Gluten-Free Best Huckleberry Cookies
Gluten-Free Best Huckleberry Cookies Recipe filled with sweetened cream cheese, a homemade DIY huckleberry sauce, and topped with white chocolate chips.
Servings 12 cookies
Calories 205kcal
Equipment
Cookie Sheett
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
Calories: 205kcal