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.
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.
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.
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.
Then stir in your thickened flaxseed mix. Don’t be afraid if this is super watery- coconut flour absorbs all.
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.
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:
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?
Adapted from a recipe here: http://purelytwins.com/2012/10/22/perfect-soft-thick-coconut-flour-chocolate-chip-cookies/
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
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.