Eggless Coconut Flour Choco chip cookies

Name: Eggless Coconut Flour Choco chip cookies
Cuisine: Indian
Ingredients: 1/2 cup - Coconut flour; 1/2 cup - Flax gel; 1 table spoon - Ghee or Oil; 1/4 cup - Choco chip; 1/2 cup - Organic Natural brown sugar (you can use normal sugar as well); 1/2 tea spoon -Sea salt; 1 tea spoon - Vanilla

Shrikripa @cook_13882505

#flours
Previously I did try one recipe from coconut residue (without drying and making flour), but this is my first trial or recipe after making the flour, and I am really exited and happy.
One thing we must keep in our minds while using coconut flour is, don’t under estimate it's absorption power by seeing it's light and airy texture. It absorbs moisture like a sponge. What I learnt from this experience is, it needs almost equal amount of moisture content as flour volume.
Here I have taken flax gel as an egg replacer, mainly because of it's gel like texture. Coconut flour doesn’t have any holding capacity, so thought of using flax gel.
In this experiment I have taken half cup of coconut flour and it did absorb the liquid, swell and gave me 9 cookies More than everything, this was interesting!! Chocolate Chip Coconut Flour Cookie. This was a little experiment, and the results were not baad at all! I got the big thumbs up from my daughters.

Shrikripa @cook_13882505

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Ingredients

1/2 cup- Coconut flour
1/2 cup- Flax gel
1 table spoon- Ghee or Oil
1/4 cup- Choco chip
1/2 cup- Organic Natural brown sugar (you can use normal sugar as well)
1/2 tea spoon-Sea salt
1 tea spoon- Vanilla

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Steps

1

How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.
2

Pre heat oven at 170 °C. Line the baking tray with the butter paper.
3

Take one glass bowl, put flour, sugar, salt crystals, ghee, flax gel, vanilla and mix. Dough will be little wet. Mix in Choco chip and mix once more.
4

Scoop out the mix by using ice cream scooper and arrange in a lined baking tray.
-Bake this in a pre-heated oven for 15 to 20 minutes.
5

Don’t touch while removing, it will be very soft. Remove the tray and cool as it is.
After cooling, it will harden a bit. After it cools down completely, store it in an air tight container.
6

These cookies are slightly crunchier at outer circle, soft and chewy at the centre.
It becomes a little more harder and firm the next day.