Coconut Flour Cookies

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coconutcookies2-1024x768 (1)This recipe for Coconut Flour Cookies is shared by Lauren of Empowered Sustenance! These cookies are grain free and egg free and only contain three ingredients! Lauren, thank you for sharing this great recipe with my readers! 

Hi Coconut Mama Readers!

I’m Lauren, author of Empowered Sustenance, and a coconut fanatic! I’m excited to share a my go-to coconut flour dessert with you, but first I want to give you some background into my real food transition.

My Real Food Transition
Five years ago, as a freshman in high school, I was diagnosed with ulcerative colitis. For a while, I held my colitis under control by obliviously popping prescriptions to suppress any symptoms. Unfortunately, my colitis advanced aggressively while the pills muted my body’s attempts at communicating with me. “You are probably looking at a colon resection in the future,” my doctor solemnly told me. Horrified tears streamed down my face as I promised myself that I would never loose my colon. 
 
Last fall, with that vow, I left for college–armed with potent immune-suppressing medication and a plan to eat and sleep well in the dorm. During that first semester at college, my colitis flared constantly. I struggled to mask my health issues, but I could no longer hide my dwindling energy or humiliating hair loss caused by my medication and distressed intestines. At the end of the fall semester, I signed up for online college courses, headed back home, and ditched my prescriptions. I threw myself wholeheartedly into treating my colitis with nutrition.
 

I submerged myself in healing books in order to manage my colitis with diet–not medication

Healing with the GAPS Diet
I began the GAPS diet four months ago, and it has been the most important step on my healing journey. GAPS means a lot of creative cooking, though, and I turned to blogs like Tiffany’s for great grain-free recipes. I started Empowered Sustenance because I love sharing my GAPS, SCD, and Paleo friendly creations! Also, recipes on Empowered Sustenance are always grain free, nut free, and often dairy and egg free.
 
Egg Free Coconut Flour Victory
Yes, it’s true–these three ingredient coconut flour cookies contain no eggs! Coconut flour has developed a finicky reputation because it demands a large amount of eggs in baked goods. Butter holds these shortbread-like cookies together without eggs for a grain free, allergy-friendly treat. 
 

Egg free and grain free delight!

 
This recipe yields eight two-bite-sized cookies. I’m a big proponent of cooking in bulk, so why the small batch? Honey is a natural humectant, which means it draws moisture from the air. As a result, these cookies soften the longer they sit. For a tender, melt-in-your mouth texture, enjoy these cookies warm from the oven. 
 
Don’t shy away from the large ratio of coconut flour to butter. Butter is a miraculous superfood, haven’t you heard? Scout out some raw butter from pastured cows for the most health benefits. If you can’t find that, Kerrygold butter comes from pastured cows and is available in large grocery stores. 
 

Three Ingredient Coconut Flour Cookies
 Preheat the oven to 365 degrees and line a baking sheet with parchment paper. Pulse all ingredients together in a food processor or blend with a pastry blender. The dough will be soft and slightly sticky. Divide into 8 small balls and flatten slightly on the baking sheet.
 Bake until the edges are light golden, about 9 minutes. These over bake quickly, so keep an eye on them. Let the cookies cool completely before removing from the baking sheet or they will crumble.Enjoy!
 Makes 8 two-bite-sized cookies. 

 

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  • The Coconut Mama

    ~Misty » That’s great, Misty! I bet the almond extract added a great flavor! I’ll have to try that next time :)

  • Adrienne @ Whole New Mom

    Hi! I just tried these, and though I used coconut oil instead of butter and an appropriate granulated sweetener sub, they completely fell apart after baking :-( . Any ideas why? They are yummy though. Just won’t hold together.

  • The Coconut Mama

    Adrienne @ Whole New Mom » Hi Adrienne! Hmmm. Did you let the cookies cool? They will fall apart if they don’t cool completely.

  • Krimp Knight Stepanoff

    i just made these and they were a total fail for me.  I am a terrible baker but figured with 3 ingredients i would be ok.  they came out very dry and crumbly for me too.  don’t know what i did wrong.  

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    Did you let them cool completely? They will cruble if you don’t let them cool.

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  • Lisa

    I don’t know the difference between a dash, a smidgen or a pinch, so I added a bit too much salt the first time. The next time I made these, I eliminated the salt and added lemon rind instead. It was amazing! : )

  • Teresa

    These were amazing..I did a few with a sprinkle of cinnamon! Yay so happy to have a cookie for my son!!

  • http://twitter.com/djnvz Dorothy Narvaez

    Turned out pretty good for the first try! I just wish I didn’t have to use the food processor (lolz hate clean ups!)

  • facebook.com/sbb1.the.artisan

    I really like this recipe, the first time it came out dry for me, but then after reading the comments I added 1 egg and a little vanilla and they came out perfect for us.  What’s more is that this is a very versatile recipe!  I’ve tossed these cookies into my food processor, ground them into fine crumbs and made a pie crust for sweet potato filling, tastes great sprinkled on top of baked apples too.  I’ve shared this on my fb page :)
    http://www.facebook.com/sbb1.the.artisan

  • http://www.facebook.com/ben.king.355744 Ben King

     One has to let them cool down to room temperature after baking.

