Posts Tagged ‘Coconut flour’

Coconut Flour Snickerdoodles

1/2 cup organic sugar or coconut sugar
4 eggs, brought to room temperature
1/2 tsp vanilla extract
1/2 cup coconut oil, melted
3/4 cup coconut flour
1/4 tsp salt

2 tbsps organic or coconut sugar
2 tbsps ground cinnamon

Preheat oven to 375.
In a mixing bowl, beat the 1/2 cup sugar, eggs, vanilla & coconut oil together.  Add the coconut flour & salt.  Let it sit for a 2-3 minutes.  If the dough appears too soft or wet, refrigerate for 30 minutes.  Combine the two toppings in small bowl.  Scoop dough & roll into balls.  Roll the balls in the cinnamon & sugar mixture and place onto your baking stone.  Flaten with a fork.  Bake the cookies for 15 minutes.  Transfer to a drying rack and cool.  ENJOY!

Because everyone needs something sweet every now & then…  ENJOY!!

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Amy Approved Cookies!

Anytime Cookies


  • Yield: 1 dozen (12 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

These simple cookies acquire their sweetness not from sugar or honey, but from dried fruit: dates, currants and cherries. They’re good for breakfast or any time you need quick bite or boost of energy.


  • 1/4 cup coconut flour
  • 1/2 cup almond butter
  • 6 pitted dates (soaked in warm water for 15 minutes)
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup unsweetened apple sauce
  • 2 eggs (beaten)
  • 1 1/2 tsps cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp unrefined sea salt
  • 1/2 tsp baking soda
  • 2 tbsps dried cherries
  • 2 tbsps chopped walnuts
  • 3 tbsps currants


  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Combine the coconut flour, almond butter, and dates in a food processor or blender. Process until well combined and the dates have broken up into really small pieces, about a minute.
  3. Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
  4. Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but not chopped up.
  5. Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper.
  6. Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
  7. Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer, thawing for 15 to 20 minutes before you plan to serve them.

My Batch: (I made 24 small cookies)


Thanks to Nourished Kitchen for this satisfying recipe!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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