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

FAQs

Is coconut flour paleo? ›

Coconut flour is a delicious ingredient packed with healthy minerals and nutrients. This gluten-free flour is a fantastic substitution for processed white or whole-grain flour, meaning it's Paleo-approved.

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.

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. Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.

Chill the cookie dough for at least 12 hours

If you want your cookies to stay thick, you'll need to chill them at least until they're cold. And if you want the cookies to have that beautiful caramel flavor that the best chocolate chip cookies have, you'll need to chill them for at least 12 hours.

Coconut flour is generally a safe alternative to wheat flour for most people. It has relatively few health risks or side effects. However, the high amount of fiber in coconut flour may cause bloating in some people.

Coconut flour, on the other hand, is lower in fat and higher in fiber compared to almond flour. It is also a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy by the body.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

First of all, anything that is Paleo is automatically gluten-free as well. The Paleo diet excludes gluten and other grains (like oats, rice and corn), legumes (like soy, peanuts and beans), dairy, refined oils (like canola, soybean, cottonseed) and sugars.

Coconut Flour Blends

The dryness of the coconut flour offsets the moisture and fat in the almond flour. It can also help lower the carb and calorie count. For a recipe such as my Keto Texas Sheet Cake, I use 2 cups of almond flour and ⅓ cup of coconut flour. This ratio works well and gives the cake a finer crumb.

Which is cheaper coconut or almond flour? ›

Conclusion: Coconut flour is versatile, cheaper, healthier, has better omega 3:6 ratios, and is far lower in carbs than almond flour.

The two flours also have slightly different tastes. Coconut has a more generic, slightly sweet flavor, while almond flour (unsurprisingly) has a distinct almond taste. These characteristic flavors can sometimes be great — they can be delicious in cookies, pancakes, mug cakes, and keto bread recipes.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Popular (and delicious) paleo substitutes for wheat flour include almond flour, coconut flour and cassava flour.

Coconut is one of the most versatile Paleo kitchen staples around: from one plant, you can have a stable high-heat cooking oil, a creamy dairy substitute, a crunchy snack, a gluten-free, low-carb flour substitute, and a delicious “butter” to eat straight off the spoon.

Cassava Flour. Cassava is a root vegetable similar to a potato that can also be made into flour. This is a good sub for oat flour in baked goods because of its light, slightly grainy texture. Cassava is also naturally gluten-free and can be substituted 1:1 for oat flour.

Cassava Flour

The newfound darling in the paleo world! Made from the cassava root, it is soft, powdery, and very similar to wheat flour. In most cases, you can substitute cassava flour at a 1:1 ratio for almond flour.