Three Ingredient Coconut Flour Cookies These simple three ingredient coconut flour cookies are made with coconut flour, butter (or coconut oil) and honey! Yields 8 Cookies 3 Tablespoons Coconut Flour 2 Tablespoons Cold Butter 1 Tablespoon Raw Honey Pinch of Sea Salt

Coconut Flour Cookies

These simple three ingredient coconut flour cookies are made with coconut flour, butter (or coconut oil) and honey!

3 Ingredient Coconut Flour Cookies from The Coconut Mama

This recipe for Coconut Flour Cookies is shared by Lauren of Empowered SustenanceThese 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.

3 Ingredient Coconut Flour Cookies from The Coconut Mama

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.

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.

3 Ingredient Coconut Flour Cookies from The Coconut Mama

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Three Ingredient Coconut Flour Cookies


  • 3 Tablespoons Coconut Flour
  • 2 Tablespoons Cold Butter
  • 1 Tablespoon Raw Honey
  • Pinch of Sea Salt (a “freebie” according to ingredient-counting authority Claire Robinson)


  1. Preheat the oven to 365 degrees and line a baking sheet with parchment paper.
  2. Pulse all ingredients together in a food processor or blend with a pastry blender.
  3. The dough will be soft and slightly sticky.
  4. Divide into 8 small balls and flatten slightly on the baking sheet.
  5. Bake until the edges are light golden, about 9 minutes.
  6. These over bake quickly, so keep an eye on them.
  7. Let the cookies cool completely before removing from the baking sheet or they will crumble.

Shop Ingredients

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3.9 from 15 reviews
Coconut Flour Cookies
Serves: 2
  • 3 Tbs. coconut flour
  • 2 Tbs. cold butter
  • 1 Tbs. raw honey
  • Pinch of sea salt
  1. Preheat the oven to 365 degrees and line a baking sheet with parchment paper.
  2. Pulse all ingredients together in a food processor or blend with a pastry blender.
  3. The dough will be soft and slightly sticky.
  4. Divide into 8 small balls and flatten slightly on the baking sheet.
  5. Bake until the edges are light golden, about 9 minutes.
  6. These over bake quickly, so keep an eye on them.
  7. Let the cookies cool completely before removing from the baking sheet or they will crumble.
  8. Enjoy!


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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Ipip April 28, 2017, 9:39 pm

    THESE ARE UNREALLLLLLLLL! So good and super guilt free! I adddd a dash of the salt and a dash of vanilla extract! Absolutely worth keeping the recepie! Btw if your a chewy cookie fan these will be your favourite too! Last step is very important though! Let them cool! Only recomdation I have is I would change your serving portion to one cuz hubby isn’t getting none 😂😂😂😂

  • Gail doore April 27, 2017, 3:59 am

    Can I subatute any other oil in place of butter in this recipe?
    Also I saw in a recipe you have homemade choc. Chips . But I couldn’t find the recipe.

  • teakay April 25, 2017, 9:20 am

    lovely recipes you got here

  • Bethany Safadi April 16, 2017, 1:51 pm

    Hi everyone. Wondering what I did wrong? Followed the recipe exactly. The dough was perfect and taste was amazing. However, after I cooked them they crumbled. I really really want these to work because my kids have so many allergies!

  • Claudia April 13, 2017, 7:20 pm

    delicious! I gonna make for a Health Easter 🙂 Happy Easter from NZ

  • Rachel N April 3, 2017, 10:43 am

    Unfortunately these cookies did not work out very well. They look nothing like in the picture. I made a batch with the ingredients in the recipe but my processor wouldn’t even mix it b/c it was way too dry. So I added some coconut milk but it still wouldn’t budge. I added more, still nothing. I finally just added a tad of water but then it made it too liquidy. So then I had to add more flour & added some unsweetened coconut flakes. It got to the point where I just had to take the mushy texture of dough out by spoon &hand & try to make balls of it. I flattened the first batch with a fork. After taking it out of the oven, I let it cool then when I tasted it, the cookie was very dry &not sweet at all. With the 2nd batch, I flattened the dough down by spoon to leave a little caved center & I put a little honey in the center. When I took the cookies out of the oven, I let it cool. The honey absorbed into the cookie. This batch tasted a bit sweeter but still very dry & just falls apart. 🙁

  • RM April 1, 2017, 10:18 pm

    How many calories for serving?

  • Valery March 27, 2017, 8:25 pm


    Thanks for tbe recipe. Do you think i can substitute the butter for coconut oil?


    • IPIP April 28, 2017, 9:42 pm

      YES You can I did!

  • Sandra Bledsoe March 25, 2017, 1:36 pm

    looking forward to your newsletter

  • Alexis March 7, 2017, 9:49 am

    I tried your recipe with coconut oil as suggested and it DID NOT WORK AT ALL. IT CRUMBLED AND BURNED AT THE BOTTOM 🙁

  • hana February 22, 2017, 1:25 am

    Thank you alot

  • Brittney January 25, 2017, 6:56 pm

    Finally I found an eggless cookie recipe! I used molasses instead of honey (what I have on hand), and coconut oil stead butter, and a few drops of organic lemon oil and they are yummy! I can’t wait to try them with honey! Thank you!💙

  • Mari January 25, 2017, 8:04 am

    The first time I made these, I followed the recipe exactly as written. They were tasty, but they were pretty dry and hard to swallow. I made them again, but added vanilla almond milk and vanilla extract. They were so yummy!!! Still a bit dry, but much better. I kind of expected them to be dry since it was coconut flour and no eggs. But they were so easy to make and so good!!

  • Norman Baron January 10, 2017, 8:01 pm

    I love how simple these are. They remind me of a sugar cookie.

  • Stephanie January 10, 2017, 5:52 pm

    Was just craving a treat and made these with coconut oil in place of butter (saving my ghee for breakfast!), rose petal infused honey, & a touch of almond extract. Light & lovely!
    Slightly chewy (not crumbly) when left to cool. They do have that mouth-drying coconut flour vibe about them — I wonder about adding a flax egg or replacing one tablespoon with rice flour or something that incorporates more easily… though I prefer them this quick & easy way! Gratitude to you for sharing.

    • Angela January 24, 2017, 12:36 pm

      I made this egg free cookies but they don’t bond. They crumble why?

