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Monday, April 23, 2012

Chew on This | Coconut Flour Chocolate Chip Cookies

I was traipsing through the market the other day and heard the organic coconut flour calling my name. I'd been meaning to buy a bag sooner, to experiment, but hadn't quite gotten around to it. So I wrapped my hands around that bag and off I went to bake something amazing. Of course ignoring the rest of my shopping list in the process. But hey, who needs toilet paper, right? 

Once home, I perused the web to find something sweet and simple to make. In the process, I learned a bit more about coconut flour and how I could use it more often. 

Coconut flour is high in fiber and a good source of protein. It contains lauric acid, which is a healthy, saturated fat that is thought to help your immunity and thyroid function. Yippee!
It's gluten-free and considered hypoallergenic because so very few people are allergic to it. It can be used in baked goods, added to sauces and soups as a thickener and sprinkled into smoothies for an extra beneficial kick of fiber and protein. And, because it has natural sweetness, you can reduce the amount of sugar needed in your recipes when using coconut flour. Bonus!

All that being said, coconut flour can be tricky to work with. You can't just substitute 1 cup of coconut flour for 1 cup all-purpose flour. No, no, no. That's disaster waiting to happen and a slew of foul words flying out of your mouth. Not that I would know anything about this.

Coconut flour is very absorbent and you'll need less of it in your recipes. As well, you'll be using a larger quantity of eggs when using coconut flour in your baked goods. So if you plan on having a coconut flour bake fest, buy 3 or 4 dozen eggs. No joke.

So, are you still curious? Intrigued by coconut flour? You should be because it's so good! 
And these cookies received kid and husband approval. Mine too!


Here's the recipe:

Coconut Flour Chocolate Chip Cookies
(adapted from a recipe via FreeCoconutRecipes.com)

1/2 C coconut oil, melted
1/3 C honey
1 1/2 t vanilla
4 eggs
1/4 t salt
1 C coconut flour
1/2 C shredded coconut
3/4 C chocolate chips
2-3 T coconut milk (or cow's milk)

Preheat oven to 375℉. Line a cookie sheet with parchment paper or spray with cooking spray.

In a mixing bowl, whisk together your melted coconut oil, honey, vanilla and salt. Add your flour, coconut and chocolate chips. Blend thoroughly. If your batter seems too thick, add some milk, a tablespoon at a time, to loosen the batter and add extra, needed, moisture.

Roll batter into tablespoon sized ball and place on the prepared cookie sheet. Flatten each ball with the palm of your hand to make into a round. Place cookie in the oven and bake for approximately 12-15 minutes or until lightly browned. Enjoy!

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