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Coconut Flour Cookies

These Coconut Flour Cookies are soft, chewy, and gluten-free, offering a delicious alternative to traditional cookies. Perfect for various occasions, they are quick to prepare and can be customized to fit your taste.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Gluten-Free
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 60 g coconut flour Always choose organic, high-quality coconut flour.
  • 100 g softened butter or coconut oil Use coconut oil for a dairy-free version.
  • 100 g granulated erythritol or coconut sugar Erythritol is low-calorie; coconut sugar provides a caramel flavor.
  • 2 large eggs These help bind everything together.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 1/2 tsp baking soda For leavening.
  • 1/4 tsp salt Enhances sweetness.
  • 50 g dark chocolate chips or chopped nuts Optional for added decadence.

Method
 

Preparation
  1. Preheat the oven to 175 degrees C (350 degrees F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the softened butter and granulated erythritol together until light and fluffy—about 1 to 2 minutes.
  3. Add the eggs and vanilla extract, whisking until smooth and fully combined.
  4. Stir in the coconut flour, baking soda, and salt, mixing thoroughly. Let the dough rest for 1 to 2 minutes.
  5. Fold in chocolate chips or nuts, if using.
  6. Scoop about 1 tablespoon of dough for each cookie, roll into balls, and place on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball.
Baking
  1. Bake for 10 to 12 minutes, or until the edges are lightly golden.
  2. Let cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for optimal freshness. The dough can be made ahead and kept in the fridge for a couple of days.