Baking with a new ingredient, coconut flour, this weekend! Coconut flour is essentially made up of dried coconut pulsed into a powdered form. It smells incredibly aromatic (distinctly coconut!) and is typically used for gluten-free recipes as a replacement for wheat flour, though a 1:1 replacement is not recommended or the end product will be too dry.
The original recipe called for lemon essential oil but I swapped it out with orange juice and zest. I also used brown sugar instead of coconut sugar as both are quite similar in taste.
This cookie dough is incredibly soft and requires a couple hours of chilling before rolling out. However, even though the dough was chilled for 5 hours, the dough remains rather soft and crumbly and I had a hard time rolling the dough flat out, not to mention not being able to use the cookie cutter at all. In the end, I chose to measure out tablespoonfuls of the dough and pressed them down lightly with a fork. The cookies turned out soft, slightly airy and has a cake-like texture; unlike how I’d expect butter cookies to be – like the crispy Danish butter cookies that we’re familiar with. These were also too sweet for my liking, and I would suggest reducing the sugar by 20-30g. If soft textured cookies are your preference though, do give this recipe a try!
Orginal recipe from Daily Pea
1 1/2 sticks (170g) unsalted butter at room temperature
1 cup (112g) coconut flour (I used Nutiva Organic Coconut Flour)
3/4 cup (150g) organic coconut sugar (I used brown sugar)
2 drops lemon essential oil (I used 1 tbsp orange juice and 1 tbsp orange zest)
1/2 tsp vanilla extract
1/2 tsp baking powder
a pinch of salt
- Pre-heat oven at 190C. (I lowered the temperature to 175C since I’m making thinner cookies.)
- Using an electric mixer with paddle attachment, cream butter and sugar together until light and fluffy. Add egg, orange juice, zest and vanilla extract and continue beating till combined.
- Sieve flour, baking powder and salt and stir to combine. Then, add in flour mixture gradually to the wet mixture and continue beating till a soft dough is formed.
- Wrap the dough in shrink wrap and chill for a couple of hours. (I chilled for 5 hours.)
- Roll the dough out on a large parchment paper or plastic sheet to 1/2″ thick (I rolled to about 7mm). Sprinkle some flour on the sheet and rolling pin to prevent the dough from sticking.
- Cut the dough out using your desired cookie cutters and place them on a baking tray lined with parchment paper.
- Bake for about 10 minutes. Remove from the oven when cookies turn slightly golden brown. Using a spatula, transfer cookies gently onto a wire rack to cool. Store in an air-tight container.