Coconut Vanilla

Coconut flour is very absorbent, so this recipe uses an extra egg to keep the dough from drying out.

Course Snack

Keyword coconut flour cookies, coconut protein cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings 10 Cookies

Equipment

Mixing bowl
Whisk
Baking Sheet
Parchment Paper

Ingredients

1/3 cup coconut flour

1/3 cup vanilla protein powder

1/4 teaspoon baking soda

Pinch of salt

1/2 cup plain Greek yogurt

1/4 cup honey

2 large eggs

1/3 cup unsweetened shredded coconut, plus extra for topping

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Whisk together the coconut flour, protein powder, baking soda, and salt, breaking up any clumps.

3. In a separate bowl, whisk the Greek yogurt, honey, and eggs together.

4. Combine the wet and dry ingredients, then fold in the shredded coconut.

5. Scoop mounds of dough onto the baking sheet and press extra shredded coconut onto the top of each.

6. Bake for 12 to 14 minutes, until the edges are golden.

7. Cool on the pan for 5 minutes.

Notes

If the dough feels too thick to scoop, mix in a teaspoon of milk at a time until workable. Coconut flour thickens quickly as it sits, so don't be alarmed if the dough firms up while you work.