  • Missmortgage

    What can I use instead of the honey?

  • Jean Stranquist

    no need for a food processor – use a fork and mash-up in a shallow bowl, works like a charm.

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    Maple syrup

  • Caroleanncarlson

    can you substitute ghee for the butter?

  • Mrsbrit1

    WWould these work with a vegan spread? My sister in law has some major tiny issues and allergies, as well as being a pescatarian. She cannot eat wheat, gluten, or dairy, among other things…but those are her worst culprits. She has been searching for baked goods to try….this looks like it might work for her, as long as dairy free spread wouldn’t harm the outcome too much.

  • Sameriah81

    I tried these and didn’t care for them. They fell apart and it was more like eating the flour raw. I felt it was a waste of butter.

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    I’m sorry you didn’t like them. Did you let them cool? They shouldn’t fall apart after you let them cool.

  • C1sarena

    Would you suggest subbing coconut flour to those allergic to dairy?

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    I’m not sure I understand your question. =/

    Are you wanting to sub butter for coconut oil?

  • Yudie Kasnik

    are these ok for diabetics?

  • Yudie Kasnik

    coconut flour is low glycemic correct?

  • Michbrosseau

    I just made these with coconut oil instead of butter and also added a flax seed “egg” turned out really good!! Thank you! 

  • blue

    I made these vegan using coconut oil instead of butter and 1 ‘flax egg’  + a drop vanilla paste for flavour.. yummy!
    thanks for sharing :)

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  • Leedham Sandra79

    This cookies are divine yummy thanks for sharing

  • Leedham Sandra79

    Forgot the salt but I don’t think it’s really needed :)

  • Leedham Sandra79

    Oh pair the cookies with green tea yummyyyyy

  • Kimberly Winter

    We loved the cookie but they were dry so I’ll make adjustments next time.

  • Tlc9594

    I just made these and it only made 8 quarter size cookies. Is this correct, just 3 Tbls. coconut flour?

  • Michelle

    These are so yummy, thanks!

  • Laura

    Great recipe, but a question, if I’m cooking them, why use raw honey? Am I wrong to think that all the ‘goodness’ of raw honey cooks out?

  • Atiya

    I have no idea why you’d want to use ghee. I grew up using ghee, but ghee is not a substitute for butter; it does not taste the same. Ghee is used to “oil” cooking implements & used in making a variety of flatbreads in traditional Indian cuisine but it does not work well (or taste well) in traditional baking. I have noticed that since it became somewhat known in the west many people have talked about using it as a butter substitute, most often directly on top of bread, etc. but dislike the taste – because it wasn’t meant to be used that way. I will try this recipe w/coconut oil, as I don’t use dairy.

  • Patricia Hope

    Heating honey creates toxins so maybe use another sweetener.

  • Patricia

    Have you seen how they make those vegan spreads and the ingredients? they look very unhealthy to me. why not use coconut oil instead of butter? that’s exceedingly healthy and vegan.

  • http://www.facebook.com/people/Christian-Roxanne-Trueman/100000551005453 Christian Roxanne Trueman

    I’m off to try out this recipe but wanted to mention I think the reason people are commenting the cookies are crumbling is because you say in the recipe to enjoy them warm right out of the oven. In your replies to some of the comments you say to let them cool completely at room temperature before eating which will make them less crumbly. Those two things are conflicting and maybe if you were to change the instructions people would have better results. Just thought I’d share, I can’t wait to try them. Thanks!

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  • Tina

    I subbed coconut oil for butter, doubled the recipe (lots of people at my house. I have to share :) and added the zest of one lemon. Seven minutes at 350. Yum!

  • Stephie0128

    Is there a way to make these diabetic friendly as well??
    I have type one diabetes and a wheat allergy and I’d love to try these with out having my blood sugars go out of control.

  • nobobdy

    I don’t understand the harsh tone of this post, but I thought I’d respond for future potentially interested readers. Some people use ghee (with varying success) where recipes call for butter because they may be sensitive to the sugars or proteins in butter, which are removed when ghee is produced. So, theoretically, one can use a dairy fat with some butter flavor without the irritants by using ghee.

  • Sarah

    Hiya – could you please let me know how much coconut oil you used in this recipe?
    I am very excited to find out how you made this simple cookie recipe work well while substituting the coconut oil in place of the butter!
    (as I read above that someone already tried it out with ghee and the cookies didnt hold together).
    Thank you very much for your advice. :)

  • j

    I believe heated honey is only toxic to bees due to the release of a certain chemical (cant remember), which is also found in molasses in even higher amounts.

  • Tracey

    Yummy!
    Just made these. Doubled this recipe – added an egg; 1 teaspoon of vanilla essence; used
    coconut oil in place of butter; rice malt syrup in place of honey and
    added half a cup of shredded coconut. Absolutely delicious. Recipe made
    16 cookies, which you should leave until cool (as then they don’t
    crumble; but I couldn’t wait to taste them).

  • Lili

    Just tried it. Mine burned with 4 minutes still to go on the timer. When I tried to remove them from the baking sheet so they’d stop cooking and maybe I could salvage the middle parts, they crumbled. :(

    I did use coconut oil in place of butter so I don’t know if that should have changed baking temp or time.

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