Move over chocolate chip, it's time for coconut guava to take center stage! These gluten free Coconut Guava Cookies are like a tropical party in your mouth. They have an ooey gooey guava center surrounded by crispy, toasted coconut cookie that just melts in your mouth. Give these a try for your next cookie party.
3/4 Cup almond flour
1/4 Cup coconut flour
1/4 Cup arrowroot or tapioca flour
1 tsp baking soda
1/2 tsp salt
1/2 Cup guava paste, cubed
1/2 Cup (1 stick) softened butter
2/3 Cup granulated monk fruit sweetener
1 large egg
1 tsp vanilla
2 Cups shredded unseated coconut, toasted (plus 1/4 cup for rolling the cookies)
Preheat your oven to 350F and set aside a greased baking sheet.
In a large bowl, whisk together the almond flour, coconut flour, arrowroot (or tapioca flour), baking soda and salt. Fold in the toasted coconut until fully combined and set this aside.
Using an electric mixer or standing mixer, whisk the softened butter until it is light and fluffy. Then whisk in the monk fruit for about 2 minutes.
Add the egg and vanilla to the butter mixture and gently whisk to combine.
Add the dry ingredients to the wet ingredients, gently folding together (don't over mix).
Using clean hands, roll the dough into 2" balls. Flatten the dough balls in the palm of your hand into a disc shape, creating a divot in the center. Place 4-5 small cubes of the guava paste in the center of the dough disc and wrap the dough around the guava so the guava is in the center of the dough ball. Roll the ball together and then gently flatten it again in the palm of your hand to create a cookie shape (they will not spread in the oven). Be gentle so to not cause too much cracking or breaking the cookie. Place the cookies directly on the greased baking sheet and repeat with the remaining dough and guava.
Bake for 9-11 minutes or until golden on the edges. They will be soft when they first come out of the oven but do not over cook or they will harden. Allow them to cool and set before removing from the baking sheet and serving.
Storage: store in an airtight container on the counter for 5-7 days.