Coconut Flour Cookies
Delightful and healthy coconut flour cookies that are soft and chewy, perfect for satisfying your sweet tooth with a gluten-free option.
Ingredients
Main Ingredients
- 1 cup coconut flour Highly absorbent, measure carefully
- 1/2 cup granulated sugar or a sugar alternative Adjust based on sweetness preference
- 1/2 cup coconut oil, melted Can replace with other oils if needed
- 1/4 cup honey or maple syrup For different sweetness levels
- 2 large eggs Bind the ingredients together
- 1 teaspoon vanilla extract Adds flavor
- 1/2 teaspoon baking powder For leavening
- 1/4 teaspoon salt Enhances flavor
- 1/2 cup chocolate chips or chopped nuts Optional mix-ins to add flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the melted coconut oil, sugar, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the coconut flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms. If using chocolate chips or nuts, fold them into the dough at this stage.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet. Space them about two inches apart, as they may spread slightly while baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Letting the cookie dough rest for 10-15 minutes before baking helps improve texture. Store cookies in an airtight container at room temperature or freeze for longer storage.