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Coconut Flour Recipes

Coconut Flour Chewy Chocolate Cherry Granola Bars

Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe photo
Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

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
Coconut Flour Oatmeal Raisin and Flax Muffins Recipe
photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

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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Healthier Peanut Butter Balls

Healthier Peanut Butter Balls photo
Healthier Peanut Butter Balls
photo by recipe author

Servings: 20 pieces
Preparation Time: 1 hour total

For peanut butter filling:

For chocolate coating:

In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter.

Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to set for 30 minutes.

After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)

Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set. There will inevitably be some areas that won’t get covered (where your fingers touched), so feel free to spoon some extra chocolate over the tops when they’ve all been dipped!

Return the balls to the freezer to set for another 30 minutes, then serve. They are delicious when served cold, or at room temperature!

I recommend storing them in the fridge or freezer for longer shelf-life.

Recipe submitted by Megan, Glendale, CA

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Lemon Coconut Frosting

Lemon Coconut Frosting photo
Lemon Coconut Frosting
photo by recipe author

Servings: 1 cup
Preparation Time: 10 minutes + 6 hrs chill

Combine all ingredients in a blender and blend until thick and creamy, about 1-2 minutes. Transfer to a bowl, and allow to set in the fridge for 6 hours. It will thicken up with chilling!

Note: Measure your coconut flour by scooping the measuring spoon into the bag, then leveling off each tablespoon using a knife. Coconut flour is very absorbent, so you want to make sure you measure it correctly!

Also, don’t be tempted to skip the blender. I’ve tried whisking this mixture together by hand, and it will NOT work.

Spread onto your favorite cakes, or cookies, and enjoy!

Recipe submitted by Megan, Glendale, CA

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Gluten Free Pecan Pie Muffins

Gluten Free Pecan Pie Muffins photo
Gluten Free Pecan Pie Muffins
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 400 degrees F.

Line muffin tin with 12 paper liners.

In a food processor, chop pecans until they resemble a coarse crumb. Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.

Recipe submitted by Kathryn, Cary, NC

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Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free

Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free photo
Super Fudgy Chocolate Walnut Brownies – Gluten and Grain Free
photo by recipe author

Servings: 9
Preparation Time: 10 minutes

1. Preheat the oven to 325. Grease a 8×8 pan with coconut oil or butter. Set aside.

2. In a double boiler start the butter, coconut oil, and chocolate chips melting over medium heat. You can also use a saucepan over very low heat, if you don’t have a double boiler.

3. In a separate bowl, stir the coconut flour, cocoa powder, and sea salt together and set aside.

4. Continue to stir the melted chocolate mixture until smooth and then remove from heat.

5. Stir in the coffee, vanilla, and stevia powder.

6. Quickly whisk the eggs into the melted chocolate, followed by the flour/cocoa powder mixture. Stir until the flour is mixed in. The batter will be lumpy.

7. Fold the white chocolate chips and the walnuts into the batter.

8. Pour the batter into the greased pan.

9. Bake for 20-25 minutes. The brownies will seem underdone.

10. Remove from the oven and let cool completely before cutting.

Recipe submitted by Jessica, Denver, CO

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Coconut Flour Carrot Oatmeal Muffins

Coconut Flour Carrot Oatmeal Muffins photo
Coconut Flour Carrot Oatmeal Muffins
photo by recipe author

Servings: 15 muffins
Preparation Time: 15 minutes

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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Grain-Free Honey Graham Cracker Pie Crust

Grain-Free Honey Graham Cracker Pie Crust photo
Grain-Free Honey Graham Cracker Pie Crust
photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Recipe: Directions

Preheat oven to 350 degrees.

Mix the dry ingredients in a medium mixing bowl. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and mix until combined.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch pie or tart pan.

Bake for 15 minutes for a pie pan (7 minutes for a tart) if you will not be baking it any further after adding your filling. Cool completely, then add filling.

If your filling requires baking, bake the crust for 5-7 minutes until it’s a very light golden color. Freeze the crust for 30 minutes, then add filling and return to the oven. You may also need to cover the edges as almond flour burns easily.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Danielle, Danville, CA

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