If you’re looking to try something new in your baking, coconut flour cookies are a great place to start. These soft, chewy cookies are made with simple ingredients and are perfect for anyone wanting a healthier snack.
Coconut flour is a gluten-free option and a great source of fibre, which makes these cookies a better choice compared to many regular treats. If you’ve mostly used almond or oat flour in your baking, this recipe is a fun way to experiment with coconut flour and enjoy something delicious at the same time.
These cookies are naturally sweetened with honey, and you only need a few basic ingredients to whip them up. Whether you’re making these for yourself, your kids, or as a quick snack for the family, you’ll love how easy and tasty they are!
Ingredients You’ll Need
Here’s what you’ll need to make these coconut flour cookies:
- ½ cup coconut flour
- ¼ cup melted coconut oil
- ¼ cup honey
- 2 large eggs
- ¼ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips (optional but yummy)
How to Make Coconut Flour Cookies
Start by preheating your oven to 350°F (about 175°C). Line your baking tray with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, stir together the melted coconut oil, honey, eggs, and vanilla extract. Mix it well.
Next, add the coconut flour, sea salt, and baking soda into the same bowl. Stir everything together until it’s well combined. The dough might look thin at first, but don’t worry – coconut flour absorbs liquid quickly and will thicken in a few minutes.
Now, mix in the chocolate chips if you’re using them.
Using a cookie scoop or spoon, take a small portion of dough and shape it into a cookie with your fingers. Place the shaped cookies on the prepared baking tray.
Bake the cookies for 12 to 14 minutes or until the edges and bottom turn golden brown.
Take the cookies out of the oven and let them cool on the tray. After a few minutes, move them to a wire rack to cool completely. Now they’re ready to enjoy!
Storage Tips for Freshness
At room temperature:
You can keep the cookies at room temperature for 2-3 days in an airtight container.
In the fridge:
For longer freshness, store them in the fridge. They’ll stay good for up to 7 days, and some people even enjoy the texture straight from the fridge.
In the freezer:
Want to keep them for even longer? Freeze them in a freezer-safe container for up to 3 months. Just thaw before eating.
These coconut flour cookies are soft, naturally sweet, and perfect for anyone looking for a healthy snack or dessert. With clean ingredients and simple steps, you can bake these cookies at home anytime. They’re gluten-free, dairy-free (if you skip regular chocolate chips), and full of flavour. This recipe is especially great for people who want to include more coconut flour in their baking but don’t know where to begin. Once you try these, you’ll definitely want to make them again!
FAQ’s
Can I use other nuts instead of walnuts and cashews?
Yes, you can use almonds, pecans, or a mix of any nuts you like. Just make sure they are raw and unsalted for best results.
What if my dates are too dry?
Soak them in warm water for 10–15 minutes to soften. Make sure to drain them properly before adding to the food processor.
How long do these energy balls last?
They stay fresh for up to 1–2 weeks in the fridge or up to 3 months in the freezer when stored in an airtight container.
Can I skip the chocolate chips?
Yes, the chocolate chips are optional. You can leave them out or replace with cacao nibs or chopped nuts for added texture.
Can I make these without a food processor?
It’s possible but harder. You can try using a strong blender, or chop the nuts and dates finely by hand and mix well, but the texture may not be as smooth.
