Coconut Flour Cookies

If we were sitting at my kitchen table right now, I’d hand you a warm Coconut Flour Cookie, point at the crumbs everywhere, and say something like, well, this is how Tuesdays usually go. The first time I baked these, my neighbor popped in to return a book and left with half the batch, and I still tease him about it. They’re soft in the middle, a little golden at the edges, and kind of generous in spirit. Also, there’s a small chance I ate the last one while standing by the sink like a goblin. No regrets.

Why you’ll probably adore these, like I do

I make this when I want something quick but homemade, and honestly when the cookie craving sneaks up before dinner and I need a little treat to keep me from snacking on random cereal. My family goes a bit wild for the vanilla coconut smell wafting through the house. And when the dough looks weird at first, I remind myself, this flour drinks up moisture, give it a minute. Little patience, big payoff. I used to overbake them because I thought pale meant raw, but actually, I find it works better if you pull them when the edges just look set. They finish on the tray. Magic. Slightly annoying, but magic.

What you’ll need, and what I swap when I’m out of something

1 overfilled half cup coconut flour, about 56 g. My grandmother always insisted on a particular brand, but honestly any version works fine. If you’re curious about the quirks of this flour, the guide at King Arthur Baking is solid.
2 tablespoons tapioca starch, optional, helps with chew. I sometimes use cornstarch when I’m in a hurry.
1 teaspoon baking powder
1 quarter teaspoon baking soda, optional
1 quarter teaspoon fine salt
2 large eggs, room temp if you can swing it
1 third cup melted coconut oil or melted unsalted butter. I love butter for flavor, but coconut oil keeps it dairy free.
1 third cup maple syrup, or 1 half cup granulated sugar plus a splash or two of milk to adjust the dough
2 to 3 tablespoons milk, dairy or almond, as needed for consistency
1 and a half teaspoons vanilla extract
A small handful of chocolate chips or chopped dark chocolate, totally optional. Or a handful of toasted coconut for extra coconutty joy.

How I make them, with a few detours

Heat the oven to 350 F or 175 C. If your oven runs hot, give it a minute to settle. I learned the hard way that my old oven runs moody; calibrating it using this simple check from Serious Eats saved my cookies.
Line a baking sheet with parchment. I say this is essential, and it usually is, though on second thought a lightly buttered sheet does work in a pinch. Not perfect, but it works.
In a medium bowl, whisk the coconut flour, tapioca, baking powder, baking soda, and salt. Give it a good fluff. Coconut flour tends to clump like a shy hedgehog.
In another bowl, whisk the eggs, melted oil or butter, maple syrup or sugar, milk, and vanilla until smooth. This is where I usually sneak a taste.
Pour the wet into the dry and mix until combined. It will look too soft at first. Don’t worry if it seems a bit weird at this stage, it always does. Let the dough sit for 5 to 8 minutes so the coconut flour hydrates and thickens. If it becomes dry like play dough, stir in another teaspoon of milk. If it stays gloopy, add a teaspoon more coconut flour and wait 2 minutes.
Scoop into walnut sized balls, a heaped tablespoon or about 30 g each, and space them on the tray. Press gently to flatten, about 1 cm thick. Do you see little cracks on top Good, that’s the look.
Bake 9 to 12 minutes until the tops look matte and the edges have the faintest gold. Pull them early rather than late. I think this tastes better the next day, but everybody else eats them the same hour, so what do I know.
Remove the tray form the oven and let the cookies rest for 5 minutes. Then move to a rack to cool completely. They are tender while warm, like a friendly cloud.

Side note that does not fit anywhere sensible. The dog knows the timer beep now and sits by the oven like a tiny security guard. Honestly, he’s just here for crumbs.

Notes I learned the slow way

Let the dough rest. Coconut flour needs time to drink. If you skip it, the cookies can be sandy.
Measure with a scale if you have one. A smidge too much coconut flour changes everything. I used to pack the cup and wondered why the dough was chalky.
Maple syrup gives a softer middle, sugar gives crisper edges. Both are nice, just different personalities.
Coconut oil benefits form a pinch more salt, butter does not need it as much. Tweak to taste.

Variations I’ve tried, for better or worse

Chocolate chunk and flake salt. Stir in chopped dark chocolate and sprinkle a tiny pinch of flake salt on top before baking. Positively lush.
Lemon coconut. Add 1 tablespoon lemon zest and swap half the vanilla for lemon juice. Bright and breezy.
Chai spice. A scant teaspoon of cinnamon plus tiny pinches of ginger and cardamom. Cosy cup of tea vibes in cookie form.
The one that flopped. I tried swapping the coconut flour for almond flour one to one. It spread into a flat puddle that tasted fine but looked like a cartoon. So, not recommended.

Gear I use, plus a workaround

A mixing bowl and a whisk. I sometimes call the stand mixer essential because I love gadgets, but truthfully a fork does the job.
Baking sheet and parchment. No parchment Simply butter the sheet and watch closely.
A small cookie scoop. Or a regular spoon and your slightly sticky hands, no biggie.

How to stash them for later

Store in an airtight tin at room temp for 3 to 4 days, or in the fridge up to a week. They soften over time, which I tend to think makes them lovely with tea. Freeze baked cookies for 2 months, layer with parchment so they do not glue together. Rewarm at 300 F for a few minutes to revive. Though honestly, in my house it never lasts more than a day.

How we like to serve them

We do a little plate with fruit and a cold glass of milk, very after school energy. For grown ups, coffee and one cookie as a breakfast bribe works a treat. Sometimes I sandwich two around a spoon of yogurt or a scoop of vanilla ice cream for a cheeky dessert. On weekends, we crumble one over yogurt with berries and call it breakfast, which feels a bit mischievous but nice.

Pro tips I learned by messing up

I once tried rushing the rest time and regretted it because the cookies turned grainy. Give the flour a few minutes to hydrate.
I also tried to bake on a dark sheet without parchment and everything browned too fast. Lighter sheet, parchment, calmer browning.
Do not wait for deep brown color. By the time they are brown, they are dry. Pale with tiny gold at it’s edges is spot on.
Eggs straight cold from the fridge can seize melted coconut oil into little bits. If that happens, just keep whisking, or warm the bowl briefly over warm water.

FAQ I actually get, and how I answer

Can I replace coconut flour with almond flour
Short answer, no. They behave differently. Coconut flour is super thirsty. Almond flour is not. If you only have almond, find an almond flour cookie recipe built for it.

Can I make these egg free
Maybe, but results vary. Flax egg gave me a softer, cake like cookie that was nice but a bit delicate. If you try it, chill the dough. Also, keep expectations chill too.

Can I cut the sugar
You can reduce it by a tablespoon or two, but go easy. The sweetness helps the texture and browning. Alternatively, try more vanilla for perceived sweetness.

Do I need to chill the dough
Not required, but a 15 minute chill gives tighter edges and less spread. When I am in a rush I skip it, and it is still good. Promise.

Which coconut flour do you use
I rotate. Bob’s Red Mill is easy to find where I live, and it works nicely. Here is their product page if you like to peek at labels Bob’s coconut flour. But store brand is fine too.

How big should the cookies be
A tablespoon scoop gives about 16 cookies. Make them larger if you like bakery style, just add a minute or two and keep an eye on the edges.

Why is my dough crumbly
It probably sat a little too long or the flour was packed heavy. Add milk, one teaspoon at a time, and stir gently until it comes together.