Fluffy Maple Coconut Cookies
Looking for a delicious and healthy snack that’s perfect for your lunchbox? Try these Fluffy Maple Coconut Cookies! Made with coconut oil, maple syrup, and coconut flour, these cookies are a great alternative to traditional flour-based cookies and are free from nuts, making them a perfect snack for anyone with a nut allergy and of course for lunchboxes.
Working with coconut flour may be new to you! It’s a very unique ingredient that soaks up a lot of liquid. For that reason, it can’t be substituted. This is a great recipe to start getting used to baking with coconut flour.
Superpower Ingredients
Coconut flour
This is a type of flour that is made from the flesh of the coconut, which is the thick white part inside the shell. First it is removed, then dried and then ground up into a flour, which we use to make these cookies.
It can be a bit hard to use, as it’s not like any other flour, but it works perfectly in this recipe.
Maple syrup
A natural sweetener made from the sap of maple trees. While I do my best to keep sugar low in recipes, especially for children, this is a natural sweetener that is a nice alternative to regular sugar. That said, it is still sugar, so something to be mindful of.
Fact for kids: In a maple tree, the sap acts just like our blood does – it transports nutrients around the tree, just like our blood does in our body.
Coconut oil
Just like coconut flour, coconut oil is also made from the flesh of coconuts, which is naturally rich in this fat. It’s a great dairy-free alternative to butter.
For kids: Coconut oil doesn’t act like other types of oil – it’s solid at room temperature, but liquid when melted.
Fluffy Maple Coconut Cookies
Ingredients
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 2/3 cup coconut flour
- Pinch of flakey sea salt
Instructions
- Preheat your oven to 170°C.
- In a mixing bowl, combine the melted coconut oil and maple syrup.
- Add the eggs and vanilla extract, and whisk well, ensuring the egg is fully beaten.
- Add coconut flour to the mixture, stirring until well combined. Start by stirring with a spoon, then move to hands to ensure the dough is incorporated.
- Form the batter into approximately 12 cookies and place them onto a lined baking sheet. They don’t spread much, so you can start by rolling into a ball then gently flattening between your palms. so form a cookie.
- Sprinkle each cookie with sea salt.
- Bake in the preheated oven for about 14-15 minutes, or until the cookies turn slightly golden. Flip the tray halfway through baking if they are browning only on one side.
- Remove from the oven and let cool on a wire rack for a few minutes before serving.