Gluten Free Coconut Flour Funfetti Cookies Recipe » LeelaLicious (2024)

FAQs

Can I substitute coconut flour for all-purpose flour in cookies? ›

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

How to substitute: Coconut flour soaks up a lot of liquid, so use 1/4 cup of coconut flour in place of 1 cup glutenous flour (or another gluten-free flour). You'll also need to add an extra 1/4 cup of liquid.

It's incredibly useful and makes some of the best low carb, grain free baked goods. In fact, my favorite keto chocolate cupcakes are made entirely with coconut flour. But if you don't know how to work with it, coconut flour can be difficult and sometimes very frustrating.

Potential Health Benefits of Coconut Flour

Coconut flour has a lower glycemic index rating than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also contains more fiber and protein than wheat flour. Coconut flour can also help you: Control blood sugar.

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

Almond flour is higher in fat and lower in carbs, making it a versatile option for baking. Coconut flour is higher in fiber but absorbs more liquid, so it's best used in combination with other flours or with additional moisture. Experiment with both to find which works best for your recipes and taste preferences.

Yes, coconut flour is gluten-free. Coconut flour is typically made by grinding the dried meat of a coconut—which is naturally gluten-free—into a fine powder. It is also grain-free, low in carbs, and high in fiber, potassium and iron.

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.

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.

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Will coconut flour rise with baking powder? ›

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.

Many baked goods can become very gummy quickly! Because coconut flour is gluten-free, it doesn't have an excellent cake-like structure when baked like white flour does; an egg is not only a suitable binder but also gives a sound protein structure in baked goods made with coconut flour.

Unlike grain flours, coconut flour contains a substantial amount of fat. This fat is primarily saturated and largely comprised of medium-chain triglycerides (MCTs), which may reduce inflammation and support healthy metabolism ( 1 , 2 ).

Almond flour (or almond meal) offers a better nutrient profile for protein, fiber and vitamins, according to Cushman. It also adds heart-healthy monounsaturated fat, protein, vitamin E and fiber and contains minimal carbohydrates.

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.

Millet flour. Millet is another tiny grainlike seed containing a modest amount of protein and fiber. It yields a flour with a “soft, starchy consistency,” Jones explains, which makes it a great choice for gluten-free baked goods like cookies, muffins, and chocolate cake.

Either cake flour or pastry flour can be used as a 1:1 substitute for all-purpose flour in most baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

The truth is that it all comes down to personal preference. Some bakers prefer the softer texture and lighter color of bleached flour, while others prefer the nuttier flavor and denser texture of unbleached flour. Additionally, some recipes may specifically call for one type of flour over the other.