Recently flour has been an absolute commodity, so we decided to try baking cookies with coconut flour. While coconut flour is a slightly different texture to regular wheat flour, these turned out soft and delicious.
¼ cup coconut oil
¼ cup golden syrup (or maple syrup)
½ cup coconut flour
¼ tsp salt
1 tsp vanilla essence
½ cup chocolate chips
Preheat oven to 350 degrees and line a baking tray.
Melt the coconut oil and golden syrup in a pot (do not boil).
While this is melting, mix the coconut flour, salt, eggs and vanilla essence together.
Add the coconut oil and golden syrup.
Finally mix in the chocolate chips.
Place tablespoon amounts on to a tray.
Bake for 12 minutes.
Leave to cool on a wire rack before eating.
These may appear unbaked but leave to cool and they will firm up.
The mixture may seem wet but it takes a few minutes for the coconut flour to absorb the oil and syrup although you can add an extra tablespoon of flour if you prefer.
Maple flavoured syrup is fine to use if that is all you have.
Make sure you use chocolate chips and not chunks as the flour mixture isn’t strong enough to hold the chunks.