The World’s Healthiest Cookie


I’m coconut flour.

I’m good at making all things cookie. Cookie dough, anyone?

How about peanut butter cookie dough?

I’m delicious. I’m sweet, nutty, and I absorb all the liquid around me.

I’m expensive, hard to find, and anyone who doesn’t food blog obsessively or stake out a Whole Foods doesn’t know about me.

Yes, it was very nice how Kelly of Foodie Fiasco introduced us. She’s really beautiful, smart, and talented.

So she promised to make me famous. She started with the cookie dough, made a peanut butter version, and now she’s really pushing the envelope.

Baked cookies. Soft, sweet, pillowy chocolate chip cookies.

Wanna live on th edge… the wild side?

Buy me. Don’t hyperventilate over spending $7 on a package of flour. Take me home. Love me.

Bake these cookie with me.

The World’s Healthiest Cookie

This dough takes two minutes to whip up, so in under 10 minutes, you can be scarfing down delicious coconut flour cookies. And really, check out these stats!

Nutritional Info

*Update: There has been some question about the nutritional info, and for clarification, these having only 6 calories each is based upon a bite-sized cookie. If you only make 8 cookies out of this recipe to make them more traditional sized, they will have about 15 calories each. Still a calorie bargain, if you ask me! Thank you so much for your interest!

Per bite based on 16 bites

Calories: 6 (about 8 or 9 with chocolate chips)

Fat: <0.5 grams


2 Tablespoon coconut flour

2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)

pinch salt

stevia or other sweetener, to taste

1/8 teaspoon baking powder

3 Tablespoon almond milk, or milk of choice

chocolate chips


Preheat oven to 350F.

In a small bowl, mix coconut flour, baking powder, and salt. Add in masked banana or applesauce and stir. Add in almond milk, one tablespoon at a time until fully incorporated. Stir in chocolate chips. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a parchment lined baking sheet.  I used a silicone mat. Flatten the dough into cookie shapes.Bake in the oven at 350F for 10 minutes. Let cool before scarfing them all down.

By the way, you are allowed to eat the entire batch.


-Kelly M.

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  1. says

    OMG, brilliant! Coconut flour and I are very good friends, but I never knew how good of friends we could REALLY be! These look awesome. Less than 10 calories… wow. I love this!

  2. Yanna says

    I think they mean if you make 16 cookies with the recipe, each will be 6 cals? But then I don’t get the 8 or 9 chocolate chips part… Nutritional clarification, please? 😀

    • Ed says

      Yanna – The cookies are 6 calories each (completely probable, since they are very small). If you put chocolate chips on top of the cookies (like in the pictures), it will add 2 or 3 calories to each cookie, making them 8 or 9 calories each.

      • says

        Thank you so much for the questions but I’m sorry for the confusion. Ed is absolutely right. If you make 16 cookies out of this recipe without using chocolate chips, they will be about 6 calories each. If you made 16 cookies with some chocolate chips, they’ll be about 8 or 9 calories each. I updated the recipe saying that if you made the cookies bigger (about 8-10 out of the recipe) with come chocolate chips, they’ll be about 15 calories each. Thanks again, and I hope this helps! 😉

  3. Wendy says

    I made these tonight and the cookie batter was pretty wet. Nothing like the picture. Two questions how much sugar is used and is it really 2 tablespoons of coconut flour? I followed your recipe exact. The only thing I wasn’t sure of was sugar since it was under the pinch of salt I just kinda throw some in as well.

    • says

      Thank you so much for making thi recipe!!!!! I am so honored! I am also very, very sorry it didn’t work out like it should have, but here’s what I think happened.

      Okay, I am almost ready to throw in the coconut flour towel. You are in a long line of people whose coconut flour does NOT absorb the liquid like it is supposed to! In my experiences, coconut flour is like a powdered sponge in how much liquid it will absorb. Obviously, this is not what’s happening to everyone else. I use Bob’s Red Mill brand, so maybe it varies by brand of coconut flour? What brand of coconut flour did you use? And also, did you add the liquid one tablespoon at a time? For some strange reason, apparently that helps the coconut flour absorb it. And if the dough starts to get too wet, this gives you the opportunity to stop adding liquid, if need be. I’m so sorry again, and I hope this helps!

