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I’m barely a recipe creator – let alone a baker – so when Nuts.com sent me a Paleo “holiday package” with coconut flour and dried mulberries and asked me if I’d like to create a recipe, I wasn’t sure how it would turn out.
I very rarely make cookies and when I do, they’re using someone else’s instructions, so creating my own recipe sounded like a disaster in the making.
And it kind of was, the first two times I tried it. See below for photographic evidence. Not pretty!
But I decided to try a third time… I was determined to make this recipe work out and not completely waste the ingredients that I was sent!
I’m happy to report that the recipe I’ve written below finally turned out well, after a few
failures learning experiences along the way. This is not a super sweet cookie, so it could almost be used as a breakfast item or post-workout snack rather than a dessert, but it tastes great with the cinnamon, ginger, and dried mulberries. It’s gluten-free, nut-free, and can even be dairy-free if you’d like!
Spiced Mulberry Cookies
- 2/3 cup coconut flour
- 1/4 cup coconut oil or unsalted butter (I used butter)
- 2 eggs
- 1/4 cup raw honey or maple syrup
- 1/2 tsp. baking soda
- 1/2 tsp. raw apple cider vinegar
- 1/2 tsp (or a large pinch) celtic sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. vanilla extract
- 1/3 cup dried mulberries
- Preheat the oven to 350. Fluff coconut flour with a fork then scoop the measuring cup and level the top. Avoid packing the flour, as this will make the cookies too heavy and dry.
- Add all ingredients to a large mixing bowl and then stir together until well combined. If ingredients are not at room temperature, the coconut oil or butter will clump. If necessary, melt the coconut oil or butter in the microwave for 5-10 seconds to help it mix together well. Avoid over mixing, as this will make the cookies tough.
- Use a tablespoon sized scoop to create balls of dough; you can use your hands to roll the balls together after scooping.
- Align balls of dough on a parchment paper lined baking sheet. Press to flatten - these cookies will not flatten on their own so shape them exactly as you’d like them to look before baking.
- Bake for 18-20 minutes, or until golden around the edges. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.