gluten-free coconut sugar cookies

These cookies may not look like much, but they are really quite wonderful.

They are also gone. Danny and Lu nibbled them during an afternoon snack, after my photo session, as they lay on our bed together reading an I-Spy book. Weak winter sunlight spilled into the room and on their toes. I had so much else to do, but I stopped to watch them and eat one of these cookies.

Oh my, they’re good.

I’m shifting things around on you again. I had planned to share only adapted recipes these weeks of December, to show you how easily you can convert any recipe you love to be gluten-free, gleefully.

However, after all this baking, I couldn’t resist the urge to create my own.

This morning, we ate waffles. Our jar of coconut oil was out on the counter and I reached for it to brush the waffle iron before it started to smoke. Those waffles were crisp and soft both, with a faint taste of something unexpected for breakfast. Hm.

I know how many of you reading have to avoid dairy as well as gluten. I thought perhaps I might try to make all these cookies dairy-free as well as gluten-free, at first. However, the pace at which we are baking and posting has left me a little exhausted. So I decided that gluten-free is enough. If you cannot eat dairy, I’m sure you can convert these cookies into something delicious for your kitchen.

However, late this morning, Danny and Lu were out playing, having their morning date. I was actively avoiding a deadline. Baking is still work in this house, work that doesn’t require me to sit in front of the computer. I turned up Ella Fitzgerald and started to bake.

I’ve been wanting to make a simple little sugar cookie, based only on the ratio for cookie dough that Michael Ruhlman explained in his book, Ratio.

He and I have talked on Twitter a bit, wondering if the ratios for gluten-free baked goods are the same as the ratios for baked goods with gluten. For the most part, I think they are! This makes your baking life so much easier, if you are willing to part with your recipes. All you need to know is the right ratio of fats to flours to liquids and you can start creating.

Here is the ratio for cookie dough:

1 part sugar
2 parts fat
3 parts flours

Now, here is what you must understand: this does not work in cups. As I have written before, cups are miserably inaccurate. The ratios only work in ounces or grams, in weight.

If you think in ounces, this seems simpler:

2 ounces sugar
4 ounces fat
6 ounces flours

However, if you do this in grams, the baking will be even more precise:

60 grams sugar
120 grams fat
180 grams flours

This is literally all you need to know to make cookies.

The sugars are up to you (brown sugar, palm sugar, organic cane sugar, powdered sugar), as are the fats (butter, leaf lard, bacon fat, shortening, coconut oil). We’ve talked about the combination of gluten-free flours that are working in this kitchen, and in all the recipes we have published so far.

Cookies need some baking powder or soda, depending on the texture you want. Salt is essential, since it heightens the taste of every ingredient in there. I like spices and zests and extracts, to play with flavors. And for gluten-free baking, you need some xanthan or guar gum.

Knowing this, I threw together a cookie dough in a few moments. Since the coconut oil was sitting on the counter, semi-soft for being at room temperature, I decided to use it to replace the butter that is the standard for cookies in this house. “What the hell,” I said to Danny. “The worst that can happen is these cookies will be awful and we’ll throw out the dough.

Oh, they were nothing close to awful.

These were light, like the pillows you are so happy to see at the end of a long day. The first bite was a soft crunch, then a bit crumbly (a little like shortbread), then melted away. The lemon zest and orange flower water was like sharp intake of breath, with the softening of a tiny taste of coconut, a welcome contrast to the chocolate and fruits and frostings of holiday cookies. They were, in short, quite wonderful.

They are also gluten-free and dairy-free, without bleached white sugar. These cookies certainly do not suffer for those lacks. They are themselves.

And now, they’re yours.

Please let us know what you think if you bake them.

Would you like to win a copy of our cookbook? We created every baked good recipe the same way I described here. You can trust them.

Also, we’re giving away a copy of Ratio. If you are serious about baking and cooking, you need this book.

coconut sugar cookies II


GLUTEN-FREE COCONUT SUGAR COOKIES

One of my secret baking weapons is orange flower water. It’s the most potent flavor, smelling of clean-washed sheets on the line, the rinds left over from the juice you squeezed, and the puckery touch of perfume in the first sniff.

