The new gluten-free cookie recipe, developed and tried out this week. It turns out that coconut flour does a miracle to baking goods in a way of texture, flavour and healthiness. It can make gluten-free cookies crunchy and perfectly shaped. Beyond that, all coconut-derived ingredients such as oil, sugar, milk, creme, flakes, is a fantastic and healthy alternative in creating baked and non-baked desserts.
Makes a few dozen of cookies (roughly 2 standard baking trays)
Takes 30 mins (prep – 20 mins, baking – 10 mins) + cooling
1/3 cup coconut oil (any neutral vegetable oil)
3 small eggs
1/3 cup matsoni (it’s Georgian yogurt) or any unsweetened yogurt
2 cups rice flour (280 g) + 20 g extra for rolling out the dough
1 cup (120 g) coconut flour (ground into flour shredded coconut or coconut flakes)
1/2 cup (100 g) sugar
1/2 tsp baking soda
squeeze of lemon
40 g white chocolate for topping, optionally
In a mixing bowl, lightly whisk together the eggs, oil and yogurt until smooth.
In another bowl, sift the rice flour. Add coconut flour, sugar, salt.
Pour the wet ingredients into the dry, add baking soda mixed with lemon juice and stir until a dough starts to form.
If you need a perfect shortbread dough that will allow you to make a perfectly shaped and thin cookies: wrap it into a plastic wrap and place to set into the fridge for 1 hour (or 30 minutes in the freezer).
If you don’t need a perfect shortbread-like dough: make your cookies straight after the dough is ready by rolling it out on a lightly floured (with rice flour) surface. If you roll this dough about 5 mm or more – your cookies still will be perfectly shaped and with even edges (you’ll just need to transfer them onto a cookie sheet with a knife). If you roll it thinner (about 2,5 mm) – the cookies will look like mine because they deform a bit during transferring onto a baking sheet.
Preheat the oven to 200°C/400°F. Line the cookie sheets with parchment paper.
Cut out cookies of desired thickness. Reroll the scraps and repeat. Using a knife, transfer your cookies onto the cookie sheets. Bake each batch for about 5-10 mins or until fragrant and golden brown around the edges. Let cool on a wire rack. Eat!
Alternatively: melt the white chocolate in a microwave or over a hot-water bath and drizzle over the cooled cookies.
Store them in a cookie container.