Coconut flour is an amazing gluten-free flour you should get to know. In just two tablespoons there are 6 grams of fiber and 2 grams of protein. It is a great addition to smoothies or anything that needs a nutritional boost. Coconut flour can be found in health food stores or well stocked grocery stores. This recipe is for drop cookies – easier than rolling and cutting, but my young friend who gave these sugar cookies to me last night, went to the bother, so beautiful.
3/4 cup Granulated Sugar
4 Eggs
1 tsp. Vanilla
1/4 tsp. Salt
1/2 cup Butter, brought to room temperature
3/4 cup Coconut Flour
3 Tbs. Sugar
- Beat together sugar, eggs, vanilla, salt and butter, beat until fluffy
- Stir in the coconut flour and mix well
- Let the batter rest for 10 minutes at room temperature
- Put additional 3 Tbs. of sugar in a shallow bowl
- Using a 1 1/2 inch ice cream scoop drop balls of dough into the sugar and roll to cover
- Place on a parchment lined cookie sheet and flatten out with a fork
- Bake at 375 degrees for about 10-12 minutes
this recipe produces a not too sweet, cake-like textured cookie, if you like your cookies with a bit more chew, try the following recipe – not to mention these have a big ginger flavor.
3 sticks Unsalted Butter
3 cups Whole Oats (not quick or instant)
1 1/2 Tbs. Coconut Flour
1 tsp. Salt
1 3/4 cups Granulated Sugar
1/2 cup Crystalized Ginger
1/2 tsp. Powdered Ginger
2 tsp. Vanilla
2 Eggs, beaten
- Pre-heat oven to 350 degrees
- Line a cookie sheet with parchment paper
- Melt the butter
- Combine sugar and ginger in a food processor and pulverize
- In a large bowl combine all the ingredients and let rest for five minutes
- Using a 1 1/2″ ice cream scoop drop batter on cookie sheet about two inches apart
- Bake for about 15 minutes or until they are lightly golden brown