You only want a touch, no more than 1/4 teaspoon here. (That’s half a cap with the water we have.) With lemon zest, it makes cookies taste more awake than plain sugar and butter can do.

If you don’t have orange flower water, don’t worry. These cookies will still be good without it. Just start looking for it.

180 grams all-purpose flour mix
1/2 teaspoon guar gum
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
60 grams coconut palm sugar, plus another 10 grams set aside
120 grams coconut oil, at room temperature
1 large egg, at room temperature
zest of 1 large lemon
1/2 teaspoon vanilla extract
1/4 teaspoon orange flower water

Combining the dry ingredients. In a medium bowl, add the all-purpose flour, guar gum, baking powder, and kosher salt. Whisk them together to combine the dry ingredients and aerate them. Set aside.

Combining the wet ingredients. In the bowl of a stand mixer, combine the palm sugar and coconut oil. Mix until they are well combined, about 3 minutes. (They will not cream together or become as fluffy as butter and traditional sugar, so do not expect that.) Add the egg and mix until it is entirely combined in the dough. Add the lemon zest, vanilla extract, and orange flower water. Mix until they are just combined, about 1 minute.

Finishing the dough. With the mixer running on low, add the dry ingredients, 1/3 of it a time, allowing it to disappear into the dough before adding more. Stop when all the flour is incorporated and dough feels pliable. (It will be a bit wet. Don’t worry.)

Refrigerate the dough for at least 1 hour and up to 3 days.

Preparing to bake. Pull the dough out of the refrigerator. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.

Grab a rounded teaspoonful of dough and roll it into a ball in your hands. Roll the ball of dough in the reserved coconut palm sugar, then put it on the baking sheet. Flatten it just a bit with the palm of your hand. Repeat, leaving 2 inches of space between cookies, until the baking sheet is done.

Slide the baking sheet into the oven and bake the cookies until they are firm to the touch, starting to brown on the bottom, and smell too good to let them stay in the oven, about 6 to 8 minutes.

Cool on a wire rack. Eat.

Makes 1 dozen cookies.

86 comments on “gluten-free coconut sugar cookies

  1. Melissa Davlin

    Those sound delicious. I am super stoked to create recipes with the ratio you posted. I’m only disappointed that I will be out of town tomorrow and that I’ll have no time to bake until Sunday night. So much potential, so little time.

  2. sherry

    Thanks for this post!! Very helpful. I love finding baking recipes using weight measurements. No guessing about packing or not packing ingredients or lightly spoon flour into the measuring cup, etc. Much better consistency with weighing ingredients… I make skin care products by weighing the ingredients and realized this would be great for baking as well.
    Can’t wait to try this recipe.
    Sherry

  3. Michelle

    I can’t wait to try these, they look delicious! And thank you for the ratio link, what a wonderful resource.

    enjoying your cookie posts immensely!

  4. Mr. Jackhonky

    I’ve always said that if you want to throw away all your cookbooks, you could and replace them with TWO books. Ratio and The Flavor Bible.

    Not that I would ACTUALLY throw away my cookbooks. I cherish them like old friends. But Ratio is just brilliant. Once you understand the ratios, you can make up recipes as you go! Talk about a sense of satisfaction!

    The adore coconut oil and the flavor they bring to a cookie. I wonder if you were to swap out some of the flour with coconut flour if you could amp up the coconut flavor EVEN MORE.

    Though you’d probably have to toss in an egg yolk or more coconut oil. Coconut flour sucks the moisture out of stuff. The orange flower water addition sound lovely.…

  5. Amy

    The cookies look wonderful. Thanks for sharing the info on ratio in baking. I didn’t know about that until now! Really want to read that ratio book now. :) And try your cookie recipe too, of course! :D

  6. Jas.

    look delish shauna! can’t wait to try them out with the little coconut oil I have left in my pantry. very handy information regarding the ratios too! I’m doing lots of cookie baking too — just posted delicious gluten free hazelnut linzer cookies and am sad that I gave so many away as I want one now! — can’t wait to package some cookies up and give them to friends and family!

