20 Delicious Coconut Flour Recipes for Gluten-Free Baking

Craving gluten-free treats that don’t skimp on flavor? Coconut flour is your new best friend! Packed with natural sweetness and a light, airy texture, it’s perfect for everything from fluffy pancakes to decadent desserts. Whether you’re baking for dietary needs or just love experimenting in the kitchen, these 20 delicious recipes will make gluten-free feel anything but restrictive. Ready to get started? Let’s dive in!

Fluffy Coconut Flour Pancakes

These coconut flour pancakes are light, subtly sweet, and gluten-free—perfect for a cozy weekend breakfast that feels indulgent but stays wholesome.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk (or any milk)
• 2 tbsp maple syrup (plus extra for serving)
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together the eggs, almond milk, maple syrup, and vanilla extract until smooth.
2. Sift in the coconut flour, baking soda, and salt. Stir until just combined—let the batter sit for 5 minutes to thicken.
3. Heat a nonstick skillet over medium-low heat and melt 1 tsp coconut oil. Pour 2 tbsp batter per pancake, spreading slightly (they’re delicate!).
4. Cook for 2–3 minutes until edges set and bubbles form, then flip carefully and cook another 1–2 minutes until golden.
5. Repeat with remaining batter, adding more coconut oil as needed. Serve warm with extra maple syrup.

The magic here? Coconut flour soaks up moisture, giving these pancakes an airy, almost custardy center—no gluten required!

Tip: Keep pancakes small (3–4 inches wide) for easier flipping. If batter thickens too much, stir in 1 tsp milk at a time.

Coconut Flour Banana Bread

This gluten-free banana bread is moist, subtly sweet, and packed with coconut flavor—perfect for a cozy breakfast or afternoon snack.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper.
2. In a large bowl, whisk together the mashed bananas, eggs, 1/4 cup melted coconut oil, 1/4 cup honey, and 1 tsp vanilla extract until smooth.
3. Add 1/2 cup coconut flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined (the batter will thicken as it sits). Fold in walnuts or chocolate chips if using.
4. Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The coconut flour gives this banana bread a tender, slightly dense crumb that’s irresistibly fragrant—no one will guess it’s gluten-free!

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it on top before baking.

Coconut Flour Chocolate Chip Cookies

These gluten-free cookies are soft, chewy, and packed with rich chocolate flavor—perfect for satisfying your sweet tooth without the guilt.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
3. Add the coconut flour, baking soda, and salt, stirring until a thick dough forms.
4. Fold in the chocolate chips, then let the dough rest for 5 minutes to thicken.
5. Scoop tablespoon-sized balls onto the baking sheet, flattening slightly with your palm.
6. Bake for 12–14 minutes until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The coconut flour gives these cookies a subtly nutty taste and delightfully tender texture—no one will guess they’re grain-free!

Tip: For extra gooeyness, press a few extra chocolate chips onto the warm cookies right after baking.

Coconut Flour Pizza Crust

This gluten-free pizza crust is light, slightly nutty, and holds up perfectly to your favorite toppings—no one will guess it’s made with coconut flour!

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/2 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp salt.
3. Add 4 eggs, 1/4 cup olive oil, and 1/4 cup water. Stir until a thick, slightly sticky dough forms (let it rest 2 minutes to thicken).
4. Spread dough onto the baking sheet into a 10-inch circle, smoothing edges with wet hands.
5. Bake for 20 minutes until firm and lightly golden, then add toppings and bake 10 more minutes.

The crust crisps up beautifully without crumbling, making it ideal for loaded veggie or meaty pizzas alike.

Tip: For extra crispiness, broil the topped pizza for 1–2 minutes at the end!

Coconut Flour Blueberry Muffins

These tender, grain-free muffins are bursting with juicy blueberries and have the perfect balance of sweetness and coconut flavor—no one will guess they’re gluten-free!

