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coconut flour cookies

Coconut flour cookies

Bake a batch of coconut cookies for the biscuit tin. They have a delicate coconut flavour and a texture similar to a macaroon. Add choc chips, if you like, too


- 1 cup coconut flour

- 1/4 cup olive oil

- 1/4 cup maple syrup

- 1 egg

- 1 tsp vanilla extract

- 1/4 tsp salt

- 1/4 tsp baking soda

- Optional: 1 tsp cinnamon or 1/2 tsp nutmeg for extra flavor



1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper or lightly grease with olive oil.

2. In a medium-sized mixing bowl, combine the coconut flour, salt, and baking soda. If using, add in the cinnamon or nutmeg for extra flavor.

3. In a separate bowl, beat the egg and add in the olive oil, maple syrup, and vanilla extract. Whisk until well combined.

4. Pour the wet mixture into the coconut flour mixture and stir until a dough forms. If the dough seems too dry, you can add a splash of water or more olive oil to help it come together.

5. Roll the dough into small balls and place them on the prepared baking sheet. Gently press down on each ball to flatten into a cookie shape.

6. Bake the cookies for 12-15 minutes, until the edges are lightly golden brown.

7. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. Store the cookies in an airtight container at room temperature for up to 5 days, or in the fridge for longer shelf life (up to 2 weeks).

Enjoy your delicious and simple coconut flour cookies as a snack or dessert! You can also add in other ingredients such as chocolate chips, nuts, or dried fruit to customize the flavor. Happy baking!

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