  • Julie December 23, 2016, 4:20 pm

    Okay, they really do taste good upon cooling, just need to find some way to stabilize…

  • Claudia December 23, 2016, 12:06 am

    I did the exact recipy and had 11 small cookies. I cooled them and ate, delicious and yummyyyy. On the other hand, i calculated the gram of sugar per serving and its 11.5 grams of sugar. 1 teaspoon of honey has 5g sugar and 2 tablespoon has 1g of sugar and coconut oil has no sugar, therefore the total recipy has 11.5g of sugar which is great. Thanks again for sharing.

  • Claudia December 22, 2016, 10:47 pm

    Hi Tiffany, thanks for sharing this amazing recipy but can you please advise the nutritional information including sugar per serving/ per biscuit. Thanks

  • A November 30, 2016, 12:31 am

    I’m going to make them tomorrow morning! How much coconut oil do I use instead of butter? And should it be melted or not?

    Thank you for the recipe and looking forward to your answer! 🙂

  • Alexandra November 27, 2016, 9:07 pm

    Excellent! The cookies turned out great, and we will definitely make them again. So easy too! Thank you for sharing this recipe!

  • Alexandra November 27, 2016, 9:05 pm

    Excellent! The cookies turned out great! Thank you for sharing this recipe!

  • Harry F. November 1, 2016, 5:34 pm

    Would you use Coconut Extract in your baking ?

  • Staci September 24, 2016, 6:51 pm

    By “flatten slightly”, she means “flatten into the shape you want, since these won’t spread at all.” I have tasty little cookie-lumps. 🙂

  • Arlette September 17, 2016, 1:40 pm

    Light buttery like shortbread little cookies. Really yummy

  • Arlette September 17, 2016, 1:19 pm

    These cookies were amazing light buttery melt in the mouth. Tiny light little shortbread cookies. Yummy thanks

  • bernadette September 13, 2016, 4:57 pm

    My sister suffers from ms and this is a great snack i like to make her once in a while. She loves them!

  • Jesse August 26, 2016, 6:16 am

    Why does this recipe called for such small amounts of ingredients instead of cups of flour

    • Sarah September 3, 2016, 8:51 am

      I think it’s because, as it says, it’s only a batch to serve 2. 🙂 Even with a larger batch, most coconut flour recipes will have small amounts of the flour because it absorbs moisture majorly. A little goes a long way. Still, this recipe is meant to serve 2, and that’s why this one is so small. Does seem strange, though, since people usually like to make at least a couple dozen cookies at a time.

  • Helen Nam July 22, 2016, 10:19 pm

    Good flavor, But turns into powder as soon as you put it in your mouth. I feel like I’m eating powder. So dry

  • Dot July 11, 2016, 10:04 am

    Just WOW! Thank you, thank you, thank you! Very quick, very easy and very yummy! I am working on a recipe for a banana cream and pecan mini cream and wanted to use these to go with them. Hope you don’t mind that I use your recipe. I will give credit and link to your blog. Oh golly these made me so happy! ♥

  • Bronwyn June 9, 2016, 3:08 pm

    I love the simplicity of this recipe, but would like to know the nutritional information per biscuits. Or atleast the carb content. Thanks in advance

  • cassidy mceuen May 13, 2016, 3:56 pm

    A little bland.
    Be very careful not to over brown these guys because it does change the flavor a little.
    If your looking for a simple semi sweet, almost bland cookie- these are perfect!

    To make them a little sweeter, I would suggest perhaps a pinch of powdered sugar on top, or even an added two tablespoons of coconut sugar, honey, or whatever sweetener your using.

    I enjoy dipping them in some warm honey and eating them with tea as a light snack.

  • Barbara Hallbourg May 9, 2016, 7:30 pm

    Can’t wait to try these! And read more about your story! I, too, suffered with UC since childhood.. 37 years total… Until two years ago. There is SO much more info now than there was decades ago about this disease. Thank you for sharing your story and all these yummy looking recipes!! 🙂

  • Myra May 9, 2016, 3:37 pm

    Hi. I just tried your recipe and the cookies were yummy! However, I doubled it but didn’t even get a dozen. Another thing is, are the cookies suppose to fall apart? They’re very delicate. Anyhow, 3 of my children liked them! Thanks for sharing! 🙂

  • Gigi April 27, 2016, 4:41 pm

    This sounds great! Have you ever tried it with vegan butter like the earth balance pads?

  • Rebecca Baron April 26, 2016, 5:12 pm

    I love how these just make a few cookies for a quick, easy treat and only have three ingredients. I bet they taste like a sugar cookie and I bet they would be good with ghee if you like a stronger butter flavor and/or don’t do butter. I’m pinning it now to try later.

  • Charis April 18, 2016, 6:25 am

    I just made these and they are delish! I quadrupled the recipe to yield 20 cookies. 3/4 cup coconut flour, 1 stick(1/2 cup) of butter- cut up, 3 T honey, and I added a drop of almond emulsion for flavoring. Blend all in a food processor til a ball forms. Scoop out with a 1″ cookie scoop onto a silpat lined (or well greased) cookie sheet.
    For those of you worried about heating the honey you can eat this dough raw, if you’re not offended by the texture. I enjoyed this recipe both raw and baked. Let them cool down before you eat them to prevent them from crumbling! Enjoy with bulletproof coffee!! 🙂

  • Chris Arispe April 15, 2016, 8:47 pm

    3 Tbsp. Coconut Flour ? for how many cookies?

  • Shirley April 13, 2016, 8:58 am

    I followed the recipe exactly but the cookies were so dry that even my husband couldn’t eat them and he will usually eat anything! I covered mine with chocolate syrup and managed to get them down but had to have a lot to drink with them. So disappointed!

  • Amanda April 12, 2016, 9:37 pm

    These were the driest cookies i’ve ever seen. How the hell do you even call this a cookie when the second I pick it up or slightly touch it, it completely crumbles and falls apart? And butter? Wouldn’t it make more sense to use coconut oil? It’d structure the dough better as well as adding a great flavor, not to mention healthier. 0/10

  • Agnese March 14, 2016, 6:08 am

    I used coconut oil and coconut sugar with homemade coconu flour..and they melted absulutely – like liquid. What could go wrong?

  • Christina February 25, 2016, 5:40 pm

    I’m typically a Cheer leader, but I found this recipe very disappointing 🙁 the cookies were the size of a quarter, one bite and too condensed. Should we have flattened them more ?