Ingredients

• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup honey (or maple syrup)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 3/4 cup fresh blueberries

Instructions

1. Preheat oven to 350°F and line a muffin tin with 8 parchment liners.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/4 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 4 eggs, then mix in 1/3 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until just combined (the batter will thicken as it sits). Gently stir in 3/4 cup blueberries.
5. Divide batter evenly among liners (they’ll be about 3/4 full). Bake for 20–22 minutes until tops spring back when pressed.

The magic here? Coconut flour gives these muffins an irresistibly light yet moist crumb, while the honey caramelizes slightly for a golden, bakery-style finish.

Tip: Toss blueberries in 1 tsp coconut flour before folding in to prevent sinking!

Coconut Flour Zucchini Bread

This Coconut Flour Zucchini Bread is a moist, lightly sweet treat that’s gluten-free but still packed with cozy spice and tender texture—no one will guess it’s grain-free!

• 1 cup shredded zucchini (squeezed dry)
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil or line with parchment.
2. In a bowl, whisk together eggs, 1/4 cup melted coconut oil, 1/4 cup honey, and 1 tsp vanilla until smooth.
3. Add 1/2 cup coconut flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt. Stir until just combined (batter will thicken).
4. Fold in shredded zucchini, then spread batter into the prepared pan. Bake for 45–50 minutes until golden and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coconut flour gives this bread a delicate crumb, while the zucchini keeps it irresistibly moist—perfect for slicing thick and toasting with a dab of butter.

Tip: For extra richness, sprinkle chopped walnuts or dark chocolate chips over the batter before baking.

Coconut Flour Waffles

Light, fluffy, and gluten-free, these coconut flour waffles are a dreamy breakfast upgrade with a hint of tropical sweetness.

Ingredients:

• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup coconut milk (canned, full-fat)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (plus extra for greasing)

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease with coconut oil.
2. In a bowl, whisk together the coconut flour, baking soda, and salt.
3. In another bowl, beat the eggs, then stir in the coconut milk, honey (or maple syrup), vanilla extract, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for 3 minutes to thicken.
5. Scoop 1/4 cup batter onto the hot waffle iron and cook for 4–5 minutes until golden and crisp. Repeat with remaining batter.

These waffles are delightfully tender with a subtle coconut flavor—perfect for topping with fresh berries or a drizzle of nut butter.

Tip: For extra fluffiness, separate the eggs and whip the whites to stiff peaks before folding them into the batter.

Coconut Flour Brownies

These fudgy coconut flour brownies are gluten-free but don’t skimp on richness—just one bite and you’ll be hooked!

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted coconut oil
• 3/4 cup maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/2 cup cocoa powder, and 1/4 tsp salt until no lumps remain.
3. In another bowl, mix 1/2 cup melted coconut oil, 3/4 cup maple syrup, 4 eggs, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture, then stir in 1/2 cup chocolate chips.
5. Spread the batter evenly into the pan and bake for 20–25 minutes, until the edges are set but the center is still slightly soft.
6. Cool completely before slicing—this helps them stay extra fudgy!

The magic here? Coconut flour gives these brownies a dense, melt-in-your-mouth texture while keeping them naturally grain-free.

Tip: For gooier brownies, underbake by 2–3 minutes and chill before serving.

Coconut Flour Lemon Poppy Seed Cake

This bright, citrusy cake is gluten-free but doesn’t skimp on flavor—thanks to coconut flour’s nutty sweetness and a generous dose of zesty lemon.

Ingredients:

• ¾ cup coconut flour
• ½ cup granulated sugar
• ¼ cup poppy seeds
• 1 tsp baking powder
• ¼ tsp salt
• 6 large eggs, room temperature
• ½ cup melted coconut oil (or butter)
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together ¾ cup coconut flour, ½ cup sugar, ¼ cup poppy seeds, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat the eggs, then blend in ½ cup melted coconut oil, ¼ cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined (the batter will be thick).
5. Spread evenly into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The poppy seeds add a delightful crunch, while the coconut flour keeps it tender and moist—no one will guess it’s gluten-free!

