Baking with 100% Coconut Flour, HELP!

by (10)
Answered on August 19, 2014
Created November 12, 2012 at 10:17 PM

We are trying to bake cookies using 100% coconut flour.

We want them crispy and so far all previous attempts makes them very soft, or semi-soft with the edges cripsy. It's getting frustrating.

We are NOT dairy-free, we can use butter/milk/eggs. We are NOT using nuts (extremely allergic).

We are looking for paleo solutions of course.

The main issue is the consistency needed for cookie dough (workable) and so far the dough comes out too liquid (can't work it) or VERY sticky (hard to work, bakes soft). We are tempted in adding more coconut flour, but we find it quite hard to figure out a proper butter/eggs to coconut ratio.

Please help :)

10 · November 12, 2012 at 10:43 PM

Thanks for the answer. Pan fry sounds like a possible way to give them a crisp once they are bake. Lets see what others have come up with!

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7 Answers

8395 · November 13, 2012 at 2:23 AM

It's very hard to work with coconut flour and expect it to act like wheat flour. Coconut flour absorbs a LOT of liquid.

78387 · November 13, 2012 at 4:42 PM

The more sugar you have in a cookie recipe the crispier it is. Unfortunately adding more sugar to a "Paleo" cookie isn't really ideal.

896 · November 13, 2012 at 2:25 AM

I've made banana vanilla wafers to get crisp cookies. Blend 2 bananas in a blender with 2 whole eggs, a few tablespoons coconut flour, cinnamon, ginger, honey, salt, and aluminum-free baking powder. The key is the baking powder. Should have the consistency of crepes, but slightly thicker. Pour little circles onto baking sheet and bake for 10-15 mins on 300. Keep watching them because they can burn fast. They should be brown but not too dark. Remove from baking sheet and let cool. They'll harden quickly.

2944 · November 13, 2012 at 2:16 AM

I've seen biscuits made with coconut flour, stewed apples ('apple sauce') and potato starch, plus bicarb and cream of tartar (or 'baking powder'). This is by someone who can't have eggs or butter. From what I've seen it's difficult to get consistent results, although I admit I hven't really paid great attention it great attention.

Haven't tried this either but ideas in teh link might be helpful - http://cavemanstrong.com/2012/08/coconut-banana-cookies/

1232 · August 10, 2013 at 6:49 AM

What other ingredients are you using? I use cacao powder in my raw deserts and I find that it disperses evenly in the mixture if I mix it with a good amount of desiccated coconut prior to adding to the rest of the mix. The desiccated coco comprises about 1/4 of the overall mixture and gives it a harder/firmer consistency. I'm not sure what it's like for baking, but you could experiment mixing whatever powders you're using with desiccated coco.

Blended dates are also good to bulk/firm up a raw brownie. Not sure how it fares for baked goods, though.

How about adding honey? Mix a couple tbsps well into the mixture prior to baking. This could work to give it a crispier consistency since honey sizzles and congeals in the oven.

0 · August 10, 2013 at 5:42 AM

Try using coconut oil instead of butter or shortning. Its used for deep frying in the pacific islands, so it might help add crispyness to your cookies!

4228 · November 12, 2012 at 10:39 PM

To get them crispy the way you want, you'll have to pan fry them. Baking usually won't do the trick.

That said, it's been years since I substituted SAD-style foods and tried to call it Paleo, so maybe others in the group have come up with something clever.

10 · November 12, 2012 at 10:43 PM

Thanks for the answer. Pan fry sounds like a possible way to give them a crisp once they are bake. Lets see what others have come up with!

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