      • says

        Also, you’ve forgotten to say *when* to actually add the sugar … Could you please add that in? Just made these today – very wet (as above), si I just threw in 1/2 T of peanut butter … YUM!!! and I used minim m&m’s :) You’re a grain free angel you know!! xx

  4. Jojo says

    hey I made these cookies, and for other making it, DON’T TRY CHANGING THE RECIPE!! I was in a rush to make the cookies, so I didn’t have time to go to the store and get coconut flour, and then when I had all the ingredients put together, it seemed too liquid… so I added 2 tbsp. of flour… and when they came out of the oven they tasted like pancakes… but now I’m going to try again and see if it’ll work better with the original recipe… which it probably will…

    • says

      Thank you do much for trying my recipe, and for the input! I haven’t tried making these with regular flour, and now I know I won’t. Just a word of warning: coconut flour can be tricky to deal with. I did it post answering questions about it here, and I hope it’s helpful. I hope they turn out better next time, and have a fantastic day!

    • says

      Thanks for the question, Virginia! Honestly, I really wouldn’t substitute shredded coconut for shredded coconut flour. Coconut flour can be very finnicky to work with, and I have a post about it here, where I put link to where you can buy it. I know it can be pricey and hard to find, but its’s great stuff! I hope this helps! 😉

  5. says

    Hey! great recipe! thanks so much! I just wanted to leave a few little remarks about this! I am two weeks into grain/gluten free! feeling great BUT I WANT DOUGHY THINGS!!!!!!!! hehe, its going well, and now that I have started using coconut flour(as of yesterday) I am feeling pretty happy about this decision.

    First, I was reading the comments and I just wanted to note that I use organic coconut flour from the Bulk Barn in Canada it is $0.81/100g…..pretty cheap. It works just as you, Kelly, describe it should!

    Also, I loved your recipe, but I wanted to make more, and I had leftover banana, so I did a 3X batch and added 2 Tbsp of butter rather then 2 of banana, I also used maple syrup as sweetener( my stevia has ran away) and added vanilla, I used coconut milk for my liquid. Mind turned out great also, A little different. Next time I am going to try added shredded coconut!

    Thank you for the inspiration and great recipe! You are keeping me grain/gluten free!


    • says

      You are AMAZING. This is such a wonderful comment! Thank you so much!

      Congragulations on going grain/gluten free! I avoid grains/gluten (or consume in small quantities) because I just feel a lot better that way. What about you? So… coconut flour is totally a friend of ours! But 0.81 for 100 grams?!? Can I come stay with you?

      Thank you sooooo much for making this recipe. I really and truly appreciate it so much. I hope you have a lovely day!

    • DJ Narvaez says

      I tried this recipe a second time and I am not sure its turning out right – might try the 2 tbsp of butter instead of the banana next time and see if I have better luck with it turning more cookie like. I get something looking like more like uncooked dough for some reason after even 12 mins of baking :( Second batch tasted better though.

      • says

        First off, thank you so much for making this recipe and I am very sorry it isn’t working out correctly for you! I’m the first to admit these cookies are definitely on the doughy side in nature, so just know that when you try them. They also aren’t very much like traditional cookies, so adding the butter instead of the banana would probably make them more traditional tasing. Thanks again, and I hope this helps!

