Baked Food Coconut Flour Recipes

Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Coconut Flour Chewy Chocolate Cherry Granola Bars

Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

2 cups rolled oats
1/2 cup steel cut oats (if you don’t have steel cut oats, you can use 2.5 cups of rolled oats instead)
1/4 cup ground flaxseed
1/8 cup chia seeds
1/8 cup unsalted pumpkin seeds
1/4 cup unsweetened shredded coconut
2 tablespoons coconut flour, sifted
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup dried cherries
1/4 cup dried cranberries
1 egg
1/2 cup maple syrup
2 teaspoons vanilla
1/2 cup coconut oil, melted
1/2 cup dark chocolate (70%), melted

OPTIONAL:

For a sweeter bar, add 1/4 to 1/2 cup raw sugar.
For a banana version, instead of 1/2 cup coconut oil, use 1/4 cup coconut oil and 1/4 cup mashed ripe banana.

Preheat oven to 350 degrees F.

Mix dry ingredients in a large bowl; combine egg, maple syrup, vanilla and banana (if using) in a separate bowl.

Melt coconut oil and dark chocolate together in a saucepan over low heat.

Add maple syrup mixture to dry ingredients; stir until well combined. Allow coconut oil/chocolate mixture to cool slightly (to avoid scrambling your egg) and then add slowly to the rest of the ingredients.

Press into greased 8×11 inch baking pan. Bake for 25 minutes, until edges are golden brown. Cut while still warm, but allow to cool further before removing to avoid crumbling.

Recipe submitted by Jennifer, Canada

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Coconut Flour Oatmeal Raisin & Flax Muffins

Coconut Flour Oatmeal Raisin and Flax Muffins Recipe

photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

3/4 cup raisins
3/4 cup water
1/4 cup milk
1/4 cup coconut oil
2 eggs
1/3 cup pure maple syrup, or organic sugar
3 tablespoons coconut flour, sifted
1 1/2 cups quick rolled oats
1/4 cup ground flax seed
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400F.

Soak raisins in warm water to cover; set aside.

Mix dry ingredients together; mix wet ingredients in a separate bowl. Add wet to dry and stir to combine. Drain and squeeze excess water from raisins, add to batter. Spoon batter into lined muffin pan – about 1/4 cup per muffin.

Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Coconut Flour Carrot Oatmeal Muffins

photo by recipe author

Servings: 15 muffins
Preparation Time: 15 minutes

1 1/2 cups oats
1/4 cup ground flax seed
1/4 cup coconut flour, sifted
1/3 cup whole sugar (other sweetener could be substituted)
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/8 teaspoon ginger
1/8 teaspoon nutmeg
3 eggs
1/4 cup coconut oil
1/4 cup water
3/4 cup milk
3/4 cup finely shredded carrot (approx 2 medium carrots)
1/4 cup finely shredded apple (approx 1 medium apple)
3/4 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 400 degrees F.

Put raisins in small bowl and cover with hot water to plump up; set aside.

Combine oats, flax, coconut flour, sugar, baking soda, and spices. In separate bowl, mix together eggs, oil, water, and milk then add to dry mixture. Fold in carrot, apple, raisins (squeezing out excess liquid beforehand) and nuts.

Spoon into lined or greased muffin tin.

Bake for 15 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Dairy Free Coconut Pie

photo by recipe author

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Dairy Free Whole Wheat Crust:

1 cup whole wheat flour
1/2 cup unbleached all purpose flour
2 teaspoon organic sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4 cup + 2 tablespoons coconut milk*

Coconut Pie Filling:

1 cup organic sugar
2 eggs
1/4 cup coconut flour
1/4 cup + 1 tablespoon coconut oil
1/2 cup coconut milk*
1 1/2 cups shredded unsweetened dried coconut
1 teaspoon vanilla extract

Crust Directions:

Mix dry ingredients together: flours, sugar, and salt. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time (you may not need any at all). Turn on a floured surface and knead several times. Roll dough into a 9 inch circle and transfer to a pie plate, using fingers to shape dough as needed.

Pie Filling Directions:

Preheat oven to 350 degrees F.

Mix together sugar and eggs. Add oil and flour and mix well. Add coconut milk and fold in 1 cup coconut. Add vanilla and mix well. Sprinkle remaining coconut on top of the pie. Pour into your whole wheat pie crust.

Bake in preheated oven for 50-55 minutes.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kelly, Charlotte, NC

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Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

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Triple Coconut Oatmeal Cookies

These cookies are great. They are very chewy and moist, and as far as cookies go, I’d say they’re pretty healthy.

I really recommend using the whole sugar if you have it on hand as it gives the cookies a bit of a caramel-like taste. But if you don’t, regular brown sugar will work.

You can use dried coconut chips, flakes, or even shreds with this recipe. I used the chips and no walnuts. And just in case you were wondering, no, I have not tried using all coconut flour for this recipe.

Please pass the milk. The cookies need to be dunked.

That is all.

Enjoy!

Sarah:)

Triple Coconut Oatmeal Cookies

Triple Coconut Oatmeal Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

1/2 cup brown rice syrup
1/2 cup organic whole sugar
1/2 cup butter (softened)
1/4 cup coconut oil, soft
1 egg
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups rolled oats (not instant)
1 cup chopped walnuts, optional
1 cup toasted coconut

Preheat oven to 350 degrees F.

Combine brown rice syrup, sugar, butter, coconut oil, egg, and vanilla and beat until fluffy.

In a separate bowl, mix flours, baking soda, and salt. Add to wet mixture and stir well. Stir in oats, walnuts and coconut.

Drop by (serving) teaspoons or a cookie scoop onto greased baking sheets. Bake in preheated oven for 10-15 minutes (edges should be golden brown). Cool for a couple minutes on the cookie sheet before removing.

Recipe submitted by Gail, Alpharetta, GA

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Coconut Treasure Cookies

Photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

1 1/2 cups organic graham cracker crumbs
3/8 cup spelt flour
1/8 cup coconut flour
2 teaspoons baking powder
1 cup raw pecans, chopped
1/2 cup organic butter, softened
1 14 oz can organic sweetened condensed milk*
1 1/3 cups dried shredded coconut
1 1/2 – 2 cups organic dark chocolate pieces/chips

Preheat oven to 350 degrees.

Mix dry ingredients (except coconut and chocolate) together in a bowl. In a separate bowl, blend butter and milk until smooth. Add in dry ingredients. Stir in shredded coconut and chocolate.

Drop dough unto cookie sheets and bake in preheated oven for 10-12 minutes, or until tops begin to become golden. Leave on cookie sheet for a few minutes to cool before transferring to cooling rack.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Tandy, San Tan Valley, AZ

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