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 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 [affiliate link]
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
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 [affiliate link] 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.
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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