  7. Amanda @ Easy Peasy Organic

    Ooh — I just ordered Ratio on Amazon and haven’t gotten it yet! Now I can’t wait … even more!

  8. ida-elevine

    I really enjoy reading about your days and your cooking, and I would very much love to win a copy of your book which seem like the perfect one for my young adventures in the little flatshare-kitchen, so that I would not have to spill ingredients on my labtop all the time :)

    keep up!

  9. anna

    I can’t to try these (and several others). We mixed up the flour mix last night, today we make the doughs, tomorrow we bake cookies (probably while listening to John Denver and the Muppets Christmas CD). I can’t wait to smell them, especially after a few years of no holiday cookies.

    The Purple House Blog

  10. Shari

    These look wonderful. I haven’t attempted any type of sugar cookie yet, but these look like a place to start :)

  11. themommybowl.com

    I love that you posted those ratios. Now I need to play with them to see if they work in the grain-free world as well!

  12. Candy

    These look fabulous! All of this success I’m having with your baking hints are going make me do about 4 miles more on the treadmill every day! I never thought in a million years that GF wouldn’t taste like cardboard. THANK YOU!

  13. vanessa

    I have a request: more EGG-FREE recipes! Vegan, if possible.

    I am allergic to eggs, and as a former vegan, am extremely picky about the animal products I eat. Dairy is easy enough to sub, but so many of your delicious-sounding treats RELY on eggs!

    Thank you!

    P.S. That Ratio book, by the way? It MUST be had!!!

  14. Sheryl Davies

    Yum! I love the look of these. I also think the ratio concept is fantastic — why be beholden to recipes when you can make your own!

  15. Rachel

    I just discovered your blog and I feel like it is an early Christmas gift! I made the change to gluten-free just over 2 years ago and I am finally starting to figure out how to bake again. Thank you for leading the way and providing hope that I can do this!!

  16. Johanna

    I’m excited about these! We are in the middle of a crazy blizzard here in Minneapolis, so I am relieved to have everything on hand for these cookies! Though I’d rather be in Seattle, I will settle for a cup of home-brewed Caffe Vita and a pajama-clad day in the kitchen throwing flours around. Yea! Thank you. :)

  17. CherylK

    Am making these, today! Minus the orange flower water, unfortunately. You had me at “the first bite was a soft crunch…”

  18. Katharine Eliska Kimbriel

    These sound lovely and delicate. But I already have gingerbread people and 36-hour chocolate chip dough in the fridge, and I have to get SOMETHING else done this weekend. But I will look for orange flower water. And coconut sugar…hummmmm…yum.…

    And the ratio! I need to read more about this!

  19. Sarah-Wynne

    I had meant to tell you, Shauna. The recipe for Tita’s cornbread you published ages ago? I made it the first time with coconut oil, because there was no shortening in the house. Oh, it was beautiful. A quarter-cup of coconut oil is not cheap, but it makes the most amazing cornbread. So thank you, for forcing us to be creative.

  20. Ellen

    i’ve had a bottle of orange flower water for months and have yet to crack it open because i wasn’t sure what to do with it! now i know. i will have to try this.

    question: in the ratios, do eggs count as a fat? or are they not a part of the ratio?

  21. Joy of Living

    Thank you so much for this cookie series! I can go most of the year without even thinking about cookies, but not at Christmas. This is my first year without gluten, and I was scared to think that it might be a cookie-free holiday season. I was so excited to see that you were making cookies! I mixed a double batch of flour, and made your thumbprint cookies. Lovely! Russian tea cakes are my favorite cookies, and I just couldn’t wait for you to post your recipe, so I just used your flour mix in my mom’s recipe. They’re wonderful! And they passed my mom’s inspection.

  22. Sara Pugh

    Thanks for continuing to help in my knowledge of the science of baking! It really is fascinating — and your cookbook would certainly help if I won one ;)

  23. Laura

    Hi Shauna,

    I can not wait to try these! I definitely get along with coconut.

