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

FAQs

Is almond flour or coconut flour better for baking? ›

Almond flour is particularly well-suited for recipes that require a light and airy texture, such as cakes and muffins. Coconut flour works best in recipes that require moisture and density, such as brownies and dense bread.

Since coconut flour doesn't contain gluten proteins that bind and create structure, eggs are usually used to hold the product together without crumbling. Using coconut flour in egg-free baking can be tricky but not impossible! Flax eggs, bananas, and apple sauce can also be used to bind and add structure.

Baking: Coconut flour is commonly used in baking recipes such as muffins, cookies, cakes, and bread. It adds a subtle coconut flavor and can provide a light and fluffy texture to baked goods. 2. Pancakes and Waffles: Coconut flour can be used to make delicious and fluffy pancakes and waffles.

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 appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

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.

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.

The ratio of each flour is about the same as in my other recipes that combine almond and coconut flours. The advantage of mixing these flours is that you get the benefits of each: the fiber from the coconut flour and the nutrients from the almond flour.

Coconut flour is primarily composed of carbohydrates, specifically dietary fiber, and has a relatively low amount of protein. It is made from the pulp or meat of coconuts after the coconut milk has been extracted. The coconut meat is dried, defatted, and ground into a fine powder, resulting in coconut flour.

I've found that it depends on the recipe, and raw recipes do carry the flavor more so than baked and cooked recipes using coconut flour. I do sometimes taste a bit of fiber, depending on how much coconut flour I'm adding to a recipe and the other ingredients, but to me that fiber is a good thing.

Is coconut flour hard to bake with? ›

Baking with coconut flour

Coconut flour is particularly absorbent, and a very small amount of flour will absorb a very large amount of liquid. It also tends to have a drying effect on baked goods, because it is so absorbent. The best way to counteract its drying effect is to use plenty of eggs when you're baking.

Just throw in more flavor when baking with coconut flour. If you're making sweet recipes, such as shortbread, chocolate chip coconut flour cookies, coconut flour muffins or pie crust, use extra chocolate, cocoa powder or vanilla extract.

I like to make my baked goods with a combination of almond flour, tapioca starch (also known as tapioca flour), and coconut flour. The almond flour lends flavor and richness, the tapioca starch adds lightness and helps with browning, and the coconut flour helps achieve a cake-like texture.

Coconut flour is an increasingly popular choice when it comes to providing protein for dogs. Unlike regular whole wheat, grain, and all-purpose flours, coconut flour is a gluten-free source of high-quality protein that can provide essential nutrients and fatty acids to support the physical health of your pooch.

If storing for a short period, say a couple of weeks, an airtight container in a cool and dry will work just fine. When stored at room temperature or below, coconut flour can last up to two months. Refrigeration is recommended if you plan on storing your coconut flour for longer than two months.

The biggest difference between coconut flour and almond flour is in how they bake. Because of its high fiber content, coconut flour soaks up a lot of water and yields dense and thick bakes, while almond flour is much lighter and more airy – closer to all-purpose flour.

All-Purpose Flour

A blend of hard and soft wheat, this flour has a medium protein content of 10-13 percent. This “just right” amount of protein makes all-purpose flour a good choice for many baking projects.

In general, almond flour can be a substitute for wheat flour at a 1:1 ratio, although switching out all of the flour in your recipe for almond flour may create a denser end result. When you're using coconut flour, start with 1/4 cup as a substitute for every cup of wheat flour.