These coconut cookies are the perfect treat to have as they are filling, high in calories and high in fibre to keep you and your gut bacteria fed and happy.
Coconut flour is a wonderful baking alternative for people on the low-methionine diet. There are a few tricks that you need to have up your sleeve in order to have success when baking with coconut flour. You cannot just sway out normal flour for coconut flour as the coconut flour has a lot of fibre. Make sure that you use a fresh bag of flour and that there are no lumps and bumps in it. Measure on weight rather than cups but if you are using the cup method, simply scoop and sweep rather than packing it in tightly.
Coconut oil is in this recipe which adds in those short-chain fatty acids which nourish and repair the gut.
Maple syrups are not created equal. Make sure you use a pure 100% maple syrup for your diet. The cheap, imitation maple syrup is most often high-fructose corn starch with artificial flavours added to it. It is worth the investment to get the real deal here.
Use a good quality vanilla extract over the cheap, imitation vanilla. Again, although expensive, the food that you put in your body should be the best quality possible.
Disclaimer – Whilst I have taken all the care possible to calculate the methionine to the closest level, I cannot guarantee that this is correct as there is not a lot of data available to support exact methionine content. Please adhere to the weight of food over cup measurements.
Ingredients
- 1 ¼ cup coconut flour 150g
- ½ cup Coconut Oil
- â…“ cup Maple Syrup
- 1 tsp vanilla extract
- 1 tbsp coconut milk
Instructions
- Preheat the oven to 180C
- In a mixing bowl add the coconut flour, salt, vanilla extract, melted coconut oil, coconut milk and maple syrup
- Combine all ingredients using a mixing spoon until it comes together and forms a cookie dough.
- Rest the dough for a few minutes on the bench. This gives the flour time to absorb the liquid from the other ingredients. This step is important to reduce any breaking in the biscuit after it is baked.
- Use one tablespoon of dough for one cookie. Place the tablespoon of dough on a tray covered with baking paper. Gently press the dough down with your hand and flatten slightly.
- Place into the oven and bake for 10 minutes. The edges will be slightly brown when the cookies are done.
- Let the biscuits cool down on the tray for 10 minutes before handling them.
- Makes 8 biscuits.
- Total methionine per biscuit is 9.5mg
