The Perfect Rolled Cookie -- Not.

Rolled Cookies v 6.0

fresh out of the oven

I have not yet perfected my rolled cookie dough. We've gone through many tasty incarnations and versions, all of which have something to recommend them, but the pursuit of the ideal shall continue. Fortunately, the less than perfect results still seem to please the palate of my 2 1/2 year old, as well as all the 2 1/2 year olds around who think I am just someone who always has cookies.

I am quite keen on both v 5.0 and v 6.0 of my rolled cookie efforts. They differ quite a bit. V 5.0 employs some coconut flour, which gives the dough a good body and texture, and makes it more rolling friendly. V 6.0 uses some carob powder and maca powder, which give the cookies an additional sweetness that the earlier version doesn't have, but is harder to work, even when thoroughly chilled, because the dough never achieves that stiffness and firmness that refrigerated dough needs to achieve. I think a version that includes some coconut flour as well as some carob and maca might be in my future, but right now I am out of coconut flour. Here are the recipes, regardless.

version 5.0

ingredients:

1/4 cup + 2 tbsp water (warm)

1 tsp egg replacer + 2 tbsp water (or 1 large eggs)

1/4 cup extra virgin coconut oil

1/4 cup coconut palm nectar

1/2 tbsp vanilla

1/2 tbsp apple cider vinegar

1/2 tsp sea salt

1/2 cup flax meal

1/2 cup pecan meal

1/4 tsp baking soda

1 1/2 cup finely ground almond flour

3/8 cup coconut flour ( 1/4 cup + 2 tbsp)

directions:

1. combine wet ingredients

2. add dry ingredients and mix thoroughly

3. chill for a few hours or over night

4. roll out dough between 2 pieces of baking parchment 

5. cut into desired shapes

6. place on lined baking sheet and bake at 345 for 14 minutes

version 6.0

ingredients:

1/4 cup + 2 tbsp water (warm)

1 tsp egg replacer + 2 tbsp water

1/4 cup extra virgin coconut oil

1/4 cup coconut palm nectar

1/2 tbsp vanilla

1/2 tbsp apple cider vinegar

1/2 tsp sea salt

1/2 cup flax meal

1/2 cup pecan meal

1/4 tsp baking soda

1 1/2 cup finely ground almond flour (such as JK Gourmet)

1/2 tbsp cinnamon

1 tbsp maca

1/4 cup carob powder

directions:

1. combine wet ingredients

2. add dry ingredients in order listed

3. mix thoroughly

4. chill thoroughly

5. roll between 2 pieces of baking parchment, and cut into desired shapes

6. bake on a lined baking sheet at 345 for 14 minutes.

Both versions of these cookies keep very well in an airtight container in the fridge, and still taste great over a week later.