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I posted a note about how I substituted in this recipe. I have had a
request to print my variation in full. The original recipe was posted for
the second time on July 16.
Here is my variation -
Coconut Breakfast Cookies
(This is double the original recipe and makes 40 large cookies)
3 cups medium shredded unsweetened coconut
2 1/2 cups gluten free flour mix
1/2 cup soy flour
1 cup brown sugar
1 1/2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp xantham gum
1/2 cup olive oil
1 cup buttermilk or soured milk (milk & 1/2 Tbsp gf vinegar)
2 eggs
1 cup chocolate chips
1 cup slivered almonds
1 cup candied pineapple chunks
1 cup diced dried apricots
1 cup coarsely chopped dried apples
Sift and combine dry ingredients.
Prepare fruit, nuts and choc chips. Mix into dry ingredients.
Beat eggs, buttermilk and oil and add to above mix.
If mix is a bit dry and crumbly add more buttermilk or water a little at a
time to reach consistency of drop cookies.
Drop in large spoonfuls onto greased (Pam ?) cookie sheet.
Bake slowly at 325 to 350 for up to 25 minutes. Watch them carefully. As
they are dense it takes longer to cook right through. If oven too hot they
brown too quickly.
These large cookies freeze well.
Jessie