Here’s another delicious healthy gluten-free cookie recipe for coconut and honey lovers. I love how the kitchen smells when I bake them! They are also quite easy to make and don’t require much time.
I use oat flour to make them and I add some shredded coconut too. You can add some vanilla extract, but I used vanilla sugar.
The texture is similar to the texture of coconut macaroons. Surprisingly, they aren’t too sweet either. It’s definitely a favorite cookie recipe at home.
- 3 tablespoons of coconut oil
- 1 egg
- 1-2 tablespoons of milk or water
- 3 tablespoons of sugar (or more if you prefer them sweeter)
- ¼ cup of honey
- 1 ½ cup of oat flour
- ½ cup of shredded coconut
- 1 teaspoon of baking soda
- Vanilla extract – optional
Preheat your oven to 180°C (350°F).
You don’t have to melt your coconut oil, but warm it up a bit to make it softer and easier to work with.
Add the egg, the sugar, the milk, the honey and the vanilla extract to the coconut oil, and mix everything well. Add the flour, the shredded coconut and the baking soda and mix again.
Take two spoons and shape small balls out of the mixture, put them on a baking tray covered with baking paper, and flatten them a bit. Leave enough space between the cookies, because they spread a bit while baking.
Bake for 12-15 minutes, depending on the size of your cookies. Mine were a little bigger, so it took about 14-15 minutes. They are soft when you take them out of the oven, but they harden when they cool down.
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