Coconut Flour Cookies Recipe

Rating 5.0
| 0
These coconut flour cookies are the best crunchy and puffy cookies you will ever eat. Even if you are not a fan of coconut flour, this recipe will change your mind as the result is simply delicious.
Dessert
New American
8
ingredients
5
steps
20
minutes
Tiffany La Forge is a professional chef, cookbook author, and food writer who graduated from The Institute of Culinary Education in New York City. She runs the seasonal food blog, Parsnips and Pastries, and is author of The Modern Cast Iron Cookbook.

Ingredients

Servings:
6
1/2 cup(s)
coconut flour
1/4 cup(s)
coconut oil, melted
1/2 cup(s)
coconut palm sugar
1 tsp
vanilla extract
1/4 tsp
baking soda
1/2 tsp
cinnamon
2
large eggs
1/3 cup(s)
chocolate chips

Directions 5 steps | 20 Minutes

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper. Measure and prep all ingredients.

Step 2

In a mixing bowl, combine coconut flour, oil, sugar, vanilla extract, baking soda, cinnamon and eggs. Mix well until a dough forms. It may be runny in the beginning, but coconut flour is absorbent and will expand. When a tacky dough forms, fold in the chocolate chips.

Step 3

Scoop approximately one tablespoon of dough and make a ball. Place the ball on the baking sheet and flatten the dough to create a cookie shape, as the dough will not spread.

Step 4

Bake the cookies at 350°F for 10 minutes. After 10 minutes, check the bottom of the cookies. If golden brown, the cookies are ready.

Step 5

Let cookies rest for 10 minutes before serving. Enjoy with a tall glass of milk.


Notes:

Tip: Add an extra tablespoon of coconut flour if you prefer crunchier and harder cookies.  

Nutrition Per Serving
View All
CALORIES
268
FAT
14.9 g
PROTEIN
4.2 g
CARBS
30.3 g

FOOD FOR THOUGHT?

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