Gluten-Free Coconut And Honey Cookies – a delicious recipe with Coconut Oil, Egg, Sugar, Milk, u00bc, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (350u00b0F).
2
You don't have to melt your coconut oil, but warm it up a bit to make it softer and easier to work with.
3
Add egg, sugar, milk, honey and vanilla extract to the coconut oil, and mix everything well. Add flour, shredded coconut and baking soda and mix again.
4
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.
5
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.
321
kcal
Calories
14
g
Fat
43
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 Tablespoons Coconut Oil, 1 whole Egg, 3 Tablespoons Sugar, 2 Tablespoons Milk Or Water, and more.
Yes, Gluten-Free Coconut And Honey Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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