    Is it truly worth heating up the oven for eight little nuggets ?

    • The Coconut Mama February 26, 2016, 12:04 pm

      Hi Christina,

      Yes, as I mentioned in the recipe these are small 2 bit size cookies. If you make them bigger they fall apart. You could double or triple the recipe if you’d like to have more cookies.

  • Carolina February 9, 2016, 8:53 am

    Hi. Just wondering if the butter can be substituted for coconut oil.

    Thanks !!!

  • caren February 6, 2016, 11:36 am

    these cookies look fab. is there a vegan version using coconut oil instead of butted?

  • Angela January 15, 2016, 1:24 pm

    Made these today and they are so yummy, I ate them all right away! I made them with coconut oil and raw creamed honey. Only made 7 very tiny cookies and took 4-5 minutes in the oven.

  • Deirdre January 6, 2016, 7:20 pm

    Tried these tonight, I’m also very pregnant and wanted an easy sweet to bake! Tastes yummy but quite dry and crumbled when you pick one up.

  • Patti January 1, 2016, 6:58 pm

    Make this afternoon. I used coconut oil, skipped the butter. They were wonderful!!!!

  • Colleen October 21, 2015, 8:22 pm

    Hi I made these today
    36 off
    I used 1.5 cups coconut flour
    1 cup cold butter
    Half cup of rice malt syrup, as I don’t eat sugar or honey ( fructose)
    They are not too sweet and lovely with coffee. Thanks for the recipe

  • Peechee October 16, 2015, 1:46 am

    Do you have any nutritional facts to go along with this? I had a stroke 2 months ago and my diet is restricted to no to low sodium, low fat, low cholesterol. Eggs are definitely out. I was also told that coconut oil is high in fat. Yes it’s healthier fat but fat nonetheless. Nutritional values are what I live by nowadays. Can you help?

  • Heather October 13, 2015, 3:38 pm

    I made these with the butter and also added some chia seeds! Thanks for the recipe!

  • Andrew August 26, 2015, 7:29 am

    Hello Coconut Mama!
    I was wondering, I made these coconut cookies, and let me tell you, I’m a Paleo with a peanut & tree nut allergy, so these were by far the best and easiest cookies I’ve ever made that turned out GREAT!!! I was curious, can I substitute some of the coconut oil/butter with an egg? What do you recommend?
    Thank you!!!

  • Robin Carr July 4, 2015, 10:45 am

    I love all the recipes, but am concerned that there is no nutritional information. I am on a LCHF diet and wondered what the carb count is for these delicious cookies.

  • Alyce June 13, 2015, 4:49 pm

    Love all of your recipes and ideas. I would like to ask you a question, can you exchange coconut oil in a recipe that calls for vegetable oil?

  • sara June 6, 2015, 6:25 pm

    worse cookie I have ever eaten. was so dry , unflavorable , fell apart. waste of ingredients

  • Kaykay June 2, 2015, 4:34 am

    What can I substitute for the raw honey?

  • leia May 26, 2015, 5:54 pm

    What can you use in place of honey if you’re on a Candida diet? Stevia?

  • Stephanie B May 21, 2015, 6:55 pm

    I just made these with coconut oil, doubled the recipe and added vegan chocolate mini chips! Very yummy! I made them for my niece who is on the GAPS and is GF, CS, and dairy free.

  • Jenn May 16, 2015, 11:25 am

    I made these with organic powdered peanut butter, coconut oil, water, and raw organic honey. I had just bought coconut flour and didn’t know how to use it without eggs, so I tried this. It yeilded 6 little cookies. SO good, and moist too! not too crumbly either

  • Alex May 8, 2015, 2:34 pm

    Tried substituting coconut oil for butter, and the cookies turned into puddles in the oven! Any idea why?

  • Joan April 20, 2015, 3:31 pm

    How could I substitute honey for xylitol or sugar or something dry?

    • The Coconut Mama April 20, 2015, 7:24 pm

      I’ll need to test it for exact ratios. I think you’d need to add some applesauce to them so they don’t turn out dry.

  • Alicia April 5, 2015, 3:39 am

    Thank you I love these I just made them! Changed up the recipe a little – doubled ingredients except added one tbsp of raw organic cacao powder in exchange for one of the tbsp’s of coconut flour! Omg so good! Also used coconut oil — and I forgot the dang salt. Still delicious. So easy, perfect for a kitchen novice like me!

  • Lindsey March 31, 2015, 10:36 pm

    Terrible, sorry! I tried these 6 different ways tonight and they were terrible each and every time and yes, I am used to eating very clean with a detoxed palate. What a let down and waste of time. 1st batch was as written but with coconut oil, egg and honey, 2nd was coconut oil and maple syrup, 3rd was coconut oil, egg, lemon and lemon zest and 4th was coconut oil, egg and vanilla extract. 5th was coconut oil, egg, honey and added chocolate chips. 6th and final batch was coconut oil, maple syrup and cinnamon. Who knows if using butter instead of the coconut oil would have helped? All I can say is the 6 ways I tried above did NOT work out. The cookies did look just like the photo above (if you press them down very thin, the recipe says lightly but in order to get that thin look in the picture you need to press down hard and thin), however it only makes 4 cookies, not 8. They were just so dry and chalky, both with the egg or without. And no flavor, even with all the included items I used above!

    • Alison August 10, 2015, 12:01 pm

      These are just fabulous! And the possibilities are endless… I only added some vanilla but you could add many things to these such as cinnamon, cocoa powder, PB Fit…. the list could go on and on. Yum! Oh one other thing I only made 2 cookies from this recipe because anything smaller would just be too small ?

    • Carrie February 11, 2017, 4:16 pm

      Perhaps it didn’t work for you because you added eggs. There are no eggs in her recipe!

      • Carrie February 11, 2017, 4:33 pm

        I just made these. Followed directions plus added a tiny vanilla extract. I made 5 cookies – cooked 9 minutes at 370 (my oven is stupid.) After they cooled I put some jam on top. They were delish!

