Other Coconut Flour Recipes (not gluten-free)

Pumpkin Chocolate Chip Cookies

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Yield: 3 dozen

3/4 cup virgin coconut oil
1/4 cup butter
3/4 cup organic whole cane sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup organic spelt flour
1/4 cup organic coconut flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup pecan meal, or finely chopped pecans
1 cup canned pumpkin
1/4 cup water
1 1/2 cups semisweet chocolate chips

Preheat oven to 350 degrees.

In a mixing bowl, cream coconut oil, butter and sugar. Beat in egg and vanilla. Combine flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with pumpkin and water mixture. Fold in chocolate chips.

Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for 8-10 minutes or until lightly browned on bottom of cookie.

Recipe submitted by Martha, Battle Creek, MI

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Scottish Shortbread with Coconut Flour

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I cut mine in a long diamond shape – they are wonderful for the holidays and everyone seemed to like the ones I used the coconut flour in more than the traditional recipe.

8 ounces butter, room temperature
1/2 cup powdered sugar
1 cup all-purpose flour
1 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Coconut oil

Preheat oven to 325° F. Lightly grease cookie sheet(s) with coconut oil and set aside.

Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes). Place on prepared cookie sheets.

Bake in preheated oven for about 20 minutes, or until lightly browned. Cut into wedges while warm or break apart.

Note: if the shortbread cools down too long it will be hard to cut, will start to break apart – if this happens just put your pan back in the oven for a couple of minutes and then cut.

Recipe submitted by Karen, Melbourne, FL

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Coconut Blondies with Almonds and Dates

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1/2 cup rolled oats ground into flour (makes 1/3 cup)
1/3 cup coconut flour
1/3 cup spelt flour
1/2 cup coconut flakes
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons coconut oil
1/4 cup raw honey
1/4 cup pitted and chopped dates*
1/2 cup apple sauce
1 1/4 teaspoons vanilla extract
3/4 – 1 cup chopped almonds, divided in half
Coconut oil, for greasing

Heat oven to 350 F. Line bottom and sides of 8×8 pan with aluminum foil and grease with extra coconut oil. Leave a 2 inch overhang of foil around at least two sides of the pan.

Wisk together the flours, coconut flakes, baking powder and salt in a small bowl. Set aside.

Place coconut oil, honey and dates into small saucepan over low heat and melt coconut oil, stirring constantly. Pour into large bowl. Add apple sauce, vanilla, and dry ingredients; mix well. Fold in half of the chopped almonds. Batter will be very stiff.

Pour batter into prepared pan and spread evenly with spatula. Top with remaining almonds.

Bake until a wooden tooth pick inserted in center comes out with a few crumbs, but not wet. 18-20 minutes.

Cool in pan on wire rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into squares.

Store in air-tight container. Will keep for three days this way. Put in fridge and they will keep much longer, if they last that long!

*You can omit the dates and increase the honey by 1/4 cup.

Recipe submitted by Sandra, Inyokern, CA

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Coconut Flour Porridge

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The texture of this porridge is a bit unusual because of the coconut flour, but I wanted coconut fiber, and didn’t care for using flakes exclusively. This porridge has a very high fiber content and is extremely nutritious with the coconut, oats and chia. Savor the naturally rich, buttery, vanilla enhanced creamy coconut goodness of the original recipe as is or try the variations below. Enjoy!

1/2 cup water, as needed
1/2 cup whole milk
1/8 teaspoon pure vanilla extract
1 small unripe banana greenish-yellow, peeled and thinly sliced
1 tablespoon coconut flour
Dash Himalayan Salt
2 tablespoons Gold Label Virgin Coconut Oil
2 tablespoons wholegrain chia seeds
1/4 cup coconut flakes
1/3 cup organic rolled oats
2 teaspoons butter
1 – 2 tablespoons organic raw honey

In small saucepan, combine water, milk, vanilla and banana. Sift coconut flour into pot and mash with fork, until fairly smooth. Add remaining ingredients except butter and honey and bring to a boil over medium heat, stirring frequently. Reduce heat and continue cooking for about 10 minutes, until oats are tender. Add extra water or milk as needed to maintain desired thickness. Top with butter and honey. Makes 1 – 2 servings, and can be eaten hot or chilled. Delicious! Variations:

Add cinnamon to taste, up to 1/4 teaspoon.
Substitute organic maple syrup or blackstrap molasses for the honey. This adds innumerable health benefits, and tastes nice if you don’t mind the darker flavor of the blackstrap.
Add 2 tablespoons of your choice of chopped nuts or nutritious seeds such as almonds, sesame or sunflower seeds for added texture and protein.
Add a 1/2 cup of fresh or 1/4 cup of dried fruits. I like fresh berries for the contrast of sweet-tart flavor plus they are a great source of Vitamin C or a blend of dried raisins, dates and figs for their rich almost candy-like natural sweetness. All these fruits offer a wide array of antioxidants.

Enjoy in good health! Recipe submitted by Sophie, Prairie du Chien, WI

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Amazing Coconut Pecan Bread Pudding

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4 large organic eggs, beaten
1 cup water
1 cup organic milk or cream
3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
1/3 cup coconut cream concentrate (warmed to soften)
1/2 cup organic whole sugar, or desired sweetener
3 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
3/4 cup pecan pieces
5 cups day-old bread broken into pieces

Optional: Add, according to your own preferences or what’s on hand

1 to 2 teaspoon ground cinnamon
1/2 cup organic raisins
Sliced almonds for part or all of, or in addition to, the pecans
1/2 cup fresh or dried or frozen cranberries
1/2 to 3/4 cup fresh or dried or frozen blueberries

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.

Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.

Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.

Recipe submitted by Carol, Palm Bay, FL

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Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup coconut oil
1/2 cup butter
3/4 cup organic granulated sugar
3/4 cup organic brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup peanut butter
1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup coconut flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup oats
2 cups chocolate chips
1/2 cup dried cranberries
1/2 cup chopped pecans

Preheat oven to 360 degrees. Grease cookie sheets with additional coconut oil, if needed. Set aside.

Mix together oil, butter, sugars, eggs, and vanilla with an electric mixer until fluffy. Stir in the peanut butter and mix well. Stir in the flours, baking soda, and salt until about half mixed in. Add the remaining ingredients and mix just until blended.

Drop cookie dough by spoonfuls onto prepared and bake in preheated oven for 8-9 minutes. Makes about 5 dozen, depending on size of cookies.

Recipe submitted by Becky, Oklahoma City, OK

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Coconut Wild Blueberry Muffins

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Filled with wonderful coconut, fruit and fiber. I eat them for quick energy before each of my workout sessions – and they only take minutes to make.

¼ cup white whole wheat flour
¼ cup flax meal
¼ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt* or regular salt
½ cup (1 stick) unsalted butter
4 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
¾ cup organic sugar
2 extra large (or large) eggs
2 teaspoons vanilla extract
1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream concentrate together. When melted (but not hot!) remove from heat and add sugar. Stir until dissolved. Beat in eggs one at a time until well blended and add vanilla extract. Add dry ingredients to egg mixture all at once; stir until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly the same amount of batter – or a tablespoon if you don’t have a scoop – fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans used to make ice-cream. Wash thoroughly to remove any cream, and then pat dry. Roll in a clean dry paper towel, and allow to sit out for a few days until bone dry. Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

Recipe submitted by Lisa, Providence, RI

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