It's really too bad that SF/GF cookies are usually so un-cookie like in appearance. They may taste amazing and have great texture to boot- but typically you just don't get that nice round spread to them, they don't seem to flatten out, puff up, or brown like you want them to, or like you imagine a proper cookie would. The "flours" are heavier and denser, and there is just no approximation for real sugar. But that's ok! Pretty they aren't, but yummy all the same. And you don't have to feel quite so bad for eating them!
I've baked with coconut flour quite a few times, and I make S coconut flour pancakes every Saturday, and I'm slowly figuring out how best to work with it. It is just so stinking good for you, has tons of fiber, protein, but wayyyyyyyy less fat and calories than almond flour. I won't lie, I've had some issues with the stuff. It can be alternatingly mealy, cakey, eggy, or spongey. Yuck yuck yuck and yuck. It needs tons of liquid. When you think you've added enough, add more. These coconut chocolate chip cookies came out really good. They are really more like little balls than cookies- I need to remember how little they spread and to press them down next time. But if you want a chocolate chip cookie and don't want to use almond flour- check these out. You'll be glad you did!
Coconut Chocolate Chip Cookies (Gluten/Grain-Free)
1/4 cup coconut flour (room temp)
1/4 cup unsweetened shredded coconut, or coconut powder
1/4 cup sweetener, like stevia in the raw
2 eggs
1/4 cup oil (coconut, grapeseed, etc)
1/4 tsp vanilla extract
pinch of salt
1/4 cup chocolate chips (I used 365 brand 72% dark chocolate chunks)
1/4 cup nuts (optional)
Preheat your oven to 375. Line a cookie sheet with parchment paper. Mix your oil, eggs, sweetener, and vanilla together. Add coconut, coconut flour, salt, and combine, then adding in chocolate chips and nuts, if using. Don't overmix. If your batter is looking too dry, add some (nut)milk. Using a tbsp scoop, form balls and drop onto cookie sheet. For a more cookie-like appearance, press them down with your palm. They will not spread in the oven. Bake for 20 minutes or until the tops are starting to turn golden brown. To make this completely sugar-free, sub nuts/dried-fruit for chocolate chips, use SF chocolate chips, or create a SF chocolate ganache for dipping. Makes about 12 small cookies.
My Cherry Double Almond Cookies were a good excuse to use up some blanched slivered almonds I'd had for awhile. I don't really like almonds all that much and wasn't sure how to use them. The dried cherries are nice and plump and are totally unsweetened (oh how I wish I could find unsweetened cranberries!) so these are truly SF. MKG is in loooooooove with them! They are very crunchy and crumbly and while a bit messy, have a great cookie texture.
Cherry Double Almond Cookies(Gluten/Grain-Free, Sugar-Free, Vegan)
1 1/4 cups almond flour
1/4 cup sweetener
1/4 tsp baking soda
pinch salt
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup oil
2 tbsp (nut)milk
1/4 cup slivered almonds
1/3 cup dried cherries
Preheat your oven to 350 and line a baking sheet with parchment. In one bowl, combine flour, baking soda, salt, and cinnamon. In a separate bowl, mix oil, sweetener, and vanilla. Add wet to dry. At this point, you'll most likely need to add some liquid. Try 2 tbsp of (nut)milk first and see how easily it comes together. The mixture will be crumbly, but you want to be able to form into a ball with your hands. Once it's reached the right consistency, add your cherries and nuts, or whatever fruit/nut combo you want! Bake for roughly 20 minutes or until golden brown.
If anyone has any tips for how to give your GF/SF cookies some spread, or some chew, like a regular cookie, let me know. I've noticed even Elana's cookies don't appear to be much different than mine. They certainly don't look like normal cookies. I'd love to hear your GF baking tips, suggestions, and thoughts! It's tricky isn't it? But pretty rewarding too!
Have a great night, XoXoGFG
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