Coconut Flour Cookies
Delicious gluten-free cookies made from coconut flour, offering a rich nutty flavor and chewy texture, perfect for various dietary needs.
Ingredients
Main ingredients
- 1 cup coconut flour
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup or honey Choose maple syrup for vegan option.
- 2 large eggs Can substitute with flaxseed meal or applesauce for vegan.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: chocolate chips, nuts, or dried fruit for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted coconut oil and maple syrup (or honey). Mix until well combined.
- Add the eggs one at a time to the mixture, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the coconut flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in chocolate chips, nuts, or dried fruit.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them a few inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store coconut flour cookies in an airtight container at room temperature for maximum freshness. They can last up to a week. For longer storage, freeze them in an airtight container.