It’s well over 100 degrees here in my neck of the woods,and yet:
(1) I went running
(2) I baked cookies
These two events illustrate my slightly loony personality, as well as my (occasionally) compulsive behavior when it comes to both running and baking. Regarding the first, I was sick of being cooped up in air conditioning, so despite sweating buckets, 7 miles of sweating in the early hours of the morning (at least I did not run in blazing sun, right?) on the trails near our house was magnificent and therapeutic.
Once I had showered and cooled down, and Nick was busy playing with some birthday toys, I had to do it: turn on the oven and try some baking with a newfound ingredient, coconut flour.
Have you tried coconut flour? I have only used it a few times before (leftovers from a friend who could not figure out how to use it). Working with it is very different from working with grain flour: it is super-absorbent and you use a fraction of the amount used in grain flour baking. It’s a by-product of the coconut milk-making process: once all of the milk has been pressed out, the fibrous material that remains is dried and finely ground. Voila, coconut flour! It is naturally gluten-free and has a faint natural sweetness that is delicious in baking. It is pretty wonderful once you get used to it!
For this venture, I decided to make a simple cookie, and after two (miserable) attempts at sugar cookies, I set to work on creating some coconut flour snickerdoodles. I am glad I had plenty of flour, as it took 3 more attempts to get these right. I love the results!
These have a light, soft texture, with crispy edges, much like the traditional ones I grew up eating (from the Fannie Farmer Cookbook). That recipe had the option of adding raisins and walnuts, which I may do in my next batch. It would add even more structure to the cookies.
Last, a quick note: You will notice in the recipe that I do not add the melted coconut oil to the wet ingredients, but instead add it along with the coconut flour. Why? Unless the eggs and maple syrup are room temperature or warmer, the coconut oil will harden (partially) creating little blobs of sold oil that are impossible to break up in the complete batter without breaking out the blender or food processor. Adding the oil later ensures smooth blending.
Happy baking, everyone!
Grain-free, gluten-free snickerdoodle cookies made with coconut flour!
- 1 large egg
- 1 large egg white
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg
- 1/3 cup coconut flour (more if needed; see note)
- 1/4 cup virgin coconut oil, melted
- 1/2 teaspoon baking powder
- 2 tablespoons coconut sugar or granulated sugar of choice
- 3/4 teaspoon ground cinnamon
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a medium bowl whisk together the egg and egg white until blended. Whisk in the maple syrup, vanilla, salt and nutmeg.
- Add the coconut flour, coconut oil and baking powder to bowl, stirring until well blended. Dough should be thick but still moist; if too wet, add more coconut flour, a teaspoon at a time.
- In a small shallow dish, combine the sugar and cinnamon. Roll dough into 1-inch balls (about 1 tablespoon of dough). Roll in cinnamon sugar and place on prepared cookie sheet, spacing 2 inches apart.
- Bake in preheat oven for 11 to 14 minutes until puffed and set at centers. Let stand on cookie sheets for 1 minute, then transfer cookies to a cooling rack,
- Repeat with remaining dough and cinnamon sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for 1 week, or freezer for 3 months.
- Category: Cookies, Dessert
- Serving Size: 1 cookie
- Calories: 59
- Sugar: 4.3 g
- Sodium: 43 mg
- Fat: 3.6 g
- Saturated Fat: 3 g
- Carbohydrates: 5.9 g
- Fiber: 0.9 g
- Protein: .8 g
- Cholesterol: 10.3 mg