Valentine’s Day is coming up and these Coconut Flour Cookies are calling your name. Grain, gluten, dairy-free, and vegan too!
Coconut flour recipes are especially helpful for those following a gluten-free, nut-free diet. It can be challenging following this type of diet, but, luckily there are some good recipe options.
Coconut flour can be tricky to bake/cook with, so having a reliable recipe is key. Also, each brand of coconut flour may be produced differently and behave differently in a recipe. Coconut flour is a high fiber drier flour so it generally needs more liquid, usually in the form of eggs. Generally speaking, coconut flour cannot be substituted 1:1 for other types of flours (almond, wheat, etc…). I have baked quite a bit with it and have gotten to know its temperament, so to speak. I found this post to be quite helpful in describing coconut flour.
How To Make A Flax Egg –
You can use already ground flaxseed or grind it yourself. I prefer organic golden flaxseed and I grind up a batch and keep it in the fridge (at most a few days). I am usually using the ground flax seed daily while creating recipes, so I find it helpful to have it around and ready to go. Grind the flax into a powder. I use a clean coffee grinder to do this. To make a flax egg, place 1 tablespoon ground flaxseed into a small bowl. Add three tablespoons of water and mix a bit. Wait about ten minutes and stir to combine. You should notice the texture has become very egg-like and congealed. Add it to your recipe and it will take the place and perform the duties of a traditional egg! Note: flax eggs do not work in all recipes. It is by trial and error, I have found where they work. And, ground flaxseed has health benefits as well.
The ingredients you will need for these paleo nut-free cookies are coconut flour, tapioca starch/flour, flax egg, coconut sugar, maple syrup, baking powder, ghee, and vanilla extract. Although coconut flour can be difficult to bake with, I find it very easy in this particular recipe. Tip: if the dough seems a little crumbly, add a few drops of maple syrup to get a more pliable and roll-able dough.
How To Make Your Coconut Flour Cookies:
Once you have your dough mixed, place it in between two sheets of parchment paper on your counter or large cutting board. Roll the dough thin enough to make cookies using your cookie cutters. These cookies can be used for any holiday or event. Place the cookie shapes on a prepared pan with parchment paper. Bake at 350 degrees F. for 8-10 minutes, depending on your size of the cookies.
For a non-vegan version of these cookies try these – Coconut Flour Cookies
Paleo Sugar Cookie Icing:
The icing I prefer is using organic, gluten-free, powdered sugar with some unsweetened almond milk, and natural food coloring for white or red/pink icing I have also made chocolate icing by melting chocolate chips and spreading on the cookies as icing. Delish!
Related: Coconut Flour Cupcakes
Do you have any favorite recipes that use coconut flour? Any tips for baking or cooking with this wonderful flour?
This nut-free, grain, gluten, and dairy-free cut out cookie is delicious! Decorate with icing or melted chocolate! It's vegan too!
- 1/8 cup ghee (sub coconut oil for vegan)
- 1/4 cup coconut sugar
- 1 flax egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 tablespoon maple syrup (add a little more if the dough is too crumbly)
- 1/2 cup coconut flour (I have had success with Honeyville and Let's Do Organic brands)
- 1 tablespoon tapioca starch/flour
- 1/2 teaspoon baking powder (try my homemade recipe on the site - see links in this post!)
Preheat oven to 350 degrees F.
Prepare a baking sheet with parchment paper.
In a small bowl, whisk together coconut flour, tapioca, baking powder. Set aside.
In a bowl, using an electric mixer beat flax egg and sugar for 1 minute.
Add ghee, vanilla extract, sea salt and beat until combined.
Add flour mixture and beat until combined and forms a dough.
If the dough is crumbly, add a bit more maple syrup so it will be an easy dough to roll out into cookies.
Place the dough between two sheets of parchment paper, on a flat surface, and roll out cookies using cookies. You should end up with one sheet pan of cookies. the number of cookies will depend on the size of your cookie cutters.
Bake cookies for approximately 8 minutes (will depend on the size of cookies).
Icing: 1/4 cup powdered sugar (I use organic powdered sugar) and add several drops of almond milk, whisking, and keep adding until you get the consistency of icing. I added a few drops of natural food coloring to make some of the cookies pink and red.
Another delicious icing is 1/4 cup of chocolate chips, melted, and spread as icing on cookies.
Notes: a flax egg can be made by adding 3 tablespoons of water to 1 tablespoon ground flaxseed. I like organic golden flax for this. Stir the mixture in a small bowl and let sit for 10 minutes. The flax/water combo will start to congeal and become "egglike". Flax eggs don't work in all recipes, but I have had success using them in this recipe.