Coconut Flour Cut-Out Cookies


With still a large bag of coconut flour left, I decided to have another go at baking cookies that uses coconut flour as a substitute for regular plain flour, which is typically used in gluten-free recipes. The mixture before the addition of coconut flour usually contains more fluids as coconut flour soaks up considerably more moisture than regular flour, and it also does not require much coconut flour to form a dough. This cookie dough is very soft but holds its shape better than the previous recipe that I’ve tried (here) and just like the title says, it was manageable to cut the cookies out and transfer them onto the baking tray.

These cookies are soft and have a cake-like texture. I’d have preferred the crunchy style of cookies but I haven’t yet found such recipes that works with coconut flour. The cookies, though, smells wonderful right after baking with the coconut flour and the addition of the banana does helps to enhance the sweetness and flavor. If I were to bake these again, I’d slightly reduce the amount of sugar since the banana itself is high in sugar.

Close-up of the cookie texture

I tried this recipe twice – first using honey as a sweetener and the second time using brown sugar. I wanted to cream the butter and sugar first to see if the texture or volume of the batter would differ. Both versions of the batter turned out similar so the sweeteners can be used interchangeably for this recipe. I also added in a dash of vanilla extract in the second batch for a bit more aroma.

Partially adapted from Health Extremist by Lori

Ingredients (For 25 cookies using my cookie cutter):
2 eggs
5 tbsp melted coconut oil (I used 5 tbsp canola oil)
2 3/4 tbsp (40g) unsalted butter at room temperature
3/4 cup (84g) coconut flour (I used Nutiva Organic Coconut Flour)
1/4 cup (85g) honey (2nd batch tried using 75g brown sugar)
1/2 banana, mashed (I used one whole regular sized Dole banana)
1/2 tsp vanilla extract
a pinch of salt

  1. Pre-heat oven at 170C.
  2. Using an electric mixer with paddle attachment, beat butter till softened and smooth. Add honey, oil, mashed banana, vanilla and continue mixing. Add eggs, one at a time, mixing well after each addition. Then, add in coconut flour and salt in the mixture and mix till a dough forms.
  3. Roll out the dough on a large parchment paper or plastic sheet to about 5mm thick. Sprinkle some coconut flour on the sheet and rolling pin to prevent the dough from sticking.
  4. Cut the dough out using your preferred cookie cutters and carefully transfer them onto the baking tray lined with parchment paper.
  5. Lightly coat the cookies with olive oil before baking to prevent the cookies from drying out and cracking.
  6. Bake at 170C for about 15 minutes on the second lowest rack until the edges are lightly browned.
  7. Let the cookies cool and store them in an air-tight container.


Prepared dough
sieve some icing sugar over the cookies if you prefer them a little sweeter
(L) baby bear cookie cutter and (R), a larger one for the leftover dough

This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.



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