Coconut cookies

Coconut cookies

Soft, chewy, and naturally sweet, these cookies are made with coconut flour, coconut sugar, and virgin coconut oil. A wholesome treat that's gluten-free, rich in coconut flavor, and perfect with tea or coffee.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients

  • Coconut Flour – ½ cup (60 g)
  • Coconut Sugar – ⅓ cup (can adjust to ½ cup for more sweetness)
  • Eggs – 2 large (room temperature)
  • Virgin Coconut Oil – ¼ cup (melted and cooled)
  • Vanilla Extract – 1 tsp
  • Baking Soda – ¼ tsp
  • Salt – a pinch
  • Unsweetened shredded coconut – 2 tbsp (for extra texture)

Instructions

  • Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.

  • In a medium bowl, whisk together the eggs, melted coconut oil, vanilla extract, and coconut sugar until smooth.

  • Slowly stir in coconut flour, baking soda, and salt. Let the dough sit for 5 minutes – coconut flour absorbs moisture and thickens.

  • Scoop out tablespoon-sized balls of dough. Flatten slightly with fingers or fork. Roll tops in shredded coconut. For richer cookies, mix in chopped dates, nuts, or dark chocolate chips.

  • Bake for 9–12 minutes or until edges are golden. Let them cool on the tray for 5 minutes before transferring.

  • Cookies will firm up as they cool. Store in airtight container for up to 5 days