Triple Coconut Cookies with Coconut Flour
These gluten-free coconut flour cookies are a coconut lovers dream with coconut flour, shredded coconut and coconut oil! Perfectly sweet, tasty, and with a tender crumb, these easy cookies are ready in just 30 minutes.
Servings 12 cookies
Calories 157kcal
Ingredients
- 1/2 cup coconut flour
- 1/4 cup almond flour/ meal
- 1/4 cup shredded coconut (I used unsweetened but sweetened would be fine too)
- 1/4 tsp. salt
- 1/2 cup coconut oil (melted)
- 1/2 tsp. vanilla extract
- 1/3 cup pure Grade A maple syrup
- 2 eggs
Instructions
- Preheat oven to 350°F (176°C).
- Stir coconut flour, almond meal, shredded coconut and salt together.
- Add melted coconut oil, vanilla and maple syrup and mix. Add eggs in and mix well either with a hand mixer or by hand. Let dough sit for 10 minutes to allow coconut flour to absorb the liquid.
- Roll approximately 2 Tbsp. of dough into a ball and place on cookie sheet. Repeat with remaining dough to form 12 balls total. Flatten balls to about 1/2 inch thickness using a spatula.
- Bake cookies for 12 - 14 mins until firm but not brown. If in doubt, it's better to under bake these cookies slightly than to over bake since they will harden more while they cool. Let cool on the baking sheet for 10 minutes before removing from the pan and cooling fully.
Nutrition
Calories: 157kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 37mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Calcium: 19mg | Iron: 0.4mg