Coconut Cloud Cookies

Coconut Cloud Cookies

Even though my boys are still small, I’m always looking for nut-free lunchbox ideas that are also easy on the carbs. So I had to include a coconut flour based cookie recipe. Of all the treats in this book, these cookies took the longest to perfect. I literally tried at least twenty different versions before finally nailing it. Thank heavens for persistence. I’ve kept this version plain but see the variations for some more exciting options. And if you’re wondering, the name comes from how the cookies look when they’re baking – little fluffy clouds.

makes: 4-8
takes: 30 minutes
100g (3.5oz) unsalted butter
1 egg
20g (0.75oz) coconut flour
1/2 teaspoon baking powder
1/8 teaspoon pure stevia powder*

1. Preheat oven to 180C (350F). Line a baking tray with baking paper (parchment).

2. Melt butter in a small saucepan.

3. In a small bowl, use a spoon to whisk egg, coconut flour, baking powder and stevia until well combined.

4. Add the melted butter to the coconut flour mixture. Keep mixing vigorously until the coconut flour has soaked up all the butter and you have a smooth batter.

5. Scoop mixture into 4 little piles then use a spoon to spread into circles about 5cm (2in) diameter OR make 8 piles and spread about 2.5cm (1in). Allow room in between – these cookies like to spread!

6. Bake 15-20 minutes or until cookies are puffed and deeply browned. Cool on the tray.

Variations

* important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/4 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/8 teaspoon = 2-3 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia – I haven’t used this. If you want to use it just add to taste.

granular stevia – use 2-3 tablespoons.

sugar-lovers / budget / no stevia – replace stevia with 3-4 tablespoons white or brown sugar.

no coconut flour – choose a different cookie recipe! Coconut flour is a unique beast so there aren’t really any substitutes.

chocolate chip – stir in a handful of chocolate chunks or chips.

spiced – feel free to add a little spice. Try a teaspoon of ground ginger, cinnamon or pumpkin spice.

different quantities – can be easily doubled or quadrupled.

brown ‘sugar’ cookies – add 1/2 teaspoon molasses.

chunky macadamia / nut – stir in a large handful chopped macadamias or other nuts.

paleo (grain, legume & dairy-free) – coconut oil.

Shelf Life / Storage

Best on the day of baking. Can be kept for a few days in an airtight container in the fridge. Still edible for a few weeks in the fridge but will soften over time. Keeps for months in the freezer.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

eggs – will keep in the fridge for weeks or use for another meal.

coconut flour / baking powder / pure stevia powder – keep them in the pantry.