Sink your teeth into the magic of coconut flour cookies—a gluten-free delight that’s tender, flavorful, and impossibly easy to make! Each bite is gently sweet, full of coconutty aroma, and boasts a perfectly soft texture that’s just a little crisp around the edges. Whether you eat gluten-free or just want something new to tuck into with your coffee, these cookies will quickly become a pantry staple.
Ingredients You’ll Need
The beauty of this recipe is its simplicity: a handful of wholesome ingredients come together to create a wonderfully satisfying cookie. Every component plays a crucial role, from giving the cookies their signature taste to ensuring they reach just the right chewy, soft consistency.
- 1/2 cup coconut flour: The star of the show! Naturally gluten-free, coconut flour gives these cookies their delicately sweet, nutty taste while keeping the texture light yet satisfying.
- 1/4 teaspoon baking soda: This tiny amount helps the cookies rise ever so slightly, ensuring they’re tender in the middle.
- 1/4 teaspoon salt: Balances the sweetness and brings out all those tropical coconut notes.
- 1/3 cup coconut oil, melted: Adds richness and moisture, plus an extra hint of coconut flavor.
- 1/3 cup honey or maple syrup: Natural liquid sweeteners work best here, bringing just the right amount of sweetness and helping to bind the dough.
- 1 teaspoon vanilla extract: For a warming, aromatic background that pairs perfectly with coconut.
- 2 large eggs: The key for binding everything together and helping create that classic cookie chew.
- 1/4 cup unsweetened shredded coconut (optional): For folks who adore extra texture, fold this in for a little crunch and visual appeal.
How to Make Coconut Flour Cookies
Step 1: Preheat and Prep
Start by getting your oven hot and ready. Preheat it to 350°F and line a baking sheet with parchment paper. This step ensures your cookies won’t stick and gives them their perfect golden bottoms. If you have a silicone baking mat, that works, too!
Step 2: Mix Dry Ingredients
Grab a medium mixing bowl and whisk together the coconut flour, baking soda, and salt. This simple step evenly distributes the rising agent and seasoning, so every Coconut Flour Cookie comes out with consistent flavor and texture.
Step 3: Combine Wet Ingredients
In another bowl, stir together the melted coconut oil, honey or maple syrup, vanilla extract, and eggs. Mix until completely smooth. This mixture offers both moisture and richness and will help your cookies come together beautifully.
Step 4: Make the Dough
Pour the wet ingredients into the bowl with your dry mixture. Stir everything together until a thick, cohesive dough forms—don’t worry if it seems thicker than standard cookie dough! If you’re adding shredded coconut for extra texture, gently fold it in at this point.
Step 5: Shape and Bake
Scoop out tablespoon-sized mounds of dough onto your lined baking sheet, spaced slightly apart. With your hand or the back of a spoon, flatten each mound gently to form a cookie shape. Pop them in the oven for 10 to 12 minutes, just until the edges start to turn golden and your kitchen fills with that irresistible coconut aroma.
Step 6: Cool
Once baked, let the cookies sit on the baking sheet for about 5 minutes. This lets them firm up just enough to move without breaking. Transfer to a wire rack and allow them to finish cooling—if you can resist eating them right away!
How to Serve Coconut Flour Cookies
Garnishes
Sometimes a little finishing touch takes these cookies from simple to show-stopping. Sprinkle some extra shredded coconut, a pinch of flaky sea salt, or a drizzle of melted dark chocolate over the top. Each addition adds both flavor and a bit of sparkle, letting your Coconut Flour Cookies truly shine.
Side Dishes
Pair your cookies with a cup of strong coffee, a tall glass of almond milk, or a fruity herbal tea. If serving at a party, set them on a platter with bowls of fresh berries or dairy-free vanilla ice cream. Those flavors all play beautifully with the mild, sweet backdrop of coconut.
Creative Ways to Present
For a fun twist, sandwich two Coconut Flour Cookies together with a layer of nut butter or fruit jam. Or, crumble them up and use the bits as a topping for yogurt parfaits, ice cream sundaes, or smoothie bowls. Even gift-wrapped in a jar, these make a deeply thoughtful homemade treat.
Make Ahead and Storage
Storing Leftovers
Once cool, store your Coconut Flour Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for about 3 days, though chances are they’ll disappear much faster!
Freezing
Want to stock up? Layer your cookies in a freezer-safe container, separating each layer with parchment paper. They freeze beautifully for up to two months. When you’re ready for a treat, just pull out what you need and let them thaw at room temperature.
Reheating
If you prefer your cookies slightly warm, pop a cookie or two in the microwave for about 10 seconds—they’ll taste like they’re just out of the oven. For a crisper edge, a few minutes in a 300°F toaster oven does the trick.
FAQs
Can I substitute coconut flour with another flour?
Coconut flour behaves very differently than other flours, absorbing much more liquid, so swapping it for almond, oat, or all-purpose flour won’t work without major changes. For the classic Coconut Flour Cookies texture, stick to coconut flour.
What if I don’t have coconut oil?
You can use melted butter or ghee in place of coconut oil if you don’t need a dairy-free version. The flavor will change slightly, but the cookies will still be tasty and tender!
Can I reduce the sweetener?
You can lower the honey or maple syrup by a tablespoon or so, but remember it not only sweetens but also helps with moisture and binding. Too little and your cookies may turn out dry or crumbly.
Are these cookies kid-friendly?
Absolutely! Kids adore the gentle sweetness, and many parents love these Coconut Flour Cookies for snack time because they’re free from gluten and can be made dairy-free. They’re perfect for sharing with little hands.
How do I know when the cookies are done?
The edges will turn lightly golden while the centers might still look a touch soft. They’ll continue to set as they cool, so avoid overbaking for the best texture.
Final Thoughts
Whether you’re new to gluten-free baking or have already fallen hard for coconut flour cookies, this recipe is a heartfelt way to bring a little wholesome joy to your kitchen. Give these a try—they’re simple, nourishing, and absolutely packed with coconut flavor. Happy baking!
Print
Coconut Flour Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious and healthy coconut flour cookies that are gluten-free, grain-free, and dairy-free. These cookies are easy to make and perfect for a sweet treat or snack.
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut (optional for texture)
- 1/3 cup coconut oil, melted
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients:
Wet Ingredients:
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the coconut flour, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix the melted coconut oil, honey or maple syrup, vanilla extract, and eggs until smooth.
- Form dough: Combine the wet and dry ingredients, stirring until a thick dough forms. Fold in the shredded coconut if desired.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten slightly, and bake for 10 to 12 minutes until lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Coconut flour dough will be thicker due to its high moisture absorption.
- Enhance flavor with dairy-free chocolate chips or nuts.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
