Not often does one get offered a giant bag of coconut flour because someone has just too much of it. So when my uncle offered me an extra bag he had lying around (my gluten-free aunt orders online in bulk because it’s cheaper), I was glad to take it off their hands :)
I left their home after dinner with arms full of goodies— coconut flour and bunches of collards and lettuces fresh from their garden. It’s been nice living close to them for 4 years of college; I never left without something yummy, usually homemade applesauce or jarred South Carolina peaches. mmmm.
Anyway, with more coconut flour than I ever thought I’d have in my possession (that stuff can be expensive!) I was dreaming up all the recipes I could add it to. And what did I settle on first? The classic chocolate chip cookie, of course. Except this one’s not so classic…
I knew my aunt had been on a search for the best tasting gluten-free cookies, so I thought I’d add a homemade recipe to the competition. And it’s not only gluten-free, but grain-free, vegan, refined sugar-free, and very low in sugar overall. The baked cookie certainly has a different texture than the classic—a bit more dense, soft, and dough-like—but delicious in its own way.
I absolutely love these cookies and could easily just eat balls of the raw dough as well. I know my aunt enjoyed them, and even if you’re not avoiding gluten you should give them a try! A soft, dense, chocolatey, coconutty, just-sweet-enough treat, without any of the guilt ;)
grain-free coconut flour cookies, adapted from girl meets life.
- 1/2 cup coconut flour
- ¼ cup almond meal/flour
- 1/4 t baking powder
- 1/4 t salt
- 1 banana, mashed
- 1 T agave
- 1/2 T coconut oil
- 1/4 t vanilla extract
- 1/2 cup almond or soy milk
- 3-4 T dark chocolate chips (I use grain-sweetened or dark mini chips)
- other options: cocoa nibs, coconut flakes, chopped nuts
Preheat oven to 350 degrees. Combine dry ingredients. Combine wet ingredients except for the milk in a separate bowl. Add wet ingredients to dry ingredients and combine. Add ¼ cup of milk and combine, then add the other ¼ cup. Dough will be vary wet—this is good, coconut flour soaks up a lot of moisture! Mix in chips and whatever else you desire. Form mini cookies (about 1-2 tablespoons of dough) and place on greased baking sheet, flattening a bit with hands or the back of a spoon (they don’t spread so shape them however you’d like them to look out of the oven). Bake 25-30 minutes until edges begin to turn golden brown. Immediately transfer to cooling rack, and allow cookies to cool for at least 5 minutes.