Gluten Free Coconut Lime Crinkle Cookies.

Gluten Free Coconut Lime Crinkle Cookies.

Gluten Free Coconut Lime Crinkle Cookies 

 

Preheat oven 350F. Line 2-3 baking sheets with parchment paper and set aside.

Canadian made, gluten free QUeen Milling all purpose flour  is packaged in 1Kraft paper packaging 1 kg size.  The bag is recyclable and compostable.  This bag is kraft paper with a lovely blue highlights unique to this variety.  Made in Ontario

 Ingredients:

2 1⁄4 cup QUeen Milling Gluten Free All Purpose Flour Blend                                                   1 tsp baking powder
1⁄2 tsp salt
1⁄2 cup unsalted butter, room temperature

3⁄4 cup granulated white sugar
1⁄2 cup sweetened, shredded coconut 1 tsp lime zest
2 large eggs
3 tbsp freshly squeezed lime juice
1⁄2 cup powdered sugar

Directions:
Whisk in a medium bowl the flour, baking powder, and salt.

In a stand mixer, cream butter, sugar, coconut and lime zest until light and fluffy. Continue to beat dough while adding eggs, one at a time, and lime juice. Scrape sides as needed. Mix until well blended.

One low speed, gradually add flour mixture and mix until combined. Place the bowl in fridge for a minimum of 30 minutes.

Place powdered sugar in a bowl. Remove batter from fridge and roll 1 tbsp portions into balls. Place in powdered sugar and roll to coat. Place onto prepared baking sheets about 2 inches apart.

Bake for 9-11 minutes or until puffy and edges are slightly turning a tan colour. Remove from oven and cool on baking sheet for 3 minutes, then remove to cool completely on a wire rack.

Store cooled cookies in an air-tight container.

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