  6. April says

    Hi! I’m really really excited to share this recipe with you. I love love love pancakes, but due to certain circumstances I’ve been trying to avoid gluten and starches. Every pancake recipe I’ve come across either uses wheat or a significant amount of starch. So I decided to try my own, and I think I’ve finally got it! I don’t have time to start a food blog (I hope I can in the future-your blog is inspiring!) But I really want to share this recipe with people out there who might run into the same problem as I did. I’d really appreciate it if you could try this and share it if you like it! Thanks!
    1 cups gluten free oat flour
    1/2 cup coconut flour
    2 tsp baking powder
    1 tsp baking soda
    1 tsp apple cider vinegar
    1 tablespoon xylitol (or any other natural/healthy sugar sub. You can also just use white sugar if you need to)
    1 1/4 cup milk (I sub water. Also, coconut oil absorbs moisture like crazy so I just add water until I get the traditional watery pancake batter texture)
    1 egg (I’ve never tried this with a commercial egg replacement, but I think it will work. Chia seeds ,however, do not.
    3 tblsp. extra virgin olive oil
    Cook and eat!
    Thanks again! Also, I’ve found that the oatmeal+coconut mix works well substituted into any pancake recipe!

  7. April says

    I have a few quick changes to make to the recipe. It should be 2 eggs, 1/2 tsp of baking powder and 3.4 teaspoon of baking soda. I tried it again this morning and found that too much of the bp and bs made a slightly bitter taste. It makes 8 servings. I hope you like it :)

  8. Eliz says

    So I made these cookies last night, and let me just tell you.. that they were amazing! so soft and tasty and so easy to make! They were so good that my mom (who usually hates all of my vegan baking ) really enjoyed them to! When making these the only thing I did different was left out the salt and didn’t add any sweetener. I can’t wait to try more of your recipes<3

    • says

      YAYYYYY! Thank you so much for making these! You totally made my day with this comment. You are so sweet! Thank you so very very much!!!

  9. cel says

    Yum! Can you please make a chocolate/coco version? Would that change the consistency?
    I don’t like the taste of banana, can i use flax/egg replacer instead?
    Thank you!!!!

    • says

      Thanks so much for the question! Instead of the banana, you could use applesauce or even pumpkin! It’ll obviously affect the flavor but not so much the texture. I hope this helps, and have a lovely day!

  10. says

    I am super excited to try these! FYI you have a typo, you wrote “masked bananas” and I assume you mean mashed. Thanks for the recipe!

    • says

      Thank you SO much for catching that! And yes, you are right. I did mean mashed and not masked, and I fixed the recipe to reflect that. Thanks again, and I hope you have a lovely day!

    • says

      Thanks for the question,Kyra! Honestly, I would NOT try to sub any other flours here because coconut flour is so unique. Hope this helps!

  11. Kris says

    I made these today and they turned out perfect! I used 3 little mini chocolate chips to top them and they turned out amazing. The coconut flour was Bob’s Red Mill and I used 2% milk. I think the secret is the adding of the liquid 1 at a time. Thanks for the recipe!!!

    • says

      Yay! Thank you so much for making this recipe, Kris, and I am so glad you enjoyed it! Adding the liquid slowly really is the key. 😉

  12. Susan says

    Thank you for the starter recipe, I had nowhere to begin with the coconut flour. Made neat little Apple Walnut cookie bites, 1 dozen. Added 3 Tbsp self rising wheat flour to the coconut flour, increased the applesauce to 1/3 cup, added 2 Tbsp coconut manna, (I used Stevia extract powder, one level teaspoon for sweetenter). YOU ROCK!!! Came out perfect! Baked them a little longer, 18 mins., but at 325 and on an insulated cookie sheet. Do you by any chance know the glycemic index for coconut flour? I can’t find it anywhere.

    • says

      Yaaay! I am so glad I could help you in your coconut flour quest! Unfortunately, I am far from a GI expert so I am probably the wrong person to ask. I can give you the net calories and carbs of coconut flour, but not the GI. Sorry!

  13. Kristen says

    I live off of these cookies. I’d make a batch literally everyday and then just decided to make a huge batch to get me through the week. You are a genious<3

  14. Jen K. says

    Making these right now as I purchased a bunch of coconut flour recently…I’m following the recipe exactly right now, but I’m think orange zest, or even lemon would be divine in this!

  15. sylvie says

    Hi Kelly, loved these cookies, they turned out perfect. I want to make them as Christmas cookies, maybe I’ll decorate them with colored sugar. Do you think they freeze well? I’d love it if I could bake them in advance.

