Coconut Lace Cookies ~ A Gluten-Free Recipe

Colonial Americans would host open houses during the holidays, serving many different kinds of jumbles, nogs, ciders, and finger foods.  They would place an announcement in the local paper and  neighbors would escape their wintertime isolation and brave the bitter-cold to join in the festivities.  Family news was shared as everyone thawed themselves by the fire with a mug of hot cider in hand.  Little, homemade gifts of heart-felt thanks were given to the hosts.

Among the holiday spread you would find jumbles, the first cookie.  Some are soft and fluffy, others are flat and round.  I've come up with a gluten-free version of coconut lace cookies, or jumbles.  These flat, buttery, crispy little treats are delicious by themselves or are a beautiful finish to a bowl of ice cream.

Gluten-Free Coconut Lace Cookies
Prep time: 15 minutes, Bake time: 13 minutes, Makes 45 cookies

• 1 cup coconut sugar
• 1/2 cup butter (1 stick), softened
• 2 eggs
• 1/2 cup blanched almond flour
• 1/2 cup arrowroot powder
• 1 cup shredded coconut (unsweetened)

1. Preheat oven to 350º.  Line baking sheet with parchment paper.
2. Cream together the sugar and butter in a mixing bowl.  Beat in the eggs, one at a time, and beat the mixture together.  Turn the mixer on low and slowly add almond flour, arrowroot powder, and coconut until combined.
3. Use a teaspoon to measure and drop dough onto the cookie sheet; not a heaping teaspoon, or else they won't cook properly.  Keep the cookies at least 2 inches apart.  They spread a lot.
4. Bake for 13-15 minutes or until the edges are lightly browned.  Take care not to over-bake or they will lose their buttery, almost caramel-ish flavor and just taste burnt.  Allow to cool at least 5 minutes before transferring to cooling racks.  Store in air-tight containers.

I'm sharing this at Monday Mania, Simple Lives Thursday, Pennywise Platter.