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Image by Louis Hansel

Coconut Cookies

Servings:         1 

Prep Time:     15 Minutes

Cook Time:      7 Minutes

Total Time:     25 Minutes


1/2 cup peanut butter  

2 tablespoons  coconut oil

1/2 cup  coconut sugar  or light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup  coconut flour

1/2 cup chopped dark chocolate

coconut cookie

Calories: 158kcal

Carbonhydrates: 15g

Protein: 4g

Fat: 9g

Satured fat: 5g

Cholesterol: 21mg

Potassium: 96mg

Fiber: 3g

Sugar: 8g

Vitamin A: 30IU

Calcium: 24mg

Iron: 1mg


Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat

coconut flour


Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined


Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips

coconut recipe


With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking


Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough

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