Coconut Flour Cookies are not only delicious cookies, they are also super-healthy, gluten-free, grain-free, and vegetarian.
I love this recipe because I know I’m giving my family nutrients from the coconut. Plus, coconut flour adds a wonderful texture to cookies and makes them taste heavenly, to boot. It helps me to teach my kids that good things DO come in healthy packages!
How to Make Coconut Flour Cookies that Taste Awesome
The secret to making these cookies taste awesome is to use high-quality ingredients. For example, use all-natural nut butter—the kind you have to stir the oil into. It’s great for baking, as the oil adds moisture to the cookie. It’s also healthy!
Also, for the dark chocolate, I choose Ghirardelli every time because I don’t want to bite into just any chunk of chocolate; I want to bite into the best-tasting chocolate I can in my cookies. So, buy the best you can afford. After all, if you’re going to indulge in a cookie, it might as well be a decadent and delicious one, right?
How do I prep and store these cookies?
You can freeze the baked cookies “”get this”” for up to three months. You can freeze the cookie dough in balls on trays or wrapped in parchment paper for up to three months as well! It’s all down to the coconut cookie dough, which really doesn’t mind chilling out for an extended period of time.
Other Additions
Why not some nuts? Walnuts taste wonderful alongside nut butter! Or almonds! How about a dark chocolate, cherry, and almond keto cookie?
Can I Use Honey Peanut Butter?
Most certainly. Or add a dollop of honey to your nut butter. My kids will only eat honeyed peanut butter, btw!
Serving Suggestions
Serve with delicious, complementary beverages, like my Grasshopper Milkshakes, my take on Seattle’s Best Iced Mocha, my sprinkled and festive Delicious Vanilla Milkshakes, or any season’s perfect for my delicious Candy Cane Coffee, which I drink year-round.
Coconut Flour Cookies
Ingredients
- 1/2 cup peanut butter
- 2 tablespoons coconut oil
- 1/2 cup coconut sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup coconut flour
- 1/2 cup chopped dark chocolate or chocolate chips dairy-free if needed
Instructions
- Start by heating your oven to 350°F. Prepare your cookie sheet with parchment or a silicone mat for non-stick baking.
- Blend the peanut butter, coconut oil, and coconut sugar in a food processor until smooth. Add in the eggs and vanilla, blending until well combined.
- Add baking soda, cinnamon, and salt, then sprinkle in the coconut flour. Process to a smooth dough, scraping down the sides as needed. Fold in the chocolate chips gently.
- Scoop the dough by heaping tablespoons onto your cookie sheet. Flatten each slightly, as they won’t spread much while baking.
- Bake for 7 minutes until edges are just golden. They’ll be soft but will firm as they cool. Let them sit on the sheet for 3 minutes before transferring to a rack.
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