  • nina March 29, 2015, 10:50 am

    I was excited about these but came out way too dry, crumbly and flavorless

  • anku March 15, 2015, 9:46 pm

    Hi Chef, I tried your recipe and it dint turn out good. Cookies fall apart.
    I used coconut flour, amul butter which was cold (from Indian store, though I have coconut oil from trader joes but I was not sure about temp) and honey. I pre heated the oven at 365degree and baked for 8 min as they were turning black kind from bottom. When i got them out they fall apart and I could not shift them into cooling rack. Please guide as I really want this recipe to turn out good.
    Thanks for your time

  • Mike March 10, 2015, 7:09 pm

    I doubled the amount and added chocolate chips. We (mainly me) eat a very low carb diet. But I like to make bread and the wife cookies. So trying these out.

  • Dennise February 2, 2015, 9:34 am

    Thank you for the recipe! Can’t wait to try it. I have a craving for Chicago Public School cookies which ingredients are flour, sugar and butter. Alias, I wanted a healthier version. Again, thank you!

  • Tina January 23, 2015, 4:17 pm

    Just made & love them! Thank you

  • Frances January 22, 2015, 5:39 pm

    Delicious! I heard about these from a friend, and came to see where she found them. Totally going to reblog!

  • Silke December 21, 2014, 7:40 am

    After my first try replacing butter with coconut oil, which didn’t taste good, though I added vanilla, cinnamon and cardamom, I tried them today again with butter and adding some grated lemon zest and it tasted great!
    (grated zest of one lemon with double recips amounts)

  • Lily December 19, 2014, 6:55 pm

    Thank you for this simple recipe, Lauren! Last night I had to bake cookies for my daughter’s class, and the recipe I used originally turned out terrible, so I was frantically thinking of what to do. I looked through your site, since I’ve had good luck with your bread recipe, and found these cookies. They were quick and easy to make (I increased the contents by a factor of 6) and the cookies turned out great. The only problem I had was that for some reason they were slightly burnt just after 5 min. I was able to use my grater to get rid of the burnt dough and they were yummy and presentable. My daughter was happy. Many thanks!

  • unsuccessful December 17, 2014, 5:45 am

    Am I the only one that made terrible cookies? They were so dry, I almost choked. The second batch I cooked for less time and they are not as dry but still quite inedible. Could my coconut flour be too flour-like?

  • Lorin November 18, 2014, 11:43 pm

    I just tried these and thought they were great for simplicity and very quick – didn’t taste too bad either but a little dry for my taste. I added a splash of vanilla extract and a little bit of cinnamon.

    I tried one fresh out of the oven, warm and it crumbled. So, I let the remaining 7 cookies cool to room temp and they stayed solid – no crumbles.

    I sifted my coconut flour just because I read that it helps not to clump. Next time I’ll try adding an egg to see if the cookies are less dry.

    Thanks for a great recipe!

  • Suzy November 18, 2014, 10:30 pm

    I can’t wait to try these! Do you think I could substitute coconut nectar for the raw honey?

  • Ashley L. Rosa November 17, 2014, 6:13 pm

    These were SO good! I made them the other night…they were done in about 6 minutes or less, lol. I could only get 6 small balls out of the mix. They were really good regardless, but any tips on how to shape them? I didn’t use a food processor – I just mixed the “dough” by hand and plopped it on the parchment paper with a spoon. Should I have used my hands to roll the dough into balls and flatten them? Either way – SO GOOD!

  • Patrice November 13, 2014, 12:53 pm

    I made them exactly by the recipe ingredients and amounts. I forgot where the parchment paper was so spent a couple of minutes looking for them. I put the batter ball in the the freezer for a few minutes while I measured and cut the parchment paper. Then I took the out and followed the recipe the rest of the way. They made 8 quarter size cookies and I really liked them so much! My oven runs a bit hot, I think, so maybe 8 minutes next time, but these were totally staying together. As a vegetarian, I am so excited to be able to make small amounts for myself!! I also think these along with the coconut flatbread rock! These are egg free( allergic to eggs) and in the coconut flatbread I substituted arrowroot and water in equal parts ( 1 tsp. each) and added a dash of coconut milk in placed of the egg. I let it set a few minutes and mixed it in that recipe. It was wonderful too and even held up as a sandwich with avocados, salt and pepper and garlic and lettuce. My heart felt thanks again!!!

  • Melissa November 6, 2014, 6:49 pm

    So I JUST made these and they were amazing. I used coconut sugar instead of honey. I also added in a bit of lemon juice. I didn’t wait for them to completely cool and they didn’t fall apart. They tasted like little lemon sugar cookies but buttery- delicious. My aunt loved them as well. Next time I’ll make 2 batches haha. Thanks for the easy recipe!

    Note: I didn’t use a food processor. I played with the butter in a bowl until it was soft then added in the palm sugar. I continued to “mash” that around until all the sugar was in the butter then I added the coconut flour and did some more “mashing”. After, I added in the lemon juice and “mashed” it around until everything was nice and mixed/absorbed. I made small balls and then flattened them out a lot (patience here as they can/will stick to whatever you flatten them out with). I baked them for 9 min exactly and they ended up a little toasted underneath. I think that made them better- sorta light crunch but melty. Yummmy!

  • Vanessa October 22, 2014, 11:59 am

    Could this be used as a sugar cookie recipe, would it work with cookie cutters?

  • Leigh October 16, 2014, 8:10 pm

    Just want to let you know that after 10 years of battling ibs, etc., my doctor ordered blood testing of food. After being on no dairy or gluten for 10 years, we found I was allergic to oats and yeast. Since I haven’t eaten those, I have no pain, or anything of ibs and all the problems!
    Ps- I love coconut too!

  • charmaine October 12, 2014, 10:50 am

    I ca’t wait start baking…I have seen on other recipe comments that apple sauce also usefull…as coconut flour has the ability to absorb fluids I think I would add this first, let it sit, and then add the fats…just thinking. 🙂

  • Maxi October 4, 2014, 8:57 am

    For a more cracker-like treat is it possible to completely leave out the honey?

  • Angela September 24, 2014, 8:34 pm

    For vegans can I subsitute the butter with avocado? I read somewhere its a healthier baking fat so that’s a plus…

  • Amy September 4, 2014, 9:43 am

    I made these and while they were yummy, they were SO crumbly, I couldn’t even pick them up, the just fell apart. Any suggestions?

    • The Coconut Mama September 4, 2014, 12:00 pm

      Did you let them cool first? They’re very crumbly until they cool.

  • Kelly July 22, 2014, 6:14 pm

    I added an egg and a bit of almond flavoring and they turned our great. Really delicious!! Thanks for the recipe.

