Coconut Butter Cookies

June 14, 2011
0 Ratings
  • Makes about 20 cookies
Author Notes

Not only gluten-free, but entirely grain-free, these are great cookies for folks with food allergies. And, bonus - you get a "recipe" for home made coconut butter, too! —TheMommyBowl

What You'll Need
  • Coconut Butter
  • 5.25 ounces unsweetened shredded coconut
  • Coconut Butter Cookies
  • 1 batch of coconut butter (from above)
  • 1 cup almond meal
  • 1/4 cup garfava flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons ground flax seed
  • 6 tablespoons hot water
  • 1/3 cup palm sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips (optional)
  1. Coconut Butter
  2. Put the coconut in a food processor and process until liquidy - about 10 minutes, scraping sides of the bowl occasionally.
  1. Coconut Butter Cookies
  2. Preheat oven to 350 degrees. In a small bowl, mix the almond flour, garfava flour, salt, and baking soda together.
  3. Mix the flax seed and hot water together. Stir until gel forms.
  4. To the bowl of the food processor with the liquified coconut butter, and the palm sugar, vanilla extract, and the flax seed mixture. Pulse until well combined.
  5. Add the dry ingredients to the wet ingredients. Pulse until thick dough forms.
  6. Stir in the chocolate chips.
  7. Roll small (1 T.) balls of dough, place on a parchment-lined cookie sheet and press with a fork in a criss cross pattern.
  8. Bake for 12-15 minutes. Cool completely before removing from pan.

See what other Food52ers are saying.

  • Remy Cakes
    Remy Cakes
  • Deanna Schneider
    Deanna Schneider

3 Reviews

Remy C. June 11, 2017
Can you use dried, shredded coconut to make the coconut butter? That's all I can find at my local Whole Foods. Should I look harder for fresh shredded coconut?
Deanna S. June 11, 2017
Yep, dried is the right thing to use. You just don't want the sweetened kind.
Remy C. June 11, 2017
Thanks! Can't wait to try it!