I have been experimenting with this recipe from the Bruce Fife cookbook, Cooking with Coconut Flour for a while and finally mastered
These delicious cookies contain no gluten or dairy.
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup butter melted (we use Earth Balance – Soy Free)
3/4 cup sifted coconut flour
Combine eggs, sugar, salt, vanilla, and butter and mix well.
Stir in coconut flour. Let sit for 5 minutes to thicken.
Combine 2 teaspoons cinnamon and 1 tablespoon sugar on plate.
Form dough into 1 1/2 inch balls and roll in cinnamon mixture, coating thoroughly.
Place on cookie sheet 1 1/2 inches apart; flatten ball to diameter of about 2 inches.
Bake at 375 F for 15 minutes. Makes about 2 dozen cookies.
I have found I need to pack the coconut flour before sifting or my dough is too sticky/moist.
I also end up using a lot more sugar and cinnamon to coat the cookies.
Cooking for 15 minutes will tend to produce a softer cookie. Cooking for an additional few minutes will produce a golden brown cookie that is a little crisp.
Make in bulk and store in the freezer, and defrost as needed.