Going a bit nuts with Coconuts
Wanting to experiment cooking with Coconut flour I thought a little cookie baking was in order. Not only are these are cookies healthy, there’s no dairy or glute and I tried to reduce the amount of sugar added to the very minimum so they’re best served chilled with a drizzle of honey and some zesty lemon.
Pop on the kettle and make yourself a cup of tea after to enjoy these with. They taste fabulous being dunked in a cuppa!
I reckon this mix would make a fabulous base for a Gluten Free Cheesecake or Tart. Very maleable and not too sweet to distract from any fillings you may add.
- 350 ml Coconut Water
- 400 ml Coconut Milk
- 2 Eggs
- 2 Tsp Pure Lemon essence
- 2 Tsp Baking Powder
- 1 1/2 Cups Coconut flour (how good does it smell)
- 1/2 Cup Caster sugar or you could replace with Honey or Maple Syrup
- 1/4 Dessicated Coconut
- Honey to drizzle on Cookies
- 1 Lemon, juice only
Preheat Oven to 200 Degrees C or 390 Fahrenheight.
Line a Baking tray with Wax paper.
In one bowl whisk all wet ingredients until well combined.
In another bowl sift together the dry ingredients.
Slowly pour the wet ingredients into the dry, slowly whisking as you go, once the ingredients start binding you’ll need to use a large spoon to combine the rest.
In the palm of your hand take a dessert spoon worth of mix and shape a little ball and. I flatten out between your palms. Repeat this process and lay out the cookies with enough space between on your tray.
Place in the oven and cook for 30 to 35 minutes. Or until lightly golden.
Remove from oven and cool cookies on a wire tray.
Repeat process with the remainder of the cookie mix.
Just before serving or munching on, drizzle cookies with a little Honey or if you prefer Maple Syrup and squeeze some fresh lemon juice over the top. As a little pretty something I sifted some Icing Sugar, but this is absolutely not necessary.