This is something totally new for me…a completely gluten-free recipe! Well, I know a few of my recipes are gluten-free naturally, but all of my cookies, breads, etc. are definitely NOT. I love to experiment with new recipes and new types of ingredients, so when I came across a recipe for gluten-free cookies yesterday that used coconut flour, I decided to give it a go. I bought some coconut flour online a while back and have only used it a couple times so far. The recipe that I found needed a few modifications (it called for regular sugar and canola oil…two things I do not use). It also didn’t have eggs listed in the ingredients, but it listed them in the instructions. I’ve seen enough coconut flour recipes to know that eggs are super important to the success of the recipe.
I was quite honestly shocked at how much my kids liked these cookies. They each ate several yesterday and my daughter said how good they were. If I’m being honest, they were not like the regular cookies that I’m used to. They just weren’t…but, that doesn’t mean that I didn’t enjoy them. I baked them in two batches and, by the second batch, I knew to bake them for one minute less so they were a bit more soft on the inside. (Of course, I took this picture below after the first batch and didn’t take another one after the second round.)
For my first “gluten-free” recipe, I’m happy with how these turned out! I’ll be anxious to try using coconut flour and even almond flour a little more in my baking. Do you eat gluten-free? If so, is it because you have celiac disease? Gluten intolerance? Or do you simply feel better after you eliminated it from your diet? I would love to hear comments on this!! Gluten-free has definitely piqued my interest lately…I’m just not sure I’m ready for this type of commitment (or if it’s really necessary for that matter)!
Gluten-Free Coconut Chocolate Chip Cookies
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 2 tsp organic vanilla extract
- 6 eggs (local, pastured is ideal – I buy mine from Honored Prairie)
- 1/8 tsp salt
- 1 cup coconut flour
- 1/2 cup shredded unsweetened coconut
- 3/4 cup Enjoy Life chocolate chips
Preheat oven to 375 degrees. Mix together wet ingredients and then add flour and coconut. Blend with electric mixer until thoroughly combined. Stir in chocolate chips. Drop onto a cookie sheet lined with a silicone baking mat or parchment paper. Press down slightly (they won’t expand or change shape while baking). Bake for about 14 minutes or until just starting to turn golden brown. Enjoy!
What are some of the benefits of cooking with coconut flour? It’s rich in protein, fiber, and fat so it helps to fill you up. It’s filled with lauric acid, which is thought to support the immune system, thyroid, and promote good skin health. It’s also full of manganese, which better helps your body utilize other nutrients, support bone health, nervous system function, and blood sugar levels. (Source: The Nourished Kitchen)
If you are interested in more gluten-free recipes, I highly recommend that you check out my friend Julie’s blog at Whole Food. Real Food. Good Food. ALL of her recipes are gluten-free! And if you want to see another gluten-free cookie recipe, check out her recipe for Grain Free Chocolate Chip Cookies. She used almond flour and raw honey–yum! I think I may try making almond flour the next time I make a batch of homemade almond milk and give her recipe a try.
Oh, I just remembered… I do have one other cookie recipe on my blog that is grain free: Peanut Butter Chocolate Chip Cookies (with a healthy secret ingredient)!
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