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, eggs, vanilla, 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 Cookies
- 1/2 cup honey
- 1/2 cup Tropical Traditions Gold Label Organic Virgin Coconut Oil**
- 1/2 cup + 2 Tablespoons Bob’s Red Mill Organic Coconut Flour
- 1/2 cup cocoa powder
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Add honey and butter 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.
This recipe was shared at Fat Tuesday.
- 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
- Preheat oven to 350°F.
- Add honey and coconut oil 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 coconut oil are melted, pour into the bowl with the other ingredients.
- 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.
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These look delicious!
[Reply]
Starlene Reply:
April 23rd, 2012 at 5:48 pm
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]
hi,
these look very yummie.
is the amount of coconut oil in liquid form or solid?
thanks, michal
[Reply]
Starlene Reply:
April 29th, 2012 at 8:47 am
Hi Michal, when I made the cookies it was in solid form and at room temperature. It was the consistency of soft butter.
[Reply]
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:
May 4th, 2012 at 5:48 pm
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.
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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:
May 26th, 2012 at 9:24 pm
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]
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