    I’m really excited to hear that gluten-free baking tends to work with Michael Ruhlman’s ratios. I have been pouring over culinary science texts lately. A precariously top-heavy pile of food science library books currently decorates one corner of my apartment, and your conversion methods have liberated me in the kitchen. Thanks to your math, I recently made a successful batch of Yorkshire puddings – something I never thought I’d be able to do!

    Cheers,
    Laura

  24. SlideShows

    I checked out ratio from my library a year ago, but never thought will be useful for a casual cook.
    Now I certainly know it will, thanks to your cooking and ideas, as inspiring as always.

    Marcela

  25. Everything Homemade

    i just found out that i am gluten intolerant and while i am very excited to be on the path to wellness…i make my own fresh bread from grinding my own grain and i am sad that i can no longer eat it.

    a friend of mine told me about your page and i am excited to get some ideas for how to bake/cook for myself with out losing out on goodness. maybe i will ask for you cookbook for Christmas!!!

  26. Creative Mom

    I would love to win a copy of ratio! Although I have been gf for so long I have never been brave enough to bake without a recipe. Reading your cookbook and posts about cookies have made me think I might be ready to try, I get it!

  27. emily

    I’ve been creating my own gluten free recipes for almost 10 years now, and I’ve been reading your blog since it’s inception. I’d LOVE to win Ratio, or your cookbook. They’re both on my holiday wish list.

  28. Amber

    Oh my! I just made a batch and these are so good. The combination of lemon zest and orange blossom water make them so.…sophisticated.

  29. bethany

    This is brilliant. And makes me want to bake more. I’m off to search the library for a copy of “Ratio” right now…

  30. Maria Duncan

    Oh, Ratio. I have big plans for that book. I am just now starting to develop my own recipes, and I love the concept. Can’t wait to make my own cookies!

  31. Clea Danaan

    Thanks — that’s very helpful! And I would still love love love to win a copy of your cookbook. :)

  32. MK French

    I just went gluten-free and I have to tell you — I was saddened at the thought of a Christmas season without cookies.

    Thank you so much for ensuring that never has to be the case!

  33. Michie B

    Mmmm those sound great. I think even my hubby, who doesn’t need to eat GF as I do, would enjoy these…just have to mention the word coconut and he’s there!! Thanks for sharing.

  34. The InTolerant Chef

    I love the idea of ratios. Now there is no excuse to not whip up a batch of gluten and dairy free cheer! Thanks guys!

  35. Laura

    I will have to try these! I mixed up some of your all purpose flour last night and plan on having a day of “cookie madness” before christmas. I love showing my family and friends how UN-deprived a gluten free diet can be!

  36. manuela garcía sánchez

    Oh, these look gorgeous and yummy. However, I don´t seem to be able to get my hands on coconut oil or palm sugar here in Spain. I´ll buy some the next time I´m in London, and will try them out!

  37. Alyssa

    Thank you! This is great, passed on the info to my sister in law who is gluten free and my brother who is apparently allergic to everything. So helpful!

  38. Marisa

    You did not specify how to enter to win the books! I would love a copy of Ratio! I already have two copies of your wonderful cookbook. I am assuming a comment enters us, as usual lol.

  39. Marisa

    I am a little confused about what the dark splotch in the cookie is in the picture, I do not see anything dark in your ingredients that would clump up like that. Could you tell me what that is?

  40. Michelle

    Thanks to you I’ve finally bought a kitchen scale. Looking forward to seeing improved results with my GF baking!

  41. zebe912

    I’ve always wished I knew more about the science of cooking & baking so that I could try more things from scratch. It is this sort of info that will help me play a bit more with flavors that sound good. Thanks!

  42. Catie

    Those cookies look delicious! I have a big exam tomorrow but after that I’m going grocery shopping and making several types of cookies. And I’ll keep an eye out for orange flower water — it sounds intriguing

  43. joy

    YUM YUM! these cookies sound delightful. I love your cookbook and have enjoyed trying recipes from the web site as well. Thanks for all you do to help the rest of us eat great gluten free food!

