Coconut Flour Cookies

Coconut Flour Cookies


1/2 cup coconut flour
1/2 cup + 2 tablespoons granulated sweetener of choice I used sugar free brown sugar
1/4 teaspoon baking soda
1/3 cup butter salted and melted
3 large eggs
1 cup chocolate chips of choice optional


Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.


TO STORE: Coconut flour cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you’d like them to keep longer.

TO FREEZE: Place leftover cookies in a zip lock bag and store them in the freezer for up to 6 months.


Serving: 1Cookie
Calories: 164kcal
Carbohydrates: 7g
Protein: 3g
Fat: 14g
Sodium: 39mg
Potassium: 2mg
Fiber: 5g
Vitamin A: 1IU
Vitamin C: 1mg
Calcium: 49mg
Iron: 1mg
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