So this weekend my mom and I finally went to the Costco warehouse store, where all the returns go, and everything is about half off the normal price. Digging around the food section, I found a 4lb. bag of Nutiva Organic Coconut Flour for $6!!! We bought it, and now I am compelled to do lots of experimenting with coconut flour. The first result of this glorious sale: Gluten-Free Coconut Chocolate Chip Cookies!
I first researched how to use coconut flour, and was immediately innundated in too much information. I never realized how tricky non-gluten flours and coconut flour in particular are. Lots of recipes I read included some sort of starch. Plus, for every cup of coconut flour you need to add a cup of moisture (milk, oil, butter, etc.), and for each 1/4 cup an egg (which acts as a binding agent in the absence of gluten). 1/4 – 1/3 cup coconut flour is about the equivalent of 1 cup all-purpose, but coconut flour is much more absorbent.
Looking at existing recipes out there, I couldn’t find a common enough pattern between the wet and dry ingredients that I decided to throw the web away (well, not really, I’m addicted to the internet) and make a recipe from scratch.
Yet again, I wanted to make a healthy recipe. When I eat dessert, my body will behave much better afterwards if there isn’t, for example, an abundance of sugar. Case and point: I had some ice cream and crumbled 4 oreos in it for an afternoon dessert. The sugar low nearly destroyed my ability to do anything else the rest of the day. Aka I don’t respond well to sugar crashes. The best way to eat dessert and reduce the amount of havoc it does on my body is to create my own recipes.
I wanted to reduce the amount of fats in the recipe since coconut flour itself already has some. A lot of recipes were calling for 1/2 cup coconut oil, but because of the high levels of saturated fat, I didn’t want to add that much. So I was risky and decided to mostly substitute Greek Yogurt for the fat. I still added 2 Tbl. coconut oil since substituting all the fat would be a bad idea.
I decided to throw 1/8 cup oat flour in there because: a) I have a bit leftover from a previous recipe, and b) I was hoping that it might help lessen the complications of using coconut flour. I think it was mostly a psychological choice…
No, sorry, it’s not. And based on my research into coconut flour thus far, it sounds like egg substitutes aren’t the best idea. So I’d probably say to not try to make this vegan.
I’m happy with how the gluten-free coconut chocolate chip cookies turned out. They’re just sweet enough to satisfy my sweet tooth, and when warm the shaved bits of dark chocolate make everything gooey. The perimeter of cookies in my first batch were properly browned on the bottom, but the center cookies were a little undercooked. I don’t mind, as I’ll probably toast them slightly before eating them in the future days, meaning I won’t overcook them in that process.
There is a coconut flavor, so if you hate coconut, this isn’t the recipe for you. I used to hate coconut, but I’m fine with it now, and I found the flavor light enough that it wasn’t distracting. The texture is a little grainier than normal flour, but yet again it wasn’t distracting. I would call this a successful first recipe! I’m sure there are ways to improve the recipe, but I’m proud of the results thus far.
So please, experiment with my Gluten-Free Coconut Chocolate Chip Cookies. Make it better, and share your results in the comments!