Gluten-Free, Dairy-Free “Cakies”

A cookie that mated with a cake – I bring you the ‘cakie’ a name crowned by my husband and very fitting! These cakies are like cookies on the outside but more cake-like in the middle. Almost like gingerbread in texture (not taste). These cakies are lower in sugar, high protein and a source of fiber. It’s a treat that will keep you fuller for longer so great as an afternoon binge buster!

Most delicious warm; eat cakies straight out of the oven or give them a quick zap in the microwave to experience them at their best.  Enjoy with a cappuccino or a milky tea.

Dry Ingredients:

  • 1 cup almond meal / flour
  • ¼ cup coconut flour
  • ¼ cup oat flour
  • ½ cup garbanzo bean flour
  • ½ cup tapioca starch
  • 1 ½ tsp baking soda
  • ¾ tsp sea salt
  • 1 tsp xanthan gum
  • ½ cup shredded unsweetened coconut
  • ½ cup chopped pecans

Wet Ingredients:

  • ¾ cup dark brown sugar
  • 1/3 cup coconut oil
  • 1 tbsp vanilla extract
  • 2 tbsp agave
  • 1 whole egg plus 2 egg whites
  • 2- 4 tbsp almond milk (as required)

Method:

Preheat the oven to 160 degrees Celsius. Whisk all the dry ingredients together in a large mixing bowl.

In a separate bowl combine the wet ingredients (excluding the almond milk) and beat until creamy. Pour the wet ingredients into the dry ingredients and stir through with a spatula. Add a tablespoon of almond milk into the mixture as required if it seems too dry. You want a doughy batter that clings tightly together. Once combined fold through the pecans and coconut. Cover the batter and refrigerate for about 45 minutes to an hour.

Remove the batter from the fridge. Line a baking tray with non-stick baking paper and make small balls of dough with your hands. You will need to constantly wet your hands with water to stop the dough sticking all over you (don’t worry about getting the dough balls wet with water as coconut flour is super absorbent).  Flatten the balls out a little with your fingertips on the baking sheet leaving some room between each cakie. Don’t flatten too much so you can preserve the cake like quality inside.

Bake in the oven for approximately 15 minutes, maybe less. Its really important to not overcook these as the coconut flour will absorb any moisture left and can leave baked goods dry and crumbly.

Remove from the oven and allow to cool on a rack for a few minutes before serving. 

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