Moistest Paleo Coconut Flour Cookies Ever

    Usually when I bake with coconut* flour it's in small amounts mixed with a greater amount of almond flour. This time though, in hopes of making a higher fiber cookie, I made chocolate chip cookies with coconut flour mixed with a smaller amount of almond flour and a tad bit of my most favorite GF flour ever, Bavarian Mills. If I would have had enough almond flour, I would have used just coconut and almond combined, but I didn't. Thus the reason for using my GF mixture instead. Also, instead of 1 banana like the recipe called for, I put in 1 3/4 banana....definitely helps with the **moisture content.


  * Coconut flour soaks up liquid like a sponge which is why it's a bit harder to bake with.

   ** When cooking with gluten free flours or even nut flours, I've found that the more moisture you add, the moister the cookie or baked product. This is especially so with coconut flour. 

Coconut Flour Chocolate Chip Cookies

1/2 cup coconut flour (1/8 cup more if needed)

1/4 cup almond flour

(I used about an 1/8 cup almond and an 1/8 GF flour)

1/4 tsp. baking powder

1/4 tsp salt

1 1/2 mashed banana

 3 TBS honey

 1/2 TBS coconut oil

1/4 tsp vanilla

1/2 cup rice milk (more if needed)

3/4 cup chocolate chips

Preheat oven to 350 degrees. Combine dry ingredients. Combine wet ingredients in separate bowl. Add wet ingredients to dry ingredients and combine. Dough should be very wet, this is good, coconut flour soaks up a lof of moisture! Mix in chocolate chips. Form 2 TBS. of dough into ball and place on parchment paper lined cookie sheet - flatten slightly with back of spoon. Bake 18-25 minutes or until golden brown. Immediately transfer to cooling rack.

 

//Paleo// Cherry Walnut Almond Flour Cookies

   Having extra time on my hands this week, I decided to pull out some new paleo recipes and try experimenting. The cookies I am going to share with you today are a unique cross between a cookie and a biscuit in texture. I over baked mine just a tad, but they still came out delicious. Also, I made quite a few substitutions as well as decreased the amount of sweetener I used in them (it called for white sugar, BOO, and as that's all we had on hand, I used it. Ergo the reason for decreasing the amount.) As far as substitutions go, because I didn't have any dried cherries on hand, I rehydrated some dehydrated coconut instead and used that as well as  I used almond extract instead of vanilla extract (made them soooo yummy and nutty flavored). I would definitely make them again....just hopefully next time I have some kind of dried fruit (cherry, apricot, raisin) to put in them.

Recipe

1 1/2 cups almond flour

1/4 cup butter softened

1/4 cup sugar (for a less sweet cookie, only fill the quarter cup measurer 3/4 of the way full. Also, a good sugar substitute would be coconut sugar)

1 egg

1/4 tsp salt

1/2 tsp almond extract

1/4 tsp baking powder

1/3 cup shredded coconut(rehydrated) or dried fruit of choice

1/3 cup chopped walnuts 

Preheat oven to 350 degrees. Combine all ingredients together in a medium bowl. Spoon onto greased cookie sheet making medium sized balls. Bake for 8-10 minutes.

~Blessings~

    Laura