It doesn't need to be snowing for you to build these coconutty snowmen and snowflakes!
Cookies
- 1 1/2 cups flour
- 1 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut oil
- 1 cup sugar
- 1 Tbs egg replacer plus 6 Tbs water (or 2 eggs)
- 2 Tbs coconut milk
- 3 cups powdered sugar
- 5 Tbs coconut milk
- 1 tsp almond extract
- Red, green and orange food coloring
- 1/2 cup granulated sugar
- 2 oz chocolate
- Mixing bowls
- Measuring cups/spoons
- Rolling pin
- Baking sheets
- Small prep bowls
- Icing piping bag
- Mixer
- Plastic wrap
- Candy mold (with slots for sticks)
- Knife
- Clay
- Silicone putty
- Latex gloves
- Snowflake/star cookie cutter
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Signing UpStep 1: Mix Cookie Dough
Beginning with a basic sugar cookie recipe I wanted to see how many ingredients I could replace with coconut. This was my first attempt at baking with coconut flour and the initial idea was to go for gluten-free cookies, but the density of the flour made it difficult to maintain a sugar cookie texture. The final product was reached by slightly reducing the total amount of flour, keeping wheat flour in the recipe,and increasing the volume of the wet ingredients.
This was the best ratio I hit upon (but there is certainly more experimenting to do!)
In a mixing bowl, sift (or thoroughly blend):
1 1/2 cups flour*
1 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a larger mixing bowl, beat together:
1 cup coconut oil
1 cup sugar
And then add:
1 Tbs egg replacer plus 3 Tbs water (or 2 eggs)
2 Tbs coconut milk
Now mix the dry ingredients in batches to the wet ingredients until fully incorporated. The dough is still crumbly, add a couple Tablespoons of water to reach a more chocolate chip cookie dough consistency.
Wrap dough and refrigerate for at least an hour.
*I used whole wheat pastry flour, regular white flour should be fine, but a little more liquid may be needed.
This was the best ratio I hit upon (but there is certainly more experimenting to do!)
In a mixing bowl, sift (or thoroughly blend):
1 1/2 cups flour*
1 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a larger mixing bowl, beat together:
1 cup coconut oil
1 cup sugar
And then add:
1 Tbs egg replacer plus 3 Tbs water (or 2 eggs)
2 Tbs coconut milk
Now mix the dry ingredients in batches to the wet ingredients until fully incorporated. The dough is still crumbly, add a couple Tablespoons of water to reach a more chocolate chip cookie dough consistency.
Wrap dough and refrigerate for at least an hour.
*I used whole wheat pastry flour, regular white flour should be fine, but a little more liquid may be needed.
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Would totally be wanting to fill up with..something..Nutella, or something yummy.
Do the cookies not collapse while cooking, or did you cook them in the bowls?
I'm already looking online for these miniature bowls! lol
Did you consider using other gluten free flours in this instead of the plain flour? Maybe a mix of coconut flour, and rice flour and a 1/4 tsp of guar guar gum, or xanthum gum would make the dough hold its sugar cookieness?
Since I haven't worked with coconut or rice flour much, I went for a coconut/standard flour blend, but I would like to try out rice flour as well!
If you do try out a gluten-free, Nutella-filled version, definitely post a link to it here too : )