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.
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.
Notes
Store in an airtight container for up to 3 days at room temperature. Freeze baked cookies for up to 3 months.