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Gotta Guava Cookie Recipe

When the usual chocolate chip or oatmeal raisin cookie recipes are growing stale, it’s time to find some fresh tropical baking inspiration. Cookies just taste better when made with small-batch, conscientious ingredients. Follow our recipe for Gotta Guava Cookies to bake a batch of sunshine. 

A little tropical inspiration goes a long way in the kitchen. Bake a batch of sunshine on even the rainiest of days with our Gotta Guava Cookie recipe. It spotlights the tropical flavor of guava, is naturally gluten-free, and is wholly inspired by the land where palm trees sway. Common Ground’s carefully curated Gotta Guava Cookie Bundle is comprised of four Hawaiʻi-made components to incorporate in a batch, with regenerative producers and high-quality ingredients in mind.

This bundle includes Tiny Isle’s Chocolate Macadamia Nut Butter, Vanilla Extract from The Vanillery Kauaʻi, and Slow Island’s Roselle Sugar Mix and Passion Orange Guava Culinary Syrup. Cookies just taste better when made with small-batch, conscientious ingredients.

Common Ground’s Culinary Director, Adam Watten, demonstrates here our recipe for Gotta Guava Cookies.

Start by warming coconut oil until melted in a medium saucepan. Pour into a stand mixer or alternatively, use a large bowl. Add the sugar to the bowl and using the paddle attachment, “cream” the oil and sugar together on medium speed for 1 minute. Add the egg, egg yolk, Slow Island’s Passion, Orange, Guava Culinary Syrup, vanilla extract from The Vanillery Kauaʻi, and mix until well combined.

Next, sift together the ʻulu flour (Sustainable Boost brand is recommended. Alternatively, brown rice flour may be substituted.), coconut flour, salt, baking soda, and Xanthan gum and set aside. Slowly incorporate the dry ingredients into the mixing bowl until thoroughly combined. 

Using the parchment paper, begin to roll the dough into a log shape, approximately 3 inches in diameter. Then, place the dough in the refrigerator and chill thoroughly (this will take 1-2 hours). 

Once the dough is chilled, heat the oven to 360 degrees F. Remove the dough from the refrigerator and using a sharp knife, cut rounds from the log, approximately half an inch thick. 

Place the rounds on a parchment-lined baking sheet and bake for 12 minutes, rotating the pan after 6 minutes in the oven. Remove the cookies and let them cool on the baking sheet for 2 minutes. Sprinkle with Slow Island’s Roselle Sugar liberally. Then, move the cookies to a cooling rack to complete cooling. Store in an airtight container. 

To add a smear of decadence (and “superfood”), spread Tiny Isle’s Chocolate Macadamia Nut Butter on the underside of a cookie and make a sandwich by pressing against the underside of another cookie. 

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