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–+ servings
Delicious homemade Coconut Flour Cookies on a plate
Serine Milo

Coconut Flour Cookies

These coconut flour cookies offer a delightful tropical twist with a light, chewy texture and hints of coconut, making them a perfect gluten-free treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Tropical
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup coconut flour You can also use almond flour for a nuttier flavor.
  • 1/2 cup coconut oil Melted; feel free to substitute with unsalted butter.
  • 1/2 cup honey or maple syrup For a vegan option.
  • 2 large eggs Or a flax egg for a vegan option.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract Consider adding almond extract for a twist.
  • Optional add-ins: chocolate chips, chopped nuts, or dried fruit

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the melted coconut oil and sweetener (honey or maple syrup), mixing until smooth.
  3. Crack in the eggs (or flax egg) and add vanilla extract; mix until well combined.
  4. Sift in the coconut flour, baking soda, and salt, stirring until just combined.
  5. Fold in optional ingredients such as chocolate chips or nuts if desired.
Baking
  1. Line a baking sheet with parchment paper and scoop tablespoon-sized portions of cookie dough onto it, spacing them about two inches apart.
  2. Bake in the preheated oven for about 10-12 minutes, or until golden brown.
  3. Allow to cool on the tray for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 6gSodium: 50mgFiber: 3gSugar: 6g

Notes

These cookies can be stored in an airtight container at room temperature for about a week or frozen for up to three months. For vegan options, use maple syrup and flax eggs. Get creative with spices or zest for added flavors.

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