Coconut Flour Cookies - small batch - gluten, dairy, egg free

Coconut Flour Cookies

I was looking for a new small batch, gluten free cookie recipe and stumbled upon the 3 ingredient coconut flour cookie recipe.  The reviews were very mixed.  Some people loved them, while others hated them.  I decided to try it for myself and asked our guests, Kirsten and John, to be my taste testers.  Since they do not have to eat gluten free, I wanted their opinions as to whether these cookies would appeal to everyone.  By the way, after we taste tested, there weren't any left for Kim.

We all enjoyed the coconut flavor.  If you don't like coconut, do not try this recipe.  The texture was very nice.  If you remove them from the pan too soon, they crumble.  But, if you let them cool just long enough, they are absolutely perfect.  We all agreed that chocolate (white or dark) would be a great accompaniment.  But, that would defeat the 3 ingredient concept.

The three ingredients are:

3 Tablespoons of coconut flour

2 Tablespoons of coconut oil

1 Tablespoon of honey

Combine the ingredients thoroughly.

Scoop by teaspoonfuls onto parchment lined baking sheet.

Bake at 350 degrees for 6 - 7 minutes (just golden around the edges)

Let cool for several minutes before eating.

This recipe made 10 small cookies.

So, go try it and let me know if you like it.  Thanks for visiting the Americus Garden Inn blog.  Come back and see what we're baking next.

Love,

Susan

Coconut Flour Cookies

Gluten Free Chocolate Coke Muffins - vegan recipe

If gluten free, chocolate and vegan recipes interest you, check out this recipe I have created. Some days, I really want to have something that tastes decadently delicious but does not contain the things that I can't have. So, I try to find and develop recipes that I can have that are gluten and soy free. This recipe was inspired by the idea that seltzer water is used in tempura batter.The recipe only makes 6 muffins. Through trial and error (I made about 6 batches of muffins before settling on this version), this batch came out the best. I tried using brown rice flour and it was not good.

The dry ingredients were sifted together - sugar, white rice flour, cocoa powder, baking soda, salt and xanthan gum. Xanthan gum was the ingredient that made this recipe work. Just making sure that the lumps of cocoa have disappeared. Wet ingredients were measured right into a measuring cup - coffee, oil, vanilla, vinegar and Coke Zero 6 muffin tins were lined and ready Wet ingredients were poured over dry

and quickly incorporated.
Batter was evenly scooped into the 6 muffin liners.
20 minutes later (baked at 325 degrees)
Cooled on a wire rack for about 10 minutes.
Texture was perfect.

Here's a bite for you!

I thought they were delicious. Hope you do too! If you try this recipe, please let me know.

GLUTEN FREE VEGAN CHOCOLATE COKE MUFFINS - small batch

1/2 cup sugar

1/2 cup white rice flour

3 Tablespoons baking cocoa

1/2 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon xanthan gum

1/2 teaspoon vinegar

1/4 teaspoon vanilla

3 Tablespoons oil

2 Tablespoons brewed coffee, cooled

3 oz Coke Zero 

1. Preheat oven to 325 degrees and line 6 muffin cups with liners.
2.  Combine dry ingredients in a medium bowl.
3. Measure wet ingredients into measuring cup. Do not stir. (You want to keep all that carbonation from the soda)
4. Pour wet over dry and stir just until combined.
5. Quickly spoon into prepared muffin pan.
6. Bake at 325 degrees for about 20 minutes or until toothpick comes out clean.
7. Cool slightly and enjoy!

It is a gorgeous day here in Americus and there is lots to do. So, have a fabulous day and visit us again soon at the Americus Garden Inn.

Small Batch Oatmeal Cookie Muffins

I promised to share this recipe that I made almost a week ago. I was looking for a recipe that combined whole grains for a healthier version of a decadent treat. I did not find what I was looking for, so, I combined some elements of some of my pancake recipes and came up with this recipe for a small batch of oatmeal cookie muffins. Remember, you can click on the photos to see a larger image.I started with some old fashioned Quaker Oats.I combined the oats with boiling water and let them sit overnight in the refrigerator.
In a mixing bowl, I whisked all my dry ingredients: all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cinnamon.
I like oatmeal cookies with chocolate chips and raisins, don't you?
I mixed the chocolate chips and raisins into the dry ingredients.

Here you can see the raisins and chips are totally mixed in.

Overnight, the oats have totally absorbed all of the water. I let them come to room temperature before moving on with the recipe.

In a small bowl, I combined the egg with the oil.

Then, whisked in the vanilla.

Looks good.

Time to add the oats to the wet ingredients.

Mixed with a rubber spatula until combined.

Dry ingredients were added to the mix.

And mixed until combined. It was a little too dry, so I added a splash of buttermilk to smooth it out.

The batter was evenly portioned into 8 muffin cups. I always half fill empty cups with water to prevent the pan from overheating. The steam also helps with the baking process.

In a 400 degree oven for about 18 minutes and they looked perfect.

I let them cool for about 5 - 10 minutes before removing to a cooling rack.

This is what a finished oatmeal cookie muffin looked like just before Kim ate it! YUMMY!

small batch OATMEAL COOKIE MUFFIN RECIPE

Yields 8 muffins

1/3 cup old fashioned oats

1/2 cup boiling water

1/4 cup whole wheat flour

1/2 cup all purpose flour

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/4 cup chocolate chips

1/4 cup raisins

1 large egg

2 TBS oil

1/2 tsp vanilla

splash of buttermilk (if needed)

Combine oats with boiling water. Let sit 30 minutes or overnight in the refrigerator.

Preheat oven to 400 degrees. Prepare 8 muffin tins with liners or spray with PAM.

In a medium mixing bowl, whisk all dry ingredients together. Add chocolate chips and raisins.

In a small bowl, whisk egg with oil. Add vanilla.

Add oatmeal to wet ingredients. Mix thoroughly.

Add dry ingredients to wet, adding splash of buttermilk if too dry to mix well.

Spoon batter into prepared muffin tins. Fill empty tins halfway with water.

Bake for 15 - 20 minutes at 400 degrees until golden brown and wooden toothpick inserted into center comes out clean.

Cool in pan on cooling rack for 5 - 10 minutes. Remove from pan to cooling rack to cool.

These oatmeal cookie muffins were even better tasting the next day, according to my husband, Kim. I prefer to bake every morning so that the entire house smells like fresh muffins. But, it's good to know that you can enjoy these muffins for several days - if they last that long!

Hope you enjoyed following along with this new recipe. I've already had a request to make these with nuts. I'm sure they would also be good with craisins, maybe some coconut, or how about peanut butter chips? Let me know what you think.

Thanks for visiting Susan's kitchen at the Americus Garden Inn Bed & Breakfast. I look forward to sharing my home with you again soon.