Coconut Flour Cookies
Delightful gluten-free cookies with a rich, nutty flavor and chewy texture, perfect for snacks, desserts, or breakfast.
Ingredients
Main Ingredients
- 1 cup coconut flour Highly absorbent flour, suitable for gluten-free baking.
- 1/2 cup coconut oil or melted butter For a richer flavor, use melted butter.
- 1/2 cup granulated sugar or coconut sugar Choose according to your sweetness preference.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 2 large eggs Bind the ingredients together.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/4 teaspoon salt Balances sweetness.
- 1/2 cup optional chocolate chips, nuts, or dried fruit Add-ins for flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the coconut flour, baking soda, and salt. Mix well and set aside.
- In another bowl, whisk together the melted coconut oil (or butter), sugar, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.
- Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms. If desired, fold in chocolate chips, nuts, or dried fruits for added flavor and texture.
- Using a spoon or cookie scoop, drop small portions of dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for about 10–12 minutes, or until the cookies are lightly golden around the edges.
- 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.
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Notes
For best results, let the dough rest for a few minutes after mixing to allow absorption. Store cookies in an airtight container to maintain freshness.