Dairy-Free Coconut Flour Cookie Dough Recipe (Vegan, Paleo, GF) (2024)

FAQs

Is coconut flour good for gluten free baking? ›

Coconut flour is high in fiber, protein, low-glycemic, and since coconut is a fruit and not actually a grain-based flour, it is naturally gluten-free, grain-free, and nut-free!

1 tablespoon of ground flax seeds soaked in 3 tablespoons of water can replace 1 egg, and just a little bit of the gums can add an extra binding element that mimics gluten, adding a stronger “bite texture” to baked goods. Coconut flour can also be easily mixed with other flours.

Coconut flour has a slightly sweet and nutty flavor, with a hint of coconut aroma. It has a more absorbent texture and tends to create denser, moister baked goods compared to almond flour.

Chilling the dough for at least several hours results in cookies that are extra-thick and chonky because it allows the flours to absorb more moisture.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Coconut flour: at a serving of 100 grams coconut flour is high in fructose, sorbitol, and fructans. So coconut flour is high in FODMAPs and should be avoided. Shredded coconut: shredded coconut is low FODMAP in a serving of 30 grams or 1/2 cup.

Coconut flour is a high FODMAP flour, unfortunately. Monash has listed 100g as high fructose, sorbitol and fructan. However, it seems that even a small serve (3 tablespoons) is also high FODMAP. As such, coconut flour is best avoided while on the low FODMAP diet.

you will need to add xanthan gum to a recipe (usually a teaspoon is enough). These flours have very little way of holding together and will crumble without it. However, if you are baking with almond flour and coconut flour, it's not imperative to add xanthan gum.

How do you make coconut flour rise? Adding Psyllium husk and baking powder to the batter will allow the bread to rise slightly. However, unlike a wheat-based bread, it won't rise too much.

Coconut flour is a delicious ingredient packed with healthy minerals and nutrients. This gluten-free flour is a fantastic substitution for processed white or whole-grain flour, meaning it's Paleo-approved.

Is coconut flour considered paleo? ›

This diet includes fruits, vegetables, meat, fish, nuts and excludes dairy products and processed foods. Coconut flour is labeled as paleo-friendly, because it is made of fresh coconuts. Coconut falls under category of fruits. Also, it is gluten-free, high in fibre and has other health benefits as well.

Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Rice flour(s): A combination of brown rice flour and white rice flour, with their ideal balance of protein and starch, provide bulk and mildly sweet, neutral flavor. The rice flours are finely ground so they absorb liquid quickly and evenly.

Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour.

Yes, coconut flour is gluten-free. Coconut flour is typically made by grinding the dried meat of a coconut—which is naturally gluten-free—into a fine powder. It is also grain-free, low in carbs, and high in fiber, potassium and iron.