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Gluten-Free Scout Cookies

These cookies were inspired by a cookie my daughter and I had at Watercourse Foods in Denver. They were amazing and so interesting we wanted to try to replicate them. They are both gluten-free and vegan, so they are good for people with a variety of dietary restrictions. While the original version at Watercourse is more dense and substantial, my husband and I really enjoy this recipe and I think you will too! The yam adds nice color, subtle flavor and at least a little nutritional value, giving this gluten-free cookie a little more complexity. You can use either yam puree or pumpkin puree in this recipe. We've tried this recipe both ways and enjoyed both versions.
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Ingredients Method

Ingredients
  

  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 2/3 cup tapioca starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 xanthan gum optional
  • 2/3 cup Earth Balance
  • 2/3 cup pureed yam or pumpkin puree
  • 2/3 cup brown sugar
  • 1/2 cup cane sugar
  • 2 tablespoons flax meal
  • 6 tablespoons warm water
  • 2 teaspoons vanilla
  • 1 heaping cup dairy-free chocolate chips + 1/4 cup
  • 1 cup pecans or walnuts or a mix of the two
  • 2/3 cup shredded coconut

Method
 

  1. Preheat oven to 375 degrees.
  2. Mix dry ingredients together in bowl and set aside.
  3. In a small bowl add flax meal to warm water, mix well and let set.
  4. In another bowl add Earth Balance, yam puree, brown sugar and cane sugar beat with electric mixer until nice and creamy.
  5. Add flax/water mixture and vanilla to creamed mixture, beat until well combined, about 3 more minutes.
  6. Add dry ingredients and beat on low until incorporated.
  7. Add your favorite chocolate chips, nuts (my favorite is a mixture of pecans and walnuts) and coconut. Mix until incorporated.
  8. Drop spoonfuls of dough on an ungreased cookie sheet and press spoon on drops to slightly flatten them.
  9. Bake 10-12 minutes.
  10. Place a sheet of waxed paper on a cookie sheet. After cookies have completely cooled place them on the waxed paper.
  11. Melt the remaining chocolate chips in a small dish in a microwave. Use a small spoon and drizzle chocolate over cookies. To help the chocolate harden, place cookie sheet containing cookies in the refrigerator for 15-20 minutes
  12. Note:
  13. To make yam puree wrap yam in foil and bake until soft. Once it is cool remove peeling, smash and mix it with a fork until you have a somewhat smooth puree.
  14. I've made these with and without xanthan gum. I prefer to leave the gum out when I can to avoid that after taste or slimy texture it can sometimes provide. The yam puree and flax help bind the ingredients in this recipe.