    • Phil February 10, 2015, 1:17 pm

      I made these two and wondered if adding an egg would make them a little more moist. Did the egg change it at all?

    • Phil February 10, 2015, 1:20 pm

      I just made these and it took about 15 minutes total and they came out firm though quite small (pic makes them look bigger haha). They tasted sweet enough to be delicious and soft but certainly on the dry side thanks to the coconut flour. Will adding an egg or apple sauce improve the moisture? I added a chocolate chip to each little morsel before baking and it added a nice chocolate flavor. I am going to try the lemon juice someone suggested above…

  • Christina July 21, 2014, 9:46 am

    I made these cookies with coconut oil instead of butter, and maple syrup instead of honey (I’m vegan). While they were baking, I peeled and thinly sliced an apple and sauteed it with about a 1 Tbsp of maple syrup and 1 Tbsp water. I have been DYING to find a healthy apple crisp recipe and now I have it! Put the cooked apples in a bowl and crumble the cookies on top… Divine! Thanks so much for the cookie recipe. They are wonderful!

    • Jamie October 13, 2014, 2:15 pm

      Ummmm…..that sounds amazing!!!! 🙂

    • Ashley November 17, 2014, 6:16 pm

      Omg! Thank you so much for the idea! I already make baked apples (just using apples, cinnamon, and butter) so this will be perfect for an “apple crisp” sort of topping! 🙂

  • Rachel R. July 13, 2014, 11:27 am

    Funny, they’re a lot more like cookies when you make them right. 😉 (I just tried again!) I practically just made baked honey butter the first time. lol

    But for the record, although they were VERY delicate and I had to be super-careful to eat them without them crumbling apart, the first batch actually was edible.

  • Rachel R. July 13, 2014, 10:58 am

    ROTFL. My printer is out of ink, so I’ve been walking back and forth to the kitchen to get the instructions to make these. My cookies are SUPER-soft. I came back to check on what I did wrong and realized I flip-flopped the butter and flour. Oops. Talk about tender cookies!

  • Susan July 10, 2014, 11:51 am

    I just tried these with the following changes: instead of butter, I used ghee; instead of honey, I used 2 mashed dates. The yield was 6 small cookies instead of 8. I did not flatten them down as much as these, so they were softer in the center and crispy on the edges. They were neither too crumby nor dry; a perfect accompaniment to a cup of tea.

  • dax July 7, 2014, 8:50 am

    just made these, OMG yummy!

    i made 4 cookies with the quantities in the recipe with homemade coconut flour left over from making home made coconut milk

    OMG these cookies came out just awesome!

  • Joey June 28, 2014, 11:41 am

    Thanks a bunch: recipe works exactly as it should.
    The most important point is to let them cool so they don’t crumble.

  • Laura June 18, 2014, 8:29 pm

    These cookies are soooo good, they taste like shortbread! I used cold coconut oil in place of butter and just mashed everything together with a fork (like making pie crust). I actually made half the number of cookies and made them thicker. I let them cool in the fridge before eating. They’re so easy and yummy, it’s dangerous haha!

  • K May 29, 2014, 4:42 pm

    Used the right measurements, waited for it cool, and it was still really dry. I read that M.I.L comment to my friend while he took a bit and thought the same as well=dry and almost died. lol .

  • Lori May 28, 2014, 3:51 pm

    Just eat the cookie dough, and you don’t have to worry about crumbs. I could only eat half of it, and I’m stuffed! 😉

  • MicDog May 18, 2014, 9:03 pm

    My cookies turned out dry. Any suggests as to why?

  • Melody April 16, 2014, 12:24 pm

    I loved the delicate, sweet flavor and interesting texture of these cookies. I followed other commenters’ advice – doubled the recipe, added and egg and added a tiny bit of vanilla extract and also lemon extract. Delicious with green tea!

  • Jerri-lynn April 2, 2014, 7:22 am

    Hi, have you ever thought to add lemon zest to these to give them a zing? Do you think it would work?

  • Heidi @ Barefoot and Paleo March 28, 2014, 4:02 pm

    Why haven’t I seen this earlier? Totally making this in the AM for my little who can’t have nuts or eggs. Awesome! Thanks a bunch.

  • Annmarie March 24, 2014, 12:14 pm

    Hi there! I’m feeling a bit hungry today and do not have much appropriate snacking items in the house, so I looked for an easy gluten-free cookie recipe and came across this post. I didn’t have Coconut Flour, but I had Brown Rice Flour and threw the other ingredients together with that. So far the raw dough tastes yummy. I’m waiting for the oven to heat up so I can bake the cookies. Oh, and I add a few drops of vanilla extract.

  • Linda March 22, 2014, 6:21 pm

    UGH- I was so disappointed with these cookies,they were so dry and crumbly. I thought my poor old mother in law was choking to death- You better have a cup of coffee, tea milk handy to chase the crumbs down.

  • Joy March 14, 2014, 10:08 am

    Yum! I followed your recipe, made sure to let them cool completely as you directed, and they are great! Shortbread cookies were always my favorite, and these definitely brought back that flavor. I eye-balled it and ended up with 7 2-bite-sized cookies but certainly could have pinched a little off each and made 8. Thanks for the solid recipe Lauren!

  • Emily P February 23, 2014, 4:31 pm

    These cookies are AMAZING! I doubled the recipe, used room-temperature ghee instead of butter, and added a tablespoon of carob powder. Delicious.

  • Kitchenspired February 21, 2014, 11:56 am

    Just made these and made some adjustments- I doubled the recipe, added one egg and about 1 tsp vanilla extract. They turned out yummy! The only problem is that I doubled the recipe and got just 9 cookies out of it. Don’t know how you got 8 from the original amount, but okay! Thanks for the recipe!

  • Agonzales February 17, 2014, 8:39 am

    I’ve made these a few times and they were a total hit! The first time i made them they crumbled, but I doubled the recipe and added a egg. They are Awesome!!!!!

  • 4HungryBunnies February 17, 2014, 8:15 am

    I used my dairy-free butter, which is half coconut oil and half evoo gently melted together, poured into the stainless steel mixer bowl and put into the fridge to start solidifying. Then I whip it good with the mixer and store in the fridge.

