coconut flour cookies

Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein. Made with coconut flour, peanut butter or almond butter, chocolate, and NO refined sugar! This recipe is PERFECT, gluten free, and vegan friendly too!

Coconut Flour Cookies with Peanut Butter and Chocolate

peanut butter

coconut oil

coconut sugar

eggs*

vanilla extract

baking soda

cinnamon

salt

coconut flour

dark chocolate or chocolate chips (dairy free if needed)

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.

Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.

Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.

With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.

Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.

https://content.jwplatform.com/videos/4EIFKUxv.mp4

Soft, chewy Paleo Coconut Flour Cookies. Low carb and protein packed! Made with coconut flour, peanut butter or almond butter, and chocolate. NO sugar!

Coconut Flour Cookies

These gluten-free coconut flour cookies are paleo friendly and dairy-free! The cookies come together quickly and are dipped in melted dark chocolate.

coconut flour, sifted

maple syrup

sea salt

Dark chocolate chips chocolate

Preheat the oven to 325°F. Line one large cookie sheet with parchment paper. Set aside.

Carefully measure the flour and liquids in small containers. 

In a medium mixing bowl, add all the ingredients. 

Combine with a spoon until it forms a soft and moist cookie dough.

Place the cookie dough on plastic film or parchment paper and roll into a log, about 2 inches in diameter.

Chill the cookie dough log in the fridge for 20 minutes or until the log is hard.

Remove the log from the fridge. The log should be hard as a block of butter. Using a long sharp knife, cut off 1/4th inch thick cookies. Don&#8217;t cut the cookies too thin or they will crumble apart. If the dough crumbles apart, it&#8217;s easy to reshape the dough by hand, pressing the dough together into a round shortbread shape.

Place the cookies on the prepared baking sheet, leaving some space between each cookie to make sure they don&#8217;t touch each other &#8211; they won&#8217;t expand in the oven.

Bake for 10-12 minutes or until the sides are golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don&#8217;t over-bake them, or they will be very hard and dry in the middle.

Let the cookies cool at room temperature for 30 minutes.

If you want to decorate the cookies with melted white or dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.

I just made these. Followed directions plus added a tiny vanilla extract. I made 5 cookies - cooked 9 minutes at 370 (my oven is stupid.) After they cooled I put some jam on top. They were delish!

I just made these and they are delish! I quadrupled the recipe to yield 20 cookies. 3/4 cup coconut flour, 1 stick(1/2 cup) of butter- cut up, 3 T honey, and I added a drop of almond emulsion for flavoring. Blend all in a food processor til a ball forms. Scoop out with a 1" cookie scoop onto a silpat lined (or well greased) cookie sheet.
 For those of you worried about heating the honey you can eat this dough raw, if you're not offended by the texture. I enjoyed this recipe both raw and baked.  Let them cool down before you eat them to prevent them from crumbling! Enjoy with bulletproof coffee!! :)

A little bland. 
Be very careful not to over brown these guys because it does change the flavor a little.  
If your looking for a simple semi sweet, almost bland cookie- these are perfect! 

To make them a little sweeter, I would suggest perhaps a pinch of powdered sugar on top, or even an added two tablespoons of coconut sugar, honey, or whatever sweetener your using. 

I enjoy dipping them in some warm honey and eating them with tea as a light snack.

Just WOW! Thank you, thank you, thank you! Very quick, very easy and very yummy! I am working on a recipe for a banana cream and pecan mini cream and wanted to use these to go with them. Hope you don't mind that I use your recipe. I will give credit and link to your blog. Oh golly these made me so happy! ♥

Good flavor, But turns into powder as soon as you put it in your mouth. I feel like I'm eating powder. So dry

By "flatten slightly", she means "flatten into the shape you want, since these won't spread at all."  I have tasty little cookie-lumps. :)

I'm going to make them tomorrow morning! How much coconut oil do I use instead of butter? And should it be melted or not?

Thank you for the recipe and looking forward to your answer! :)

I did the exact recipy and had 11 small cookies. I cooled them and ate, delicious and yummyyyy. On the other hand, i calculated the gram of sugar per serving and its 11.5 grams of sugar. 1 teaspoon of honey has 5g sugar and 2 tablespoon has 1g of sugar and coconut oil has no sugar, therefore the total recipy has 11.5g of sugar which is great. Thanks again for sharing.

Okay, they really do taste good upon cooling, just need to find some way to stabilize...

The first time I made these, I followed the recipe exactly as written.  They were tasty, but they were pretty dry and hard to swallow. I made them again, but added vanilla almond milk and vanilla extract. They were so yummy!!! Still a bit dry, but much better. I kind of expected them to be dry since it was coconut flour and no eggs. But they were so easy to make and so good!!

