Coconut flour is made from dried coconut meat, which is ground into a fine powder. It is a popular choice for gluten-free baking due to its high fiber content and low glycemic index. Unlike traditional flours, coconut flour absorbs a significant amount of moisture, which means recipes need to be adjusted accordingly. It offers a subtle coconut flavor that complements many baked goods.

High in Fiber: Coconut flour is rich in dietary fiber, which aids digestion and helps you feel full longer.
Low Glycemic Index: It has a lower impact on blood sugar levels compared to regular flour, making it a great choice for those managing their sugar intake.
Gluten-Free: Ideal for individuals with gluten sensitivities or celiac disease.
Nutrient-Rich: Coconut flour contains essential minerals like iron and magnesium.

1/2 cup almond butter (or any nut/seed butter of choice)
1/3 cup warm water
2 tablespoons coconut sugar (or a sugar substitute for a stricter keto option)
1/3 cup coconut flour
1/4 teaspoon baking soda
1/8 teaspoon salt (optional)
3 tablespoons sugar-free chocolate chips (optional)

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Mix Ingredients: In a medium bowl, whisk together the almond butter, warm water, and coconut sugar until smooth.

Add Dry Ingredients: Stir in the coconut flour, baking soda, and salt until well combined. Let the mixture sit for a few minutes to thicken as the coconut flour absorbs the liquid.

Incorporate Chocolate Chips: Gently fold in the sugar-free chocolate chips if using.

Shape Cookies: Using a small cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips into the tops if desired.

Bake: Bake for 10-13 minutes until the edges are golden brown and the centers are set.

Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Measure Coconut Flour Carefully: Coconut flour can be dense, so it's best to weigh it for accuracy. If using measuring cups, lightly spoon the flour into the cup without packing it down.

Storage: Store the cookies in an airtight container at room temperature for up to a day, in the refrigerator for up to a week, or freeze for up to 6 months.

Coconut flour cannot be directly substituted for regular flour in recipes due to its high absorbency. Always use recipes specifically designed for coconut flour.

Coconut sugar is often considered a healthier alternative to refined sugar because it has a lower glycemic index and retains some nutrients from the coconut palm. However, it is still a form of sugar, so moderation is key.

Yes! You can substitute the nut butter with seed butter or even omit it entirely, but this may alter the texture and flavor of the cookies.

These sugar-free vegan coconut flour cookies are not only a healthy treat but also a delightful addition to your baking repertoire. With their chewy texture and rich flavor, they are perfect for satisfying your sweet tooth without compromising your dietary goals. Enjoy them as a snack, dessert, or even breakfast on-the-go! Happy baking!