I’ll be honest- ever since going gluten free, egg free, and refined sugar free, desserts haven’t been so easy for me. I was even doing well while just gluten free and egg free, but the no white sugar makes things hard. Too many times I’ve spent time and money on desserts that just come out “blah”, either with a weird texture or weird taste, or both, that I’ve almost been scared of experimenting with recipes anymore, because I don’t want to taste food. (Yea- those bulk batches of muffins that I made and froze– my kids refuse to eat them, and I’m not sure I blame them…)
But at the same time, my kids are kids and I do want to give them nice foods, so they don’t feel deprived growing up- because if they do, they won’t want to choose to eat healthy when they’re older if they associate it with never having any nice foods. But I also don’t want to give them unhealthy junk.
Dilemma here- what to do about desserts then, other than larabars (which gets expensive)?
My friend Sarah posted her recipe today for sugar free coconut cookies- they looked so good and easy and I was positive I could easily make them gluten free, and probably just as easily make them egg free as well. I was hesitant while making them, because the dough seemed oily, but they’re perfect and not oily after coming out of the fridge! Sweet, but not sickeningly sweet, soft and slightly chewy, and with a nice coconutty taste.
I am thrilled with this recipe, and sure that my kids will love it too!
I’ve left the gluten full and egg options in case you’re not on any special diets- feel free to play around with these as desired.
Homemade Coconut Cookies Recipe- Sugar Free, Gluten Free, Egg Free
Ingredients:
1 1/4 cups flour- you can use all purpose gluten free flour mix, I used 3/4 cup brown rice flour, 1/2 cup potato starch, and 1 teaspoon xanthan gum, but you can use white flour or whole wheat flour or sprouted wheat flour instead
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oil- I use coconut oil or palm oil, but I’m pretty sure any can work
1/2 cup honey
1 tablespoon ground flax seeds plus 3 tablespoons boiling water OR 1 egg
A pinch of ground vanilla, or half a teaspoon vanilla extract
1 1/3 cup desiccated coconut
Instructions:
1. If using flax as an egg replacer, mix the flax with the boiling water, and let it sit for 10 minutes. If not, just skip to step 2.
2. Mix the egg or egg replacer with the honey and oil. Mix as best as you can, then add the baking soda, salt, and vanilla.
3. Mix the flours if using more than one type of flour, then add the flour to the mixture.
4. Add coconut and mix well. It will look oily unless you’re working with an oil that is currently solid, but its ok if its oily looking at this stage.
5. Form into small balls and flatten them on to a lined cookie tray. This recipe made 2 dozen cookies for me.
6. Bake for 8-10 minutes or until getting lightly golden brown.
7. Remove from oven and cool before eating.
Now don’t these just look tantalizing and make you want to eat them?
P.S. The recipe Sarah modified hers from was made with sugar. Feel free to use sugar in place of the honey, but you may need to add a little more liquid to compensate.
If you don’t eat gluten, dairy, eggs, or refines sugar, what types of snacks and desserts do you tend to make? Any good recipes to share? (I make jello and candies and fruit based things, but its more filling snack/treats that I’m after. )
Does this look like a recipe you’d try? What version would you make? Egg free and gluten free, or with gluten and eggs?
