I remember the first time I baked these coconut flour honey cookies: the smell of honey and toasted coconut oil filled the kitchen, and the cookies came out tender with a lightly crisp edge. They’re a simple, naturally sweet cookie that’s great when you want something quick, grain-free, and a little bit wholesome. This recipe shines when you want an easy dessert for a weeknight treat, a lunchbox nibble, or a tea-time accompaniment that isn’t loaded with white sugar.

Why you’ll love this dish

Coconut flour honey cookies give you a great balance of sweet and soft without needing refined sugar or wheat flour. Coconut flour is highly absorbent, so you get a small-batch cookie that feels substantial even though it uses minimal ingredients. These cookies are perfect for busy bakers who want a quick, bakery-style bite with less fuss—and they’re naturally gluten-free for people avoiding wheat.

"Light, slightly chewy, and just sweet enough—these are my go-to when I want a healthier cookie that actually tastes like a treat."

These cookies pair well with other coconut-forward baking like this coconut oatmeal cookie recipe when you want a full spread of coconut treats at brunch.

Step-by-step overview

Preheat the oven so it’s ready when the dough is mixed.
Whisk the dry ingredients together to evenly distribute baking soda and salt.
In a separate bowl, combine eggs with honey, melted coconut oil, and vanilla for a smooth wet mix.
Fold the wet mix into the dry; coconut flour absorbs quickly and the dough will thicken fast.
Scoop rounded tablespoon-sized mounds onto parchment and bake 10–12 minutes until edges are golden.
Cool completely on a rack so they set (coconut flour cookies can be fragile warm).

If you like coconut-flavored cookies with nuttier notes, try these coconut-pecan cookies for a richer take: coconut pecan cookies.

What you’ll need

1 cup coconut flour
1/2 cup honey
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 teaspoon baking soda

Notes and substitutions inline:

Coconut oil: use neutral oil if you prefer less coconut flavor, but the texture will change slightly.
Honey: maple syrup works in a pinch but will add a different flavor profile.
To make these nut-free and still moist, stick with the oil and eggs; almond butter swaps aren’t necessary here.

Directions to follow

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the coconut flour, baking soda, and salt until well combined.
In another bowl, whisk the eggs until slightly frothy. Add the honey, melted coconut oil, and vanilla; stir until smooth.
Pour the wet ingredients into the dry and mix with a spatula. The batter will thicken quickly—scrape the sides to get everything incorporated. If it seems too dry, add 1 teaspoon of water or milk at a time until it holds together.
Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet. Space cookies about 1 1/2 inches apart. Gently flatten each mound with the back of a spoon—these don’t spread much.
Bake for 10–12 minutes, rotating the sheet halfway through if your oven runs hot. Look for golden edges; bottoms should be lightly browned.
Transfer cookies to a wire rack and cool completely before handling. They firm up as they cool and are easier to remove from the parchment.

If you enjoy crunchy-chewy textures, you might also like this crispy-chewy coconut recipe for inspiration: crispy chewy Carolina coconut cookies.

Best ways to enjoy it

These cookies are versatile:

Serve warm with a cup of black tea or a latte for afternoon tea.
Stack two together with a smear of nut butter or a thin layer of jam for a quick sandwich cookie.
Crumble over Greek yogurt or vanilla ice cream for a coconut-honey crumble.
Arrange on a dessert board with fresh fruit and dark chocolate for a simple get-together platter.

Pair them with something more oat-forward if you want textural contrast—try alongside a batch of coconut pecan toffee cookies for a party tray.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3 days. Place a paper towel under the lid to absorb excess moisture if your kitchen is humid.
Refrigerator: Keep in an airtight container for up to 7 days. Let cookies come to room temperature before serving for best texture.
Freezer: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm gently in a 300°F (150°C) oven for 4–6 minutes or microwave for 10–15 seconds to take the chill off.

Food safety note: Because these contain eggs, refrigerate any cookies left out for more than two hours in warm conditions.

Helpful cooking tips

Measure coconut flour precisely—dip-and-sweep will compress it and you’ll end up with dry dough. Spoon into the cup and level with a knife.
Expect a thick batter: coconut flour absorbs liquid quickly. If the dough seems crumbly, add one additional egg or a teaspoon of melted coconut oil.
Don’t overbake: coconut flour cookies can dry out fast. Pull them when edges are golden and centers still look slightly soft.
Let them cool on the baking sheet for 2–3 minutes before moving to a rack. They’ll be fragile hot.
Use room-temperature eggs for better emulsification and a more even texture.

Creative twists

Chocolate-dipped: melt dark chocolate and dip half the cooled cookie, then chill until set.
Citrus-honey: add 1 teaspoon lemon or orange zest to brighten the flavor.
Nutty crunch: fold in 1/4 cup chopped pecans or walnuts for texture.
Vegan version: replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and replace honey with maple syrup—note the texture will be softer and may need 1–2 minutes less baking.
Spiced: add 1/2 teaspoon cinnamon and a pinch of nutmeg for a cozy fall cookie.

FAQ

Q: Are these cookies gluten-free?
A: Yes—this recipe uses coconut flour, which is naturally gluten-free. However, check labels on processed ingredients (like baking soda or coconut oil) if you need a certified gluten-free outcome.

Q: Can I substitute coconut flour with almond flour?
A: No—coconut flour is much more absorbent. If you want to use almond flour, use a recipe formulated for it (for example, an almond flour oatmeal cookie recipe) because the ratios and liquid requirements differ significantly.

Q: How long do these cookies stay fresh?
A: At room temperature in an airtight container, expect about 2–3 days for best texture; refrigerated they’ll last up to a week. Freezing extends life to about 3 months.

Q: Can I make the dough ahead of time?
A: You can refrigerate the dough in an airtight container for up to 24 hours; it may firm up, so let it sit at room temperature a few minutes before scooping.

Q: Is honey safe for babies in these cookies?
A: No—do not feed honey to children under 12 months because of the risk of botulism.

Conclusion

If you want more recipes using coconut flour or similar grain-free cookies, this well-tested coconut flour cookie recipe on Eating Bird Food is a helpful reference for technique and texture comparisons. For a chewy chocolate-chip variation using coconut flour, see this coconut flour chocolate chip cookies guide from Detoxinista for inspiration and ingredient swaps.

Coconut Flour Honey Cookies

These coconut flour honey cookies are a simple, naturally sweet treat made without refined sugar or wheat flour. Perfect for a quick dessert or snack, they're gluten-free and easy to make.

Prep Time 10

Cook Time 12

Total Time 22

Serving Size cookies

Ingredients

Dry Ingredients

1 cup coconut flour Measure precisely to avoid dry dough.
1/2 cup honey Maple syrup can be used as a substitute.
1/4 cup coconut oil (melted) Can substitute with a neutral oil if preferred.
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs Use room temperature for best results.
1/2 teaspoon baking soda

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the coconut flour, baking soda, and salt until well combined.
In another bowl, whisk the eggs until slightly frothy. Add the honey, melted coconut oil, and vanilla; stir until smooth.
Pour the wet ingredients into the dry and mix with a spatula. The batter will thicken quickly—scrape the sides to get everything incorporated. If it seems too dry, add 1 teaspoon of water or milk at a time until it holds together.

Baking

Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet, spacing cookies about 1 1/2 inches apart.
Gently flatten each mound with the back of a spoon—these don’t spread much.
Bake for 10–12 minutes, rotating the sheet halfway through if your oven runs hot. Look for golden edges; bottoms should be lightly browned.
Transfer cookies to a wire rack and cool completely before handling. They firm up as they cool.