  • Lauren February 15, 2014, 8:18 am

    I’m having a hard time making these. They taste divine, but I followed the instructions exactly and they never flattened out. I had crumbly cookie balls instead of beautiful cookies. Any idea why this may have happened? Do I need more butter or something?

  • dan February 13, 2014, 3:48 pm

    It’s better to use unrefined cane sugar than honey as honey becomes toxic once heated above 110 degrees.

  • Natalie February 6, 2014, 5:31 pm

    Just made these and they turned out amazing! I didn’t squish them down much though, so they look more like melting-moments only paleo, and gentle in flavour and sweetness. perfect. thank you so much for sharing! 🙂

  • nadine February 3, 2014, 12:17 pm

    Just a question: if you do not tolerate coconut, what can you use as replacement? (I see it is used in a lot of recipes) thanks Nadine

  • Wavs January 26, 2014, 5:04 am

    These are the easiest cookies I have ever made …… and I’ve been baking cookies for over 55 years. I pressed too slightly though and mine weren’t as thin as yours. Next time I think I’ll add some cinnamon or another spice to kick them up a bit. This is a recipe you can have a lot of fun with! I did get exactly 8 … 2-bite cookies.
    Thanks for sharing Lauren. !

  • betty January 19, 2014, 6:28 pm

    I just don’t get it. There is no way this makes “eight two-bite-sized cookies” unless you are a mouse. I followed the directions exactly. These are terrible, dry, brittle and overall kinda gross.

  • Jillian Hinton January 9, 2014, 5:55 am

    I made these the other week and they were tasty! Definitely on the dry side, but perfect with cream cheese!
    I am confused, though, how everybody got 8 cookies out of the original recipe. I doubled it and barely made 9 two-bite-size cookies! The ratio seems alright, just not the quantity.

  • EOWYN December 28, 2013, 10:29 am

    too dry, and sorry the pic. is soooooo big!!!!!!!!!!!!!!

  • EOWYN December 28, 2013, 10:28 am

    these were disgusting!!!! sorry! way too dry, and had a terrible flavor. I’m on GAPS, and I use

  • Miriam November 7, 2013, 2:56 am

    This was yummy! Thank you 🙂

  • lmunkers September 26, 2013, 6:21 pm

    I tried these with coconut oil in place of the butter and came out with decent cookies, but had a hell of a time getting the ingredients to blend, even with using a food processor. (And still had oil sitting in the bottom of my bowl that just wouldn’t stay in the batter.) My cookies came out a little dry and chewy. Still good, especially dunked in tea or other liquid, but a little disappointing overall. Now that I’m re-reading the recipe and see that the butter is supposed to be cold, I’m thinking my issue might have been that my oil was room temp and liquid. The next time I make these, I’ll try chilling the coconut oil before mixing it with the other ingredients.

  • Roselynn August 30, 2013, 9:00 am

    I know this is an older thread but I wanted to say THANK YOU for this awesome recipe! These totally have that shortbread flavor which I love. I made four different batches. Plain (the exact recipe), Strawberry (with a little GAPS-friendly strawberry jam in the middle), Chocolate (just added a bit of cocoa powder), and Lemon (added lemon zest). All of these turned out moist, buttery, and delicious! My children were in heaven.

  • Nolana Lynch August 9, 2013, 11:54 am

    Thanks for the recipe…I come from a culture that does not believe in eating bite-sized so I tripled the recipe and got 7 regular sized cookies. I also used coconut oil instead of butter, along with a handful of flax seeds, a teaspoon of almond butter, and a tlbs of mango syrup as my raw honey was coming to an end…Taste awesome! really melts in your mouth while warm…just took them out of the oven! YUMMY!

  • Canadian Paleo July 1, 2013, 6:37 am

    Absolutely HEAVENLY! Perfect, just as the recipe stated! The edges have an indescribable pleasingly-chewy, caramel-like flavor… amazing! Thanks!

  • Lili June 12, 2013, 5:26 pm

    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.

  • Tracey June 8, 2013, 4:01 am

    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).

  • Stephie0128 May 7, 2013, 1:29 am

    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.

    • Teresa Grodi June 23, 2013, 10:43 am

      Maybe subbing brown rice syrup for the honey? I know that metabolizes differently than honey.

      • Jillian Hinton January 9, 2014, 5:57 am

        I think honey metabolizes better than brown rice syrup…

  • Tina May 4, 2013, 10:20 am

    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!

  • Christian Roxanne Trueman April 22, 2013, 4:48 pm

    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!

  • Laura April 8, 2013, 3:20 pm

    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?

    • Patricia Hope April 22, 2013, 2:05 pm

      Heating honey creates toxins so maybe use another sweetener.

      • j June 2, 2013, 2:32 pm

        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.

  • Michelle March 21, 2013, 4:38 pm

    These are so yummy, thanks!

  • Tlc9594 March 12, 2013, 2:17 pm

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

  • Kimberly Winter March 5, 2013, 3:23 pm

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

  • Leedham Sandra79 March 2, 2013, 10:30 am

    Oh pair the cookies with green tea yummyyyyy

  • Leedham Sandra79 March 2, 2013, 10:29 am

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

  • Leedham Sandra79 March 2, 2013, 10:28 am

    This cookies are divine yummy thanks for sharing

  • blue February 28, 2013, 6:59 am

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

  • Michbrosseau February 23, 2013, 12:09 pm

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

  • Yudie Kasnik February 22, 2013, 1:00 pm

    coconut flour is low glycemic correct?

  • Yudie Kasnik February 22, 2013, 12:59 pm

    are these ok for diabetics?

  • C1sarena February 17, 2013, 5:16 am

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

    • Tiffany @ The Coconut Mama February 18, 2013, 1:29 pm

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

      Are you wanting to sub butter for coconut oil?

  • Sameriah81 February 12, 2013, 1:35 pm

    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.

    • Tiffany @ The Coconut Mama February 12, 2013, 2:42 pm

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

  • Mrsbrit1 February 9, 2013, 12:25 pm

    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.

    • Patricia April 22, 2013, 2:23 pm

      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.

  • Missmortgage January 27, 2013, 4:47 pm

    What can I use instead of the honey?

  • January 22, 2013, 6:56 am

    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 🙂

    • Caroleanncarlson February 8, 2013, 6:39 am

      can you substitute ghee for the butter?

      • Atiya April 13, 2013, 11:29 pm

        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.

