GLUTEN-FREE BIRD'S NEST COOKIES

Gluten-Free Bird's Nest Cookies image

Eating wheat is not an option for me. Most gluten-free cookies are sandy and bland. I think you will enjoy these! They're perfect for Easter!

Provided by Christine

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 10

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Ingredients

1 cup butter, softened
½ cup brown sugar
2 eggs, separated
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ teaspoons xanthan gum
2 ¼ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup coconut flakes
¾ cup chopped pecans
1 (10 ounce) package candy-coated milk chocolate pieces (such as M&M's®)

Steps:

Combine butter and brown sugar in a large bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Beat in vanilla extract and salt.
Sprinkle xanthan gum over flour in a separate bowl; mix together very well. Beat flour mixture into the butter mixture until dough comes together. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
Mix coconut flakes and pecans in a shallow bowl. Beat egg whites in a small bowl.
Pinch off small pieces of dough and roll into balls. Dip into the egg whites then roll in the coconut mixture. Place 2 inches apart on the greased cookie sheets. Press 3 milk chocolate pieces into the center of each cookie, like eggs in a nest.
Bake in the preheated oven until edges are golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 23.1 g, Cholesterol 37.5 mg, Fat 14.3 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 132.8 mg, Sugar 12.1 g