These simple coconut flour cookies are easy to make, soft and chewy , and of course gluten free and grain free. I love using coconut flour for baking. It has an interesting taste that is rich. moist, and creamy. It is also very high in fiber and has five times the fiber of brown rice flour. Fiber makes snacks more satisfying and filling and keeps our system moving. I also used palm sugar which is lower on the glycemic scale than regular sugar and lower in carbs.
In addition, coconut flour has other benefits. An article in Natural News stated, " Coconut flour also contains healthy fats that are antiviral, antimicrobial, and antifungal. As an added bonus, medium chain triglycerides have also been shown to boost the metabolism."
So, if you have never tried coconut flour, its very easy to work with and can be easily purchased at any health food store.
I don't bake cookies often, but when I do, coconut flour is often my flour of choice.
These soft and chewy delicious cookies take about 10-15 minutes of prep and about 15 minutes to bake They are really fast and easy.
4 eggs, beaten ( don't cut back)
1 stick unsalted butter, melted ( or 1/2 cup coconut oil)
1 tsp. pure vanilla
1/2 cup palm sugar ( more if you like it sweeter)
1/2 ripe banana, mashed
1 and 1/4 cups coconut flour
Cinnamon and sugar mixture
chocolate chips for decoration ( optional)
Preheat oven to 375 degrees
In a large bowl, mix eggs , melted butter, vanilla and mashed banana. Add coconut flour and stir by hand until smooth. Allow dough to sit for 10 minutes. Form dough into a ball. Break off small balls, roll in cinnamon and sugar mixture. Flatten each small ball with a fork on a greased cookie sheet. Place a chocolate chip in the center of each cookie. Bake at 375 for 15 minutes.
Other gluten free recipes that use coconut flour that you may want to try:
Peanut Butter and Jelly Muffins
Microwaved 3 Minute Cake in a Mug
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