Pillsbury, Organic Coconut Flour, 1 lb (454 g)

• For recipes calling for gluten-free flour, use 3/4 cup gluten-free plus 1/4 cup coconut flour and up to 1/4 cup additional liquid for every 1 cup of flour.
• For recipes calling for all-purpose flour, use 3/4 cup all-purpose flour plus 1/4 cup coconut flour and up to 1/4 cup additional liquid for every 1 cup of flour.

Gluten-free* chocolate coconut cookies

*Make sure all ingredients in a recipe are gluten free by referring to the ingredient labels as products may vary. If unsure, contact the ingredient manufacturer.

• 3/4 Cup All-Round Cracking
• 2 cups Pillsbury Best™ All Raw Gluten Free Flour Blend
• 3/4 cup packed brown sugar
• 1/2 cup of sugar
• 1/3 cup Pillsbury Best™ Coconut Flour
• 1/4 cup butter, softened
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 3/4 teaspoon salt
• 2 eggs
• 1 1/2 cups sweetened coconut flakes
• 1 cup semi-sweet chocolate chips

Heat oven to 350ºF.Beat shortening, brown sugar, sugar, butter, and vanilla in a large bowl with an electric mixer on medium speed until blended.Add eggs, one at a time, beating well after each addition.

Stir together flour mixture, coconut flour, baking soda, and salt in a medium bowl.Beat shortening mixture until blended.Stir in coconut and chocolate chips.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.

Makes 30 servings - about 5 dozen cookies