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Nutty Coconut Cookies

December 19, 2008

This is one of our favorite new recipes.  The best part about these cookies?  Zero sugar. Zero gluten.  And you’d never even know it!  You’re sure to be the hit of the Christmas party if you bring these…and no one will fall into a sugar coma!

Nutty Coconut Cookies
Preheat oven to 350.


1/2 cup nut butter
1/2 cup agave nectar or raw honey
1 cup unsweetened shredded coconut
1/2 cup chopped raw nuts
Dash of sea salt
1/2 cup mashed 100% unsweetened cacao chips
1/2 cup coconut flour

Combine first 6 ingredients together in a bowl.   When it’s all mixed together, add the coconut flour and mix well.  Wet your hands so the dough doesn’t stick, and then form the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper.  Bake for 18 minutes at 350 until the tops are golden brown.  For softer/chewier cookies, decrease the baking time to 15-16 minutes.

Tips and variations:

  • For the nut butter, choose your favorite – peanut, almond, etc.  We prefer raw cashew butter for these cookies.
  • For the nuts, you can use walnuts, pecans or even a mix!  Just make sure they’re raw.
  • Add goji berries for extra antioxidants and sweetness.
  • The 100% unsweetened cacao chips are just like chocolate chips, but they’re 100% cacao vs. regular baking chips which contain sugar.   Ghirardelli makes a great one, and you should be able to get it at a regular grocery store.
  • You can get this coconut flour at some Whole Foods locations, or you can get some here or here. If you can’t find coconut flour, you could probably use another gluten-free flour like this brown rice flour.
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