Posts Tagged ‘raisin’

Gorgeous aren’t they?? They are quite possibly my favorite cookie ever. M also totally endorses them, he has had to stop himself from eating all of them and save some for me! They are crispy around the edges and soft and chewy in the middle. Heaven, pure heaven. The recipe said it would make 4 dozen but I made them a little bigger and got out 30ish. I also threw in a few craisins as well as golden raisins.

This recipe comes from the super awesome book “The Gluten Free Bible”, I am a huge fan of the recipes I have made from this book so far. All Amazing!!

1 3/4 cups Gluten Free All Purpose Flour Blend (they have a recipe for a blend, I just used the Bobs Red Mill gluten free flour)

2 tsp baking powder

1/2 tsp xantham gum

1/2 tsp salt

1 cup (2 sticks) butter (or dairy free margarine to make this recipe GFCF)

1/2 cup granulated sugar

1/2 cup packed brown sugar (I only have brownulated so I used that)

1 egg (you probably could use egg substitute to make it vegan also with the dairy free margarine)

1 tsp vanilla

2 cups flaked coconut

1 1/2 cups rasisins

1. Preheat the oven to 350°. Line cookie sheets with parchment paper if your cookie sheets aren’t non stick

2. Combine flour blend, baking powder, xantham gum, and salt in medium bowl, whisk to blend.

3. Beat margarine ad sugars in large bowl with electric mixer at medium speed about 2 minutes or until well blended. Beat in egg and vanilla. Add flour mixture; beat at low speed about 30 seconds or until just combined. Sir in coconut and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared sheets.

4. Bake 10-12 minutes or until brown around edges (centers will be light). Remove to wire rack, cool completely.

So, I am not the most graceful person in the kitchen always but I almost gave up part of the way through with these cookies. My electric mixer just kept mixing the butter up onto the whisks and I had to stop every two seconds to scrape it back off. I ended up mixing by hand for a lot of it. The prep for these ended up taking me a lot longer than it should have. Cookie dough is quite hard to stir…duh, I forgot.

Oh, and the parchment paper thing, that was a cute little ordeal also. I own non stick (I know they are terrible, enough, stop it, seriously) cookie sheets, so I lined them with parchment paper because the recipe says to. The paper kept sliding everywhere and then I realized you probably don’t need it if they are non stick.

So, yes I can do Organic Chemistry, but baking baffles me. These cookies were amazing, as I have mentioned before a few times, so if I can do it being a baking dummy, anyone can!



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