What can be used as a substitute for flour when making cookies?

There are many substitutes for flour when making cookies, depending on your dietary needs or desired texture:

For Gluten-Free Cookies:

* Almond flour: Gives a slightly nutty flavor and crumbly texture.

* Coconut flour: Absorbs a lot of liquid, so you'll need to adjust the recipe. Results in a denser cookie.

* Rice flour: Gives a light and airy texture.

* Tapioca flour: Adds a chewy texture.

* Potato starch: Provides a soft and fluffy texture.

* Oat flour: Adds a slightly sweet and nutty flavor.

* Buckwheat flour: Offers a slightly earthy flavor and a dense texture.

* Sorghum flour: Creates a slightly sweet and nutty flavor and a chewy texture.

For Low-Carb Cookies:

* Almond flour: A popular choice for low-carb baking.

* Coconut flour: Another good option for low-carb baking.

* Psyllium husk: Acts as a binder and adds a chewy texture.

For Vegan Cookies:

* Any of the above gluten-free flours: Many gluten-free flours are naturally vegan.

* Chickpea flour: Offers a slightly nutty flavor and a dense texture.

* Soy flour: Adds a slightly nutty flavor and a chewy texture.

For Other Dietary Needs:

* Oat flour: A good option for people with gluten sensitivity or celiac disease.

* Cornstarch: Provides a soft and fluffy texture, but it's not gluten-free.

Tips for Using Flour Substitutes:

* Follow the recipe carefully. Flour substitutes often require different amounts of liquid and baking time.

* Start with a small amount of flour substitute. You can always add more if needed.

* Be aware of the texture. Some flour substitutes will result in a denser cookie than others.

* Experiment! There are many different flour substitutes available, so don't be afraid to try new things.

Remember to always adjust your recipes accordingly when using flour substitutes. You may need to add more liquid, sweetener, or baking time depending on the specific flour substitute you choose.