Paleo Coconut Flour Cookies with Bovine collagen

 

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Healthier Chocolate Chip Cookies with Coconut Flour

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Coconut Flour Cookies Recipe Soft, Chewy, Paleo!

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Keto paleo collagen cookies these cookies are my favourite, and I added a scoop of @riteflex protein so here’s the recipe! – 3/4 cup almond flour –. Ingredients 1 cup coconut flour 3/4 c + 1 tbsp coconut oil 2 tbsp honey 3 scoops collagen peptides 1/2 ground tsp cinnamon 1/4 tsp vanilla extract (alcohol free) 1/8 tsp baking soda For the frosting (optional) 2 tbsp coconut oil (softened by not melted) 1 tbsp carob powder 1/2 tsp honey. Prep Time: 15 min Cook Time: 11 min Ready in: 26 min Yield: 12 cookies Ingredients. 1/2 cup (64 grams) coconut flour 1 teaspoon baking soda; 1/4 teaspoon salt; 6 tablespoons (84 grams) coconut oil (I used refined for no coconut taste – the oil must be solid, like room temp butter and not melted or the dough will be greasy) 3/4 cup (150 grams) coconut.

These Paleo Sugar Cookies are made with a combination of coconut flour, collagen and tapioca flour. Additionally, they are dairy free, sweetened with maple syrup and only contain eight ingredients. So, I said these cookies are nut free, then I listed coconut as an ingredient.

According to the FDA, coconut is a tree nut. Ingredients ¾ cup almond butter ¼ cup raw honey 2 T coconut oil, melted at room temperature 2 eggs 3 T collagen powder 1 cup coconut flour + more for rolling 1 t baking powder 1 cup dark chocolate chips. Combine the tigernut flour, shredded coconut, and collagen in a medium bowl and mix.

Stir in the maple syrup and coconut oil and stir until well combined. Mix in the mini chocolate chips (or the carob chips below for AIP). Prepare a plate lined with parchment paper. Ingredients. 1 cup thick raw cashew butter (make sure it’s thick and not runny) 1 cup maple sugar.

1 egg, whisked. 1/4 cup collagen peptides. 1 tablespoon tapioca flour.

1 tablespoon coconut flour. 1 teaspoon baking soda. 1 teaspoon vanilla extract. pinch of salt. 1/3 cup chocolate chips. Cut butter in with the coconut flour using a pastry cutter or two knives, until the butter turns pea-sized.

Add in maple syrup and vanilla extract and cream into the dough until a smooth dough is created. Divide dough into eight even amounts. Rolls each piece into a ball, place on a baking sheet, and gently flatten with the back of a fork.

Shredded unsweetened coconut – Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron style coconut, also known as desiccated coconut. Blanched almond flour – Almond flour works with the shredded coconut to help the cookies hold their shape. Avoid using almond meal, as they will.

Preheat oven to 350 degrees F. In a medium bowl, mix together peanut butter, coconut sugar, and egg. Add almond flour 1 tablespoon at a time, mixing in between, until the dough is thick and easy to roll into balls (not too sticky). You may end up using more or less almond flour here, depending on what nut butter you use.

List of related literature:

Coconut flour won’t work in this recipe, but the cookies do turn out well when made with a seed flour like sunflower or pumpkin.

“The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success” by Carolyn Ketchum
from The Ultimate Guide to Keto Baking: Master All the Best Tricks for Low-Carb Baking Success
by Carolyn Ketchum
Victory Belt Publishing, 2019

Make the cookies: Combine the almond flour, granulated sweetener, oat fiber, cocoa powder, and salt in a food processor; add the coconut oil and egg whites and process into a thick dough.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Or make your own using gluten-free flours; coconut flour; almond meal; butter, ghee, or coconut oil; nut butters; and sweeteners such as stevia, lo han, chicory root, or xylitol.

“The Candida Cure: The 90-Day Program to Beat Candida & Restore Vibrant Health” by Ann Boroch
from The Candida Cure: The 90-Day Program to Beat Candida & Restore Vibrant Health
by Ann Boroch
Quintessential Healing, Incorporated, 2010

Coconut flour and cocoa powder are naturally low in carbs and, when combined in the right ratio, make for a chewy cookie that the whole family will love.

“Keto Made Easy” by Megha Barot, Matt Gaedke
from Keto Made Easy
by Megha Barot, Matt Gaedke
Victory Belt Publishing, 2018

On rare occasions I do use coconut flour in this cookbook because it’s very absorptive; as a result, you need only a few tablespoons for a recipe (versus a few cups of almond flour), which helps keep the level of carbohydrates down.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Using almond flour instead of wheat flour boosts their protein content, adds moistness, and results in a gluten-free cookie.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Coconut flour is completely different from almond flour.

“Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker” by Maria Emmerich
from Keto Instant Pot: 130+ Healthy Low-Carb Recipes for Your Electric Pressure Cooker or Slow Cooker
by Maria Emmerich
Victory Belt Publishing, 2018

However, the limited amount of lysine is a crucial problem in utilizing macadamia flours as potential sources of proteins.

“Flour and Breads and their Fortification in Health and Disease Prevention” by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
from Flour and Breads and their Fortification in Health and Disease Prevention
by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
Elsevier Science, 2011

Meanwhile, place 1/4 cup melted coconut oil, 1/8 cup almond flour, 1/4 cup protein powder, 5 pastured eggs, a teaspoon of sea salt, and a teaspoon of baking powder in a bowl and mix to combine.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

I still love haystack cookies made with coconut, but now, on keto, I can add butter and cream cheese—and they are ready to eat in just minutes!

“Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes” by Mellissa Sevigny
from Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes
by Mellissa Sevigny
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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38 comments

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  • I made these cookies today and they were so Goooood��❤️ my 3 yr old loved em! thank you so much for sharing these awesome recipe��❤️i found it on Pinterest and it brought me here, and I am so happy to be a new subscriber��

  • hello! I just want to ask if its okay I’ll just use 1/2 cup of butter? and I won’t be using unsalted nut butter anymore? or if i will just use Butter, how many cups?

  • How to make flax egg and how to use it. Minimulist Baker youtube channel. 1 tbsp flax seed meal (ground flax seed) 2 tbsp water.

  • Dani, I tried your coconut flour pancakes but wanted to make them vegan. So, I used a flax egg instead. They would not cook right. Is it always necessary to use eggs when using coconut flour? I think I tried a pumpkin bread with coconut flour as well using a flax egg and it would not cook right either. Help!

  • I’m about to make these!! I’m excited to try them, I’ll give an update when they’re done update omg just made them and they’re sooo good!! Definitely recommend ��

  • I DONT KNOW WHY BUT MINE TURNED OUT VERY DRY AND FLAKY I DONT KNOW WHAT I DID WRONG THE BATTER WAS ALSO VERY DRY.

    I SPOONED IN THE FLOUR INSTEAD OF DIPPING AND SWEEPING SO THATS NOT THE PROBLEM
    But they still tasted REALLY GOOD

  • My cookies didn’t harden nor turn crunchy after I took it out from the oven.. But it tastes amazing and the texture is similar to a moist cake.. What should I do?

  • Congratulations! I’m glad I found you. I’ve been looking for some good recipes to try with coconut flour. I can’t wait to try this.

  • I also baked it 5 minutes longer than suggested. They were not very crispy on the outside even though the top and bottom were nicely brown. I waited for them to cool before storing them and the next morning they were greasy looking and soggy.:( Did I do anything wrong?

  • For me to get 12 cookies of that size I had to double the coconut flour amount, anyone else run into this? Other than that, excited to try them

  • Sounds good. I’m just concerned with the maple syrup as my wife is a diabetic. Do the cookies lose much taste if the syrup is omitted?

  • because the no sugar added chocolate chips is expensive and harder to find. I used almond chips. Other chopped nuts also works great I think.

  • Can you please tell me how dark and semi sweet chocolate chips are considered clean when most are made with refined sugar? No one seems to mention how they are using unclean chocolate in clean recipes. Are you using a special kind of chocolate without refined sugar? I’m confused. Did everyone just decide chocolate doesn’t need to be clean because we don’t want to give up chocolate to eat clean? Lol Please let me know, thanks Dani!! X

  • I made a mistake and made it with almond flour instead of coconut flour I had both but I grabbed the wrong one And it was kind of watery so I added coconut flakes and then tasted kind of good. Then I still had everything out and I made this recipe as well yummy thanks. If you can I would love some low carb cookie recipes And low in salt. I hear try your stuff almost every day I try something.

  • Thank you so much for this recipe I didn’t expect them to be soooo good lol and they’re also healthy meaning you eat them with no regrets

  • seriously? how is ANY of this paleo? and the recipe sucks, too.
    coconut flour needs waaay more fluid to avoid crumbling. that little amount of water contained in 4tbs butter is too little, and the fat doesn’t help.
    at least add some coconut/almond milk and let it rest to *soak*; it’s as paleo as the other famous stoneage ingredients like vanilla extract…
    it’ll make the final baked goods at least somewhat digestable… it’ll still be crumbly, w/o any snap or pleasant mouthfeel b’cos it’s just cooked & dry coconut flour after all.

