This weathers got me craving cookies….
And not just any cookie I’m craving these specifically. Coconut flour cookies.
Mmm mmmm mmmmm.
These cookies are cake like, paleo anddd simply delicious. Can I get a high five on that?!
So much goodness packed into a few bites 🙂
I made these the other day for my Grandparents.
My Grandpa lovesss cookies, possibly more than I do. However, we have quite different taste…
You know me, I’m all about the home baked, refined sugar free and paleo cookie thang.
Despite my best efforts through verbal persuasion he’s all about the store bought, ultra processed, unlimited shelf life kind.
So bring it on. This is the type of challenge I get excited about…
It’s cookie baking, mind blowing, bring someone to the healthy side time.
I didn’t tell him what I was baking or the ingredients I’d be using (I figured this was the best way to gauge an unbiased response).
Then I decorated, staged and confidently brought a plate full of perfectly baked cookies to him.
With only a few baby steps left before I could secure them on the coffee table – bam. I fell. Cookies flew everywhere.
Since I’m one of the clumsiest people on the planet, the plate went flying and cookies were literally sticking to the walls.
Ugh. If only these cookies were the un-messy kind.
Alas, they’re not. Rather cookies coated in a delicious chocolate sauce, making them extra messy/sticky/chaotic.
To say the least, I had to bake a fresh batch, and the family was stuck cleaning the mess for quite some time.
Thanks for coming to visit everyone!
Don’t worry, as disastrous as this may sound, I was quickly forgiven upon tasting the cookies.
My Grandpa (and the entire family) just couldn’t get enough. Great success!
Doz’ coconut flour cookies dough… (pun intended).
What can I say? They’re just really delicious.
You don’t seem convinced. Ooo that’s why… You’ve heard the coconut flour horror stories.
It’s hard to bake with, it’s ultra absorbent, it’s dense, it’s dry, yadda yadda yaaaa.
Which is actually all true, if you aren’t using it right.
Used properly, coconut flour produces the most delicious, cake-like, buttery with a hint of coconut flavor baked goods on the planet!
Not to mention, using coconut flour enables you to capitalize on a few of coconut’s many health benefits. Such as:
– Coconut flour contains the highest amount of dietary fiber when compared to other flours, making up 58% of its nutrients! (source)
In just two tablespoons of coconut flour, there are 5 grams of fiber and only 8 grams of carbohydrates (source). When compared to regular flour: 2 tablespoons contains .4 grams of fiber and 11.92 grams of carbs.
– In addition, this flour is higher in protein and fiber, and lower in carbohydrates than other options, making it a great choice for those who have a high protein diet (paleo).
– Coconut flour is low on the glycemic index. Therefore, consuming this will help you stay full longer by not spiking your blood sugar levels.
“In fact studies show that consuming products that contain coconut flour can help to lower the overall glycemic impact of the food and to support stable blood sugar levels” (source).
Alright, now you’re sold. (I knew you would be!)
I haven’t even talked about the flavor, texture and deliciousness this ingredient adds! But if you’re about to make these cookies, I’ll let you discover that part on your own.
Before you run to the kitchen and swap everything with coconut flour, here are a couple things to keep in mind:
– You cannot substitute coconut flour and grain flour with a 1:1 ratio. Coconut flour is extremely absorbent and you typically need less flour and more liquids
Coconut flour can clump together, so it is important to mix very well with other ingredients.
I send coconut flour through a sifter before adding it to my baked goods.
– When you are just starting to cook with coconut flour, I suggest sticking to recipes that use this ingredient (such as this one) as opposed to substituting it for regular flour.
– Coconut flour tastes different. This may seem like the most obvious statement, but it’s important to point out.
If you’re making these cookies and expecting them to taste EXACTLY like your Grandma’s nostalgically delicious recipe, you’ll be disappointed.
Coconut flour has a different flavor and texture than regular flour.
It’s not a good or a bad different. Just different. I, personally, love it. You may not. Test out some recipes to see if it’s your thang.
I know you’re super pumped and want the blabbing to stop so you can start baking, but I MUST tell you one last thing.
You can make your own coconut flour. Ah! Can you believe it?!
I make it on the reg because, get this, coconut flour is the free bi-product of homemade coconut milk.
Which tastes a million times better than that chemical laden jug you bought at the store, and it takes 10 minutes to make! (minus soak-time)
So do yourself a favor…
It’s an awesome way to waste less food and eliminate some processed food from your diet!
The Best Coconut Flour Cookies
If you haven’t yet picked up on the underlying message of this article, let me be a little more blunt…
If you want to tell someone you love them, you should probably make them a batch of these cookies.
The recipe below is for the best coconut flour cookies ever!
If you’d like to make the cookies exactly how they look in the photo, don’t add chocolate chips to the cookies. Rather melt chips in a double boiler. Once the cookie have baked and are cooling on a drying rack, use a spoon to drizzle chocolate over the tops.
I also sprinkled coconut on top of each cookie, because why not?!
- ½ Cup Coconut Flour
- ⅓ Cup Brown Sugar, Packed
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 3 Eggs
- ⅓ Cup Ghee, melted & cooled
- 1 Teaspoon Vanilla
- ½ Teaspoon Cinnamon (optional)
- ½ Cup Dark Chocolate Chips
- ½ Cup Shredded Coconut, Non-sweetened
- Preheat oven to 350° and grease a cookie sheet.
- In a medium bowl, mix together coconut flour, brown sugar, baking soda and salt (+ cinnamon if using).
- Add eggs, ghee, vanilla and stir until completely combined.
- Fold in chocolate chips and shredded coconut.
- Bake for 15 minutes. They shouldn't brown but will look set.
- Let cool on a cooling rack and enjoy!