Coconut Flour Cookies (Vegan + GF) - Rhian's Recipes (2024)

FAQs

Can you bake with just coconut flour? ›

Coconut flour can be used in a variety of recipes as a substitute for wheat flour and is a popular gluten-free and grain-free flour alternative used in baking. Keep in mind, however, that it cannot be used as a 1-to-1 replacement for wheat flour in a recipe.

Let Your Dough Chill Out

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Chill the cookie dough for at least 12 hours

If you want your cookies to stay thick, you'll need to chill them at least until they're cold. And if you want the cookies to have that beautiful caramel flavor that the best chocolate chip cookies have, you'll need to chill them for at least 12 hours.

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

5. And refrigerate the dough if it's too sticky. Gluten-free cookie dough is stickier than standard cookie dough, but chilling it can help. This is because cold dough is less sticky, and it doesn't spread as easily, too.

Best Gluten-Free Flour for Sugar Cookies

When you see the term “1-to-1” or “measure-for-measure” it usually indicates that the flour contains a binder such as xanthan gum to keep your baked goods from falling apart. That said, be sure to read the label and locate “xanthan gum” before purchasing.

Almond flour is particularly well-suited for recipes that require a light and airy texture, such as cakes and muffins. Coconut flour works best in recipes that require moisture and density, such as brownies and dense bread.

Should coconut flour be refrigerated? ›

When stored properly, coconut flour will last for up to two years. The best way to store coconut flour is in an airtight container in a cool, dark place, such as the pantry, fridge, or freezer.

The biggest difference between coconut flour and almond flour is in how they bake. Because of its high fiber content, coconut flour soaks up a lot of water and yields dense and thick bakes, while almond flour is much lighter and more airy – closer to all-purpose flour.

Potato starch is a popular ingredient in many gluten-free baking recipes and is often an ingredient in all-purpose gluten-free flours because it provides structure, tenderness, and binding properties to cookies, cakes, and more.

The following Mars candies have no gluten-containg ingredients: M&Ms (except pretzel, crispy, and potentially seasonal items) Milky Way Caramel Bars (not the original Milky Way Bar) Snickers Bars.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

It is safe to use fresh almond flour or fresh coconut flour in raw baking. However, if your flour has been incorrectly stored or stored for too long in your pantry, it's recommended to bake the flour before using it in raw baking. I would recommend baking the flour above the temperature of bacteria survival.

They can both be used interchangeably in most recipes but almond flour is preferred for soft delicate cakes, and almond meal is best used in savory recipes.

Coconut flour is commonly used in gluten-free and grain-free foods such as cupcakes, bread, and cookies. It can be found in most grocery stores and online. Coconut flour is made from dried, ground coconut flesh. It has a mild taste and a texture similar to wheat flour.

You don't necessarily need to bake bulk coconut flour. You can eat it raw by adding it to smoothies. If you prefer to bake it, you can make chocolate coconut cupcakes with it or use it instead of regular flour in your favorite recipes.