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:
- 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.
- Coconut flour absorbs moisture very fast. You may need to increase the liquids in your recipe.
- Coconut flour is very versatile and has a great range of flavor.
- It should be stored in an air tight container in the fridge.
- Get bold and experiment!
Almond Vanilla Cookies with Coconut Flour
- ¾ cup coconut flour
- ¼ teaspoon sea salt
Mix well, set aside.
- 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.
- Preheat oven to 350 degrees. Grease a baking sheet.
- 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.
- 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.
- 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!