  44. sheila d

    Thank you for demystifying baking — ratios and the “science” behind baking help tremendously with my need to adapt recipes. All your cookbook reviews are appreciated too. Knowing which ones are worth spending money on is so helpful. I usually take them out of our public library which has 100’s of GF cookbooks and preview before deciding to purchase.

  45. Lisa Z

    “Ratio” looks like an amazing book, and just what I need as I try to make not only gluten-free but low carb food for my diabetic diet! It’s on my Amazon wish list for sure! And the cookies will go into the oven this afternoon. We’re having yet another snowy day and need to warm up the house a bit! :-)

  46. mehayne

    Oh thank you! Coconut is my favorite. Your cookie posts are really making me hungry. I can’t wait to be back in the States so that I can dig in and try my hand at them! Would love to win either cookbook.

  47. rustictart

    I’m SERIOUS about food, baking, reading your lovely words and making many amazing recipes from childhood (mine and other people’s) into gluten or dairy or sugar free nostalgic trips of deliciousness.

    I’m also a bit melancholy and in need of a pick me up due to some family upheavals and trying to trust the slow and steady changes rather than getting everything I think I want right now… haha… and on top of it all, we’re having a coastal Maine rainstorm that’s taking all the beautiful snow away… grrrrrrr.

    So baking gluten free granola and now dreaming of sugar cookies and itching to try so many others using Ratios and will crawl under fluffy down comforters soon as the sound of my puppy breathing and the wind howling and the rain coming down in sheets lulls me to an exhausted sleep and I’ll be ready to begin tomorrow fresh and happy for all the perfect gifts that are in all of our lives every single day.

    Happy Sunday… xox

  48. Ya Chun

    that ratio baking sounds soo interesting — I’ve never heard of it. Guess I should ask Santa for a scale and that cookbook! I would love to invent my own recipes instead of trying ones that I end up not liking.

  49. Ada

    These look great! I’m so glad you’re trying to post recipes that are also dairy/egg free, becuase while I can eat gluten I’m allergic to the other two. What’s even better is that I have a friend who can’t have gluten, dairy, or eggs, and now I have a recipe to bake her cookies!

  50. Dee

    Yum, I want you to come and bake for us. I have the scale you just need to bring a few of your flours. or, I quess i could brave the cold and snow (MI) and go get some. I’M
    G o i n g. Thanks for all your great recipes. Dee

  51. Dee

    can not wait to test your recipes for my family. The scale is waiting for me to pick up some flour. After I dig out the car (winter in MI). Thanks for all your hard work. Dee

  52. Stephanie

    I don’t generally like sugar cookies. I try, but I just don’t. These, however, with lemon zest and orange flower water, look very tempting.

    When I was in high school, a mediterranean buffet opened up near us. We went regularly! At the end of the buffet, looking so basic, were always canned peach halves. Blah? Not these! They were sprinkled with Orange Flower Water, and tasted like honeysuckle. I keep it around to top fresh summer apricots and I’ve put it in French toast batter. But I’ve never tried it in cookies.

    I’m always playing with recipes–used part butter, part Earth Balance, part coconut oil in cookie bars this weekend (plus part brown rice flour, part almond meal…yum). Ratio seems brilliant, as does your book!

  53. Amanda

    Yum, yum yum! They sound fantastic. I came to your blog to find something to bake for my GF dad for Christmas… and now I have so many choices I don’t know where to start!!

  54. Cygnia

    Wow. This is my first time to this blog and those cookies sound really freakin’ good. The decision of what fat to use is always a conundrum. I am partial to virgin coconut oil given how awesome it was in supporting me through a number of digestive disorders many years ago, but now I mostly use a new butter substitute that came out called “Melt” — its of course gluten-free, and by far the creamiest, yummiest of the buttery substitutes I have tried. Have you had a chance to try it? Its at Fred Meyer and I would be curious to see what you think. Its organic, good source of Omega 3s and rich in medium chain fatty acids. Its makes a softer dough, but bakes up very nicely. I made my mom’s thin, flaky pie crust with Melt and it turned out great.