Tip: For extra lemony flair, drizzle with a simple glaze of powdered sugar and lemon juice while the cake is still warm.

Coconut Flour Cinnamon Rolls

These coconut flour cinnamon rolls are a dreamy, grain-free twist on the classic—soft, fragrant, and just sweet enough to feel like a treat without the guilt.

• 1/2 cup coconut flour
• 1/4 cup arrowroot flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey (or maple syrup)
• 1 tbsp ground cinnamon
• 2 tbsp coconut sugar
• 1/4 cup softened coconut butter (for frosting)

1. Preheat oven to 350°F and line a small baking dish with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/4 cup arrowroot flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 4 large eggs, 1/4 cup melted coconut oil, and 1/4 cup honey. Stir until a thick, slightly sticky dough forms.
4. Roll the dough between two sheets of parchment into a 1/4-inch-thick rectangle. Sprinkle evenly with 1 tbsp cinnamon and 2 tbsp coconut sugar.
5. Roll tightly into a log, slice into 6 rolls, and arrange in the baking dish. Bake for 18–20 minutes until firm and lightly golden.
6. While warm, drizzle with 1/4 cup softened coconut butter for a creamy, dairy-free frosting.

The magic here? Coconut flour gives these rolls an irresistibly tender crumb, while the coconut butter frosting melts into every nook for a luxe finish.

Tip: For extra-gooey rolls, let them cool 5 minutes before frosting—this helps the coconut butter soak in slightly.

Coconut Flour Carrot Cake

This coconut flour carrot cake is a naturally sweet, gluten-free treat with a tender crumb and cozy spice—perfect for when you want dessert without the guilt.

• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/3 cup melted coconut oil
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots (about 2 medium)
• 1/4 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
3. In another bowl, beat 4 eggs, then mix in 1/3 cup melted coconut oil, 1/3 cup maple syrup, and 1 tsp vanilla until smooth.
4. Stir the dry ingredients into the wet mixture until fully combined. Fold in the grated carrots and 1/4 cup nuts (if using).
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

The coconut flour gives this cake a subtly nutty flavor and dense-yet-soft texture that pairs beautifully with the caramelized carrots. For extra indulgence, drizzle with a simple cream cheese glaze!

Tip: Let the cake cool completely before slicing—it firms up as it rests.

Coconut Flour Pumpkin Spice Muffins

These coconut flour pumpkin spice muffins are delightfully moist and packed with cozy autumn flavor—perfect for a quick breakfast or afternoon treat.

• 1/2 cup coconut flour
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F and line a muffin tin with 8 parchment liners.
2. In a large bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Add coconut flour, pumpkin pie spice, baking soda, and salt to the wet ingredients. Stir until just combined (the batter will thicken as it sits).
4. Divide batter evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean.

The coconut flour gives these muffins a tender, slightly dense crumb that pairs perfectly with the warm pumpkin spice—no one will guess they’re gluten-free!

Tip: For extra indulgence, drizzle with a simple glaze of powdered sugar and almond milk after cooling.

Coconut Flour Almond Butter Cookies

These gluten-free cookies are rich, nutty, and perfectly chewy—just sweet enough to satisfy without overpowering the almond butter’s toasty flavor.

Ingredients:

• 1/2 cup creamy almond butter (unsweetened)
• 1/4 cup coconut flour
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/2 cup almond butter, 1/4 cup maple syrup, 1 large egg, and 1/2 tsp vanilla until smooth.
3. Add 1/4 cup coconut flour, 1/4 tsp baking soda, and 1/4 tsp sea salt, stirring until a thick dough forms. Fold in 1/4 cup chocolate chips if using.
4. Scoop 1-tbsp portions of dough, roll into balls, and flatten slightly onto the baking sheet (cookies won’t spread much).
5. Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The coconut flour gives these cookies a subtly sweet, almost shortbread-like crumble, while the almond butter keeps them irresistibly dense. Tip: For extra crunch, press a few extra chocolate chips onto the tops right after baking.

