Gluten Free Cookies
The problem of being gluten intolerant is that, you have to constantly be on a hunt to find out replacement recipes for your favourite foods. Now cookies are something I crave every now and then and to be honest, I mastered quite a flair for it. I can just about toss anything lying in my “bakery” pantry and make a cookie out of it.
This one was concocted during a sudden sugar craving that took me by surprise and I was honestly bored of trying ice creams from the 24 hour store at the gas station next door. Cake was clearly out of option, thanks to the lack of resources, therefore what could be quick and sweet? A cookie of course!
So there, let me give you all the recipe for this delightful goodness.
Why I call it only coconut cookies is, because you may or may not add the almond flour that I used. You can replace it with regular flour or increase the amount of coconut flour.
1 egg (vegetarians can skip it totally)
1tsp baking powder
1/4 cup vegetable oil/ butter
A pinch of salt
3/4th cup almond flour/ self raising flour for those who are gluten tolerant
3/4th cup sugar
1 cup coconut powder
1tsp vanilla essence
If you are feeling particularly nifty, add some chocochips. I made both the varieties.
Blend it all together using the hand blender. You can add the chocochips in the end and give it a good stir.
Line a parchment paper on your baking tray and drop small balls of the batter with your ice cream scoop or any other rounded kitchen utensil. No point using your hands because it will be too sticky.
Pre heat oven at 170 degrees and bake your cookies for 10 minutes thereafter.
Note that your cookies will be soft and fudgy.
If you are a Bong it will taste a lot like the baked version of your grandmother’s iconic naadu.
Ignore the sad looking pictures though.