Coconut Flour Recipes

Chocolate and Vanilla Macaroons

photo by recipe author

Servings: 12 large cookies

2 cups unsweetened, shredded dried coconut
3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
3 tablespoons cacao powder
5 tablespoons maple syrup (if using all cacao, use 6 tbsp)
2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded
6 tablespoons coconut flour or almond flour
6 tablespoons maple syrup
2 1/2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Toasted coconut for decoration

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe submitted by Jaclyn, Guelph, ON

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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:

1/4 cup packed dates
2 tablespoons maple syrup (or raw honey)
1/2 teaspoon cinnamon
2 teaspoons coconut oil
Water to thin

Combine all ingredients for cookies. Roll into balls, place on a wax-paper lined flat surface and press into a round cookie shape.

Combine ingredients for glaze in a food processor. Pipe onto cookies. Top with nuts if desired. Freeze until hardened.

Recipe submitted by Jaclyn, Guelph, ON

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Gluten Free Banana Avocado Quick Bread

photo by recipe author

Servings: 12
Preparation Time: 8 minutes

6 ripe bananas
3 ripe Haas avocados
4 cups rice flour
1/2 cup coconut flour
1/2 cup melted coconut oil
2 1/2 cups whole sugar (adjust to taste)
1 tablespoon cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cardamom
pinch o’ salt
3/4 teaspoon baking soda
1 1/2 tablespoons baking powder

Preheat oven to 400 degrees F.

Mash bananas and avocado with a potato masher in a food processor or with a fork. If really soft, you can use a hand or stand mixer.

Add remaining ingredients, sifting in baking powder and baking soda so that there are no clumpies.

Combine using whisk, mixer or food processor.

Line 2 loaf pans with parchment paper.

Evenly divide mixture into loaf pans. Mixture will be thick.

Reduce oven to 350 degrees and insert loaf pans into oven.

Bake 35-40 minutes or until toothpick inserted into center comes out clean.

Lift bread out of pan by edges of parchment. Cool on wire rack and then slice and serve.

Recipe submitted by Deva, Alachua, FL

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Cranberry Coconut Cookies

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Servings: 24 cookies
Preparation Time: 10 minutes

6 eggs
1/2 cup butter or coconut oil
1 teaspoon vanilla
2/3 cup maple syrup
1 teaspoon baking soda
1 cup quick rolled oats
1 cup coconut flakes
1/3 cup coconut flour
1 cup dried cranberries

Preheat oven to 350 degrees F.

Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.

Bake at 350 for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.

Recipe submitted by Debbie, Greenfield, IA

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Gluten Free Pumpkin Spice Cookies

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Servings: 48
Preparation Time: 10 minutes

1 cup pumpkin purree
6 tablespoons flax seed meal
1 teaspoon xanthan gum
2 tablespoons apple cider vinegar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup honey
1/2 cup coconut oil, melted
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cup almond meal
1 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder

Icing:

1 cup Coconut Cream Concentrate
1/4 cup honey

Pre-heat oven to 350 degrees F. In a mixer blend together pumpkin, flax seed meal, xanthan gum, apple cider vinegar, vanilla, salt, honey, coconut oil, and spices.

In a separate bowl combine almond meal, coconut flour, baking soda, and baking powder. Add flour mixture to pumpkin mixture and blend well.

Roll Tbsp size balls and flatten with hands. The dough will not spread while baking. Place on cookie sheet lined with parchment paper and bake for 8 to 10 minutes. Cool on wire rack or paper towel.

Icing:

Carefully soften coconut cream concentrate in a small sauce pan over low heat. It will burn quickly so stir constantly. Add honey. Place a 1/2 tsp of icing on each cookie. It will be the consistency of play dough. With your fingers press out the dough to the edges of the cookie.

Recipe submitted by Lisa, Marietta, GA

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Gluten-Free Apple Crisp

Gluten Free Apple Crisp

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Servings: 6-8
Preparation Time: 15 minutes

Filling:

8 apples – sliced
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons coconut oil – melted
2 tablespoons maple syrup

Topping:

1/4 cup coconut flour
1/2 cup shredded coconut
1/4 cup organic sugar
1/4 cup solid coconut oil or butter

Preheat oven to 350 degrees F.

Mix all filling ingredients together in a bowl and pour into greased 9×9 baking dish.

Mix dry topping ingredients together and then drop in cubes of oil or butter and mash together with your fingers until crumbly. Sprinkle on top of filling

Bake at in preheated oven for 20 minutes.

* I would like to note that it’s not really important that the measurements be exact. I never measure when I make this and it turns out fine each time so feel free to adjust to your tastes.

Recipe submitted by Mary, Deer River, MN

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Gluten Free Cinnamon Raisin Bread

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Servings: 4
Preparation Time: 15 minutes

1/4 cup coconut flour
3 tablespoons flax meal
2 tablespoons garbanzo bean flour
1 tablespoon quinoa flour
1 teaspoon baking powder, aluminum free
1 teaspoon ground cinnamon
1/4 teaspoon Himalayan salt
1/4 teaspoon stevia extract powder
2 tablespoons honey
1/3 cup raisins
2 eggs
1 egg white
2 tablespoons melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and honey.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Recipe submitted by Brandon, Houston, TX

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Gluten Free Maple Pecan Coconut Shortbread Cookies

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Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

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