Description
These Coconut Flour Cookies are a deliciously soft and naturally sweet treat made with wholesome ingredients like coconut flour, shredded coconut, and honey. They are easy to prepare and perfect for those seeking a gluten-free and grain-free dessert option with a subtle tropical flavor.
Ingredients
Scale
Dry Ingredients
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup shredded coconut
Wet Ingredients
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and almond extract if using, until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, mix the coconut flour, baking soda, and salt thoroughly to ensure even distribution of leavening and seasoning.
- Combine Wet and Dry: Add the dry ingredients into the wet ingredients and mix well until fully incorporated. Then gently fold in the shredded coconut for texture and flavor.
- Scoop Dough: Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing each about 2 inches apart. Flatten each cookie slightly with your fingers or the back of a spoon for an even shape.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges of the cookies turn lightly golden, indicating they are done.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely to prevent sogginess.
- Enjoy: Enjoy the cookies warm or store them in an airtight container to keep fresh for several days.
Notes
- For a nut-free version, omit the almond extract or substitute with extra vanilla extract.
- These cookies are naturally gluten-free and grain-free, suitable for gluten-sensitive diets.
- Adjust the sweetness by varying the amount of honey according to your preference.
- If cookies spread too much or are too soft, chill the dough before baking.
- Store leftover cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
