Making gluten-free and dairy-free cookies are extremely difficult. It is very hard to get that soft, gooey texture that flour based cookies have. This is because they haven't got the most important ingredient in baking which is, gluten. It is the protein when flour and water mix; this creates the strength and elasticity gluten makes in baked goods. But this recipe does a pretty good job at creating tasty soft cookies! (plus there is no guilt felt when eating these!)
Coconut is used a lot in my recipes and comes in many tasty different forms - coconut milk, coconut oil, coconut flour, coconut water and coconut sugar. I always have most of these ingredients stocked up in my kitchen, as I use them in most of my daily recipes too. Coconut flour and desiccated coconut is a fantastic flour replacement and thickener for foods like, pancakes and curries. I also love the taste of coconut in both savoury and sweet!
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One 1/4 Cups of Coconut Flour
One Teaspoon of Baking Powder
1/4 Cup of Raw Cacao Powder
1/4 Cup of Raw Cacao Nibs or Dairy-free Chocolate Chips
One Cup of Desiccated Coconut
1/2 Cup of Coconut Nectar/Sugar (Can find this Online or in most Health Food shops)
Three tablespoons of melted Coconut Oil
Two Eggs
Teaspoon of Vanilla Essence
Pinch of Salt
Preheat your oven to 190 degrees and line a tray with baking parchment paper.
In a mixing bowl mix the coconut flour, baking powder and raw cacao powder.
Follow by stirring through the raw cacao nibs/chips and desiccated coconut.
Whisk the rest of the ingredients in a separate bowl, then add the ingredients to the dry mixture. Combine all the ingredients with a large spoon until they are completely mixed together.
Roll the mixture into small balls then place onto the tray and press down with the palm of your hand. They should start to resemble cookie-like shapes.
Bake in the oven for 10-12 minutes.
I suggest using this brand of Coconut Flour. Tiana also do a great Coconut Sugar to. Recipe inspired by - https://lovingearth.net |
Enjoy
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