I have heard many things about gluten free foods.
For example: it's super expensive to buy the mixes and they don't taste very good at all, you need to try recipes many times to get it right, the rice flours taste like sandpaper, once you find a mix that works--stick with it, and the list goes on.
I haven't really experimented a lot yet with gluten free recipes, mostly because I have been trying to eat less carbs along with this gluten free thing (like spaghetti squash instead of gluten free noodles or cauliflower crust pizza --recipe to come soon because it was amazing!).
My mom sent me this link and I was very intrigued. Nothing weird in it (like xanthum gum), just your normal everyday ingredients. Now that's my kind of recipe. And if you like almonds and coconut, you are going to be heaven. These cookies with a cold glass of milk is to die for. I could hardly stay out of them--so delicious.
Flourless Chocolate Almond Coconut Cookies
(click here for printable version)
1 cup unsalted slivered or sliced almonds
1 cup sweetened shredded coconut
1/2 cups + 3 tbsp unsweetened cocoa
3 cups powdered sugar
1/2 tsp kosher salt
4 whole egg whites, at room temperature and whisked together
1 tbsp vanilla extract
3/4 cup mini chocolate chips
1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Remove from oven and set aside. Reduce heat to 325ºF.
2. In a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.
3. Line 2 large baking sheets with parchment paper or silpat liners (very important--they will stick). Spoon batter by the tablespoon onto the baking sheet. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing. Enjoy!
Source: Tasty Kitchen
