Description
Chewy gluten-free cookies with a creamy huckleberry filling, naturally sweetened with stevia and monk fruit. Perfect for summer with a balance of sweet and tangy flavors.
Ingredients
Cassava flour 1 1/2 cup
Tapioca flour 1 1/2 tsp
Salt 1 tsp
Baking powder 1 1/2 tsp
White chocolate chips sweetened with Stevia 3/4 cup
Monk fruit sweetener 3/4 cup
Coconut oil 1/2 cup
Whole egg 1
Canned coconut milk 1 1/8 cup
Cream cheese 2 oz
Powdered vanilla monk fruit sweetener 2 tsp
Fresh huckleberries 1 cup (for filling)
Instructions
Preheat oven to 350°F (175°C)
Whisk cassava flour, tapioca flour, salt, and baking powder in a bowl
Mix coconut oil, egg, coconut milk, and monk fruit sweetener until smooth
Fold dry ingredients into wet mixture until combined
Press dough into refrigerator-safe containers, flatten with a rolling pin to 1/4-inch thickness
Cut rounds with a cookie cutter (1.5-inch diameter), placing 6-8 rounds per sheet on parchment paper-lined baking sheets
Bake in preheated oven until edges are golden but center remains soft, about 8-10 minutes
Let cookies cool completely on a wire rack
Notes
Chill cut rounds 10-15 minutes before baking for even rise
Fill cookies with cream cheese-huckleberry mixture immediately after cooling
Store in airtight containers at room temperature up to 2 days
- Prep Time: 15
- Cook Time: 10
- Category: Trend Recipes
- Method: Baking
- Cuisine: American