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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

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

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

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

  4. 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.

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

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