'Made From Scratch' Monday - Cherry Coconut Chewy Cookies

Finding foods that cover gluten and allergy free is difficult.  More and more caregivers are opting to make meals from scratch to avoid the worry and concern of reaction.  If you are a regular visitor, then you know how I enjoy experimenting with recipes...a little bit of this and a dash of that.

The purpose of 'Made From Scratch' Monday© is to share recipes; recipes that can be made to accommodate diet restrictions that come with Food Allergies and Celiac Disease.  I hope that this recipe link, along with others, will help to alleviate the some of the stress and concern that comes with having a loved one on a restricted diet.

If you are interested in participating, just leave your link below.  But before doing so, be sure to see the guidelines here: 'Made From Scratch' Monday Page

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Ingredients Needed:

2 sticks Vegan butter (1 cup)

1 cup sugar

2/3 cup applesauce + 2 heaping tbsp Vegenaise (3 eggs for no egg allergy)

1 1/2 tsp almond extract

1/2 cup dairy free sour cream

3 1/2 cups Cookie Flour Blend  + 3 tsp guar/xanthum gum

1 tsp. GF baking powder

1/2 tsp. GF baking soda

1 1/2 tsp salt

1 tsp grated orange peel

1 cup chopped GF candied cherries

1 cup GF shredded coconut

Preheat oven to 400 degrees.

Combine butter, sugar, applesauce, and Vegenaise.  Stir in sour cream (dairy free) and extract.

  In a separate bowl, whisk flour, gum, baking powder and soda, salt and orange peel.  Mix together with butter mixture.  Fold in coconut and cherries.

At this point, I refrigerate my dough for 3-4 hours before baking.

Drop teaspoonfuls of dough approximately 1-2 inches apart (cookies do not spread) on an ungreased baking tray.  Bake 10-12 minutes or until the top of cookie is lightly browned.  Remove and allow to cool on baking rack.

This is a very moist cookie and have found putting it in with other cookies lends to their moistness as well.

Bon Appetite!