    • says

      Yay! Thank you so much for making these cookies! I love the idea of decorating them. I only freeze these cookies in advance when I plan on eating them frozen, so I’m not sure how well they would thaw.

  16. Cherry Sunshine says

    Thankyou! i will be getting some coconut flour online soon but till then i just used what i not sure how you got 16 cookies i got 8 that look the size of yours but i guess photo’s can be deceiving..
    Any way my point was although i’m sure mine didn’t turn out quite like yours, they did turn out like little banana choc chip pancake pillows and they are so tasty fresh and warm from the oven…its genius!
    Thankyou for the original recipe and thankyou universe for the “mistake” that has now lead me to pancake pillows 😀 it has been a great day. Keep creating!

  17. laura boyd says

    couple of questions, 1– will these keep for a day, i want to bake ahead for a potluck 2– how much sugar “to taste”? i dont mind some sugar but didnt know where to start. thanks so much

    • says

      HI Laura! Yes, these will definitely keep for at least a day. As for swetener I usually use between 1-2 packets of stevia, but it really depends on how sweet you like things and what sweetener you use. If using sugar, I would start with a packet or so and go from there, making sure you taste along the way, or course. 😉 Vegan cookie dough won’t hurt you!

  18. V. Kelly says

    Where is the full recipe? I only see the recipe that has 2Tbs of flour…not enough to make a batch of cookies! Let me know..these sound great!

    • says

      Thank you for the question! This has definitely been a point of concern, and I will have a recipe that yields a larger batch published in the near future. Meanwhile, yes, this is the “full” recipe. Coconut flour absorbs quite a bit of liquid and this reipe yields more than it would seem. I’m sorry for the confusion, and thanks again!

  19. Sairah says

    Hi, I’ve been doing a mild candida cleanse (nont super intensive because my symptoms were mild and I don’t believe in extreme). I’ve been free from all sweetner (sugar, honey, maple syrup, chemical sweetners) and fruit except for north american berries or tart apples. I needed a treat so I just made these in 3 batches.

    Batch 1= Lavendar, sea salt, stevia, applesauce, vanilla bean cookies (they taste like lavendar shortbread)
    Batch 2- peanut butter, applesauce
    Batch 3= almond butter, applesauce (wish I had some unsweetned carob powder, oh well next time)

    Thanks for this recipe, it is a life saver when on a cleanse and just in general a great healthy snack!

  20. Opi says

    FoodieFiasco, you area shining beacon in my search for vegan sugar-free and low carb treats. I made your cookie recipe as a double batch with 2 changes: I used 1 square of unsweetened baker’s chocolate (melted) and mixed it with 4Tbps puréed carrots. I had some of those funky purple-skinned carrots and the resulting dark purée and sweeter flavour worked great with the chocolate! All other ingredients were simply doubled (4 Tbps coconut flour, 6 Tbsp almond milk, you get the picture). Wow. Fudgy and delicious, really hit the spot for a sweet fix. Thanks so much!

  21. says

    I’m a foodie blogger too, and I pride myself on my baking. I’m trying no wheat no sugar for a month or so and I’m on a quest to find a cookie that my hubby will eat…… so one that still tastes like a treat.
    I just made these. My toddler ate half and tried to give it to the baby, who licked it then smeared it in her hair. My husband ate one and said the texture weirded him out and the stevia left a funny taste. I’ll eat the rest because it’s as close to a treat as I’ll get today!
    Do you have something else in your repertoire that will dazzle my family???
    I did use the coconut flour with Chinese Five Spice as a coating on my fish for dinner last night, and that was awesome, so I think the coconut flour is worthy of experimentation.

  22. says

    Great recipe! I’ve been looking for something grain/dairy/nut/egg-free to make for my daughter’s first birthday, and had given up. I’m totes making these!

  23. Emily says

    AMAZING!!! I made them even twice today. The first time in the microwave (your other recipe) and the second time in the oven. I prefer the oven. I just want to let you know that I absolutely LOVE your foodblog. I am 24 and only starting now myself, I was surprised that you are only 14, well done! Truly amazing :) I am definitely going to try all your recipes.