        • nobobdy May 14, 2013, 9:55 am

          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.

        • shadow June 20, 2013, 9:10 pm

          Some people are allergic to casein (dairy protein in butter) but can handle the fat when the proteins are removed (ghee) and so use ghee in some recipes to get some of the “butter essence” without the proteins. I use it part/part with coconut oil. Coconut oil and maple syrup together also creates a “buttery” type taste.

        • Angela Marie Tomlinson-Teague September 20, 2013, 6:44 am

          Why are you so harsh? Ghee is used for SOME allergy kids because the proteins are broken down and SOME can tolerate it. Judgmental much? sheesh

      • Momsville November 1, 2013, 11:25 am

        Thanks for asking about the ghee. I am looking for recipes for a two year old just starting the GAPS diet due to hives after a year of antibiotics for kidney infections (long story), and ghee is allowed…butter is not. I appreciate the person that suggested half coconut oil with syrup options. We can use coconut oil…have to check on the syrup.

  • Dorothy Narvaez January 20, 2013, 2:19 pm

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

    • Jean Stranquist January 27, 2013, 6:40 pm

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

  • Teresa January 8, 2013, 10:59 am

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

  • Lisa January 7, 2013, 4:33 am

    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! : )

  • Krimp Knight Stepanoff December 10, 2012, 9:29 pm

    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.  

    • Tiffany @ The Coconut Mama December 10, 2012, 10:10 pm

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

    • Ben King January 25, 2013, 10:16 am

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

  • Adrienne @ Whole New Mom December 7, 2012, 7:33 pm

    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 December 7, 2012, 8:15 pm

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

  • ~Misty November 26, 2012, 6:04 pm

    These were really good. I love the few ingredients. Made them first subbing maple syrup for the honey (I was out of honey). The next batch I doubled, I subbed xylitol for honey and added 1 egg and 1 teaspoon of almond extract- these were by far the family favorite better texture and more flavor. Will definitely be making these again and again! Thanks for the recipe!

    • The Coconut Mama November 27, 2012, 7:49 pm

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

  • Chhaya November 25, 2012, 5:46 am

    We are vegan and don’t use butter. Can we use coconut oil instead?
    Chhaya Doshi

  • Yvonne Nikolai November 19, 2012, 10:07 pm

    I made them as is (just doubled the batch), and they turned out pretty darn good, but a bit dry.
    I made them again by doubling the batch and adding an egg, a quarter cup of walnuts, and anise extract. The egg seemed to make them hold a bit better and have a bit more moisture.
    Love the recipe as it’s good on its own or as a base to tailor to your liking.

  • Beth W. November 17, 2012, 10:23 am

    These were soooo yummy. Thanks for sharing this easy delicious recipe!

    • The Coconut Mama November 17, 2012, 10:58 pm

      Beth W. » Glad you liked them, Beth! 🙂

  • Mike November 16, 2012, 12:54 pm

    Hi, I just made them with coconut oil instead butter – delicious, but a bit too sweet for me. I don’t use sugar at all, maybe that’s why. Thank you !

  • Michelle November 14, 2012, 1:31 pm

    My cookies are about the size of a quarter. Is this the right size? They’re a minute away from being done, and they smell amazing. Thanks to folks for the tip about letting them cool before eating them.

  • abundantlyjoyful October 26, 2012, 10:12 am

    Yummy! I checked this out because the flatbread recipe worked so well. In this case I did not have butter, so I pinched in cold Digestive Ghee. Made about 6 cookies that were quite delicate but lovely. I may make some adjustments again for my pantry but WOW I feel like I am starting to get the feel of coconut flour – I mean how to work with it. I mentioned this in a comment on the flatbread but Thank You. I truly appreciate recipes with smaller yields. Then if I mess up or it is not for me I am not pitching out 10 funky whatevers.

  • The Coconut Mama October 15, 2012, 10:15 pm

    Hi Mary! I’m sorry your cookies crumbled. Mine did that as well until I let them cool completely. Once you let the cool they do not fall apart :).

  • mary October 15, 2012, 8:27 pm

    Hi I just made these and doubled the recipe and still ended up with 8 small cookies that were a crumbly mess upon taking them out of the oven…nothing like your picture. Any suggestions? I followed the recipe to a t, but doubled it. Thanks!

  • Louise Baker October 4, 2012, 12:33 pm

    This looks like an awesome recipe but I’m confused about the raw honey. I’ve always thought that if raw honey is heated, all the beneficial properties are killed, so you might as well use sugar for cooking. But lately I’ve seen so many wonderful healthy cooks (like yourself) posting recipes that call for honey in baked or cooked foods, so I’m wondering if this information is wrong? I usually substitute maple syrup or succanat instead, but sometimes the recipes don’t hold together as well. What are your thoughts?

    • The Coconut Mama October 9, 2012, 7:48 am

      Yes, a lot of the benefits of the honey are killed with heat, but honey is one of the most natural sweeteners you can cook with and there aren’t any negatives of cooking with it. It is also one of the only sweeteners you can have on the GAPS diet 🙂

      • Amy October 15, 2015, 4:05 pm

        Unfortunately, according to Ayurvedic tradition, when honey is heated over 300 degrees it becomes toxic (ama) to the body. I wonder about rehydrating a couple dates and making a date paste to use instead–may be sweet enough. Or would it work to cook at a lower temperature (like 275) for longer time? I will try this some day, but until then I guess I will wait until I am off the GAPS diet and will try this delicious-looking recipe with maple syrup.

  • Melissa September 26, 2012, 6:57 pm

    So glad to hear I can make these with coconut oil- I’ve had to cut out dairy, eggs and beef due to my 8 week old’s sensitivities to them in my breast milk. Drooling at the thought of making them tomorrow. Thank you!

  • Lisa G September 6, 2012, 9:47 am

    Ha, I guess I have to be less of a pig and let them cool a bit. We just couldn’t help ourselves. 🙂

  • nick September 6, 2012, 4:04 am

    I apologise. When cooled the biscuits held together well enough. My kids will be very happy. Many thanks

    • The Coconut Mama September 6, 2012, 7:51 am

      Great! 🙂

  • nick September 6, 2012, 3:36 am

    I’m the same. Really simple to make and tasty but I want to put in my childs lunchbox and they are way to crumbly for that. I can’t even pick them up. Any suggestions to make them ‘hold’ better?

