Chocolate Medallions Coconut Flour Cookies Dairy-Free

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Chocolate Medallions with Butter Cream Frosting

These small cookies pack a wallop of chocolate taste.  The Chocolate Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste amazing all by themselves.  The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Chocolate Medallions at the bottom of this post.

This recipe is a spinoff of my Chocolate Coconut Cookies Made with a Cookie Press.

Chocolate Medallions Coconut Flour [affiliate link] Cookies

Preheat oven to 350°F. Add honey and coconut oil [affiliate link] together in a small pan and heat until warm and melted.  Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade.

Measure all other ingredients into a bowl.  Just drop the ingredients one by one in the order listed.

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. The dough will be very wet, similar to brownie batter.

Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.  Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.

Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done.  If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Coconut Flour Chocolate Cookies Dropped Spoonfuls

Chocolate Coconut Flour Cookies Formed and Pressed into shape

Coconut Flour Chocolate Cookies Out of the Oven

Coconut Flour Chocolate Cookies

This recipe was shared at Fat Tuesday.

4.7 from 3 reviews
Recipe: Chocolate Medallions Coconut Flour Cookies Dairy-Free
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
The small round chocolate cookies are moist and full of chocolate flavor.
Ingredients
  • ½ cup honey
  • ½ cup Tropical Traditions Gold Label coconut oil
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup cocoa powder
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and coconut oil together in a small pan and heat until warm and melted.
  3. Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade. Measure all other ingredients into a bowl.
  4. Just drop the ingredients one by one in the order listed.
  5. When honey and coconut oil are melted, pour into the bowl with the other ingredients.
  6. Beat with a mixer until well blended.
  7. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.
  8. Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.
  9. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.
  10. Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
Notes
It took me about 8 minutes to tap and pat the cookies into shape. You could try cooking them as dropped spoonfuls but you might need to increase the baking time. The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama's here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.
Nutrition Information
Serving size: 1 Calories: 59 Fat: 4 Carbohydrates: 6 Fiber: 1 Protein: 1

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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13 comments to Chocolate Medallions Coconut Flour Cookies Dairy-Free

  • These look delicious!

    [Reply]

    Starlene Reply:

    Hi Millie, they are very delicious! I made a non-cocoa version today and they are very delicate and delicious also. I’m hoping to post the recipe within the week. Thanks for stopping by and commenting!

    [Reply]

  • michal

    hi,
    these look very yummie.
    is the amount of coconut oil in liquid form or solid?
    thanks, michal

    [Reply]

    Starlene Reply:

    Hi Michal, when I made the cookies it was in solid form and at room temperature. It was the consistency of soft butter.

    [Reply]

  • Diana

    i just made these and they are awesome! Thanks for sharing the recipe. I added a little Stevia to sweeten them more. After pushing down the dough balls, I then scored them with a fork and placed chocolate chips on top. They look cute and came out great.

    [Reply]

    Starlene Reply:

    Diana, I’m glad you liked these. They do sound yummy with chocolate chips. I bet they neat with the scores on them also… will have to try that myself. 🙂

    [Reply]

  • Just made these and I love how quick they are! Can’t wait to make some frozen sour cream for ice cream sandwiches. Thanks, Starlene!

    [Reply]

    Starlene Reply:

    Hi Kelsy! Oh my goodness, that sounds like a fantastic way to use these cookies! Thanks for the idea, you’ll have to let me know how the family likes them.

    [Reply]

  • Priscilla

    Do you think almond flour would work instead of coconut flour? It’s what I have on hand…

    [Reply]

    Starlene Reply:

    Hi Priscilla, you would have to go through some testing in order to arrive at the correct amount of almond flour, which would be significantly more than the coconut flour. The texture will also be much different.

    [Reply]

  • Peia

    These are delightful, light and airy. I made them with erythritol instead of honey, using the same measure and they were too sweet, so next time I’ll use less. Next time I’ll also experiment with adding a little more coconut flour. The texture of these cookies is delicate and cakey, and I want to try creating a version with a sturdier cookie-like texture.
    Very yummy recipe!

    [Reply]

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