These soft brown sugar cinnamon cookies are tender, cakey and warmly spiced, with a tropical mix of pineapple, coconut and almonds folded into the dough. They are sweet, fragrant and naturally gluten-free because they are made with plantain flour instead of wheat flour. The dough is softer and wetter than a traditional cookie dough, but that is exactly what gives the cookies their moist texture, lightly crinkled tops and delicate, cake-like bite.
Crispy Breakfast Potatoes with Onions and Peppers
This Breakfast Potatoes Recipe makes perfectly seasoned potatoes with crisp, golden edges and soft, fluffy centers. It is a simple oven-roasted breakfast side that pairs beautifully with eggs, bacon, sausage, pancakes, waffles, or a full weekend brunch spread. author’s note No Breakfast Spread Is Complete Without These! My family loves breakfast, and a generous breakfast … Read more