Best Coconut Flour Cookies
Find the best coconut flour cookies recipes here! From chewy to crispy, we've got a variety of delicious, gluten-free options to satisfy your cravings.
Ingredients
1/4 cup coconut flour, finely ground
1/4 teaspoon baking soda
1/8 teaspoon salt
2 large eggs (or egg substitute: 2 tbsp chia seeds + 6 tbsp water)
1/4 cup sweetener (e.g., coconut sugar, maple syrup, erythritol)
1 teaspoon vanilla extract
1/2 cup add-ins (optional: chocolate chips, nuts, dried fruit)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the coconut flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs (or egg substitute), sweetener, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
- Rest the Dough. Let the batter rest for 5 minutes to thicken.
- Add Mix-ins (Optional): If using, gently fold in chocolate chips, nuts, or other add-ins.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Flatten slightly with your fingers or the back of a spoon.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Serve and enjoy
Notes
- Coconut Flour Measurement: For best results, weigh your coconut flour if possible. If you don't have a scale, use the "spoon and level" method: fluff the flour in the container, spoon it into your measuring cup, and level off the excess with a straight edge. Do not pack the coconut flour into the measuring cup.
- Liquid Adjustments: Coconut flour brands can vary in their absorbency. If your batter seems too dry after letting it rest, add a teaspoon or two of extra liquid (water, milk, or more of your chosen liquid sweetener) until it reaches a thick, scoopable consistency. If it seems too wet, add a tiny bit more coconut flour (start with 1/2 teaspoon).
- Egg Substitutes: If using chia seeds or flaxseed meal as an egg substitute, make sure to let the mixture sit for at least 5 minutes to thicken properly before adding it to the batter. This "gel" is crucial for binding.
- Sweetener Variations: Feel free to adjust the amount of sweetener to your liking. Keep in mind that liquid sweeteners will add more moisture to the batter. If using a granulated sugar-free sweetener, you might want to add a tablespoon or two of unsweetened applesauce or mashed banana to help with moisture and texture.