Coconut Flour Chocolate Cake

This rich, fudgy chocolate cake is naturally gluten-free and packed with deep cocoa flavor—no one will guess it’s made with coconut flour!

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted coconut oil
• 4 large eggs
• 3/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1/2 cup coconut flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until no lumps remain.
3. In another bowl, mix 4 eggs, 3/4 cup maple syrup, 1/2 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until fully combined (batter will be thick). Let sit for 5 minutes to allow coconut flour to absorb moisture.
5. Spread batter evenly into the prepared pan. Bake for 25–28 minutes until the center springs back when lightly touched.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The coconut flour gives this cake an irresistibly dense, brownie-like texture—perfect for slicing into small squares and serving with berries. Tip: For extra decadence, dust with powdered sugar or drizzle with melted dark chocolate while still warm.

Coconut Flour Apple Crisp

This cozy twist on classic apple crisp swaps traditional flour for nutty coconut flour, adding a subtly sweet depth to every bite.

Ingredients:

• 4 cups peeled, thinly sliced apples (about 3 medium)
• 1/4 cup coconut flour
• 1/2 cup rolled oats
• 1/4 cup coconut sugar (or brown sugar)
• 1/4 cup melted coconut oil
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Toss the apples with 1 tbsp coconut flour, 1/2 tsp cinnamon, and a pinch of salt in a bowl, then spread evenly in a greased 8×8 baking dish.
2. In another bowl, mix remaining 3 tbsp coconut flour, oats, coconut sugar, 1/2 tsp cinnamon, and vanilla. Drizzle in melted coconut oil and stir until crumbly.
3. Sprinkle the oat mixture over the apples, pressing lightly. Bake for 30-35 minutes until the topping is golden and apples bubble at the edges.

The coconut flour creates a delicate, almost shortbread-like crisp that soaks up the spiced apple juices beautifully.

Tip: For extra crunch, add 2 tbsp chopped walnuts to the topping!

Coconut Flour Crepes

Light, subtly sweet, and gluten-free, these coconut flour crepes are a dreamy breakfast or dessert base—ready in just 15 minutes!

Ingredients:

• 3 large eggs
• 1/4 cup coconut flour
• 1/2 cup coconut milk (canned, full-fat)
• 2 tbsp maple syrup
• 1/4 tsp vanilla extract
• Pinch of salt
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a blender, combine the eggs, coconut flour, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth, about 20 seconds. Let the batter rest for 5 minutes to thicken slightly.
2. Heat a 10-inch nonstick skillet over medium-low heat. Add 1/2 tsp coconut oil, swirling to coat the pan.
3. Pour 1/4 cup of batter into the center of the pan, tilting to spread it thinly. Cook for 2–3 minutes until edges lift easily, then flip and cook for 1 more minute. Repeat with remaining batter, adding more coconut oil as needed.

The delicate, lacy edges and coconutty aroma make these crepes feel indulgent—yet they’re sturdy enough to stuff with berries or whipped cream!

Tip: For extra-fluffy crepes, separate the eggs. Whip the whites to soft peaks, then fold into the batter last.

Coconut Flour Peanut Butter Cookies

These chewy, nutty cookies are gluten-free but full of flavor, with a rich peanut butter taste and just the right amount of sweetness.

Ingredients

• 1/2 cup creamy peanut butter (no sugar added)
• 1/4 cup coconut flour
• 1/4 cup pure maple syrup
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1/2 cup peanut butter, 1/4 cup maple syrup, 1 large egg, and 1/2 tsp vanilla extract until smooth.
3. Add 1/4 cup coconut flour, 1/4 tsp baking soda, and 1/8 tsp salt, stirring until a thick dough forms. Fold in 1/4 cup chocolate chips if using.
4. Scoop 1-tbsp portions of dough, roll into balls, and flatten slightly onto the baking sheet (they won’t spread much).
5. Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.

