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GLUTEN FREE ALMOND, COCONUT, CHOCOLATE CHIP COOKIES

Active Time : 1 Hour 10 Minutes
Total Time : 1 Hour 10 Minutes
Serves : 28
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2-1/4 with rice flour cups gluten free all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1 cup = 2 sticks cup Fleischmann's® Original-stick, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup Egg Beaters® Original
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate morsels
  • 3/4 cup slivered almonds
  • 1/2 cup flaked sweetened coconut
DIRECTIONS

Preheat oven to 375°F. Line baking sheets with parchment paper; spray with cooking spray and set aside. Combine flour, baking soda, baking powder and salt in medium bowl.

Cream Fleischmann’s, brown sugar and granulated sugar in large bowl with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Add Egg Beaters and vanilla extract; mix until well blended. Gradually add flour mixture beating on low speed after each addition. Dough will be soft; do not add additional flour. Stir in chocolate morsels, almonds and coconut.

Drop cookie dough by rounded spoonfuls onto parchment-lined baking sheets, about 1-1/2 inches apart.

Bake 10 to 12 minutes or until edges are crisp but centers are still soft. Let stand 2 minutes on baking sheets. Transfer to wire racks to cool completely.