Friday, October 11, 2013
Coconut Flour Gingerbread Cookie Recipe
Coconut Flour Gingerbread Cookies
I love...love molasses and gingerbread cookies. But baking with Coconut flour is very difficult. With all my allergies though, it is the one flour I can work with. Coconut flour can make your baked goods extremely dry and you feel like you are trying to eat a piece of foam. So it took several batches to get these soft and not dry .... yummy cookies.
1 cup coconut flour
1 TBS baking powder
1/2 cup organic cane sugar
4TBS potato starch (or tapioca starch)
1/2 cup molasses
1/2 cup coconut oil
1/2 tsp sea salt
2 tsp ginger
1/2 tsp nutmeg
1 tsp clove
1/2 tsp cinnamon
Preheat oven to 350 degrees. I use the Reynolds non-stick pan lining to line my cookie sheets.
Mix all the dry ingredients well. Make a well in the center of the dry ingredients and add the molasses and coconut oil. Gently fold. I then leave the batter sitting on the counter covered for about 5 minutes to make sure to allow the coconut flour to absorb the moisture. It will still be thick, but not too thick. Coconut flour is very hard to work with and sucks all the moisture out of your batter. If it is too dry, add a touch more molasses. The batter will be thick though.
I use a small cookie scoop and scoop the batter on the sheets then. Then gently press them a little flat with the back of the scoop to help with even cooking.
Bake for about 6 - 8 minutes. Watch them closely, coconut flour also burns easily. And overbaking these means very dry.
Let them cool for about 5 minutes before removing them from the sheet. This recipe will make about 15 - 18 cookies depending on the size of your scoop.