  24. andrew says

    a single choco chip has like 15 calories, and I donno how you guys are getting 16 cookies that size from 2 tablespoons flour…also peanut flour is a good option for the recipe,,,,peanut butter cookies !

    • says

      Hi Andrew! I use a teaspoon measure to make the cookies. Just as a heads up, I’m not sure subbing in peanut flour for coconut flour would work.

  25. Laura says

    Just made these with my fussy daughter and they are amazing!
    Big big thumbs up from both of us!
    We use a whole banana.

  26. Danielle says

    Yay a cookie I can eat!! I’m on a very strict version of paleo (no nuts, raw fruit or nightshades in addition to everything else) but I was just CRAVING a cookie. I can’t use sugar in any form so I added a few drops of vanilla for the oomph the stevia might have provided and made ‘large’ cookies. I made 6 and put them in the oven before reading that I should have made more. Oops. They didn’t bake all the way but I didn’t care. :) the flavor is very good and I’m excited to have something for a little occasional treat! Oh and I followed your directions and ate the whole batch… Eh, what’re you gonna do 😉

  27. Tessa says

    I made these today and planned on sharing them with my sister and mom, haha AS IF. I made sixteen and had 7 of them myself!!! They are sooooo good!

  28. Jodi says

    I have searched high and low for low calorie, low sugar, low carb and “clean” recipes for my diet. I think i want to marry you :-) These cookies are AWESOME!!! I made them with banana, apple sauce and pumpkin and added cacao nibs. I felt like i was cheating because i got to eat all 6 of my cookies!

    I can’t believe you are only 15…you have made this 30 something soooo happy! (I have also tried a lot of your all for one cakes that are awesome!)

  29. Louise says

    Hi, thanks for this looovely recipe!
    I made these just a second ago(eating them all right now), and something went wrong though. I left them for almost 20 min in the oven, because they did not seem to get any harder, they stayed soft and non-cookie-ish. So they are more like little cakes, with amaaaazing taste!
    Next time I will try to add a little less milk, the batter might have been to wet, and I want real cookies, not soft ones! 😛

  30. Amanda Eagles says

    Taste amazing, but mine turned out like a cookie looking soft muffin?? Wondering if they are supposed to go crunchy or hard? Could I have one wrong with making 4 batches together?

  31. Laurel says

    Thank you for this recipe. I was just looking for a way to use my fresh coconut flour (that I make myself, from the coconuts in my yard). After I grind my fresh coconut and drain it to make coconut milk/cream, I spread the coconut pulp on a cookie sheet, dehydrate it in the oven, then put it in the food processor to grind it up. I think my flour has more oil content than commercial coconut flour, and as such, doesn’t absorb much liquid. Because of this, my mix came out very runny. I just kept adding more of my coconut flour until it became a “drop-cookie” consistency, then baked it according to the recipe. I didn’t need to add sugar, because the banana was ripe and sweet, and I didn’t have any chocolate chips. But my husband and I really enjoyed the cookies, and I’m getting ready to make another batch. This time I’ll add less milk and see how they turn out. Thanks very much for the recipe!

  32. Lily says

    I’m wondering how to substitute the banana or applesauce. I don’t do starchy fruit or very sweet. Is this a texture thing? Or moisture? Would love to try the recipe though


  33. Ally says

    So I tried making theses and they didnt bake well… I baked then for about 15 minutes and they were a little too crispy so I thought, “oh it’s probably just me… Then I ate one and it wasn’t hard in the middle:/ it’s was crumbly and it coated my mouth and ugh, it just wasn’t good… I followed the recipe just like u wrote it, so I’m not sure what the problem was…

  34. Nik says

    Little tip; up the anty from a healthy perspective and use these as a meal rather than snack. I’ve been using coconut flour for cookies for a long time and the key is thinking of them as a solid smoothie. I make these big beautiful chocolate chip cookies that have negative carbs, no artificial anything and tons of protein. Coconut flour is where it all starts…

    I dropped almost 40 pounds with them

  35. JESSICA C. says


    You are absolutely adorable, talented, and confident fifteen year old!!! You have such an artistic eye for photography and your blogging is personable and relevant. Keep following your dreams and doing such a fabulous job on your blog!

