Cinnamon Sugar Cookies made with Coconut Flour and Oatmeal Butterscotch Cookies

I bought this cookbook dedicated to coconut flour cooking because I want to rely less and less on white flour, and start using more whole grain and other less-processed flours. Coconut flour is high in protein, very high in fiber, gluten free, and rather low in net carbs, and it has a nice mild coconut taste.

But, it can not be used as a replacement for white flour without making adjustments to most recipes. It is quite different than using wheat flour. I made one of the recipes in the book-- basic cinnamon-sugar cookies. They came out fairly good, but the texture will take a bit of getting used to. They are very dense; I think it's all the fiber. Still, I like the cookies and will continue to experiment with coconut flour in my baking.

Cinnamon Sugar Cookies

4 eggs

3/4 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1/2 cup butter, melted

3/4 cup sifted coconut flour

2 teaspoons cinnamon

1 tablespoon sugar

Combine eggs, sugar, vanilla, salt and butter and mix well. Stir in coconut flour. Let batter rest for 5 minutes to allow it to thicken. Combine cinnamon with 1 tablespoon sugar. Form dough into 1 1/2-inch balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1-inch apart; flatten ball to a diameter of about 2 inches. Bake at 375F for 15 minutes. Makes about 24 cookies.

Here's a little nutritional information:

Coconut Flour

(28 g)

calories 120

fat 3 g

total carbs 20 g

fiber 12 g

protein 4 g

All-Purpose Wheat Flour

(30 g)

calories 110

fat 0 g

total carbs 22 g

fiber 1 g

protein 3 g

I also made some Oatmeal Butterscotch Cookies recently. The oatmeal with the butterscotch was really yummy. These freeze well.
http://www.hersheys.com/recipes/recipes/detail.asp?id=3909&page=26&per=25