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.
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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!
- ⅓ cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 whole eggs
- 2 tablespoons sprinkles, I used rainbow non-pareils
- heart sprinkles (optional)
- 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
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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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karen says
love this recipe idea – I care for two df /gf kids. I followed it exactly, but the cookies are incredibly oily….still in the oven after 16 minutes, hoping they’ll dry a bit and bake! what did I do wrong??? Could it be because I used a stone instead of an aluminum sheet?
Regina says
Interesting, I have never used a stone for baking cookies and never had an issues with oiliness. Maybe there is something about a baking stone that draws out oils? You could definitely try using less oil next time you bake these on a stone, but when I use a regular sheet, this is the amount of oil needed to “hydrate” the coconut flour.
Jen Lee says
Stumbled upon this recipe cause I’m baking with coconut flour for the first time! This looks so delicious! But if we do want soft and chewy cookies, what are your recommendations?
Regina says
Hey Jen,
these cookies are definitely soft – cakey soft.
I don’t think it is possible to imitate the crisp edges+chewy centers of regular bakery-style cookies with coconut flour.
GiGi Eats says
These look absolutely stunning and mouth watering, however you say that these are refined sugar free but…. Aren’t those sprinkles refined sugar?
Regina says
Yes, the sprinkles are refined sugar. The ‘disclaimer’ is above 😉 And I also included options for truly sugar free and still colorful cookies.
Martha A Cheves says
I’ve never seen coconut flour but I bet my local health food store carries it. I’ll check and see how I like. Coconut is my favorite flavor so I have a feeling I’ll really enjoy discovering the flour.
Regina says
Yes, a health food store should definitely have it. My grocery store even carries it in the health food/organic section. Glad I was able to introduce you to coconut flour 🙂
Kimberly says
I made these over the weekend and my fiancé loved them. I have been experimenting lately with gluten free baking and he said this recipe was a keeper! Thanks:)
Regina says
I am so happy to hear these cookies were a success! Thank you Kimberly
Faith @ Pixie Dust Kitchen says
I love these! they’re so fun and bright with all of the sprinkles. I love how easy they are too!
Regina says
Yeah, cookies could hardly get any easier than this. Aren’t sprinkles always so much fun?
Jacquee @ I Sugar Coat It! says
These are just delightful! So pretty and colourful. I was experimenting with coconut flour the other day and had forgotten how it absorbs liquid/moisture – I added way more than needed and had to throw out the batter. I’ll continue to play with it until I have success. Definitely pinning these!!
Regina says
Coconut flour is definitely in a league of its own. It really seems like magic how it just soaks up any liquid.
Thanks for pinning 🙂