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Recipe: Orange Medallions Coconut Flour Cookies

Orange Medallion Cookies with Buttercream Filling

These cookies were inspired by my Chocolate Medallions.   I do like chocolate, but I have to say these were ever more delicious.  They are lighter and softer, and the orange zest lends a delicate orange flavor. If you are at a stage with GAPS where you cannot yet handle cocoa powder, these are very delicious and will hit the spot for a little something sweet (although be sure you tolerate coconut flour well as it is quite fibrous).  The Orange 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 wonderful alone.  The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Orange Medallions at the bottom of this post.

Orange Medallions Coconut Flour Cookies

  • 1/2 cup honey
  • 1/2 cup room temperature butter
  • 1/2 cup Bob’s Red Mill Organic Coconut Flour
  • 3 eggs
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 vanilla bean, optional

Preheat oven to 350°F.

Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two.  Allow to sit for five minutes so that the coconut flour can absorb.  Like the Chocolate Medallions, this cookie dough is very soft.

Drop by measured even tablespoon onto a greased cookie sheet.  Butter your fingers lightly and pat and tap the cookie into a round shape.

Bake for 8 minutes at 350°F.

Makes 24 small cookies.

Be sure to scrape the bowl with a spatula.  I did and garnered two tablespoons of dough – two more cookies!

I tried plopping rather large spoonfuls onto a cookie sheet, but it took 15 minutes for the cookie to be done.  They were delicious and I couldn’t stop myself from gobbling three of the four I’d baked.  I saved one for my son to try.  There was a problem, however.  The larger amount of dough required a longer baking time, so long that the bottom of the cookie was very close to being burnt. Not quite, but almost. I decided to continue with my method for the Chocolate Medallions using the measured even tablespoons.

One more thing… I would have taken a photo with these cookies in towers, as I did with the Chocolate Medallions, but they were apparently a huge hit with my younger non-GAPS son who must have eaten a dozen by the time I got back in the kitchen to snap photos.

This post was shared at Fat Tuesday. This recipe was shared at GAPS Friendly Fridays #13 and oops, again on GAPS Friendly Fridays #17.

Orange Medallions - Ingredients

Cookies by the even tablespoon

Orange Medallion Cookie Dough

Cookie dough tapped and patted into a round shape


5.0 from 2 reviews
Recipe: Orange Medallions Coconut Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ½ cup honey
  • ½ cup room temperature butter
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • 3 eggs
  • 1 teaspoon orange zest
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ vanilla bean, optional
  1. Preheat oven to 350°F.
  2. Place all ingredients in a bowl and mix thoroughly with a mixer until well blended, a minute or two.
  3. Allow to sit for five minutes so that the coconut flour can absorb. This cookie dough is very soft.
  4. Drop by measured even tablespoon onto a greased cookie sheet. Butter your fingers lightly and pat and tap the cookie into a round shape.
  5. Bake for 8 minutes at 350°F.
  6. When done, they will lose their glossy look.
  7. If you press lightly on the cookie and it leaves an indent, put them in for another 2-3 minutes.
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: Nutritional information does not include the Butter Cream Frosting.
Nutrition Information
Serving size: 1 Calories: 74 Fat: 5 Carbohydrates: 7 Protein: 1
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16 comments to Recipe: Orange Medallions Coconut Flour Cookies

  • I just made these and they are DELICIOUS! I used twice the amount of orange zest because I wanted them to taste like the orange glazed donuts Friehoffers made when I was a kid. I am a kitchen novice. These were easy and quick.

    Do you think they would stay together with less honey next time I make them? I think GAPS must be working, because I am very sensitive to sweetness now and think I could appreciate them just as much if they were a bit less sweet.


    Starlene Reply:

    Hi Nicole! Yes, I had a report on my Facebook page that one person used half as much honey so try it, I think it would work great with less honey. I’m glad you liked them, thanks for letting me know! 🙂


    Nancy Reply:

    When I cut honey significantly, I add an extra egg.


  • Oh yum, I’m adding these cookies to my Must-Make-List!


    Starlene Reply:

    Hi Laureen, would love to hear back from you if you get a chance to try these. 🙂 Thanks for visiting and leaving me a comment. I love comments! 🙂


  • Regarding my prior comment, I just made these again using 5 tbsp of honey. They are not quite sweet enough for me, but they are still very good. Next time I will try 6 tbsp.


    Starlene Reply:

    Hi Nicole, I am finding if I taste the cookie dough I can tell if I should add more honey at that point. They do taste a little less sweet once baked though. Thanks for the feedback! 🙂


    Nicole, The Non-Toxic Nurse Reply:

    Yes, the taste of the dough was perfect, but they got a bit less sweet after baking! Thanks for all of the wonderful recipes here on your site!


    Starlene Reply:

    You’re welcome, Nicole, I’m glad you are enjoying my recipes! 🙂

  • I made these this afternoon and they are the most success I have had with coconut flour so far. I used only two tablespoons of honey, a little bit extra orange zest and they were delicious and light and fluffy! I do think that they needed to be cooked for longer though and next time I make them I will give them about 12 minutes. Thank you!


    Starlene Reply:

    Hi Beth, thanks for sharing your experience, they are a really yummy treat. 🙂 Thank you for your comment!


  • Anna

    Hi there! I work with a Candida- GAPS type diet -so I also really shouldn’t have sugar either. These orange medallions sound to die for. I can use some honey – but I’d be in the 5 tablespoons realm tops. I’m wondering how much the honey adds to the texture/success of the cakes. I ask because I’m thinking of trying some stevia in there instead. Stevia has ‘a taste’, that in many things I don’t like BUT, I’ve found it works really well with both cinnamon, and with citrus -like lemon or orange. Any thoughts on cooking with stevia in these?


    Nancy Reply:

    You could try adding in an extra egg. Pureed and well drained spaghetti squash (low in sugar) may help bind as well. You may have to play with the recipe a bit to figure out what amounts work best for you. Also, found that when I significantly cut honey, extra seasoning helps. So you may need to bump up the orange zest.


  • Lynn

    I always get confused when they say to use orange zest. Are you using fresh zest of an orange rind or spice orange zest in the baking section at the store? Also, second question is..can you use ghee (butter) in this baking recipe? In place of butter. I am anxious to try these. Thank you!


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