Four stacked coconut flour cookies are placed in the center of a gray surface with a few more cookies and crumbs scattered around. A white jug is in the background. MyFitnessPal Blog

Coconut flour is a high-fiber, gluten-free flour made from coconut. It’s actually a byproduct of the coconut milk process, in which shredded coconut is soaked and pressed to extract the milk and oil, leaving the pulp behind. The pulp is dried and ground to make a light, sweet-tasting flour that is perfect for gluten-free baking. Pure maple syrup and vanilla give the cookies just the right amount of sweetness.

Active time: 20 minutes | Total time: 35 minutes plus cooling time

Paleo Coconut Flour Cookies

Ingredients

  • 1/2 cup room temperature ghee
  • 1/4 cup (83g) maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup (84g) coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Directions

Preheat the oven to 350°F (177°C). Line a large sheet pan with parchment paper and set aside.

Beat the ghee until creamy in a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer. Beat in the maple syrup, starting on low speed and increasing to high speed, scraping down the sides of the bowl as needed. Add the egg and vanilla and beat until fully incorporated and smooth.

In a separate bowl, stir together the coconut flour, baking powder, and salt. Add the dry ingredients to the ghee mixture and beat until fully incorporated. The dough will be thick and firm — this is expected with coconut flour.

Using a tablespoon, portion the dough into level scoops. Roll each scoop between your palms to form a ball and place on the prepared baking sheet. Flatten each dough ball to about ½-inch (1cm) thickness using the bottom of a glass or measuring cup. If the edges crack, gently press them back together with your fingertips.

Bake for 10–12 minutes. The cookies will be lightly golden and puffed but will not darken significantly. They will feel soft when removed from the oven but will firm up as they cool.

Cool completely on a wire rack before serving. Store tightly covered for up to 4 days or freeze for up to 3 months.

Serves: 22 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 73; Total Fat: 6g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 23mg; Sodium: 82mg; Carbohydrate: 5g; Dietary Fiber: 2g; Sugar: 3g; Protein: 1g

Nutrition Bonus: Vitamin D: 2%; Calcium: 5%; Iron: 1%; Potassium: 40mg; Vitamin A: 1%;

Originally published July 5, 2018; Updated June 2026

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