I love taste testing my cookie recipes! 😀 Of course, sometimes it gets out of hand…. Like this time. (By the way, you can click on the pictures to see bigger versions.)
Last weekend, I needed a new cookie recipe, because somebody (or bodies) had snacked on the chocolate chips and I couldn’t make the requested lunch box favorites – chocolate chip cookies. I also needed a gluten-free cookie. This is what I found. It was based off of this recipe. I was intrigued, but frustrated. Too often gluten-free, grain-free recipes call for massive amounts of eggs. It can be difficult to substitute, because often they are doing more than one job – leavening, binding, moisture, flavor. I can fix the moisture issue, as a general rule, but the leavening/binding issues can be tricky. Flavor can be adjusted to make up for the lack of eggs, too. I did some reading on other websites about replacing eggs in things (thus reinforcing the on-going thought that we all stand on the shoulders of those who have gone before us when it comes to creating something “new.”)
Often times, you don’t know for sure how things will work out until you’ve made at least one batch….or two…or….well, you get the picture.
My first attempt came out ~ well ~ in my mind…plain. Remember what I said about eggs giving things flavor? Hmmm…they had a very mild flavor. I was afraid my non-taster hubby wouldn’t be impressed. I was sure tweaking would be in order. Guess what? All the guys liked them! The impression they got was of a sugar cookie with a little cinnamon. Who knew? However, I wasn’t finished tweaking.
The “worst” of it was that I didn’t finish tweaking until about half of the cookies were baked! 😀 I had the dough mixed up and decided if I threw in some rum flavoring it would add a lot to the overall flavor. Then I thought, “What about some coconut flakes?” Before I threw those in, I made up 2 cookies from the original dough in the mixing bowl – 1 to taste test and 1 for the photo shoot. (Those taste a lot like coconut snickerdoodles.)
While I was stirring in the coconut, I thought about how much hubby prefers chocolate chips in his cookies. So, I put 2-cookies-worth of coconut-laden dough onto the cookie sheet and added chocolate chips. I no longer thought they would need to be rolled in the cinnamon sugar. One cookie later told me ‘no.’ It stuck like crazy to the glass I was using to flatten the cookie balls. Back to the sugar…but I really thought just plain sugar (aka: evaporated cane juice crystals) would be good enough.
By this time, I had the first pan in the oven – can you believe it? Finally. When the cookies came out, I almost burned my mouth tasting the first one before they cooled! By this time, the 2nd pan was already in the oven with plain-sugar-coated cookies on it.
I bit into the first cookie ~ the plain one. MMmmm…it was SO much better than my first attempt. I only ate a bite, because I hadn’t been hungry this morning and hadn’t actually had breakfast yet. Next I broke off a piece of the coconut-flakes-added cookie. Oh, man, this was even better than the last one! I couldn’t wait to try the ones with chocolate chips. All set to get a bigger burst of flavor than before, my mouth watered….ah, let down. Without the cinnamon sugar, they were just plain ol’ cookies!
Quickly I got the next pan ready with cinnamon-sugar on them. When they came out of the oven, I finally got that amazing burst of flavor I knew was coming!
Overall, I love each of these cookie variations for different reasons. They were all moist inside with a nice crumb. Since I made a double batch, by the time I got to the very last pan, the coconut flour had soaked up a little too much moisture and the finished product was a bit on the fragile side as it came off the pan. If you make a single batch, it shouldn’t be a problem.
- 3/4 c. evaporated cane juice crystals or sugar
- 1/4 c. Earth Balance buttery spread sticks (1/2 a stick)
- 1/4 c. softened virgin coconut oil
- 1/2 tsp. vanilla
- 1/2 tsp. rum extract
- 1/4 tsp. salt
- 1 T. molasses
- 2 T. Ener-G egg replacer powder
- 1/2 c. Silk vanilla coconut milk (you could probably substitute canned coconut milk)
- 1/2 tsp. baking powder, sieved to remove lumps
- 3/4 c. coconut flour, sifted
- 1/2 c. coconut flakes – I used sweetened ones (opt. – if not using chocolate chips, increase)
- 1/2 c. chocolate chips (opt.)
- 3 T. evaporated cane juice crystals or sugar
- 2 tsp. cinnamon (use the good stuff for the best flavor – Saigon, etc.)
Preheat oven to 375°. Cover cookie sheets with parchment paper.
Beat the sugar, Earth Balance, coconut oil, vanilla, rum extract, salt, and molasses until creamy. Stir in the egg replacer powder. Add roughly a 1/3 of the coconut milk, stirring until batter begins to fluff up. Add another 1/3 of the coconut milk, again mixing well. Reserve the remaining coconut milk. Sprinkle the baking soda over the dough and whip into the batter. Stir in the coconut flour and when almost all is incorporated, add the reserved coconut milk. Add coconut flakes and chocolate chips if using. Let rest for 5 minutes while mixing remaining sugar and cinnamon in a cereal bowl.
Form dough into no-bigger-than-ping-pong-sized balls and roll/toss in the cinnamon-sugar mixture. Place on cookie sheets and press lightly down with the bottom of a wide drinking glass. (If you prefer, you can use a fork, but I didn’t care for the looks as much.) If the chocolate chips resist the pressing, just wiggle the glass a bit and they will give in. 😀
Bake for 12-14 minutes. Cool on racks.Yields 25-28 cookies