It is slow going, but we are making progress. The kids are eating up the last of the wheat-based breakfast cereals and are accepting the GF replacements. I am holding off on more waffle and pancake experiments until I start eating eggs myself. Want to work on replacing the packaged snacks with homemade ones, so today was cookie experiment day!
The goal was to come up with a nut-free cookie that can be taken to school, gluten-free, uses eggs (to add protein), not too sweet and kid-approved. I also wanted to try using some coconut flour in order to reduce the amount of grain flour needed. Also, I want to gradually paleo-fy the treats, so I want to learn more about how to use coconut flour. I did use refined sugar, but my initial goal here is to replace processed store-bought treats, so I will work on reducing sugar/using other sweeteners down the road. For now it makes adjusting recipes easier.
Here is what I came up with:
1/2 C butter
1/2 C sugar
1/4 C molasses
1 1/2 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp each cloves and allspice
1/3 C coconut flour
1/2 C brown rice flour
1/2 C tapioca flour
Creamed butter and sugar, added molasses and eggs. Mixed remaining dry ingredients together, and added to the wet mixture. The dough came out quite soft, but I was able to spoon it onto parchment lined sheets fairly easily. The dough spread nicely in the oven, but I did flatten with a fork slightly part way through cooking – I hope this will help with a chewy center.
Cooked at 350 degrees for about 12 minutes.
Next batch will be a traditional chocolate chip…