Gluten free egg free coconut-oatmeal-chocolate chip cookies

4 Apr

I moderated a panel on Work-Life balance yesterday, so when I got home I thought I’d make some cookies.  (Yes, that is the reasoning.)  One of the professors eats gluten-free, so these are made with coconut flour.  I didn’t have any eggs and i was too lazy to go to the store, so these are also egg free and made with flax.

Hey ya!  The kast of characters.  If I put them outside, I could call them the Outkast.

Hey ya! The kast of characters. If I put them outside, I could call them the Outkast.

Then just for funsies I threw in some ginger too.  KEY TIP for when you’re baking egg free: the flaxseed takes awhile to react with the water.  I’ve seen various ratios (the Bob’s Red Mill says 3 TB water to 1 TB flaxseed) but I use 2 TB of water and 1 Tb of flaxseed.  Just stir them up (I ended up using 3 of these, one for each egg) and let it sit for 5-10 minutes while you do the other stuff.

In the kitchen, where I spend most of my days, chillin out, flaxing, relaxing all cool, and all mixing some fake eggs outside of school

In the kitchen, where I spend most of my days, chillin out, flaxing, relaxing all cool, and all mixing some fake eggs outside of school

Meanwhile you can mix up your coconut flour with baking soda and baking powder and ginger.  I didn’t use salt this time because there’s salt in the butter.

I'm cuckoo for coco-nut flour- Sonny's separated from birth twin, who became a baker and contributed to society unlike his bum friend.

I’m cuckoo for coco-nut flour- Sonny’s separated from birth twin, who became a baker and contributed to society unlike his bum friend.

Then cream your stick of butter with 1/3 c of sugar and some vanilla.  Another KEY TIP: don’t microwave your butter for 15 seconds to soften it.  Just don’t do it.  Maybe 8-10 seconds will work.

There are neither peanuts nor chocolate in this picture, but there are definitely some butterfingers

There are neither peanuts nor chocolate in this picture, but there are definitely some butterfingers

Then stir in your thickened flaxseed mix.  Don’t be afraid if this is super watery- coconut flour absorbs all.

Nonpun caption: the flaxseed almost makes a vector field diagram

Nonpun caption: the flaxseed almost makes a vector field diagram

Then mix in your coconut flour, some oats, and a handful of chocolate chips.  The coconut flour will just absorb all of that liquid.  To be safe, I added a few tablespoons of water until it was more of a normal cookie dough texture.  You really have to be a bit careful with coconut flour.

Bake bake bake, bake bake bake, bake your coooookie.  Bake your cookie!  (apparently there are other lyrics to that song too.  who knew?)

Bake bake bake, bake bake bake, bake your coooookie. Bake your cookie! (apparently there are other lyrics to that song too. who knew?)

Again because of the flour, these cookies don’t spread or change shape much when baking, so I recommend (as did the original recipe) pressing down on each cookie lightly:

Patty-cookie, patty-cookie, bakers man.  Bake me a cookie as fast as you can.  That's all of that song that I know.

Patty-cookie, patty-cookie, bakers man. Bake me a cookie as fast as you can. That’s all of that song that I know.

Bake until lightly browned.  The texture is OUT OF THIS WORLD.  It’s so different from other cookies: almost cakey, crumbly like a scone but still moist, with coconut flavor and a teensy hint of ginger.  The flaxseed makes it seem healthy too.  Did you know oats have protein?

2013-04-03 20.29.02

Adapted from a recipe here: http://purelytwins.com/2012/10/22/perfect-soft-thick-coconut-flour-chocolate-chip-cookies/

Mix:

3 TB ground flaxseed

6 TB water

and let sit.  Meanwhile, whisk:

2/3 c coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp ginger

Separately, stir:

1 stick (1/4 c) softened butter

1/3 c white sugar

1 tsp vanilla

Then add your flaxseed to the wet ingredients and mix thoroughly.  Dump in your dry ingredients and mix.  Add in:

2/3 c oats

1/2 c chocolate chips.

Now mix the batter: it will be thick!  This next part is subjective and changes due to weather, humidity, how old your flour is, etc.  But stir in

1-4 TB water

until your batter feels like cookie dough.

Drop by TB onto a cookie sheet, and bake for 12-14 minutes or until lightly browned.  Let cool on the pan rather than on a wire rack because these babies will fall apart.

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