These wheat-free cookies will satisfy your occasional craving. Replacing wheat flour with coconut flour yields a somewhat heavier, less cohesive cookie. But once your friends and family get familiar with the slightly unusual texture, they will ask for more. This is a basic cookie recipe that can be modified in any number of delicious ways. Chocolate lovers, for instance, can add semisweet chocolate chips and leave out the allspice, nutmeg and ginger to make a healthy wheat-free equivalent to chocolate chip cookies.
Makes about 25 cookies (2.5" round):
2 cups coconut flour
1 cup walnuts, finely chopped
3 tablespoons coconut, desiccated
2 tablespoons Truvia, 1/2 teaspoon stevia extract powder, or 1/2 cup granulated Splenda
2 teaspoons cinnamon, ground
1 teaspoon allspice, ground
1 teaspoon ginger, ground
1 teaspoon nutmeg, grated
1 teaspoon baking soda
1 cup sour cream or coconut milk
1 cup walnut oil, extra light olive oil, melted coconut oil, or melted butter
1/2 cup sugar-free vanilla syrup (DaVinci and Torani make good ones)
3 large eggs, lightly beaten
1 tablespoon lemon zest, grated
1 teaspoon pure almond extract
Milk, unsweetened almond milk, or soy milk (optional)
- Preheat the oven to 325 degrees Fahrenheit. Grease a baking sheet or line sheet with parchment paper.
- Stir together the coconut flour, walnuts, shredded coconut, sweetener, cinnamon, allspice, ginger, nutmeg and baking soda in a large bowl.
- Whisk together the sour cream or coconut milk, oil or butter, vanilla syrup, eggs, lemon zest and almond extract in a 4-cup measuring cup.
- Add the egg mixture to the coconut flour mixture and stir just until incorporated. If the mixture is too thick to stir easily, add the milk, unsweetened almond milk, or soy milk one tablespoon at a time until the consistency of cake batter.
- Drop one-inch mounds onto the baking sheet and flatten. Bake for 20 minutes, or until a toothpick comes out clean.
- Cool on racks.