Coconut Flour Honey Cookies
I learned this coconut flour honey cookie recipe while tweaking pantry-friendly treats for my kids’ lunchboxes. These cookies are naturally grain-free, lightly sweetened with honey, and come together faster than most traditional cookie doughs — no chilling required. If you love coconut-forward bakes, you might also enjoy a nuttier option like our coconut pecan cookies for a change of pace.
Why you’ll love this dish
Coconut flour honey cookies are a simple, naturally grain-free option when you want a quick sweet bite that’s not overloaded with refined sugar. Coconut flour soaks up moisture differently than wheat flour, which gives these cookies a tender, cakey interior with crisp edges — and honey keeps them pleasantly moist and fragrant.
“Lightly sweet, coconut-scented, and just the right bit cakey — these are my go-to when I want something wholesome and fast.” — a regular at my kitchen table
This recipe is perfect for:
- Weeknight baking when you want something fast and gluten-free.
- Packing in lunchboxes because they hold their shape.
- Serving with tea or coffee as a lighter cookie option.
If you prefer a chewier texture or a different coconut profile, try the chewier variation in our crispy-chewy Carolina coconut cookies for inspiration.
Step-by-step overview
Before you begin: the dough comes together quickly and thickens almost immediately because coconut flour absorbs liquid fast. You’ll whisk dry ingredients, combine wet ingredients separately, then fold them together. Scoop, flatten gently, and bake for about 10–12 minutes. Cool fully on a wire rack — they firm up as they cool.
What to expect:
- Prep time: ~10 minutes
- Bake time: 10–12 minutes
- Texture after cooling: slightly crisp edges, tender center
- Yield: about 16–20 small cookies (depending on scoop size)
What you’ll need
Key ingredients:
- 1 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon baking soda
Notes and substitutions:
- Honey: you can swap maple syrup 1:1, but flavor and browning will change slightly.
- Coconut oil: salted or unsalted both work; if using salted, taste before adding extra salt.
- Eggs: for an egg-free swap, try 1/4 cup applesauce + 1 tablespoon ground flax mixed with 3 tablespoons water (results will be softer).
- If you like a salty-sweet finish, consider finishing with a flake salt—see how salt works in similar recipes like our crispy salted coconut cookies.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the coconut flour, baking soda, and salt until uniform.
- In a separate bowl, lightly whisk the eggs until a bit frothy. Stir in the honey, melted coconut oil, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Fold with a spatula; the batter will thicken quickly. Scrape the sides and bottom of the bowl to incorporate everything.
- If the dough feels too dry or crumbly, add 1 teaspoon of milk or water at a time until the dough holds together when pressed.
- Use a tablespoon or small cookie scoop to portion mounds onto the prepared sheet, leaving about 1½ inches between each. Gently flatten each mound with the back of a spoon — these cookies won’t spread much.
- Bake 10–12 minutes. Rotate the sheet halfway through if your oven runs hot. Look for lightly golden edges and slightly browned bottoms.
- Transfer cookies to a wire rack and cool completely before removing from the parchment — they firm up as they cool.
If you want a heartier texture with oats, check out ideas from our oatmeal coconut dream cookies.
Best ways to enjoy it
- Serve warm with a small pat of butter or a smear of almond butter for an indulgent snack.
- Pair with herbal tea, black coffee, or a cold glass of milk for a classic combo.
- Turn them into a mini dessert: sandwich two cookies with coconut whipped cream or yogurt.
- For a brunch spread, arrange on a platter with fresh fruit, toasted nuts, and honey for drizzling.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 3 days.
- Refrigerator: Keep up to 7 days; the fridge helps if your kitchen is warm.
- Freezing: Freeze in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm gently in a 300°F (150°C) oven for 4–6 minutes, or microwave a single cookie for 10–12 seconds — be careful not to overheat or they’ll dry out.
Food safety note: because these cookies contain eggs, refrigerate if you plan to keep them beyond two days in warm conditions.
Helpful cooking tips
- Measure coconut flour carefully — spoon it into the cup and level off. Too much will make the cookies dry.
- Melt coconut oil but don’t let it be too hot when you mix it with eggs; warm (not hot) is best to avoid cooking the eggs.
- If your honey is very runny, reduce liquid additions; if it’s thick, you may need a splash of milk.
- Don’t overbake. These cookies will look slightly soft in the middle when you take them out but firm up as they cool.
- Use a small scoop for uniform cookies; they bake evenly and finish at the same time.
Creative twists
- Chocolate chips: fold 1/3 to 1/2 cup dark chocolate chips into the dough.
- Citrus-kissed: add 1 teaspoon lemon or orange zest for bright flavor.
- Nutty add-ins: mix in 1/4 cup chopped toasted pecans or almonds.
- Spiced: stir in 1/2 teaspoon cinnamon and a pinch of nutmeg for fall vibes.
- Vegan variant: try the applesauce + flax egg swap noted earlier and replace honey with maple syrup.
Your questions answered
Q: Can I make these cookies without eggs?
A: Yes. Replace the two eggs with 1/4 cup applesauce plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let the flax gel for a few minutes). Expect a softer, slightly denser cookie.
Q: Why does coconut flour make the dough so thick?
A: Coconut flour is extremely absorbent because it’s made from defatted, ground coconut. It soaks up liquid quickly, which is why the batter thickens fast. Add liquid sparingly (teaspoon by teaspoon) if the dough seems too dry.
Q: How many cookies does this recipe make?
A: Using a tablespoon scoop, you’ll get roughly 16–20 cookies. Size will vary with your scoop; a small cookie scoop makes about 20, while a heaping tablespoon yields closer to 12–16.
Q: Can I freeze the dough or bake ahead?
A: The dough is sticky and doesn’t freeze well raw, but baked cookies freeze beautifully. Bake first, cool, then freeze as described above.
Conclusion
These coconut flour honey cookies are an easy, lightly sweet option when you want a grain-free treat with minimal fuss. For recipe variations and inspiration, you can compare similar approaches like Eating Bird Food’s coconut flour cookies and a chocolate-forward take at Detoxinista’s coconut flour chocolate chip cookies.
Coconut Flour Honey Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the coconut flour, baking soda, and salt until uniform.
- In a separate bowl, lightly whisk the eggs until a bit frothy. Stir in the honey, melted coconut oil, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Fold with a spatula; the batter will thicken quickly.
- If the dough feels too dry or crumbly, add 1 teaspoon of milk or water at a time until the dough holds together when pressed.
- Use a tablespoon or small cookie scoop to portion mounds onto the prepared sheet, leaving about 1½ inches between each. Gently flatten each mound with the back of a spoon.
- Bake for 10–12 minutes, rotating the sheet halfway through if necessary. The edges should be lightly golden.
- Transfer cookies to a wire rack and cool completely before removing from the parchment.
