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A plate of delicious coconut flour honey cookies, gluten-free and healthy.

Coconut Flour Honey Cookies

These coconut flour honey cookies are a simple, naturally grain-free dessert that's lightly sweetened with honey. With a tender, cakey interior and crisp edges, they are perfect for lunchboxes and quick weeknight baking.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour Measure carefully to avoid dryness.
  • 1/2 cup honey Can replace with maple syrup 1:1.
  • 1/4 cup coconut oil, melted Either salted or unsalted works.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt Adjust if using salted coconut oil.
  • 2 large eggs For egg-free, use 1/4 cup applesauce + 1 tablespoon ground flax.
  • 1/2 teaspoon baking soda

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the coconut flour, baking soda, and salt until uniform.
  3. In a separate bowl, lightly whisk the eggs until a bit frothy. Stir in the honey, melted coconut oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Fold with a spatula; the batter will thicken quickly.
  5. 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.
  6. 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.
Baking
  1. Bake for 10–12 minutes, rotating the sheet halfway through if necessary. The edges should be lightly golden.
  2. Transfer cookies to a wire rack and cool completely before removing from the parchment.

Notes

Serve warm with butter or almond butter. These cookies can be served alongside tea, coffee, or milk. They store well in an airtight container for up to 3 days at room temperature or 7 days in the fridge.