Recipe: Mango & White Chocolate Chunk Medallion Coconut Flour Cookies
Prep time
Cook time
Total time
Serves: 30
  • 5 Tablespoons honey
  • 2.5 ounces dehydrated, powdered mango (two mangoes)
  • 6 Tablespoon Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • 4 large eggs
  • ½ cup Bob’s Red Mill Organic Coconut Flour
  • ¼ teaspoon vanilla
  • Homemade white chocolate chunk-chips (Recipe from: Nourishing Roots: Honey-Sweetened White Chocolate)
  1. Mix the honey, eggs, coconut oil, vanilla and mango powder together using a hand mixer.
  2. Mix in the coconut flour using the hand mixer.
  3. Allow to sit for a few minutes so that the coconut flour can absorb the liquids.
  4. Fold in the white chocolate chunks with a spoon.
  5. Drop by even tablespoons onto a cookie sheet.
  6. This dough is slightly firmer than previous Medallion cookie dough. I was able to pick up the tablespoons of dough and form them into a ball, then press down into a flattened circle.
  7. Preheat oven to 325°F.
  8. Bake for 8 minutes.
  9. Makes 30 cookies with huge craters where the white chocolate chunks melted away into big puddles on the cookie sheet.
Haha! 48 hours Prep Time. Honey Sweetened White Chocolate Chunk Chips from Nourishing Roots:
Recipe by GAPS Diet Journey at