These cookies have an amazing crumbly-soft texture like the best Scottish shortbread. Very light and sweet, an excellent partner to your afternoon herbal tea.
In your stand mixer:
1 stick of butter-substitute (or local butter if you splurge on that sort of yummy thing). Use a good quality soy or veggie butter, but not shortening. A creamy flavor is important.
2 fair-trade bananas
1 scant Cup raw sugar
Whip it all together til very creamy and fluffy.
1 1/2 Cups rice flour
1 Cup gluten free baking mix (fava bean, legume, and soy flour mix is common at the co-op)
1 tsp salt
1 TB baking powder
Add dry ingredients and 1 TB fair-trade vanilla to the mixer on low. You don’t want the flour to go flying. Mix until uniform with no lumps. Add 1 Cup shredded coconut. You can use sweetened or unsweetened depending on your preference for sugar. Stir to incorporate.
Drop cookies on an ungreased cookie sheet or baking mat. The dough will be very sticky. Use spoons to drop dough in 1 inch balls. Cookies will spread to 2 inches.
Bake at 375 degrees F for 20 minutes when edges begin to brown. Cool 5 minutes on sheet then transfer.
These cookies can stand a lot of baking. Don’t worry about burning them. Gluten-free flours take longer to cook. Under cooking them is not recommended. Raw dough tastes like raw fava beans. But when it cooks! Oh My!