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Coconut Flour Cookies

Deliciously soft and chewy cookies made with nutrient-rich coconut flour, perfect for satisfying sweet cravings without compromising on health.
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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
Calories: 105
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large Eggs Ensure they are at room temperature for better mixing.
  • ¼ cup Coconut Oil, melted
  • ¼ cup Honey Naturally sweetens the cookies.
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Almond Extract (optional) Can be omitted if not desired.
Dry Ingredients
  • ½ cup Coconut Flour Use fresh for best taste and texture.
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Shredded Coconut

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the eggs, melted coconut oil, honey, vanilla, and almond extract (if using).
  3. In another bowl, mix the coconut flour, baking soda, and salt.
  4. Combine the wet and dry ingredients, and then fold in the shredded coconut.
Baking
  1. Scoop the cookie dough by tablespoonfuls onto the baking sheet, spacing them about 2 inches apart, and flatten them slightly.
  2. Bake for 10-12 minutes until the edges are lightly golden.
  3. Allow them to cool on the sheet for 5 minutes before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months. Reheat in oven for a few minutes before serving.