Coconut Flour Cut Out Cookies
Since my family and I are trying to limit almonds especially when baking (as nuts should not be heated for concern of chemical structure changes and going rancid) I have been challenging my baking and chemistry skills with coconut and other flours. Coconut flour can be very tricky as it doesn’t covert 1 to 1. It is more like 1/4 c coconut flour equates to 1 cup of regular flour and almost always needs eggs to hold it together. These are fun lessons I have been learning the hard way in my test kitchen. It may have taken since Christmas but I finally have a sugar cutout cookie recipe that is:
no added sugar except what natural exist in 1 mashed banana
made with coconut flour
COCONUT FLOUR CUT OUT COOKIES
1/2 c coconut flour, sifted (plus more for rolling out the dough) I prefer Bob’s Red Mill brand
2 large organic eggs
1 ripe banana, mashed
4 T coconut oil, melted
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp sea salt
Preheat oven to 325 degrees.
Combine all ingredients except for the coconut flour in a large bowl and mix well with a fork.
Add in coconut flour and mix. Let sit for 5 minutes so the coconut flour can absorb the liquid.
Roll out cookie dough on parchment paper that is sprinkled with coconut flour. I like to keep the dough thick. It is easier to work with and creates a cookie you can really sink your teeth into!
Use your favorite cookie cutters to make any shape your heart desires. Speaking of hearts, I was able to make 15 :)
Arrange cookies on a parchment lined baking sheet.
Bake for 12-15 minutes.
Once cooled, decorate as you like. Below is a tasty, easy and festive icing recipe for Valentines Day!
Store in the fridge for 5-7 days.
coconut butter, softened to spreadable texture (I prefer Nutiva brand)
1/4 tsp beet powder to make the icing pink (I used Raw and Root brand)
Mix beet powder into softened coconut butter and spread evenly onto cooled cookies.