This recipe is based on the one I found at Tiana Coconut Flour.  My ingredients are slightly different since the original recipe called for sugar, and I needed to use honey.  You can find a printable recipe below this one.

Chocolate Coconut Flour Cookies

Preheat oven to 350°F. Add honey and butter together in a small pan and heat until warm and melted.  Measure all other ingredients into a bowl.  When honey and butter are melted, pour into the bowl.  Beat with a mixer until well blended.  Allow to set for five minutes to allow coconut flour to absorb and thicken.   After you allow the dough to sit for five minutes, cover and refrigerate for 30-60 minutes.  When the dough is chilled, remove and spoon into the cookie press.  I tried several shapes, but the snowflakes that you see above came out best.  Do *not* grease the cookie sheet if you are using the cookie press.  The dough must “grab” onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press. This made 44 snowflakes.  For each tiny snowflake: 45 calories, 1 gram protein, 3 grams fat, 6 grams carbohydrates, 1 gram fiber.

Bake 6 minutes.

Tomorrow I’ll share the chocolate coconut cream fluff “dip” that I make for my husband to dip his cookies.

 

Recipe: Chocolate Coconut Flour Cookies Made with a Cookie Press
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 44
 
These soft chocolate cookies are delightful bites of bliss. This is the cookie press version. If you don't have a cookie press, follow the other recipe.
Ingredients
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup butter or coconut oil
  • ⅔ cup cacao or cocoa powder
  • 2 eggs
  • ⅔ cup honey
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and butter together in a small pan and heat until warm and melted.
  3. Measure all other ingredients into a separate bowl.
  4. Pour honey and butter mixture into the separate bowl.
  5. Beat with a mixer until well blended.
  6. Allow to set for five minutes to allow coconut flour to absorb and thicken.
  7. Cover and refrigerate for 30-60 minutes.
  8. When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best.
  9. Do *not* grease the cookie sheet if you are using the cookie press. The dough must "grab" onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press.
Notes
Please note if you use coconut flour other than Bob's Red Mill, your results may not be the same as mine.
Nutrition Information
Serving size: 2 Calories: 45 Fat: 3 Carbohydrates: 6 Fiber: 1 Protein: 1
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Recipe: Chocolate Coconut Flour Cookies Made with a Cookie Press

Mastering the Art of Baking with Coconut Flour is on sale for a limited time only!

Chocolate Coconut Flour Cookies

I count this as progress… my husband has been eating cookies that are GAPS legal!

I nervously baked up a batch a few nights ago, because he has such a sugar addiction I wasn’t sure if he would go for these.  But he likes them!

After he deemed them acceptable, I wondered if the dough would be stiff enough to use with my cookie press and it was!  I am so happy about that.  I love using a cookie press. I have such fond memories of my mother using one when I was growing up, making Christmas cookies.

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