Gluten-Free Best Huckleberry Cookies is a decadent soft fruit-filled cookie. In fact, these cookies have white chocolate and sweetened cream cheese. These decadent cookies will have your friends and family drooling. I don’t like to brag, but these cookies are out of this world delicious. Needless to say, being from Idaho I adore Huckleberries. If you are not from the Pacific Northwest of the USA you may not be familiar with huckleberries. Huckleberries are common in Oregon, Washington, Idaho, Montana, and Wyoming.
Gluten-Free Best Huckleberry Cookies:
Consequently, I grew up having many types of Huckleberry desserts or candies. Huckleberries are a favorite of mine. By the way, if you ever make it to the Pacific Northwest you need to try some huckleberry desserts. Speaking of, Huckleberries they look a little like blueberries but taste so much differently. As a matter of fact, there are Huckleberry festivals and it is the state fruit of Idaho. They are perfect for candy, puddings, cake, pies, ice cream, teas, soups, syrups, and juices. All in all, they are very versatile.
Gluten-Free Best Huckleberry Cookies Notes:
Incidentally, I set out to create a decadent fruit-filled soft cookie. Hence, this is what my brain came up with. In conclusion, not only is the cookie delicious but it is a beauty to behold. At any rate, this cookie will soon become a family favorite. Therefore, if you are looking for a soft and tasty cookie this recipe is sure to please. Furthermore, these cookies are very versatile, in that you can use any fruit jam you wish thereby creating a whole different flavor profile. For example, they would be perfect strawberry cookies as well.
Tapioca flour, cassava flour, baking powder, monk fruit sweetener, and Stevia sweetened While Chocolate Chips are all found at Amazon. Indeed, if you can’t find wild Huckleberries where you are located you can order them frozen from Northwest Wild Foods.
I don’t often brag but these cookies are so decadent so yummy and so delicious. I am having a hard time not eating them all. Needless to say, these cookies are full of carbs and calories. However, they will knock your socks off they are so good.
Gluten-Free Best Huckleberry Cookies:
Ingredients:
- 1 1/2 cup of cassava flour
- 1 1/2 tsp of tapioca flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup white chocolate chips sweetened with Stevia
- 1/2 cup monk fruit sweetener
- 1/2 cup coconut oil
- 1 1/8 cup canned coconut milk
Filling:
- 2 oz softened cream cheese
- 2 tbsp powdered vanilla monk fruit sweetener
- 3 – 4 tbsp huckleberry sauce or store-bought fruit jam
Directions:
First, preheat oven to 350. Second, line a cookie sheet with parchment. Thirdly, combine cassava flour, tapioca flour, salt, and baking powder, and 3/4 of the white chocolate chips reserving some for later. Stir the flour mixture until combined. In a separate bowl mix together coconut oil and monk fruit sweetener until combined. Next, blend the egg into the coconut oil mixture. Finally, add 1/2 of the flour mixture into the egg mixture. Next, pour in the coconut milk into the batter.
Add in the remaining flour mixture. Next, make the filling combine the softened cream cheese with the powdered vanilla monk fruit sweetener. Once combined place into the freezer for 10 minutes.
Using a size 40 cookie scoop to scoop out cookies. Scoop out a cookie flatten it to a round thick circle with a small indention in the center. Remove the filling mixture from the freezer. Place approximately 1/2 to 1 tsp of cream cheese mixture. Finally, place a small amount of huckleberry sauce on top of the sweetened cream cheese. 
Next, scoop another cookie out and flatten to the same size as the first cookie and make a small indention in the middle. Seal the two cookie halves together. 
Place on a cookie sheet. Repeat scooping out cookies, filling, and sealing cookies until all the batter is used.
Place cookies approximately 3 inches apart as they will spread while baking. Spread a the remaining Huckleberry sauce on top of the cookies. Next, place a few of the remaining chocolate chips on the tops of all the cookies. 
Makes about 12 cookies. Bake 18 – 22 minutes. Cool on cookie sheet 10 minutes or so before moving to a cooling rack.
Gluten-Free Best Huckleberry Cookies
Equipment
Ingredients
- 1 1/2 cup cassava flour
- 1 1/2 tsp tapioca flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup white chocolate chips sweetened with Stevia
- 3/4 cup monk fruit sweetener
- 1/2 cup coconut oil
- 1 whole egg
- 1 1/8 cup canned coconut milk
Filling
- 2 oz softened cream cheese
- 2 tbsp powdered vanilla monk fruit sweetener see recipe on my blog
- 3-4 tbsp huckleberry sauce or store-bought fruit jam
Instructions
- First, preheat oven to 350.
- Second, line a cookie sheet with parchment.
- Thirdly, combine cassava flour, tapioca flour, salt, and baking powder, and 3/4 of the white chocolate chips reserving some for later.
- Stir the flour mixture until combined. In a separate bowl mix together coconut oil and monk fruit sweetener until combined.
- Next, blend the egg into the coconut oil mixture.
- Finally, add 1/2 of the flour mixture into the egg mixture.
- Next, pour in the coconut milk into the batter.
- Add in the remaining flour mixture.
- Next, make the filling combine the softened cream cheese with the powdered vanilla monk fruit sweetener.
- Once combined place into the freezer for 10 minutes.
- Using a size 40 cookie scoop to scoop out cookies.
- Remove the cream cheese filling mixture from the freezer.
- Scoop out a cookie flatten it to a round thick circle with a small indention in the center.
- Place approximately 1/2 to 1 tsp of cream cheese mixture.
- Finally, place a small amount of huckleberry sauce on top of the sweetened cream cheese.
- Next, scoop another cookie out and flatten to the same size as the first cookie and make a small indention in the middle.
- Place this batter on top of the cookie batter with filling in it.
- Seal the two cookie halves together.
- Place on prepared cookie sheet.
- Repeat scooping out cookies, filling, and sealing cookies until all the batter is used.
- Place cookies approximately 3 inches apart as they will spread while baking.
- Next, place a few of the remaining chocolate chips on the tops of all the cookies.
- Makes about 12 cookies.
- Bake 18 - 22 minutes.
- Cool on cookie sheet 10 minutes or so before moving to a cooling rack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 205 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 10 g | 51 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 16 mg | 5 % |
| Sodium 98 mg | 4 % |
| Potassium 86 mg | 2 % |
| Total Carbohydrate 14 g | 6 % |
| Dietary Fiber 4 g | 17 % |
| Sugars 3 g | |
| Protein 1 g | 3 % |
| Vitamin A | 1 % |
| Vitamin C | 4 % |
| Calcium | 18 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
For other Gluten-Free Refined Sugar-Free Cookie Recipes:
