These simple three-ingredient coconut flour cookies are made with coconut flour, butter (or coconut oil), and maple syrup!
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!
I’m a big fan of simple and easy-to-make recipes. But when you are on a grain-free diet, simple and easy don’t usually go hand in hand. That’s why I love this recipe for coconut flour cookies! There are only three ingredients, and the cookies come together quickly.
Coconut Flour Cookies Ingredients
Let’s talk ingredients. There are only a handful, so you want to make sure they’re great quality.
Coconut flour: If this is your first time baking with coconut flour, just know that it’s VERY different from all-purpose flour – so keep to the precise measurement, no heaping cups here. You also want good-quality coconut flour with no weird additives, preservatives, or chemicals.
Coconut oil: Another critical ingredient that you want to be the highest quality possible. For best results, you can make your own coconut oil at home (it’s surprisingly easy), or make sure you buy the best coconut oil in stores.
I marked the chocolate chips as optional, but…let’s face it…chocolate chips are awesome. Here’s an allergen-friendly brand I love.
How To Make Coconut Flour Cookies
Preheat your oven to 325°F. Then, line one large cookie sheet with parchment paper.
Add the dry ingredients to a medium mixing bowl and mix well. Then mix in the wet ingredients and mix until the mixture forms into cookie dough.
Place the cookie dough on parchment paper and roll the dough into a log. Chill the dough in the refrigerator for 20 minutes or until firm.
Next, cut off 1/4th inch thick cookies using a long sharp knife. Please don’t cut the cookies too thin, or they will crumble and fall apart.
Place the cookies on the baking sheets and bake for 10-12 minutes, or until the cookies are golden brown.
Once the cookies are cooled, dip each one into melted chocolate and lay them on the cookie sheet or a wire rack. Let the chocolate set before serving. Enjoy!
Baking Tips:
Before we get to the coconut flour cookies recipe, I wanted to share a few coconut flour tips with you.
- Tip 1: First, of course, you must follow the recipe precisely, especially if you’re new to baking with coconut flour! Many people have added extra flour to the recipe because they don’t understand how coconut flour works. Most coconut flour recipes call for a very small about of flour. This is due to how coconut flour absorbs liquid.
- Tip 2: Sift the flour first. Coconut flour baked goods can be dense and gritty. Sifting the coconut flour before measuring and adding it to the batter will help with the texture of the cookies.
- Tip 3: Let the cookies cool completely before transferring them off the cookie sheet. These cookies are very delicate when they come out of the oven and will fall apart if you remove them before they’ve cooled.
FAQ
Use coconut oil instead of butter and use vegan chocolate for dipping the cookies.
Yes! To make these coconut flour cookies low carb, substitute the maple syrup with a keto-friendly sweetener like lakanto maple-flavored syrup.
Unfortunately, almond flour and coconut flour aren’t interchangeable in recipes.
Yes, they will keep for up to a month in the freezer.
No, there’s no raising agent like baking soda, so the cookies will bake as they are.
Related Cookie Recipes:
- Coconut Flour Peanut Butter Cookies
- Coconut Flour Chocolate Chip Cookies
- 3-Ingredient Vegan Coconut Cookies
Coconut Flour Cookies
These gluten-free coconut flour cookies are paleo friendly and dairy-free! The cookies come together quickly and are dipped in melted dark chocolate.
- Prep Time: 10 minutes + 20 minutes of refrigeration
- Cook Time: 10-12 minutes + cooling time
- Total Time: 40 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/4 cup coconut flour, sifted
- 1/2 cup coconut oil or butter, melted
- 1/2 cup maple syrup
- Pinch of sea salt
- Dark chocolate chips or white chocolate (optional)
Instructions
- Preheat the oven to 325°F. Line one large cookie sheet with parchment paper. Set aside.
- Carefully measure the flour and liquids in small containers.
- In a medium mixing bowl, add all the ingredients.
- Combine with a spoon until it forms a soft and moist cookie dough.
- Place the cookie dough on plastic film or parchment paper and roll into a log, about 2 inches in diameter.
- Chill the cookie dough log in the fridge for 20 minutes or until the log is hard.
- Remove the log from the fridge. The log should be hard as a block of butter. Using a long sharp knife, cut off 1/4th inch thick cookies. Don’t cut the cookies too thin or they will crumble apart. If the dough crumbles apart, it’s easy to reshape the dough by hand, pressing the dough together into a round shortbread shape.
- Place the cookies on the prepared baking sheet, leaving some space between each cookie to make sure they don’t touch each other – they won’t expand in the oven.
- Bake for 10-12 minutes or until the sides are golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don’t over-bake them, or they will be very hard and dry in the middle.
- Let the cookies cool at room temperature for 30 minutes.
- If you want to decorate the cookies with melted white or dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.
Nutrition Facts
- Serving Size: 1 Cookie
- Calories: 100
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
I originally published this recipe on August 27th, 2012 and updated it with recipe tweeks and new images on January 31st, 2022.
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