I’m experimenting with besan flour and coconut flour (grain-free flours). For me, besan flour works better in savory preparations (like these Besan-Thyme Crackers), while coconut flour works better in sweet preparations. These cookies were my second attempt at using coconut flour, and they are darn TASTY!!
The recipe can be found HERE. I prepared it as written, other than changing up the cinnamon-to-sugar ratio for the coating — it’s written as 1:1 which is waaaaay too much cinnamon for my taste buds, so I used 2 T. cinnamon to 6 T. sugar and it was still plenty cinnamon-y for me.
I forgot to flatten the cookies before baking them — they were still quite raw inside after 15 minutes, so I flattened them at that time and baked them another 7 minutes.
These cookies did *not* get crisp in any way shape or form. I put them in the fridge overnight and today they are a bit more firm, but still soft . . . which in no way impacts their deliciousness!! If I was going to pack them in a lunch or picnic, I’d put them inside a sturdy container and keep them cold.
I only baked half the batch of dough, so when I bake the other half I’m going to use a nutmeg-sugar coating and see how that tastes — I’m much more partial to the taste of nutmeg as compared to cinnamon.
I’ve not tested the recipe using a sweetener other than sugar or a fat other than butter. I’m not sure how to swap out other sweeteners for the sugar, but if you want to use coconut oil you would swap it out 1:1 for the butter (it’d make for a much stronger coconut-flavored cookie).
If you’ve never baked with coconut flour before, be aware you use far less of it than you would of other gluten-free flours or of regular wheat flour, and it absorbs moisture very quickly. When you prepare this dough, it will be very liquidy up until you add the coconut flour — the coconut flour WILL absorb the moisture! (Be sure and let the dough rest for 5 minutes after mixing, as per the recipe.)
Grains have not been playing nice with my body, so it’s nice to have a non-grain cookie to satisfy my sweet tooth!! Not to mention, coconut flour is high in protein AND fiber (pay attention to how many cookies you eat or that fiber will get ya!). I currently use Tropical Traditions Organic Coconut Flour because this company has, thus far, proven to be excellent about NOT having corn cross-contamination issues. (Several of their other products, food and non-food alike, have proven to be safe for folks with corn allergy or intolerance. Current feedback about that topic, if you need it, can be found on the Avoiding Corn forum. Also, I want to stress for corn allergic/intolerant folks that a product’s safety from cornyness can change at any time, as many of us on the Avoiding Corn forum can painfully attest! If you want to trial a new-to-you product, consider asking on the forum if that product is still proving to be safe for other members.)