These Coconut Flour Cookies are so easy, you’ll be wondering where they were your entire life. A soft and chewy cookie, they’re the perfect size for a snack. In 16 minutes, from start to finish, you can have a batch of these delicious morsels ready to go.
Cookies, in general, are such a versatile dessert. They can be made in so many ways to cover so many diet restrictions, it’s mind-boggling. I’ve always been a huge fan of cookies because there are just so many options to choose from. A couple of my favorites are these Polka Dot Cookies or Four Ingredient Peanut Butter Chocolate Cup Cookies. To put it simply, you can’t go wrong with cookies…ever.Jump to Recipe
I like to dabble in the “healthy cookie” department from time to time. During one of my dabbling moments is when I came up with these brown sugar coconut flour cookies. You can either make them a tad healthier or a tad more naughty – this is up to you. Either way you decide to eat them, they’re addicting, so you’ve been warned.
Brown Sugar Coconut Flour Cookies
- 1 Cup Coconut Flour
- 1/2 Cup Almond Butter
- 1/2 Cup Brown Sugar or Brown Sugar Substitute
- 2 Eggs
- 2 Tablespoons Avocado Oil
- 1 Tablespoon Ground Cinnamon
- 1 Tablespoon Pure Vanilla
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- Preheat the oven to 350 degrees and grease a cookie sheet and set aside.
- In a large bowl, combine all the dry ingredients, except the sugar, and mix well.
- Add in the sugar, vanilla, and eggs and mix well again.
- Add in the rest of the ingredients and mix well one more time.
- Spray your hands with nonstick spray and roll the dough into 1-inch balls and place them on the prepared pan. Lightly press the balls flat so they resemble discs.
- Bake for about 6 minutes then remove from the oven and let cool on the pan for 5 minutes.
- You can add in anything you like with these cookies. For example, add in a half cup of chocolate chips, chopped walnuts, chopped pecans, other flavored chips, etc.
How to Make Coconut Flour Cookies
- Prep – Preheat the oven to 350 degrees and grease a baking sheet.
- Make the batter – In a large bowl, combine all the dry ingredients, excluding the sugar. Add the sugar, vanilla, and eggs. Mix well. Add in the rest of the ingredients and mix well again.
- Roll the batter – Spray your hands with nonstick spray and roll the batter into 1-inch balls. Place the balls on the baking sheet.
- Bake – Press lightly on the balls to form discs. Bake for about 6 minutes. Remove and let cool on the baking sheet for a few minutes.
Tips and Variations
- Are the cookies supposed to look unfinished? – Yes, the cookies will seem unfinished when first pulling them out of the oven. They are a softer cookie, so they will seem mushy at first. They will finish cooking up on the pan.
- Egg substitute – If you don’t want to use eggs, you can use ½ cup unsweetened applesauce instead. This replaces both eggs used in the recipe.
- Add-ins – You can add anything to these cookies you like. For example, chopped nuts, chocolate chips, M&M’s, etc. About ½ a cup will do.
- Make them healthier – If you want these cookies to be healthier, you’ll want to use a brown sugar substitute. These are often sold as a keto product and there are some great options out there.
- Almond butter substitute – You can always use any nut butter as a substitute for the almond butter. Simply use the same amount as the recipe calls for.
- Garnish – If desired, you can garnish these cookies with frosting, a cinnamon sugar mixture, or an icing. There are a few options and you can have fun with it!
- Storage – The best storage options for these cookies is to place them in an airtight container in a dry, cool area. They should last up to 5 days. You can freeze these cookies, but I suggest separating the layers of cookies by wax paper in an airtight container. They should last up to 3 months.
- Reheating – The best way to reheat these cookies is to let them come to room temperature on their own then place them in the microwave for a couple of seconds.
- Sugar substitute – If you don’t have any brown sugar on hand, you can always use normal white sugar or monk fruit extract (granulated).
Common Questions About Coconut Flour Cookies
Can You Substitute Coconut Flour for Almond Flour in Cookies?
Coconut flour is a great substitute for almond flour or even all purpose flours. However, exchanging it for these flours means there will need to be an adjustment in liquid and rising agents going into the recipe. I suggest testing out small amounts to perfect the exchange as they don’t change out evenly.
Does Coconut Flour Go Bad?
Yes, it can go bad, but it takes a long time. Often times, it’s even still good after the best by date. If kept in a dry, cool pantry, your coconut flour will last a while. The best way to tell if coconut flour has gone bad is to smell it. If it smells stale or like old grease, then it’s time to toss it.
If you loved these Brown Sugar Coconut Flour Cookies as much as I did, please let me know in the comments below!
More Cookie Recipes You Might Like:
- Reese’s Mini Pieces Oatmeal Cookies
- Chocolate Peanut Butter Chip Cookies
- Plaid Sugar Cookies
- Pumpkin Chocolate Chip Cookies
- M&M Mint Chocolate Cookies
Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and believer in creating your best momlife the way you see fit. Motherhood comes with its ups and downs, my hope is you’ll find something here to make your life a little better/easier. Let’s be friends on social!
Hi, I baked this using half the sugar. They’re crumbly and don’t hold together after cooling. Is 2 tbsps oil too little? Thanks.
Try doing the recipe with full sugar and see if it works. 🙂