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Gluten Free Praline King Cake Cookie
Laissez les bons temps rouler! Mardi Gras is tomorrow, which means it’s King Cake time. Don’t ask me what makes this traditional New Orleans dessert so yummy, but man it’s amazing. Growing up, my family in Louisiana would always send us one and my sisters and I would devour it trying to find the baby. In case you aren’t familiar, a King Cake is actually more like a monkey bread. A plastic baby is baked in it, and whoever has the slice with the baby will have good fortune bestowed upon them.
Kick off Mardi Gras with this delicious twist to the classic King Cake!
Now aside from King Cake and beignets, I love pralines. I love them on ice cream, in cookies, by themselves – I’d eat them all day. When I found a recipe, of course on Pinterest, that combined a King Cake AND pralines, I knew I had to share it.
Originally, this recipe called for butter, which of course I swapped out for coconut oil. I’m also working more with coconut sugar in place of white and brown sugar. Coconut sugar has less calories and carbs, and is a low-glycemic index food. I also replaced the flour with a gluten-free flour – although you can experiment with replacing it with almond or coconut flour (which requires just a little more math).
Ingredients
1 cup Kelapo Coconut Oil, softened
1¾ cup coconut sugar, divided
2 Tbs ground cinnamon, divided
3 egg yolks
1 Tbs honey
1 tsp vanilla extract
½ tsp lemon extract
2½ cups gluten-free flour
1 tsp baking powder
½ tsp salt
½ tsp cream of tartar
Pecan Praline Topping:
2 cups coconut sugar
½ cup evaporated milk
2 tbsps Kelapo Coconut Oil
1¼ cups pecan halves
¼ tsp vanilla extract
*optional sprinkles/edible glitter for garnish
Instructions
For the topping:
-Michelle
Tags: baking with coconut oil, coconut oil baking, coconut oil dessert, coconut sugar, dessert, gluten free, gluten free cookie, holiday, king cake, king cake cookie, mardi gras, Mardi Gras Recipe, New Orleans recipes, praline, sweet