Coconut Flour Cookies

These coconut flour cookies are soft, chewy, buttery, and made with just 5 main ingredients! Made in just one bowl, I love how they bake in just 12 minutes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings Cookies

Calories 164kcal

Author Arman Liew

Ingredients

1/2 cup coconut flour
1/2 cup + 2 tablespoons sugar I used a brown sugar substitute
1/4 teaspoon baking soda
1/3 cup butter salted and melted
3 large eggs
1 cup chocolate chips of choice optional

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.

Notes

TO STORE: Coconut flour cookies will keep well at room temperature in a sealed container for up to one week. If you'd like them to keep longer, store them in the refrigerator.

TO FREEZE: Place leftover cookies in a ziplock bag and freeze them for up to 6 months.

Nutrition