Almond Vanilla Cookies with Coconut Flour

So I’m sitting with a fellow shipmate of mine at the galley, discussing dining habits, when she informs me that she and her husband (who happen to be gluten-free) make coconut flour cookies.

My ears perked up. Coconut Flour cookies? What is this scrumptious-sounding thing? I had to do some research! Turns out, coconut flour is made from dried coconut meat, and it’s rich in protein, fiber and healthy fats; making it exceptionally filling. It’s a good source of lauric acid, which among other things helps promote a healthy thyroid. And then it’s got that other good stuff like manganese, which does a wide array of awesomeness inside your body, including promoting good bone health, regulating blood sugar levels, and helping you absorb nutrients more efficiently.

To top it off, coconut flour is gluten-free.

I’m sold. Interested, I tried my hand at these yummy Almond Vanilla Cookies.

Keep in mind:

  1. Coconut flour is very dense. You will use far less than you would with regular wheat flour, or other gluten-free flours like almond or quinoa flour.
  2. Coconut flour absorbs moisture very fast. You may need  to increase the liquids in your recipe.
  3. Coconut flour is very versatile and has a great range of flavor.
  4. It should be stored in an air tight container in the fridge.
  5. Get bold and experiment!

Almond Vanilla Cookies with Coconut Flour

Dry Ingredients

  • ¾ cup coconut flour
  • ¼ teaspoon sea salt

Mix well, set aside.

Wet ingredients

  • ½ cup melted butter, or for totally casein-free – use virgin coconut oil or even 1/2 cup EVOO.
  • 1 cup coconut milk (can use any casein-free milk, almond, etc.)
  • 6 eggs, preferably free range and organic
  • 1 tablespoon vanilla extract
  • 2-3 dropperfuls of vanilla liquid stevia.

Directions

  1. Preheat oven to 350 degrees. Grease a baking sheet.
  2. In your Baby Bullet, whip 6 eggs thoroughly. Add coconut milk and stevia, starting with 7 drops of liquid stevia. Pulse several times to thoroughly mix. Try ¼ cup butter and ¼ cup coconut oil to make our ½ cup of healthy fat, and the taste is superb! Add butter/oil, then pulse several times to blend.
  3. Add dry ingredients and pulse gently to mix. Taste the Stevia Vanilla Coconut Flour dough and see if your flavor is in range, if you are comfortable tasting a raw egg (which is why you want to use free range organic, preferably). Feel free to adjust your stevia.
  4. Once your flavor is adjusted, drop spoonfuls onto baking stone and bake for 20 minutes. Cool and enjoy.

*As a side note, I almost always toss a purée into my cookie batter. Try experimenting with ¼ cup of butternut squash or pureed carrots & zucchini. You’d be shocked at the yumminess, the added nutrients, and how kids gobble it right up!

 

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About Maia Rodriguez

"Military Mom" Maia Rodriguez was born in Cleveland, Ohio, but that was about twenty homes ago. After graduating from Syracuse University with a BFA in Musical Theater, she traveled just about everywhere in the country, lived in a green turtle-like tent for 6 months, toured and slept in the back of her van and even worked in Japan for a year. Then she met her husband who tamed her (ha!) and they embarked together on the adventure of parenthood in southern California where she worked as a professional pirate. Now, two children later, the family currently resides in VIrginia, where she sings for the US Navy as a vocalist. When she’s not mothering, she’s writing music for "Evernight," singing and writing for the Baby Bullet Blog.

Comments

  1. Vicky Menuez says:

    This recipe needs a little tweaking but is basically a good healthy, slightly ok treat, if you ‘re doing the “clean gut” diet as I am. I used… 1 c. Coconut flour, 5 jumbo eggs, 1 c. Almond milk, 1 T. vanilla powder ( out of extract ), 6 T. Xylitol powder, a sprinkle of cinnamon , handful of chopped nuts , 1/2 tsp. baking soda and 1/2 c. coconut oil. Mix this with a wire whip and let set for 5 minutes. The batter will thicken. If not thick enough, add 1/3 c. more coconut flour and wait again. Keep adding till you get the right feel. If I could have , I would have added a ripe banana. Yum….. Bake 20 minutes. This should make a totally “clean” and somewhat enjoyable cookie. :) I know it made me less frantic for sugar. If the cookies aren ‘t sweet enough, just sprinkle a little more xylitol on top. Let me know what you think

  2. These were soooo terrible!!! Will NOT make again!

  3. Ok I just tried this recipe and it didn’t work at all. I followed it exactly as is and the whole thing ended up not baking at all and burning in the end. Sorry but I wont be doing this again. It wasted a lot of expensive ingredients.

  4. oh no, it was way too much almond extract

  5. about to make these and wanted to know if it is both almond and vanilla extract? Same amount for both?
    thanks
    yoli

  6. Um…. where’s the almond?