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Coconut Flour Cookies

Coconut Flour Cookies

Gluten-free, easy.  Makes approximately 24 cookies.  


  • 1 cup (60 grams) coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/4 C butter, melted
  • 1/2 cup maple syrup or honey
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup chocolate chips, dried cherries or cranberries, chopped pecans (all optional).


  • Preheat oven to 350 degrees.
  • Stir together coconut oil, honey, eggs, and vanilla into a medium size mixing bowl.
  • Add coconut flour, salt, and baking soda until mixture is combined. It may seem a little loose at first but the dough will begin to thicken as the coconut flour soaks up the liquid.
  • Stir in chocolate chips, dried fruit, and/or nuts, if using.
  • Scoop dough using a cookie scoop and flatten a bit.  Alternately, dough can be rolled into logs in plastic wrap, chilled in the freezer for 10-15 minutes and then easily sliced into 1/2-inch cookie shapes.
  • Place cookies on the baking sheet (I lined mine with parchment paper) and bake for 13-14 minutes, or until the bottom and edges of the cookies are golden brown. Remove from oven.
  • Allow to cool on the pan, then transfer to a baking rack to cool completely and enjoy!
  • Store cookies in an air-tight container at room temperature or in the refrigerator. Cookies will last much longer (up to 7 days) stored in the refrigerator.

Recipe is adapted from Brittany Mullins blog, “Eating Bird Food