  55. Cygnia

    Wow. This is my first time to this blog and those cookies sound really freakin’ good. The decision of what fat to use is always a conundrum. I am partial to virgin coconut oil given how awesome it was in supporting me through a number of digestive disorders many years ago, but now I mostly use a new butter substitute that came out called “Melt” — its of course gluten-free, and by far the creamiest, yummiest of the buttery substitutes I have tried. Have you had a chance to try it? Its at Fred Meyer and I would be curious to see what you think. Its organic, good source of Omega 3s and rich in medium chain fatty acids. Its makes a softer dough, but bakes up very nicely. I made my mom’s thin, flaky pie crust with Melt and it turned out great.

  56. Cygnia

    Wow. This is my first time to this blog and those cookies sound really freakin’ good. The decision of what fat to use is always a conundrum. I am partial to virgin coconut oil given how awesome it was in supporting me through a number of digestive disorders many years ago, but now I mostly use a new butter substitute that came out called “Melt” — its of course gluten-free, and by far the creamiest, yummiest of the buttery substitutes I have tried. Have you had a chance to try it? Its at Fred Meyer and I would be curious to see what you think. Its organic, good source of Omega 3s and rich in medium chain fatty acids. Its makes a softer dough, but bakes up very nicely. I made my mom’s thin, flaky pie crust with Melt and it turned out great.

  57. Ginger

    My eight year old son was recently diagnosed with food allergies to 13 different foods. This is in addition to multiple seasonal allergies he deals with most of the year. My son said he guesses he will just eat dirt. Only two are severe enough that he has to avoid them altogether: peanuts and wheat. I have a nephew who has celiac. I stumbled upon your blog recently and the joy that flowed through me left me sobbing because I finally found a place that can help me make good food! I rushed to get my son from school early that day just to tell him he no longer had to eat dirt! :) Thank you so much! I have recommended your blog to doctors, friends, neighbors, and relatives and will continue to do so.

    Ginger

  58. Christine

    Ratio sounds like an awesome book, I’d love to read it and develop more recipes! I’m also trying to learn about flours other than wheat, your book would be wonderful. And thanks for the idea of using coconut oil, I have so far never used it.

  59. Alissa

    Ooh! I just added that book Ratio to my Amazon wishlist. I convert recipes to gluten free/dairy free and often egg free all the time and I would LOVE a resource like that. Thanks for the ratio information you posted above as well!

  60. Cherian

    Both of those cookbooks are on my wish list, along with a baking scale. oh dear, My list is getting long.…..

  61. Jen

    These sound sooooo delicious! I can’t wait to try them! Shauna, I just want to thank you for giving me a little hope that eating gluten-free doesn’t have to mean a life of drudgery and bad food. I just got diagnosed about 2 months ago… a very rough 2 months.

    Coming into the holiday season with a list of “I can’t eat this and I can’t eat that…” was depressing to say the least. Your blog posts and recipes made Thanksgiving tolerable, Christmas parties a little better still, and hopes for our Christmas morning traditions are now flying high.

    Thanks again and again and again. (And I would LOVE to win a copy of Ratio or anything else that would help in this journey!)

  62. Cherice

    Ada…I may have missed something(blame the pregnancy brain)but you mentioned that you now have a cookie recipe to prepare for your egg-free friend. Were you referring to this recipe or to another.? Did she mention an egg sub for this?

    Shana… Thank you for the recipe/post. It sounds delightful.

  63. ali

    These cookies sound amazing!
    BUT–
    for those of us who are allergic to eggs, can you p-l-e-a-s-e suggest a substitute that you can promise will be the right one for these ingredients? Meaning that the egg sub you suggest will still keep the integrity of the cookie as you intended it to taste? :)

    I get so tired of trying things multiple times fishing around for the magical non-egg egg. ( sigh) . It’s a whole lota applesauce one day, a flax+ water egg the next, egg replacer powder on another day…
    It gets so gosh darn frustrating getting it right when you can’t put eggs in.

