There’s always that joke about how a food blogger’s recipe always starts out with some long-winded story. Personally, I don’t mind a fun pre-recipe tale or two. That said, that’s definitely not how we do things around here. If you’ve ever made one of my recipes you know it doesn’t take much scrolling to get to the need-to-know stuff.
Before we do get there though, I always make it a point to tell you why each recipe is so awesome. Today won’t be any different. These Coconut Flour Sprinkle Cookies really are great. They are a soft, small, delectable treat (and you deserve a treat). These cookies are meant to be mini – smaller than your average cookie. But don’t sweat it! You can eat as many as you want. Double the batch and don’t even share.
In almost all of my baking I use coconut sugar, because it’s lower on the glycemic index and has a less significant impact on your blood sugar levels. I also love that it has depth and a sort of caramel-y hint to it. You could use a white or brown sugar in these instead (if you must), but I highly recommend keeping coconut sugar in stock in your pantry if you don’t already.
I haven’t tested this recipe with any other flours, so I don’t recommend subbing any other kind. Coconut flour is so unique, so if you try to remake this with a different flour 1:1 it might be a disaster. If you are brave and you do attempt it, let me know how it goes!
Recipe makes 12 mini cookies
- 1/4 cup coconut flour
- 1/3 cup coconut oil (room temp)
- 1/4 cup coconut sugar
- 2 large eggs (room temp)
- 1 tsp vanilla extract
- sprinkles (optional)
Preheat your oven to 350 and line a baking tray with parchment.
Mix your eggs, coconut oil, coconut sugar, and vanilla together in a small bowl. Add this mixture half at a time to your coconut flour in a medium bowl until well incorporated. Split the batter evenly into 12 mini-sized cookies. Roll and press each cookie until you get the exact size and shape that you want – these cookies won’t flatten or rise in the oven.
Lastly, add some sprinkles on top. This step is optional, but it does add some fun to these cookies! Put your tray in the oven and bake for 15 minutes, or until the cookies are lightly golden.
Once these are done, allow them to cool for at least 10 minutes before consuming. Then: enjoy them unapologetically.
Just a note that if your eggs are cold when they are added to this recipe it will make your coconut oil chunky, which means that the oil won’t disperse evenly throughout the cookie. Instead of soft cookies you will have flaky cookies. They will still taste great, but the texture won’t be what we are aiming for. These should be firm on the outside, and soft on the inside.
I love that these cookies require very little ingredients and come together rather quickly. This makes them perfect for those moments when your sweet-tooth hits and you don’t have anything else on hand.
I love it when I see you guys making these recipes, so don’t hesitate to tag me in your recreations on Instagram !
Looking for more cookies? Try my Gluten Free Breakfast Cookies!