Description
Tender gluten-free cookies with a huckleberry cream cheese filling, using cassava flour and monk fruit sweetener for a light, tangy contrast. Flaky texture with minimal effort.
Ingredients
1 1/2 cup cassava flour
1 1/2 tsp tapioca flour
3/4 cup stevia sweetened white chocolate chips
3/4 cup + 2 tbsp monk fruit sweetener
1/2 cup solid coconut oil
1 1/8 cup canned coconut milk
Salt to taste
Baking powder (1-2 tsp, unspecified)
Cream cheese (unspecified quantity, implied for filling)
Instructions
Preheat oven to 350°F (175°C)
Line baking sheet with parchment paper
Combine cassava flour, tapioca flour, salt, baking powder, and 3/4 cup chocolate chips in bowl
Blend coconut oil and monk fruit sweetener until uniform
Add egg and blend
Mix half of flour mixture into fat-egg emulsion
Incorporate coconut milk to form dough
Blend remaining flour for 5 minutes
Whisk cream cheese with powdered monk fruit sweetener
Chill filling for 10 minutes
Scoop dough into 12 rounded balls
Bake for 18-22 minutes until golden
Cool completely before assembling
Place filling between two cookies
Notes
Cassava flour may be substituted with rutabaga flour
Arrowroot powder can replace tapioca flour
Use regular chocolate chips if stevia-sweetened version unavailable
Shea butter (unsalted) works as coconut oil alternative
- Prep Time: 25
- Cook Time: 20
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg