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Prep time: 45 min • Cook time: 10-12 min • Yield: About 30 cookies, will vary based on size of cookie cutter.
- ½ cup plus 1 tablespoon coconut oil, melted
- ¾ cup raw cacao or unsweetened cocoa (not Dutch cocoa)
- ½ cup raw honey
- 4 large eggs, at room temperature
- ½ teaspoon pure peppermint extract (If you’re not a fan of mint, use 1 teaspoon of pure vanilla extract instead.)
- 1 cup coconut flour
- Stand mixer
- Sheet pans
- Parchment paper or silicone baking mat(s)
- In the bowl of a stand mixer put melted coconut oil, cacao or cocoa, and honey. Mix for about 2-3 minutes until well blended and cocoa has “melted” into the liquid ingredients.
- Add eggs and peppermint extract and mix well.
- Add coconut flour and mix, stopping to scrape down bowl, until the flour is completely blended into liquid ingredients. Blend until the mixture becomes smooth and glossy, about 2- 3 minutes.
- Gather dough into a ball and put in a covered container. Refrigerate for at least one hour or put in the freezer for 45 minutes before rolling out.
- Line baking sheet(s) with parchment or silicone mat(s).
- Preheat oven to 350 degrees F and place racks in top and bottom thirds of the oven.
- Remove about ¼ of the dough, leaving the rest in the refrigerator, and roll between two sheets of parchment or waxed paper to about ¼-inch thick. Using a cookie cutter cut out cookies and place on baking sheet. Continue rolling out dough in batches, always keeping remaining dough refrigerated.
- Bake for 10 – 12 minutes. Do not remove cookies from cookie sheet until they are cool or they may break.
Notes and Tips: In cutting out the cookies, they may remain in the cookie cutter. Gently place them on the baking sheet, by holding the cookie cutter just above the parchment and use your fingertips to release them from the cookie cutter. After every few cookies, wipe the cookie cutter edge to keep it clean and easier to use. Also, don’t try to remove them from the cookie sheet until they are fully cooled; they are apt to break if moved while still warm.
These cut out cookies aren’t just for St. Patrick’s Day. They are great Paleo cut out cookies for any occasion…just use a different cookie cutter. Chocolate Valentine Hearts? Chocolate Christmas Angels?
I’ve offered this note in other recipes using coconut flour, but it never hurts to restate it, especially to those new to baking with coconut flour. Cookies made with coconut flour are soft, not crispy. They tend to have more of a cake-like texture. There are many factors that are different between baking with coconut flour than with grain flours. Coconut flour is essentially the fiber from the coconut meat after almost all the oil has been extracted to make coconut oil; thus it is very dry and needs about twice the hydration of wheat flour. Baking with coconut flour also requires more eggs and sticky binders such as honey, maple syrup, coconut nectar, etc.
These cookies deserve to be frosted with a Chocolate Mint Ganache Frosting. This recipe can be found here under Chocolate Ganache Frosting. To make mint frosting, delete the vanilla and add ¼ teaspoon pure mint extract.