  36. Ash says

    I never post comments about recipes I try online, but girl – bless you! These are such a great way to stamp out that sugar craving and get some healthy coconut flour down an 8 yr old’s throat! My son ate the entire first batch I made of these (minus the one that I sneaked off the plate), and he asked for more. I have a new lunchbox treat! And a new treat to have with my coffee :)

  37. Sam says

    Perfect little cookies! I made these today with my 2 year old. They are delicious! We added quite a few mini dairy free chocolate chips to each cookie :) These are a great dairy free/gluten free/grain free treat. Thanks for the recipe!

  38. Louise says

    Thankyou Kelly for providing us with your low calorie yummy foods! I love baking but have tried not to do it as much as most of the food I bake has such high calorie content. Your foods are AMAZING, they are practical not overly difficult and most of the stuff I have in my pantry so I can just look up your blog and cook something! I am making your lemon bars tonight- and thanks also for providing calorie content and substitutes!! Keep up the amazing work :)

  39. says

    I think you might eliminate some of the inconsistent results if you measure the coconut flour by weight. I always end up converting all my gluten free flour recipes to weight (in grams) instead of volume. It really makes a difference. I tried weighing a few tablespoons of coconut flour on a digital food scale, and found that they varied between 7 – 10 grams each. The variance comes from how compacted the flour is when it is measured. Even trying to be consistent, I was getting different weights. Since a little bit of coconut flour goes a long way, just a bit too much or too little might throw a recipe off.

    The cookies turned out pretty good. My son rated them an 8 out of 10, so we will be making them again. Thanks.

  40. Lexi says

    Made these cookies and it was my first time ever using coconut flour. The dough was kind of dry, so I added more almond milk, but then the cookies didn’t bake at all. I had them in the oven for 17 minutes and they still came out the same as when I put them in. Should I just strictly stay to the recipe no matter what? What did I do wrong? Thanks.

    • says

      Hi Lexi! I am so sorry these aren’t working out like they should. I know how tempting it is to add more liquid, but you almost never should. Exactly how dry was the mixture? Unless there was any flour that wouldn’t be incorporated, just bake as is and the cookies will firm up. Hope this helps!

      • Lexi says

        I figure out what I did wrong. It’s not what I first thought, but now I know. I will for sure try this recipe again. I’ve made your peanut butter dough and it’s delicious. I love peanut butter, but it’s high in calories, so it’s nice you had a low cal recipe that uses that ingredient. Thank you for your wonderful low cal recipes. You are a life saver.

  41. Alex says

    I’ve had the same problem with the coconut flour… I just skipped the almond milk. They came out a little more like coconut macaroons but still pretty good. Also I didnt add any sweetener, just glazed them with a little honey while baking

  42. carly says

    These are baking now, I used pumpkin for the banana and pumpkin spice latte powder for the sugar substitute….the raw dough is fantastic! I also added 1T mini chocolate chips. I can’t wait to eat these guys…all of them!

  43. Jenn says

    Um, can I just tell you how awesome you are? I can’t get over the fact that you are so young and have come up with such a great website. I just made these and they were delicious :-)

  44. Jose says

    Made this in less than 30 minutes. I wanted something sweet and healthy to go with our “vegan for a month” challenge.
    I felt the banana was too overpowering, but still it is a great recipe! Next time I’ll go easy on the banana or even use applesauce. I was surprised to see I actually had all the ingredients at hand!

  45. Vartykins says

    Hi Kelly, Thanks for this recipe, I completely messed it up, didn’t have any coconut flour so used wheat flour and rolled oats, also forgot the milk…. actually looked great and taste was ok, not the worst thing I’ve ever eaten, but hey let’s not go there, will try to find coconut flour and give it another go. Thanks again

  46. Jennifer says

    I made these and they are divine! Soft, moist but without the heaviness of butter, oil, etc. I used Bob’s Red Mill coconut flour and the consistency was perfect. I have never written in a comment on a foodie website before, but had to let everyone know how awesome these really are. I have since tripled the batch and made so many more. However, I appreciate the small batch size to help with portion control. They are so fragrant in the oven too!

