I have been inspired to do some grain free baking lately. I have already tried doing some with my Grain Free Blondies and my Grain Free Blueberry Tart. I hadn’t really used any coconut flour though. So today at Whole Foods, I bought some. I was so excited to use it that I baked these this afternoon.
I knew they were good as soon as I saw my daughter lick the beater clean. If you are new to baking with coconut flour, there are some things you need to know. Coconut flour absorbs a lot of moisture so it’s good to add an egg for every 1/4 cup coconut flour. I used flax egg replacements in this recipe. I was a little worried because I have heard that if you use more than 2 flax eggs, it messes up the recipe, but I used 3 and this came out great.
Grain Free Sugar Cookies
1 cup almond flour
1/2 cup coconut flour
3 eggs (I used flax egg replacements)
1/2 cup coconut sugar
1/2 cup coconut oil
1 tsp baking powder
2 tsp vanilla bean or extract
1/2 tsp salt
1/4 cup milk (I used almond milk)
Preheat oven to 350. Mix all the dry ingredients in one bowl. Mix all wet in another. Add wet to dry and mix. Roll dough into balls, place them on a lined baking sheet, and then flatten each ball with your palm. Bake for about 12-15 minutes. I got about 15 cookies out of my batch. Enjoy!