I recently bought coconut flour because there was no wheat flour at my local supermarket. Some internet research revealed one can't simply substitute coconut flour cup for cup in a recipe intended for wheat flour. Coconut flour absorbs liquid more than wheat flour does. I made a few changes to a recipe which uses coconut flour and baked a batch of choc chip cookies. They are delicious but softer than most choc chip cookies.
Coconut flour is gluten free. The other ingredients in this recipe are usually gluten free but check the information of the brand you are buying in case there are any additives which are not gluten free.
Coconut Flour Chocolate Chip Cookies Makes 15 cookies.
Ingredients ½ cup coconut flour
1/3 cup raw sugar
1/3 cup melted butter
2 eggs, beaten
1 tsp vanilla extract
¼ tsp bi carbonate of soda
¼ cup chocolate chips
Preheat oven to 180 degrees celcius (350 degrees fahrenheit)
Melt the butter and add the raw sugar, vanilla and lastly the eggs.
Add sifted coconut flour and bi carb soda, mix together.
Let the mixture sit for 3 to 5 minutes to allow flour to absorb the moist ingredients and thicken.
Mixture after sitting and thickening Image:Marie Vonow
Stir in the chocolate chips.
Dip a soup spoon in coconut flour and scoop up heaped spoonfuls of the mixture.
Place spoonfuls on a baking tray covered in baking paper. Gently flatten the mixture with the back of a floured spoon to form cookie shape.
Bake for about 14 minutes or until golden brown.
Remove from the oven, leave cookies to cool on the tray.
Enjoy with your favourite beverage.
Cookies may be stored in an air tight container at room temperature for about 3 days or in the fridge for up to a week.