  47. Claire says

    Thank you so much for this recipe! I kind of ate the whole batch lol but it’s better than eating crap, right? Even my dad, who hates any healthy baking, loved them! I don’t have stevia so I added a little honey. This was my first experience with coconut flour and it was so delicious! I have some eating problems and love to bake, so you are so helpful. Now I’m eyeing your avocado pound cake to make! Thanks again!

  48. Jennifer says

    I am going to attempt these cookies today using Banaban coconut flour and hope it will work. One question though, your recipe uses 2 tbs of coconut flour and that seems so little- is this correct? How many bite size cookies does this make? I can’t imagine getting 16 bite sizes out of this amount. Thanks :) Jen

  49. Mae says

    Ok first I need to admit, that I am obsessed with this site!! I have been browsing through all of you recipes all hours of the day, obsessing over what I am going to make first!! What a dream to find so many allergy free recipes! I have to ask what brand stevia you use, I’ve had bad luck in the past and don’t want to rush to whole foods and make the same mistake all over again! You’re a doll, keep up all the wonderful work!

    • says

      Mae, you completely made my day. Thank you so much, and welcome aboard! I use NuNaturals stevia, and it is the absolute best. I’m not sure you can get it at Whole Foods, but I get mine online at (you can use coupon code EFI540). Hope this helps!

  50. Amber says

    These were good, small, but good. Some of them stuck together and some just crumbled into crumbs, which would work as a topping for Ice cream. I used sea salt, unsweetened apple sauce and I did not use any sweetener.

  51. Emma says

    This is a fantastic recipe, Kelly you’re an absolute gem! I just wanted to say that -I searched for a while to find cheap coconut flour to make these- I found a $4.80 bag of Nutiva coconut flour here:

    with a $5 discount of the end total price if you submit the following code: HFT344.

    I ended up buying 4 bags and I can’t wait to make all the cookies in the world!

  52. Julia says

    Just made this – are they supposed to be wet and mushy? Baked exactly as directed, and these are not what I’d call cookies. They taste good, just definitely nowhere near cookie texture. More like little bread pudding circles :)

  53. Georgina Johnson says

    Sooo Yummy!!! I mixed dark chocolate through my cookie dough;) thank you for the recipe it will be with me forever. I also love some of your other recipes, I will have to try:)
    <3 love & light

  54. Megan says

    I don’t know if I’m liking the taste of coconut flour. I think I might try this again with almond flour.
    Also, were these cookies supposed to get crunchy? Mine didn’t at all, and were a bit on the mushy side even though my dough wasn’t runny at all! >_<

  55. Katie says

    I baked these with a pinch of cardamom and they were very tasty. I do have a question, I’ve so far only used 2 T of almond milk which provides a dense sticky dough and the liquid all seems to absorb well. I’m still having trouble getting these to firm up in the oven, any suggestions?

    • Dulcie de Kock says

      Cardamom sounds like a delicious addition, Katie! Spicing things up is always fun;-) These cookies are soft in nature, so if you’re looking for a crispier cookie this recipe: might be more suited to your taste! Otherwise, perhaps try upping the temp to 400 degrees(while keeping a close eye on the oven, of course) and see if that helps them set! Also, what kind of coconut flour do you use?

  56. Lauren says

    These are terrific! I substituted pumpkin purée for the applesauce because I really wanted pumpkin cookies, and I added a splash of vanilla extract, a sprinkle of cinnamon, and a dash of ginger. They turned out great, not like normal cookies, but great anyway!

    • Dulcie de Kock says

      Thank you so much for cookin’ these cookies, Lauren! Great substitution idea; pumpkin makes everything better! & You’re right-these aren’t normal cookies; they’re cool cookies;-)


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