The past few weeks have included new discoveries-small and big ones! I love to discover new opportunities where I can improve myself whether it’s for food blogging, photography, school work and fitness! For instance, I’m taking up yoga again and I discovered the proper way to do a push-up…you know you’re doing it right when your whole upper body is sore for 2 days! At this point of my life, I am constantly learning something about myself, the baking world, and the people I interact with. I’m always eager to learn something new and relevant in order to grow and keep myself entertained.
My new discovery in gluten-free baking is coconut flour! This flour is crumbly, yellowish, fine, and smells oh so good! I love coconut flavored food; however,coconut milk does not taste good to me. Coconut flour has a lot of fiber and sucks up a lot of moisture in your mixture. It’s challenging because you have to adjust your liquid ingredient measurements. I noticed it makes my baked goods more dense and slightly dry. Also, I bought my coconut flour in bulk (3lbs or more) cause it’s cheaper than a 16oz bag. It’s not the cheapest flour out there, but this flour definitely changes your gluten-free baking.
With this new discovery, I’m determined to bake some of my best and delicious recipes. My first recipe with coconut flour is Coconut Nutella filled cookies and what could be better than Nutella filled cookies? If you’re craving Nutella, these cookies offer a sweet surprise inside! I used bananas for the recipe which I love the banana coconut baking combo!
The Coconut Nutella cookies are:
If the Nutella filling is too hard for you, you can substitute with chocolate chips. I used bananas which you can substitute with 2 eggs. Final warning about these cookies is that you may have to bake them more than once to get the hang of coconut flour. But that’s why I love baking because of these new discoveries and opportunities to improve. So what kind of new discoveries have you had and how did it make you feel?
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1 1/2 mash bananas
1 tsp vanilla
1/4 cup coconut oil
1/4 cup milk
1/2 cup coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1. Preheat oven to 350 degrees Fahrenheit. Line cooking sheet with parchment paper, aluminum foil or silicon mat. I used a silicon mat.
2. In a medium mixing bowl, combine all wet ingredients- mashed bananas, coconut oil, vanilla, and milk (I used almond milk). Mix on low for 30 seconds.
3. In a separate mixing bowl, sift together dry ingredients- coconut flour, baking powder, baking soda, salt and cinnamon powder. Whisk the ingredients together.
4. Slowly pour and combine dry ingredients with liquid ingredients. Mix on medium speed until the dough starts to form.
5. Chill dough in freezer for 30 minutes or refrigerator for 1 hour. I like to chill in the freezer because it’s faster.
6. To create the Nutella filling in the cookie, you just need 1/2 teaspoon and jar of Nutella. First, roll your chilled cookie dough into a 1 inch ball and flatten with your palms. Take 1 teaspoon of Nutella and place it in the middle of your flattened dough. Fold the dough like a taco and patch the oozing Nutella with extra dough. Roll it back into a 1 inch ball and place it on your cookie sheet! Repeat with rest of cookie dough. Make sure the Nutella does not ooze out of the dough (see below italicized instructions).
7. Bake for 10-12 minutes. Once baked, let cookies cool on a wire rack or plate. Serve and enjoy with your favorite glass of milk, coffee or tea!