Description
Delicious and grain-free coconut flour cookies that are naturally sweetened and perfect for a gluten-free treat. Made with simple ingredients like coconut flour, coconut oil, and maple syrup, these cookies offer a chewy texture with the option to add chocolate chips or shredded coconut for extra flavor.
Ingredients
Scale
Dry Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/4 cup dark chocolate chips or shredded coconut
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the coconut flour, baking powder, and salt ensuring all clumps are broken up for an even mixture.
- Combine wet ingredients: In a separate bowl, thoroughly mix the melted coconut oil, maple syrup or honey, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring continuously until a dough forms. If desired, fold in dark chocolate chips or shredded coconut for added texture and flavor.
- Form cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Slightly flatten each scoop with the back of the spoon to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the edges of the cookies turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to measure coconut flour accurately as it absorbs more moisture than regular flour.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- For a vegan variation, substitute eggs with flax eggs and honey with maple syrup.
- Cookies will firm up more upon cooling, so avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
