Coconut Flour Orange Butter Cookies


Baking with a new ingredient, coconut flour, this weekend! Coconut flour is essentially made up of dried coconut pulsed into a powdered form. It smells incredibly aromatic (distinctly coconut!) and is typically used for gluten-free recipes as a replacement for wheat flour, though a 1:1 replacement is not recommended or the end product will be too dry.

The original recipe called for lemon essential oil but I swapped it out with orange juice and zest. I also used brown sugar instead of coconut sugar as both are quite similar in taste.

This cookie dough is incredibly soft and requires a couple hours of chilling before rolling out. However, even though the dough was chilled for 5 hours, the dough remains rather soft and crumbly and I had a hard time rolling the dough flat out, not to mention not being able to use the cookie cutter at all. In the end, I chose to measure out tablespoonfuls of the dough and pressed them down lightly with a fork. The cookies turned out soft, slightly airy and has a cake-like texture; unlike how I’d expect butter cookies to be – like the crispy Danish butter cookies that we’re familiar with. These were also too sweet for my liking, and I would suggest reducing the sugar by 20-30g. If soft textured cookies are your preference though, do give this recipe a try!


Orginal recipe from Daily Pea

1 egg
1 1/2 sticks (170g) unsalted butter at room temperature
1 cup (112g) coconut flour (I used Nutiva Organic Coconut Flour)
3/4 cup (150g) organic coconut sugar (I used brown sugar)
2 drops lemon essential oil (I used 1 tbsp orange juice and 1 tbsp orange zest)
1/2 tsp vanilla extract
1/2 tsp baking powder
a pinch of salt

  1. Pre-heat oven at 190C. (I lowered the temperature to 175C since I’m making thinner cookies.)
  2. Using an electric mixer with paddle attachment, cream butter and sugar together until light and fluffy. Add egg, orange juice, zest and vanilla extract and continue beating till combined.
  3. Sieve flour, baking powder and salt and stir to combine. Then, add in flour mixture gradually to the wet mixture and continue beating till a soft dough is formed.
  4. Wrap the dough in shrink wrap and chill for a couple of hours. (I chilled for 5 hours.)
  5. Roll the dough out on a large parchment paper or plastic sheet to 1/2″ thick (I rolled to about 7mm). Sprinkle some flour on the sheet and rolling pin to prevent the dough from sticking.
  6. Cut the dough out using your desired cookie cutters and place them on a baking tray lined with parchment paper.
  7. Bake for about 10 minutes. Remove from the oven when cookies turn slightly golden brown. Using a spatula, transfer cookies gently onto a wire rack to cool. Store in an air-tight container.
Prepared cookie dough, before refrigeration



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