Last week I treated myself to some Coconut Flour (yep I really know how to treat myself…) I say treat becuase it’s fairly expensive at £5.99 per 500g. When you compare this to a 1kg bag of plain flour which can be bought for as little as 80p in a supermarket it doesn’t come cheap. But…. It is featured in so many gluten-free recipes I though I’d like to see what all the fuss is about.
I spent ages scouring the internet for a cookie recipe that looked fairly simple and hey presto! When these came out the oven I was generally in a little bit of shock because they actually looked like cookies. Unfortunately they didn’t taste like cookies… They were quite soft in texture and I’m not sure I would make them again. So why am I sharing them with you then?? I’m hoping someone will be able to tell me why they were so soft and tasted vaguely like omelettes, or suggest to me a better recipe. Perhaps the flour will be better off in a muffin next time…
My colleagues at work were the lucky (?!) tasting panel for these little cookies. They had a mixed response…..
Ingredients (makes 12)
- 4 Tablespoons of Coconut Flour (Tiana Brand)
- 4 eggs
- 2 Tablespoons sweet freedom
- handful of cacao nibs (optional)
- 1/2 tsp bicarb
- 1/2 tsp ground ginger
- 1/2 tsp vanilla essense
- 1 tablepoon coconut oil
- Combine wet ingredients in one bowl, the dry ingredients in another.
- Combine the 2, and drop little spoonfuls onto a lined baking tray.
- Flatten each cookie with the back of a fork
- Bake in the oven at 175 degrees Celcius for 12 minutes