Coconut Flour Cookies

These first rate Coconut Flour Cookies are precisely what you expect from a extraordinary cookie: crisp edges, chewy facilities and loaded with chocolate. however these are without a doubt gluten loose, easy consuming, paleo, with even a vegan option.

Coconut Flour Cookies

Using coconut flour is quite tricky as it behaves quite unique from wheat flour and even every other gluten unfastened flour. it is hygroscopic – which means that it absorbs a number of moisture.

But sincerely adding a variety of liquid like water or milk doesn’t paintings, because the baked precise will turn out to be and not using a shape. In my coconut flour quick bread recipes like truffles and bread, I used eggs and oil to fulfill the coconut flours need for moisture also giving the baked deal with structure.

Coconut Flour Cookies

HOW TO MAKE COCONUT FLOUR COOKIES MOIST AND CRISPY
However, eggs also make for a fluffy, light texture which I didn’t need for these cookies. i'm seeking out wet, chewy and crispy.

Sooner or later, I realized that a few nut or seed butter might add extra moisture from their oils whilst also adding some denser shape due to their fiber.

INGREDIENTS:

  • 1/4 cup coconut oil or butter, melted
  • 1/3 cup unsalted nut or seed butter peanut, almond, sunflower seed*, or sesame butter (tahini)
  • 1/2 cup coconut sugar or unrefined brown sugar or monk fruit sugar substitute
  • 1 egg or flax egg
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour spooned into the measuring cup (don't dip & sweep)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt more for sprinkling (optional)
  • 1/2 cup dark chocolate chips or chunks

INSTRUCTIONS:

  1. Preheat your oven to 350° F. Line a baking sheet with parchment or a baking mat.
  2. In a massive bowl mix melted coconut oil, nut butter, and coconut sugar with an electric mixer till properly blended. add the egg and vanilla and blend once more.
  3. Add coconut flour, baking soda, and sea salt. blend in with a spatula or wood spoon. ultimately stir within the chocolate chips.
  4. Shape 16 small cookies (1 tablespoon dough) or eight-10 big cookies (~2 tablespoons dough) with a cookie scoop and location them on the baking sheet.
  5. Flatten every dough ball and upload a couple greater chocolate chips and optionally a hint of coarse sea salt
  6. Bake the cookies until the facilities are just set - about 10 mins for the small size or 12 mins for the bigger sized cookies.
  7. Permit the cookies cool on a baking sheet for 10 mins, than pass to a cord rack to let them cool absolutely.
  8. As soon as fully cooled, save the cookies in an hermetic box at room temperature for three-4 days.

Vegan Street Corn Pasta Salad

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