  • I just made these cookies and they are amazing! I sub the maple syrup to 2tbsp coconut sugar plus 3 tbsps of milk, sub the eggs w flaxseeds mill(1tbsp of flaxseed mill and 3 tbsps water per egg)…. and they came out just great!

    Do take not that this is not a crunchy cookie but soft/gooey cookies…

    Takes so much Dani… loves your recipes����������

  • 5 grams of carbs 1 fiber. This recipe doesn’t say net carbs. Come on girl give us what we need to take the time to make these, We need Net carb count per cookie. TY

  • I might try egg free,not tried an egg substitute yet,but eggs are said to be no no,. But there’s a lot out there! Slightly confused. It’s the holidays I’m all in for tasty and deliciousc!! Have a blessed time

  • Can I use stevia instead of maple syrup?in case how many packs (each pack has 2.5gms).it’s difficult to find ingredients here (iam in UAE)and started keto 3months back.big thanks.new subscriber here��

  • Hi Dani, my son is diabetic… would like to know if I can replace maple syrup with Erythritol, if yes how much should I add?Thanks��

  • They do tend to come out a bit mushy in the middle, and a little crumbly. What works well is freezing them and eating right out of the freezer.

  • 15 minutes seems long to me.. I’ve never baked a cookie for that long ever. Is there something I can be looking for, in terms of the colour… That would tell me that they are done before I hit that 15 minute-long mark…? ��

  • i just gotta ask this since in malaysia, it’s quite hard to find coconut oil in store so instead of using one, can i change the oil to salted/unsalted butter?

  • I’m baking these right now thanks for the recipe! I only had SF maple syrup wishing for the best. I’m surprised theres no baking powder in it! Wish me luck

  • Making these just now looks so goooodd!! I did add 2 more tbsp of almond milk because the consistency I got first a but too dry. So excited for these! Thank you!!

    Edit: Just came out of the oven and these are so good thank you for sharing!!

  • Hi dani, I have tried this cookies many times. But I don’t use maple syrup. when I add oil n flour together and start mixing it, I always end up with a crumbled dough n it’s never moist, like I see in your video. So wondering if you have any other suggestions to make it moist. Thank you

  • Hi Dani thanks for your delicious n healthy recipes.. I am baking with a small Cornell oven. Due to the small circumference I just bake about 20mins on 200c. It turned out nicely but with a soft springy texture on the inside. The outer layer was crusty. I’m wondering if this recipe is supposed to be of this nature or it should actually be a totally crusty cookie. Kindly pls advise… Otherwise the taste is so good. I omitted chocolate chip but replaced them with oats.. Thanks again..

  • No baking soda? Detoxinista recipe has 1/4tsp baking soda. Any difference without baking soda? Anyone knows pls? Kindly. Thanks.

  • I love ur cocunt cookies, but am really looking for a muffin, can I turn this cookie Into a muffin or do u have a coconut flour muffin in ur channel???????

  • I had to use stevia instead of maple syrup, tastes good but I already want to incorporate peanut butter or pumpkin and cream cheese ��

  • Please, please, please give the recipe with European measures. The measuring ‘cups’ I have are not at all like the measures you used. I tried to go by what I could see but, although, they tasted dry I could tell they could be nice with the correct measure. Thank you.

  • A proportioning tip I used a medicine cup, loosely filled it up to the rim, let the kids dump it on the baking sheet and squish down with a spoon. It was EXACTLY 12 cookies. It may be local to where I’m from, but the medicine cups have a top marking at 15 ml, but really it can hold about 20 ml+. Anybody with kids is sure to have some of these at home.

  • Thank you for sharing this recipe! I was looking for a common dough, no coconut oil, no peanut butter, no coconut sugar, haha. Just thanks! ❤️

  • Hi dani!! Just tried this recipe! And im so happy it was so good!! Had the cravings for cookies and this easy recipe just sarisfied it all!! So happy!! Thank you!! GOD BLESS YOU!! Love it!!

  • Wow these where good,Thank you! i didn’t have some vanilla or maple syrup.I used turbinado sugar and i added red mill oatmeal, came out great!

  • please help! the cookies just fall apart and are too floury in the middle. what am I doing wrong? I’m using dairy free spread, should I use coconut oil instead?

  • Mine were a disaster to prepare -how do you measure a tablespoon of butter? I guessed and was wrong. Had to add loads of flour and the fork got stuck in the biscuits! They looked pretty dreadful, but tasted ok!