Light and airy Coconut Flour Funfetti Cookies made with coconut flour - gluten, grain, dairy and refined sugar free!
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.
Well... 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.
Amazing Fluffy Texture
The texture of these cookies is not like your typical soft-baked wheat flour cookie. 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 at all.
Definitely no cookie snobs around here. Or are we just not refined enough?
Quick and Easy and Made with Healthy Coconut Flour!
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 coloring 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!
Coconut Flour Funfetti Cookies
- Preheat oven to 350 F and line a baking sheet.
- 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.
This changes nutrition values per cookie as follows: 73 calories, 4 g carbs
Pin this Coconut Flour Funfetti Cookies tutorial for later?
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Coconut flour can be used as a substitute for all-purpose flour, but it requires certain adjustments. Because coconut flour is highly absorbent, you'll need to increase the liquid and eggs in the recipe.
Coconut flour lacks gluten, which is a binding agent found in traditional flours. As a result, without the appropriate amount of moisture or binding agents, the cookies can turn out crumbly and prone to falling apart.
Coconut flour absorbs more liquid than other flours, so recipes often require more eggs or liquid ingredients to balance it out. It also lends a unique texture, giving baked goods a lighter and fluffier consistency compared to those made with regular flour.
Coconut flour on its own doesn't have the ability to provide significant rising in baked goods. Baking soda and baking powder are typically used to help coconut flour-based recipes achieve some degree of rise and lift.
Recipe adapted from Detoxinista
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