So I bought a tub of coconut flour at Whole Foods oh say maybe, 6 months ago…At least….
This canister has been staring at me for wayyy too long.
Finally decided to use it. While I do not follow the paleo diet, I do realize that coconut based diets are the latest health craze. I do say “latest” because science changes so frequently it may be a thing of the past by next week. Anyhow, I do like to experiment with different grains when baking so I figured it was time to open this puppy. Why coconut flour?
Well it is naturally high in fiber and is a fantastic protein source. Who knew ground up coconut meat could be that good for you. One caveat. It can not be subbed 1:1 for other flours when baking. The problem is that it absorbs liquid rapidly and it tends to clump so it is a little more difficult to substitute in other recipes. You have to have some mad kitchen skills (or a lot of money to waste) if you plan to experiment. Although I plan to channel my inner chemist soon, NOT my first time opening the canister.
This recipe is straight from google. Found it in several places actually, so I am not sure who to give credit to.
Not too bad for a first attempt.
Coconut flour chocolate chip cookies
2 eggs
¼ cup coconut oil, melted
¼ cup sugar
½ cup non-dairy milk
1 teaspoon vanilla
¼ teaspoon salt
⅓ cup coconut flour
⅓ cup chocolate chips
Instructions
- Pre-heat oven to 375 degrees and spray a cookie sheet with non-stick spray.
- In a medium bowl, whisk together eggs with melted coconut oil, sugar, coconut milk, vanilla, and salt.
- Using a rubber spatula, stir in coconut flour and chocolate chips.
- Scoop cookies by the teaspoonful and spoon onto baking sheets.
- Bake for 13-18 minutes or until browned.
- Let cookies cool for a couple of minutes before setting on a cooling rack.
Finished product. Chewier than a traditional cookie, but definitely tasty.
Any favorite coconut flour recipes out there? Any good advice on substitutions? Let’s here them!
My Foodie Call 