Other Coconut Flour Recipes (not gluten-free)

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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Healthy Homemade Peanut Butter Cups

photo by recipe author

Servings: 10
Preparation Time: 30 minutes

1 cup coconut oil
1/4 cup honey, or maple syrup
1/4 cup organic cocoa powder
dash of salt
1/8 teaspoon vanilla stevia
peanut butter (chilled)

In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener of choice. Add the cocoa powder and salt and whisk vigorously until well combined. Add the stevia and remove from the heat.

Note: You can use pretty much anything to make these – ice cube trays, muffin tins, mini muffin tins, mini silicone baking cups, etc. The mini silicone baking cups work the best and give you the most “realistic” Reese’s Peanut Butter cup look.

Either pour or use a spoon to fill the cups 1/4 full. Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30-60 minutes. Now, they are ready to eat!

Don’t forget to store in the fridge or the freezer to keep them from melting!

Recipe submitted by Jessica, Denver, CO

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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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High Protein & Fiber Pancakes

High Protein and Fiber Pancakes

photo by recipe author

Servings: 2 to 3
Preparation Time: 10 to 15 minutes

1/4 cup whole wheat flour
1/4 coconut flour
1 scoop protein powder (I used vanilla whey.)
1 teaspoon physillium husk powder (optional; adds fiber)
1 teaspoon baking soda
dash of salt
2 tablespoon turbinado sugar
1/2 cup applesauce
1/4 to 1/2 cup milk
1 egg, separated
1/2 tablespoon coconut oil

In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.

Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.

Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.

In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.

Recipe submitted by Michelle, New York, NY

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Maple-Cinnamon Coconut Cookies

Maple Cinnamon Coconut Cookies

photo by recipe author

Servings: 20 cookies
Preparation Time: 15 minutes

Cookies:

2 cups shredded coconut (I re-hydrated mine by soaking for a few hours because it was really hard, if you have softer coconut you probably don’t need to soak)
6 tablespoons coconut flour
1/4 cup + 2 tablespoons maple syrup (for truly raw, you could raw honey)
1 teaspoon vanilla extract (or dried vanilla bean powder)
4 tablespoons melted coconut oil

Maple-Cinnamon Icing: