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Delicious homemade coconut flour cookies on a plate

Coconut Flour Cookies

These light and slightly crisp coconut flour cookies are perfect for quick snacks or breakfast treats. They are gluten-free, lower in carbs, and can accommodate vegan swaps.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 60 g coconut flour Measure accurately to avoid drying out the dough.
  • 100 g softened butter Can substitute with melted coconut oil for dairy-free.
  • 100 g granulated erythritol Can substitute with coconut sugar for more caramel flavor.
  • 2 large eggs Approximately 100 g total.
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 50 g dark chocolate chips or chopped nuts Optional add-ins.

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the softened butter (or coconut oil) with the erythritol or coconut sugar for 1–2 minutes until light and slightly fluffy.
  3. Add the eggs and vanilla extract, whisking until smooth.
  4. Stir in the coconut flour, baking soda, and salt. Allow the dough to rest for 1–2 minutes to hydrate.
  5. Fold in the dark chocolate chips or nuts if using.
  6. Scoop about 1 tablespoon of dough per cookie, roll into balls, and place them about 2 inches apart on the baking sheet. Flatten each ball gently.
  7. Bake for 10–12 minutes until the edges are lightly golden and centers look slightly soft. Avoid overbaking.
  8. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, allow the dough to rest after adding coconut flour. Store baked cookies in an airtight container for up to 3 days.