .  They have these beautiful plates designed by Jacques Pepin and you make cookies, blog about them and then pass the plate and your cookies to another blogger.  For each pass of the plate, Kitchenaid donates $5 to breast cancer awareness.

The only problem is that I am a procrastinator and I’ve been crazy busy.  Deanna sent me the most amazing cookies and I put the plate on my counter to remind myself to make the cookies.  Then my babysitter put the plate in the cabinet and I forgot.  Then I got a few very nice emails from the BeBetsy ladies asking about the cookies.  I promised I would make them.  Then I received a very nice email asking me to please return the plate.  I took the hint but was determined to make the cookies and basically begged to keep myself in the program.

Two months later I have finally made cookies.  Actually, I wrote the recipe and my babysitter made the cookies while I frantically answered phone calls and emails about next week’s Gluten & Allergen Free Expo in the suburbs of Chicago.

So thank you Deanna for your cookies, BeBetsy Ladies for being patient with me, and Jenna – babysitter extraordinaire!!

You will love these cookies.  They are a knock-off my chocolate chip cookies.  Yummy coconut, citrus, cherry, white chocolate….all great flavors.

Maureen from Hold The Gluten is going to be the recipient of my cookies.  Hopefully she will pass the plate faster than me!

Makes 16 cookies

1 cup GF flour blend with xanthan gum added (I used Andrea’s)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening (we used Spectrum brand)
1/2 cup maple sugar (you could use brown sugar)
1/4 cup granulated sugar
1 large egg
1 teaspoon GF vanilla extract
1 teaspoon GF orange extract
1 cup white chocolate chips
1/2 cup shredded coconut
1/2 cup dried cranberries or cherries

Preheat oven to 375.  Line two baking sheets with parchment paper or a Silpat mat.

In a large bowl mix together the orange extract, vanilla extract, egg and shortening with a fork.  Add the flour, baking powder, baking soda and sugars and combine.  Stir in the chocolate chips, coconut and fruit.

Using a small cookie scoop or a big rounded tablespoon, place cookies 2 inches apart on a cookie sheet.  Bake for 10 minutes or until slightly browned on the top.

Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.


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