Finally I found an eggless cookie recipe! I used molasses instead of honey (what I have on hand), and coconut oil stead  butter, and a few drops of organic lemon oil and they are yummy! I can't wait to try them with honey! Thank you!????

I tried your recipe with coconut oil as suggested and it DID NOT WORK AT ALL. IT CRUMBLED AND BURNED AT THE BOTTOM :(

Unfortunately these cookies did not work out very well. They look nothing like in the picture. I made a batch with the ingredients in the recipe but my processor wouldn't even mix it b/c it was way too dry. So I added some coconut milk but it still wouldn't budge. I added more, still nothing. I finally just added a tad of water but then it made it too liquidy. So then I had to add more flour &amp; added some unsweetened coconut flakes. It got to the point where I just had to take the mushy texture of dough out by spoon &amp;hand &amp; try to make balls of it. I flattened the first batch with a fork. After taking it out of the oven, I let it cool then when I tasted it, the cookie was very dry &amp;not sweet at all. With the 2nd batch, I flattened the dough down by spoon to leave a little caved center &amp; I put a little honey in the center. When I took the cookies out of the oven, I let it cool. The honey absorbed into the cookie. This batch tasted a bit sweeter but still very dry &amp; just falls apart. :-(

delicious! I gonna make for a Health Easter :) Happy Easter from NZ

THESE ARE UNREALLLLLLLLL! So good and super guilt free! I adddd a dash of the salt and a dash of vanilla extract! Absolutely worth keeping the recepie! Btw if your a chewy cookie fan these will be your favourite too! Last step is very important though! Let them cool! Only recomdation I have is I would change your serving portion to one cuz hubby isn't getting none ????????????????

These cookies are also driest cookies I've ever eaten! I added a tad more butter and more honey and they're still dry as the desert! It's like eating get chalk with honey. And if you think I'm lieing try these cookies yourself then choke on theread dryness just as I have! I would give this negative stars if I could????

Love these little delicious bites!! Perfect for my occasional craving for a sweet treat. &lt;3

I made these cookies but I used all-purpose gluten-free flour.  I also used coconut oil rather than butter since our grand daughter is gluten-free and dairy-free.  I didn't use parchment paper since I don't have any and I mixed them by hand. Since someone said hers burned I set my oven at 350 rather than 365 and kept them in for 8 minutes.  The coconut oil ran out all over the cookie sheet but the cookies look good and taste good.

I appreciate that you took the time to lovingly correct Brittany´s error!

Wow - these are really delicious!
I LOVE coconut so these are heaven in a bite. I doubled the recipe and have to admit I didn't read it thoroughly, so they did crumble...BUT I took a second look at the recipe, managed to get them back onto the oven tray and they have turned out awesome!! I got 12 cookies out of a double batch...but because they're so delicious (and I couldn't stop eating them...) I'm telling my housemate it yielded 8 ;) 
Definitely making these again!

I am baking these to send to my mother in law for her birthday. They will be in transit for 2-3 days. How long can these stay outside in airtight storage containers?

3 ingredient coconut flour shortbread cookies are everything that your cup of tea needs! Fast, easy (1 bowl, no chilling), &amp; frugal, these vegan, grain-free cookies have all of the hallmarks of superior shortbread! They ae also keto-friendly (with 1 ingredient swap).

3 Ingredient Coconut Flour Shortbread Cookies (Vegan, GF)

coconut flour ((see notes for accurate measurement))

coconut sugar ((see notes for Keto & other options))

fine sea salt

coconut oil,

water

Preheat

Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.

Whisk

In a medium bowl, whisk the coconut flour, coconut sugar, and (optional) salt until completely blended, breaking up any and all lumps in the coconut flour.

Combine

Add the warm coconut oil and warm water; stir until completely blended (the dough should appear and feel like wet sand).

Shape

Working quickly, scoop 10 small rounded mounds of cookie dough onto the prepared baking sheet (I used a small cookie scoop) spacing 2 inches (5 cm) apart, Using fingertips, pat down any uneven areas on each mound, smoothing the tops and sides and flattening cookies to about 1/2-inch thickness..

Bake

Bake in the preheated oven for 20 to 23 minutes until just set and the edges of the cookies are golden brown (the cookies will be still be soft).

Cool

Remove from oven and cool on sheet for 10 minutes. Use a spatula to transfer the cookies to a cooling rack and cool completely. Place the cooled cookies in an airtight container and chill until cold.

yum! I like these plan but they are easy to change with a pinch or more of spices, like cinnamon or ginger. I also make a lemon version with grated lemon peel in the dough and a drizzle of lemon icing using a monkfruit powdered sugar.

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