Coconut flour cookies: egg/grain/dairy free
Ginger, fennel and black pepper…Doesn’t that sound so chic? Now, I’m not really one for fancy-schmancy, nine-words-long desserts. But although these cookies both look and taste utterly posh, they have humble ingredients and a no-nonsense preparation. Just throw everything in a bowl, mix up, bake and enjoy.
These coconut flour cookies are essentially three ingredients, not counting the three spices that add deep flavor. You can add one or all of the spices. The black pepper sounds like a crazy ingredient in cookies, but it complements the spicy ginger and sweet fennel.
The Ginger Secret!
Have you heard my super awesome ginger secret before? I shared it on my recipe for 3 Ingredient Ginger Strawberry Sorbet.
If you love the taste of fresh ginger, here’s how to preserve it’s lovely flavor indefinitely. Plus, it is the simplest way to chop it! Buy a bunch of ginger, peel it, and stick the bag of ginger knobs in the freezer. When you need fresh ginger, whip out your microplane grater and a knob of frozen ginger and grate away. The ginger will grate cleanly, without that stringy mess that results when you grate room temperature ginger.
These coconut flour cookies are egg free, which is quite a feat for coconut flour baked goods. The cookies are also nut free.This may not be a big deal to you, but it is so me! It’s not so difficult to create a good egg free cookie with almond flour… but I have some *ahem* serious issues with almond flour. Like… it’s not really the health food that people make it out to be. Be sure to read my post 5 Reasons to Avoid Almond Flour if you haven’t already.
Anyways, it is quite a challenge to create coconut flour cookies without eggs, since this grain free flour nearly always requires eggs for binding. Here, I’ve created thin and crispy cookies that hold together without eggs. But be sure to measure carefully and let the cookies cool completely before removing them from the baking sheet or they will crumble.
- 6 Tbs. coconut flour
- 4 Tbs. coconut oil or butter (preferably butter), at room temperature
- 2 Tbs. raw honey (or substitute maple syrup)
- ½ tsp. fresh ginger, grated
- ¼ tsp. whole fennel seeds
- A few grinds of black pepper
- Alternatively: Omit the spices completely and/or add 1 tsp. of vanilla extract
- Preheat the oven to 360 degrees and line a baking sheet with parchment paper. Stir together all ingredients until a smooth dough forms. If using coconut oil, you may need to place the dough in the fridge for a few minutes and then re-stir to help combine the oil and flour.
- Roll dough into balls and place on the prepared sheet. Flatten the balls into cookies that are about ⅛ inch thick.
- Bake until golden, about 9 minutes. Watch closely during the last couple of minutes to prevent overbrowning. Cool on the baking sheet completely before removing the cookies (or they will crumble).
- Store cooled cookies in the freezer. Cookies will be crunchier if eaten straight from the freezer or softer if eaten at room temperature… I like them best from the freezer!
Are you a fan of fennel seeds? Do you have any favorite fancy-schmancy sounding desserts?