Happy 2025 Syrup Season! We're getting ready to start making the 2025 crop and we still have 2024 syrup in 8-oz flask, 12-oz and fancy leaf bottles. However shipping is delayed until we can get home. We also have NEW TWIN GRANDBABIES, so things are extra hectic, as we split time between visiting them, making syrup, and home. If you place an order, I'll assume you are willing to wait. Thank you!

Coconut Flour Cookies

Coconut Flour Cookies

Gluten-free, easy.  Makes approximately 24 cookies.  

Ingredients:

  • 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).

Directions: 

  • 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