    Also, one more quick thing… Can xanthan gum be used successfully measure for measure in these cookies if we can’t use guar gum? Thanks much!!

    PEACE»ali

  64. Helene de Combys

    Hey!

    I messed around a bit with this recipe, as usual. (I’m make a recipe as it is written, I know my tastes and needs and always make adjustments at first try. Result is : it takes a couple tries, but then the recipes are perfect for me.)

    Actually, I wanted chocolate chip cookies, but I looked at their recipes and none was fit for me. So I made the search “ratio cookies” and here I am.

    But, they turned out… not so great.

    I replaced the egg with 1 tbsp ground chia + 3 tbsp warm water, then added the sugar, and 100g melted coconut oil (it’s cold here, at room temperature it’s completely solid) so as to make an emulsion. I halved the salt, left out the flavours and guar gum, and added 60g mini Enjoy Life chocolate chips (allergen-free!). I also used the whole grains flour mix instead of the all purpose. Hm.

    Even though I reduced the fat, the cookies turned out grayish and soaked in fat. I really wonder what went wrong! So, next time, I’ll blatantly half the fat, and maybe add a chia egg.

    1. shauna

      Helene, I know that experimenting! It’s how we do things too. However, you had made so many changes that yours is really a different cookie. The chocolate chips would definitely add fat. Chia behaves differently than eggs and can add to that feeling too. Leaving out the flavors will make it taste differently! Also, when you leave out the guar gum, the dough might be a little too liquidy, so you usually have to add more flours. I hope that helps.

      1. Helene de Combys

        Aaah, so guar gum and the chia? Thanks for the information! For the chocolate chips, I’m not sure because I thought the dough was greasy since before I added them. But I’m taking good note of all your comments!

        Actually, I just went through half the batch because I had to keep the rest for my boyfriend. Haha! They are a lot better when they cool. But still, the texture isn’t right and there is a somewhat greasy flavor. Apart from that, the whole grain flour goes very well with the chocolate. Yum! I think that the earthy taste of amaranth complements the chocolate.

        Seriously, I love experimenting. I’m starting my own blog, it’s a lot more restrictive than yours actually because it’s gluten/casein/soy free, and low in salicylates and phenols. It’s basically a blog for people with ASD (autism spectrum disorder). And I’m addicted to making my recipes the healthiest possible without comprimising flavor or texture. I never found a blog for my needs, so I decided to make it.

        I’m quoting you in my blog. It’s written in French, though. Is it okay if I borrow your idea of AP and WG flours by weights? I like the 30–70 and 70–30 ratios of whole flours/starches. I think it’s a very fine guideline, easy to follow. I think that 70% starch is perfect when I need something tasting light, and 70% whole when I want something more nutritious and flavorful. 100% whole might have a bit of an overwhelming taste, and leaving out the starches completely might affect the texture (what do you think about that?)… As for 100% starches, it feels quite empty to me.

  65. Rosemary

    Just found your site again — lovely recipes. Trouble is living in the UK I can’t get some of your ingredients. Shop assistants look at you as if you’re from outer space!! Never heard of coconut oil, or coconut palm sugar. Any substitutes for these please — ordinary oil & desiccated coconut perhaps?

  66. Michelle

    I have been doing the “Hormone Diet” and avoiding wheat, dairy and sugar. With Christmas coming up i thought with coconut sugar they wouldn’t spike my insulin too much. Thank you…they were delicious. I didn’t have orange water or lemon so i used 1/4 tsp lemon extract and lime zest…turned out great. I had some with David’s tea, “lime gelato” and feel so fulfilled! Many blessings to you!

  67. Kathy

    Just made these a few hours ago and they are delicious. First time I’ve used orange blossom water and thought it would add a “flowery perfume” to the cookies, but it didn’t. I did have to cook them for almost twice the time suggested. They remind me of some lemon-poppyseed/cornflake cookies my mother used to make so next time I’m going to add some crispy cornflake crumbs to roll them in, instead of the coconut sugar. Thanks for the recipe.