Pillsbury, Organic Coconut Flour, 1 lb. (454 g)

• For gluten free flour recipes, use 3/4 cup gluten free plus 1/4 cup Coconut Flour and up to 1/4 cup additional liquid for each 1 cup flour. 
• For all-purpose flour recipes, use 3/4 cup all-purpose flour plus 1/4 cup Coconut Flour and up to 1/4 cup additional liquid for each 1 cup flour.

Gluten Free* Chocolate Chip Coconut Cookies 

*Ensure all recipe Ingredients are gluten free by referencing the Ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer. 

• 3/4 cup all-vegetable shortening 
• 2 cups Pillsbury Best™ All Purpose Gluten Free Flour Blend 
• 3/4 cup firmly packed brown sugar 
• 1/2 cup sugar 
• 1/3 cup Pillsbury BEST™ Coconut Flour 
• 1/4 cup butter, softened 
• 1 teaspoon baking soda 
• 2 teaspoons vanilla extract 
• 3/4 teaspoon salt 
• 2 eggs 
• 1 1/2 cups sweetened coconut flakes 
• 1 cup semi-sweet chocolate chips 

Heat oven to 350ºF. Beat shortening, brown sugar, sugar, butter and vanilla in large bowl with mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. 

Stir flour blend, coconut flour, baking soda and salt in medium bowl. Beat into shortening mixture just until blended. Stir in coconut and chocolate chips. 

Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheet 3 minutes. Remove to wire rack to cool completely.

Makes 30 servings - about 5 dozen cookies

Flour is raw. Do not eat raw flour, dough or batter. Please cook fully before enjoying.

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