Grain-Free Coconut Flour Cookies

My Grain-Free Coconut Cookie recipe does not require any special holiday for baking them. They’re crisp, light and full of nutty coconut flavor. Coconut flour is made from the dried coconut meat after the meat has been squeezed for it’s milk. Using coconut flour is a tasty and nutritious way to bake on a low-carb diet. Coconut flour is full of fiber (aiding in stabilizing blood glucose levels), protein and MCT’s, or medium-chain triglycerides, which are a type of healthy fat that our brain and heart benefit from. Coconut flour has a high absorption rate that requires one egg per 1/4 cup of flour- it’s not a 1-1 swap with regular flours. The icing is light, yet sweet from using a low-carb friendly sweetener which will not impact your insulin levels, making this a delicious treat for those watching their carbohydrate intake. Add some dye-free sprinkles on top for a pop of color.

Makes 12 cookies

Ingredients

cookies:

  • 1/4 c. ghee or grass-fed butter, room temperature

  • 1/2 c. granular Swerve, monk fruit, erythritol

  • 1 egg

  • 1/2 t. baking powder

  • 1 t. vanilla

  • 1/4 t. sea salt

  • 1/2 c. coconut flour

  • 1 T. arrowroot powder or tapioca starch

Icing:

  • 1/2 c. powdered Swerve, monk fruit, erythritol

  • 1/4 t. vanilla

  • 2-4 t. dairy-free milk of choice

Directions

  • In a mixing bowl, stir together the ghee/butter, sugar, egg, baking powder, vanilla and salt.

  • Add coconut flour and mix well.

  • Let sit for 5 minutes.

  • Sprinkle arrowroot or tapioca in and knead dough with you hands.

  • If dough seems too dry, add 1 T. ghee/butter until dough feels pliable.

  • For easier round cookies wrap dough, in a formed log, in plastic wrap and place in fridge for 20 minutes.

  • When ready to bake, preheat oven to 350.

  • Line a baking sheet with parchment paper.

  • Take cookie log out of fridge and slice into 1/2” pieces.

  • Place each piece on the baking sheet and flatten and shape a bit into a cookie shape.

  • Bake for 10-12 minutes or until lightly browned on edges.

  • While cookies are baking, make the icing by combining all of the ingredients into a mixing bowl and whisking until smooth.

  • Spread icing on completely cooled cookies.

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sweetsKristin Smith