Coconut flour cookies have been on my to-bake list for a long time and now for Valentine’s Day I finally came around to it. These cookies use solely coconut flour, which makes them gluten and grain free! They are also dairy free and refined sugar free.
Aside from the funfetti sprinkles that is. For entirely healthy coconut flour cookies you can leave out the sprinkles and/or add dark chocolate or carob chips instead.
If you still want them to be colourful, have a look at these homemade all natural rainbow sprinkles.
The texture of these cookies is not like your typical soft-baked wheat flour cookies. These coconut flour cookies are light and fluffy with more of a cake-like consistency.
If you are a cookie snob who likes only chewy edges + soft-centered cookies, these might not be for you.
In my family no one had a problem with the texture of these cookies. I told them, before offering that these cookies are different, but no one seemed to be bothered or even noticed it.
Definitely no cookie snobs around here. Or are we just not refined enough?
I love how quickly these cookies come together. Just one bowl and no mixer are required. Basically, you just stir together all ingredients until a batter forms.
It starts out a little thin looking but then the coconut flour does its magic and absorbs a lot of the liquid.
Lastly, I gently stirred in some funfetti sprinkles (I used rainbow non-pareils). Do NOT over mix here, since the sprinkles will transfer their colouring to the batter.
If you mix too long, you’ll just end up with a uniformly grey batter instead of a colourful funfetti look.
The cookies won’t spread in the oven, so drop heaping spoonfuls of dough on a lined cookie sheet and shape them they way you want them to look.
To make the cookies more fitting for Valentine’s Day I also topped each cookie with a few funfetti heart sprinkles.
By the way, I recently came out with an eBook full of delicious coconut flour recipes.
—>>> Check it out here!
- Preheat oven to 350 F and line a baking sheet.
- Stir together coconut flour, melted coconut oil, maple syrup, vanilla, salt and eggs until a batter forms. It will seem too thin at first but after a couple minutes the coconut flour will absorb a lot of the liquid.
- Gently fold in sprinkles (or chocolate/carob chips). Do NOT over stir sprinkles.
- Drop heaping spoonfuls onto prepared baking sheet. Shape cookies as desired - they will not spread in the oven.
- Bake cookies for 12-14 minutes. Allow to cool on sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Detoxinista
Do you have any experience baking with coconut flour? What are your favorite recipes?
So far I have only made these Pumpkin Muffins with coconut flour but would love to learn and make more.
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