Coconut flour is very absorbent and I know that sometimes people worry about using coconut flour because their baked goods end up very dry, but this recipe avoids those pitfalls by using coconut oil, eggs and lemon juice to keep the moistness intact.
Makes 1 dozen cookies
2/3 cups coconut flour
1/2 cup coconut oil, melted but not hot
1/4 cup honey
1/4 tsp salt
1 tsp vanilla extract
3 tbsp fresh lemon juice
Zest of 1/2 lemon (about 1 tbsp)
Shredded coconut for sprinkling over top
1) Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
2) In a medium bowl, whisk together the coconut oil, honey, vanilla, salt, eggs, lemon juice & zest. Add the coconut flour and mix with a spatula until a uniform dough is created. Note: If the dough is wet, continue to stir and the dough will thicken as the coconut flour starts to absorb the moisture. After a few minutes the dough should be thick enough that it is easy to form into a ball.
3) Use a spoon to scoop portions of batter and roll dough into a ball and place on baking sheet and use your hands to flatten into a disk. These cookies will not spread, so shape them as you would like them to turn out. Sprinkle with shredded coconut.
4) Bake for 12-15 minutes, until the edges of the cookies turn golden brown. Be sure to watch these cookies in the last few minutes, because the bottoms will start to brown quickly.