Things we don’t eat…breading, rice, pasta, white bread, white refined sugar, etc..That doesn’t mean I don’t miss certain foods. I was missing “shake and bake” chicken legs the other day. I don’t miss it anymore because of this recipe. It tasted just like “shake and bake” like when I was a kid but much healthier and gluten free. Score!
You can do this 1 of 2 ways. You can do the traditional way with putting all of the “shake and bake” in a gallon size plastic bag or put the ingredients in a shallow baking dish and roll it around. I opted for the baking dish and used a spoon to scoop the “breading” onto the drumstick.
These turned out extremely “shake and bake” like. It was really easy, I had all the ingredients available because I always keep coconut flour on hand. It’s one of the 39 Things I Keep Stocked at all times.
3 Tablespoon chopped onion flakes or dried onion powder
1 Tablespoon paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon ground pepper
Preheat oven to 350
Line a baking sheet with parchment paper or foil.
Optional: place a cooking rack (like the ones used for cookies) on top of the lined baking sheet. This way your "breading" will be crispier all around but it's not necessary.
In a medium baking dish or a gallon size baggy, combine coconut flour, Parmesan cheese, onion, paprika, oregano, salt and pepper. Stir to combine everything well.
In a medium saucepan, melt ghee or butter and add in Dijon mustard, whisk to combine well.
Dry drumsticks with a paper towel. This will help the ghee/Dijon mixture stick better.
Brush each drumstick with the ghee/Dijon mixture. I used a pastry brush but then ended up using my hands because I found I was able to cover each drumstick more thoroughly.
After brushing the ghee/Dijon mixture on drumstick, roll in coconut flour mixture or put chicken leg in plastic baggy and shake around until covered. I laid the drumstick in the mixture and used a spoon to cover the top and sides. Either way works.
Place each drumstick on baking sheet or baking rack.
My good friend Tracy, who is gluten sensitive, came over to visit me today and I told her she was going to help me test a new gluten-free cookie. She even took notes lol. I ended up having to include “DELICIOUSNESS” in the title of these because that’s all she could say when she tasted them.
I was initially skeptical about this recipe mainly because the 1 1/2 teaspoons of baking soda and only 2 tablespoons of coconut flour had me scratching my head. How the heck are these going to turn out cookie-ish? Let me tell you, this recipe is PERFECT!
6 ingredients and 15 minutes later and we had delicious paleo, gluten-free COOKIES!
They turned out so soft and chewy and had so much DELICIOUSNESS in them. We were so excited at how these turned out you would’ve thought we found big foot or something. These were SO good, not to mention easy! Hands down the best paleo, gluten-free cookie I’ve ever made.
I’ve made a couple of batches with both creamy almond butter and chunky almond butter and both came out great. The different brands actually had different consistencies. One was thicker and one was more runny but both turned out delicious.
I recently discovered coconut flour and coconut sugar and I’m in love. I wrote a Coconut Flour Flat Bread recipe a while back but they are more like pancakes than flat bread if you ask me. I also previously wrote a recipe for Healthy Cookies. They are more like breakfast bars, delicious but not the super sweet treat I was craving.
So I did some searching for a chocolate chip cookie using coconut flour and stumbled on this one at Ditch The Wheat. I made some slight adjustments based on my own experience and suggestions from the lovely folks that commented on this awesome recipe. Thank you so much for this recipe Carol.
These totally remind me of CHOCOLATE CHIP BANANA BREAD in cookie form. But there are no added sugars, no preservatives, and are gluten-free.
These will be a regular in our house for sure. The only real planning involved is having very ripe bananas available. Seems like when I want them ripe they take forever. Luckily I found this awesome trick for ripening fresh bananas in 1 hour!
These cookies remind me of chocolate chip banana bread but in cookie form and made using coconut flour making them gluten-free. Score!
Author: The Organic Rabbit
Recipe type: Gluten-Free
Serves: Depends on who is eating them
3 very ripe bananas (I weighed out 180 grams of banana)
1 large egg white
2 tbsp extra virgin coconut oil in liquid form (I put my coconut oil in a glass bowl and set it on top of the stove while it was preheating and it melted it completely without heating it up. You don't want to heat it because it will cook the egg white prematurely)
3 tbsp coconut flour, sifted
1 tbsp vanilla extract
½ tsp cream of tartar
⅛ tsp baking soda
⅛ tsp sea salt
¼ cup of mini chocolate chips
Preheat oven to 320.
Grease baking sheet or use a silicone baking mat.
Using a mixture, combine bananas and egg white until blended well.
Slowly add coconut oil (it needs to be liquid form)
Add the coconut flour, coconut sugar, vanilla, cream of tartar, baking soda and sea salt.
Mix until smooth and fold in chocolate chips.
Place spoonful of batter (it will be runny and you'll be asking yourself how these are ever going to end up as cookies).
Smash the spoonfuls down until flat because the "batter" doesn't spread when baking like other cookies.
Bake for 40 minutes and then check the edges. Once they start to brown a little bit, they are done. If they are not browning, check every 3 minutes after the original 40 since every one's oven is different. The thinner and flatter you made the cookie, the faster they will cook obviously.
Transfer to cooling racks and wait. The longer they cool off, the firmer they will get. They were even firmer a whole day later.