  • Lisa G September 4, 2012, 6:16 am

    Ok I made them exactly as the recipe states. They were yummy and pretty but crumpled very easely, almost impossible to pick up. We ate the crumbs anyway. Thanks for the recipe. I am going to play with it for a bit.

  • Tim September 4, 2012, 5:00 am

    I tried with ghee (clarified butter) since I can’t tolerate casein.
    The taste is great, but the cookies barely hold together. You need to eat with a spoon…. 😉

    Any tips are welcome

  • Lea H @ Nourishing Treasures September 2, 2012, 4:53 pm

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  • LIB August 29, 2012, 1:23 pm

    cannot wait to make these for breakfast!

  • Joanna @ plus other good stuff August 28, 2012, 12:36 pm

    So simple! I love it! I can’t wait to try these next time I want to whip up a quick treat. 🙂

  • Jennifer Newman August 28, 2012, 8:57 am

    I am going to give this recipe the nickname of the ” 3-2-1 Cookie ” because of the measurements. : )
    By accident I used coconut oil instead of butter (habit, I guess) and they turned out beautifully!
    Thanks for the post :O)

    • The Coconut Mama August 28, 2012, 10:23 am

      Glad they worked out for you, Jennifer! 🙂

    • Sarah May 20, 2013, 7:31 am

      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.

  • Adrienne @ Whole New Mom August 28, 2012, 7:37 am

    Just shared on my Facebook page!!

    • The Coconut Mama August 28, 2012, 7:42 am

      Thank you, Adrienne!

  • Sharon August 28, 2012, 6:20 am

    I’m going to try these this afternoon. The amount of eggs used in coconut flour recipes often puts me off as organic eggs are expensive in the UK. I can’t wait to see how these turn out.

  • Sara M. August 28, 2012, 5:49 am

    These look great! I was wondering if you think I could use coconut oil instead of the butter. I can’t do dairy… Thanks!

    • The Coconut Mama August 28, 2012, 7:44 am

      I’m going to make theses with coconut oil today. I will let you know how they turn out! 🙂

  • ~Kate F. August 27, 2012, 5:06 pm

    And I thought I was going to cut back on desserts this week. Ha! 😉 They look great. I just adore the simplicity.

  • Joelle Campbell August 27, 2012, 4:02 pm

    Are you certain about your measurements? I doubled the recipe & barely got 6 cookies. I did not use a food processor however. Would that have made the difference?? Regardless, the cookies were very tasty!!

    • Lauren @ Empowered Sustenance August 27, 2012, 5:58 pm

      Yep–measurements are correct. When I say “bite-sized” cookies, I mean bite-sized cookies 🙂 The pictures just make them look large. The food processor wouldn’t make a difference. I’m glad you enjoyed these!

      • Andrea February 23, 2015, 5:23 pm

        I just made these and love the flavor but I, too, was wondering about the size. I was thinking your mouth must be WAY smaller than mine. haha! I was glad to find someone else comment on that. I found them a little dry so I’m going to try them with a little more butter or add some coconut oil as well. But I’m definitely trying again.

    • Janet Lancaster August 9, 2015, 10:53 am

      I doubled the recipe and also barely squeezed out 12 cookies. I used a food processor and substituted 1 of the tablespoons of butter for coconut oil.

  • lisa August 27, 2012, 1:35 pm

    veganize it by using cold coconut oil and maple syrup, looking forward to trying it out

    • Lauren @ Empowered Sustenance August 27, 2012, 5:57 pm

      I haven’t tried it with coconut oil before–I can’t promise that the recipe will work because butter is about 15-20% water. I hope the coconut oil works for you!

      • Tammy January 30, 2015, 2:34 pm

        I made them with coconut oil because I’m following the AIP. They are delicious. Thank you!

        • Donna February 18, 2015, 4:06 pm

          Thank you for posting this. I was going to ask how they might work with coconut oil….I’m following AIP as well. 🙂

      • Justine April 22, 2015, 6:21 pm

        I had fabulous results with coconut oil 🙂 thanks for this recipe… i am trying to do egg free and so many of the coconut flour recipes are anything but egg free 😉

    • Silke December 21, 2014, 7:36 am

      I tried it out with coconut oil and honey and it didn’t taste that good.

  • Belenda August 27, 2012, 1:31 pm

    Hi Lauren – thank you for this recipe. I will be trying it as soon as I’m done with my P2 hCG round in a couple weeks! Can’t wait!! Although, I may make them for my son, now that I think about it. He too has gone thru hell over the last 12 months with SIBO which shares the same symptoms as colitis and chrones. everyone thought he was dying because he lost so much weight!! however, what I wanted to tell you is that he has found totally freaking AWESOME wellness doctors that CAN HELP YOU BEAT THIS! My son is at least 90% whole again. He’s made incredible progress just in the last 3 month’s with Dr. Snow. If you want info or would like to email my son about info, please let me know. I wish everyone that suffers from this to get better…..and now I know it’s possible with the RIGHT guidance.

    • Lauren @ Empowered Sustenance August 27, 2012, 5:55 pm

      Hi Belenda! I’m so glad to hear that you son has made so much progress with his health! I would love any information about the doctor he sees–I am always looking for new resources!

    • Marie Bishop September 26, 2012, 10:37 am

      I would be very interested in Dr. Snow’s info. I have a 6 year old with Crohn’s. Thanks!

    • jennifer November 13, 2014, 5:50 am

      Hi Belenda,
      could you please let us know the info to Dr. Snow? I’m very interested in this as well.

  • Lisa G August 27, 2012, 1:05 pm

    I am eliminating eggs this week to check for allergies. I am so happy you posted this I could cry. I also have a ton of coconut flour from making coconut milk. Thank you from the bottom of my butter loving heart.

  • Robin @ Thank Your Body August 27, 2012, 12:43 pm

    Wow! These look yummy! Can’t wait to try them!

  • Caroline Lunger August 27, 2012, 10:20 am

    LOVE! you are a genius for those who cannot have eggs 🙂

  • Julie w. August 27, 2012, 9:17 am

    Oh thank you! I am super pregnant and hungry, so easy and healthy cookies have just made my day!

    • Lauren @ Empowered Sustenance August 27, 2012, 10:16 am

      I hope you enjoy these, Julie! And the butter will make your growing baby happy and healthy 🙂