Go Back

Coconut Flour Cookies

These Coconut Flour Cookies offer a delicious and healthier alternative to traditional cookies, featuring a crispy edge and a chewy center, packed with tropical flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten-Free, Tropical
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 60 g coconut flour Look for organic or finely ground coconut flour for the best results.
  • 100 g softened butter or coconut oil Use room temperature butter or coconut oil for a smooth, creamy dough.
  • 100 g granulated erythritol or coconut sugar Erythritol is a lower-calorie option with no blood sugar spike.
  • 2 large eggs Ensure they are fresh for the best flavor and binding.
  • 1 tsp vanilla extract Use pure vanilla extract to deepen the flavor.
  • 0.5 tsp baking soda This helps your cookies rise just right.
  • 0.25 tsp salt Enhances flavor and balances the sweetness.
  • 50 g dark chocolate chips or chopped nuts Optional for extra flavor and texture.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F).
  2. Prepare your baking sheet by lining it with parchment paper.
  3. In a mixing bowl, cream the softened butter (or coconut oil) with the granulated erythritol (or coconut sugar) until light and fluffy, about 1 to 2 minutes.
  4. Add the eggs and vanilla to the bowl and whisk until smooth.
  5. Incorporate the coconut flour, baking soda, and salt. Mix until no dry spots remain.
  6. Let the dough sit for 1 to 2 minutes to allow the coconut flour to absorb moisture.
  7. If desired, fold in the chocolate chips or nuts.
  8. Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place on the prepared baking sheet, spaced about 2 inches apart.
  9. Gently flatten each ball for the classic cookie shape.
  10. Bake for 10 to 12 minutes, until edges are lightly golden and centers look slightly soft.
  11. Allow cookies to cool for 5 to 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 3 days at room temperature. For a firmer bite, refrigerate for up to 7 to 10 days, or freeze for up to 3 months.