ALMOND & COCONUT FLOUR COOKIES (Eggless)

Let me begin this post by telling you how delicious these cookies taste. However, they do not make for a budget friendly recipe. Coconut flour is kind of expensive and almond meal even more so. And these two make the major component of these cookies. However, I would certainly say, try them at least once, may be for some special occasion 🙂

I searched online to get some idea about baking with coconut flour coz I knew baking with it would be a different ball game. And I was right. The flour absorbs a lot of moisture therefore providing it with sufficient moisture is essential else the cookies will be brittle. Almond flour provides a healthy fat component and keeps the cookies from turning out dry. For flavour you can use the good old vanilla extract or add zest of lemon or orange. And how can there not be chocolate 😀

Ever since I saw this post on cookies made with coconut flour, my hands had been itching to bake a batch in my kitchen. Besides learning that the flour requires lot of hydration, I also learnt that one needs lesser quantity of coconut flour in comparison to regular flour. So, I thought of using my Besan Cookies recipe as the point of reference and after a couple of trials, I must say they turned out really well.

Having said that, if you are particular about texture in your cookies, then these cookies will not please you. That is the drawback of baking with non-conventional flours – they mostly do not yield crispy or toasty cookies. Let me put it this way – they are crispy and toasty when you consume them freshly baked, however, they later become fudgy, delicious nevertheless though. 

Keeping these tips in mind I ventured into the territory of coconut flour cookies and I loved every bit of it.  

1½ tbsp Flaxseed powder

½ Cup Coconut Flour

¼ Almond Meal

¼ tsp Baking Soda

85 gm Butter (Vegans can use coconut oil)

½ C Coconut Sugar

1½ tbsp Milk (dairy or non dairy)

½ C chopped Chocolate or Choco Chips (I used semi sweet)

1 tsp Vanilla Extract

Set the oven to heat at 180 degrees C.

Line a baking sheet with parchment paper or butter paper. Set aside.

Soak the flaxseed powder in four tablespoon of water. Set aside for 15 minutes so that the mixture turns gelatinous.

Mix together the almond meal, coconut flour and baking soda. Set aside.

In a mixing bowl, whisk together butter and coconut sugar till the mixture becomes pale and fluffy. Add and whisk in the soaked flax seed mixture along with the milk.

Fold in the flour. The dough will be sticky. Allow the dough to sit for approximately ten minutes. Moisten your hands and divide the dough into equal portion. (I could attain 16 small sized balls)

Roll the dough to form balls and flatted them to attain two inch size cookies. Place them on baking sheet. You can smoothen the cracks around the edges but I wanted to keep the appearance rustic.

Bake the cookies for 15 minutes or till they begin to turn brown around the edges. (It might take you more or less time depending on the quality of coconut flour, butter, thermostat of your oven and the size of cookies.)

Remove the baking sheet from the oven and allow the cookies to sit for five to ten minutes. Using a turner, carefully lift and transfer the cookies to the wire rack. Allow to cool completely. Serve them with the beverage of your choice. Enjoy!

(Check Notes below)

Yield – 12 to 16 

Note – Please do not confuse coconut flour with desiccated coconut. They are very different from each other (and cannot be swapped for this recipe) and yield very different results when used for baking. 

Note – I added some flaked almonds over the cookies (while flattening the cookies) for optics and for some crunch.

Note – Also, I used ¼ cup plus 2 tbsp sugar since we prefer our cookies less sweet. (this note is specifically only for those who prefer less sugar in their baked goodies and desserts. Others should stick to half a cup of sugar.)

Note – They are best kept refrigerated. 

Thank you so much for your visit and see you soon again with another exciting recipe! 

8 Comments

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    • 6
      easyfoodsmith

      Thank you! 🙂
      I have not yet baked cookies with any kind of oil but here is what I learnt. One cup butter can be substituted with three-quarter cup of oil. Do also keep in mind that the viscosity of the oil, too, makes a difference. For instance, viscosity of vegetable oils varies from coconut oil. Similarly, viscosity of cold pressed oils differs from refined oils.
      I hope this helps.

  1. 8
    David @ Spiced

    Wow, these cookies look amazing! I have a lot of experience baking with traditional wheat flour, but almond and coconut flour are relatively new to me. Now I’m craving one of these cookies – and I’m also intrigued to learn how to bake with coconut flour!

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