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Recipe from Simpler Savory

The recipe

Coconut Flour Cookies

Prep
10 min
Cook
12 min
Total
22 min
Servings
18 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 18 servings.

calories
95

2× the original author values. Recipe yield: 18 servings.

calories
190

3× the original author values. Recipe yield: 18 servings.

calories
285
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 large eggs — room temperature, whisked
  • 6 tablespoons unsalted butter or coconut oil — melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flour — lightly measured; do not pack
  • 1/2 cup granulated sweetener — sugar, coconut sugar, or 1:1 low-carb sweetener
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon tapioca starch or arrowroot — optional, for extra tenderness
  • 1/4 teaspoon xanthan gum — optional, for chewier texture
  • 1/2 cup mini chocolate chips or chopped dark chocolate — optional
  • 2 tablespoons unsweetened shredded coconut — optional, for extra chew
  • flaky sea salt — optional, for topping
  • 1–2 teaspoons milk or coconut milk — only if dough feels too stiff

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Gently melt the butter or coconut oil until glossy and aromatic, then let it cool until just warm to the touch.
  3. In a mixing bowl, whisk the eggs with the granulated sweetener until slightly thick and the grains begin to dissolve.
  4. Stream in the melted butter or oil, add vanilla, and whisk until the mixture looks unified and shiny.
  5. Sprinkle in coconut flour, salt, and optional tapioca/arrowroot and xanthan gum. Fold with a spatula until no dry streaks remain.
  6. Let the dough rest for 3–5 minutes to hydrate; it will firm from loose and spoonable to soft and pliable.
  7. If dough seems too stiff, whisk in 1–2 teaspoons milk or coconut milk. Fold in chocolate chips and/or shredded coconut, if using.
  8. Scoop heaping tablespoon portions (about walnut-sized) onto the lined sheet.
  9. Lightly dampen fingertips and press each scoop to about 1/2 inch thick; sprinkle with flaky salt if desired.
  10. Bake 9–12 minutes until edges are pale golden and bottoms are just lightly browned; pull before centers look fully set.
  11. Let cookies rest on the sheet for 5 minutes, then slide the parchment onto a rack to cool.
  12. Serve warm for a melt-in-the-middle feel, or at room temperature for a gentle chew that’s sturdy enough to dunk.

Notes

Cool completely, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 300°F (150°C) for 4–6 minutes until edges are just warm and centers soften, or microwave 10–12 seconds per cookie.

Source: https://simplersavory.com/coconut-flour-cookies/