Coconut flour has become very popular in the last few decades due to its numerous health benefits and the ability to help create non-dairy dishes. It is a far better option than some well-known flours such as whole-wheat or all-purpose because it provides a better flavor and is completely gluten-free. Also, coconut flour is a great alternative for those who suffer from celiac disease or are sensitive to gluten (some analysis suggest that almost 40% of world’s population may be).
When it comes to its nutrient content, you should know that coconut flour contains the highest amount of dietary fiber among the flours (about 11g per ounce). It also has 5g of protein per ounce and is rich in lauric acid, which is known for its powerful antiviral and antibacterial properties. In addition to this, coconut flour is also a good source of capric acid, which will help normalize the insulin levels in your body.
How Do You Cook With It?
Coconut flour is SUPER absorbent, which means that you can’t simply replace your all-purpose flour in every recipe with 100 percent of coconut flour and expect that your dish will turn out in the way you are used to. Therefore, for each cup of flour (all-purpose, whole wheat, etc.), it is recommended to use ¼ to ⅓ cup of coconut flour. Since the glue-like gluten isn’t present in this recipe, you will have to find an alternative for it. For instance, you can add an egg or a flax egg (one tbsp. of ground flax seeds to 3 tablespoons of water).
Note that you may need to experiment for some time in order to get your dough to a consistency that is best for you. But, if you don’t like experiments, we strongly recommend you to make these delicious coconut flour cookies.
Coconut Flour Chocolate Chip Cookies (Grain-free)
You will need:
- ⅓ cup coconut flour
- ¼ cup coconut oil, melted
- 2 whole eggs
- ¼ tsp of salt
- 1 teaspoon of vanilla extract
- ¼ cup of pure maple syrup
- ⅓ cup dark chocolate chips
- Preheat your oven to 350F and line a baking sheet with a parchment paper.
- Add the coconut flour, coconut oil, vanilla extract, maple syrup, eggs, and salt to a medium bowl, and whisk the ingredients together until a uniform batter is created. Although the mixture will seem a bit runny in the beginning, as the coconut oil starts to absorb the moisture, the batter will thicken.
- Add in the chocolate chips, and stir the mixture in order to distribute them evenly
- Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hand to flatten the cookies.
- Shape the cookies in your preferred form using your hands.
- Bake at 350F for 12-14 minutes. After that, let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Note: For longest shelf life, the cookies should be stored in a fridge.