Coconut and Ginger Cookies

Last week I treated myself to some Coconut Flour (yep I really know how to treat myself…) I say treat becuase it’s fairly expensive at £5.99 per 500g.  When you compare this to a 1kg bag of plain flour which can be bought for as little as 80p in a supermarket it doesn’t come cheap.  But…. It is featured in so many gluten-free recipes I though I’d like to see what all the fuss is about.

I spent ages scouring the internet for a cookie recipe that looked fairly simple and hey presto!  When these came out the oven I was generally in a little bit of shock because they actually looked like cookies.  Unfortunately they didn’t taste like cookies… They were quite soft in texture and I’m not sure I would make them again.   So why am I sharing them with you then??  I’m hoping someone will be able to tell me why they were so soft and tasted vaguely like omelettes, or suggest to me a better recipe.  Perhaps the flour will be better off in a muffin next time…

My colleagues at work were the lucky (?!) tasting panel for these little cookies.   They had a mixed response…..

Ingredients (makes 12)

  • 4 Tablespoons of Coconut Flour (Tiana Brand)
  • 4 eggs
  • 2 Tablespoons sweet freedom
  • handful of cacao nibs (optional)
  • 1/2 tsp bicarb
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla essense
  • 1 tablepoon coconut oil
  • Combine wet ingredients in one bowl, the dry ingredients in another.
  • Combine the 2, and drop little spoonfuls onto a lined baking tray.
  • Flatten each cookie with the back of a fork
  • Bake in the oven at 175 degrees Celcius for 12 minutes

3 thoughts on “Coconut and Ginger Cookies

    1. Ceri Post author

      I know! The recipe I based it on, only had 2 tablespoons of flour with 4 eggs, but it was so runny there was no way they’d turn out as cookies…. back to the drawing board me thinks 🙂

  1. Vickii

    Hey Ceri! They do look like cookies so well done on that front! I agree with Adura, 4 eggs is a lot. I would reduce that to 2 and also increase the amount of flour because generally a cookie dough shouldn’t be runny. you should be able to roll it into a ball. The combination of ingredients sounds like it should make a great-tasting cookie so I don’t think you should give up on it quite yet. Halve the eggs and double the flour as a starting point I think 🙂


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