The coconut flour gives these cookies a subtly nutty depth, while keeping them tender without any graininess. Perfect for when you want a wholesome treat without compromise!

Tip: For extra crunch, press a few extra chocolate chips on top of the cookies right after baking.

Coconut Flour Lemon Bars

These Coconut Flour Lemon Bars are a bright, gluten-free twist on the classic—tart, sweet, and with a melt-in-your-mouth crust that’s secretly good for you!

• Crust: 1 cup coconut flour, 1/2 cup melted coconut oil, 1/4 cup maple syrup, 1/4 tsp salt
• Filling: 4 large eggs, 1/2 cup fresh lemon juice (about 3 lemons), 1/2 cup honey, 1 tbsp lemon zest, 1/4 cup coconut flour, 1/4 tsp salt

1. Prep crust: Preheat oven to 350°F. Mix 1 cup coconut flour, 1/2 cup melted coconut oil, 1/4 cup maple syrup, and 1/4 tsp salt until crumbly. Press into an 8×8″ lined pan. Bake for 12 minutes until lightly golden.
2. Make filling: Whisk eggs, 1/2 cup lemon juice, 1/2 cup honey, 1 tbsp lemon zest, 1/4 cup coconut flour, and 1/4 tsp salt until smooth. Pour over warm crust.
3. Bake: Return to oven for 20–22 minutes until filling is set (edges should be slightly golden; center will firm as it cools). Cool completely before slicing.

The magic here? Coconut flour gives the crust a delicate, shortbread-like texture while keeping it grain-free—no one will guess it’s healthy!

Tip: For cleaner slices, chill bars for 1 hour before cutting.

Coconut Flour Coconut Macaroons

These chewy, golden macaroons are naturally gluten-free and packed with rich coconut flavor—perfect for a quick sweet fix or gifting to friends.

Ingredients:

• 1 1/2 cups finely shredded unsweetened coconut
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (optional, for drizzling)

Instructions:

1. Prep: Preheat oven to 325°F and line a baking sheet with parchment paper.
2. Mix: In a bowl, combine 1 1/2 cups shredded coconut, 1/2 cup coconut flour, 1/4 cup honey, 2 egg whites, 1 tsp vanilla, and 1/4 tsp salt. Stir until sticky and evenly mixed.
3. Shape: Scoop 1-tbsp portions, roll into balls, and flatten slightly onto the sheet (they won’t spread much).
4. Bake: Bake for 18–20 minutes until edges turn golden. Cool completely.
5. Optional drizzle: Melt 1/4 cup chocolate chips and zigzag over macaroons. Let set before serving.

The double coconut hit—flour and shreds—gives these a delightfully tender center with just the right crunch outside.

Tip: For extra toasty flavor, broil the cooled macaroons for 30 seconds (watch closely!).

Coconut Flour Coffee Cake

This tender, subtly sweet coffee cake swaps traditional flour for coconut flour, giving it a nutty richness that pairs perfectly with your morning brew.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup full-fat coconut milk
• 2 tbsp coconut sugar (for topping)
• 1 tsp cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.
2. Whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat eggs, then blend in 1/3 cup melted coconut oil, 1/3 cup maple syrup, 1 tsp vanilla, and 1/2 cup coconut milk until smooth.
4. Fold wet ingredients into dry until just combined (batter will be thick). Spread into prepared pan.
5. Sprinkle with 2 tbsp coconut sugar and 1 tsp cinnamon. Bake 28–32 minutes until edges pull away from the pan.

The magic here? Coconut flour soaks up moisture like a sponge, creating a dense yet melt-in-your-mouth crumb that’s naturally gluten-free without tasting “healthy.”

Tip: For extra texture, mix 1 tbsp shredded coconut into the topping sugar.

Conclusion

With so many tasty gluten-free options, coconut flour is a game-changer for baking! Whether you’re craving pancakes, muffins, or decadent desserts, this roundup has something for everyone. Give these recipes a try, and let us know which ones you love in the comments. Don’t forget to share your favorites on Pinterest—happy baking!