NY Naturals Giveaway Winner & Cookie Stuff.

Cookie stuff today, but first, the winner of The New York Naturals Giveaway is


Bombay Ranch sounds like it would be bomb[ay] (aka. delicious) so that’s the one I’d most love to try!

 Congrats Gaby! I will email you with the deets 🙂

You all know that I have an obsession w/ coconut.

It’s no secret.

I’m coconut crazy.

Coconut butter is absolutely no exception.


It’s my ultimate fave lately.

I have been using it in on dressings for my kale salads, smearing it on fresh strawberries, mixing it with my peanut butter…


it’s getting a little crazy.


There is nothing that coconut butter can’t improve.

Let’s put it into a cookie and see what happens.


See, see?


Improvement, people!


These cookies are super “buttery” but made without any butter.


Wait, what?


It’s all about the buttery goodness of the coconut butter.


Then I stuffed em’ w/ coconut and topped with dark chocolate chips.

Because, ya know, I’m so unpredictable.  😉







4.9 from 7 reviews
Crispy Coconut Butter Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 21
Crispy cookies made w/ coconut butter & zero flour! These cookies have a true "buttery" flavor and are stuffed w/ shredded coconut & dark chocolate chips. Gluten-free, paleo, vegan, and refined sugar-free!
  • ¾ c. coconut butter (check my recipe index for a homemade version)
  • ¼ c. all-natural, no-stir almond butter (I used crunchy, but smooth works just fine)
  • 1 c. coconut sugar
  • 1 t. baking soda
  • ½ t. pure vanilla extract
  • 1 large egg (for vegan version 1 flax egg= 1 T. flaxseed meal + 2 T. water, mix let sit for five minutes)
  • 1 c. unsweetened, shredded coconut
  • dark chocolate chips (I used 70% cacao), as needed
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut butter, almond butter, sugar, baking soda, vanilla, and egg/flax egg until everything is incorporated & a large ball of dough begins to form.
  3. Fold in the shredded coconut.
  4. Using a small cookie scoop, scoop the dough by rounded teaspoons onto the prepared baking sheet.
  5. Slightly press 2-3 dark chocolate chips into the top of each cookie.
  6. Bake for 10-12 minutes or until lightly golden brown.
  7. Let the cookies cool completely on the sheet so that they can crisp up.

Nutritional Facts (per cookie, 1/21 of recipe): Calories: 112, Total Fat: 10.6g, Sodium: 67.9mg, Potassium: 38.8mg, Total Carb: 8g, Dietary Fiber: 2.3g, Sugars: 2.3g, Protein: 1.5g




  1. I am a baker and I have to say, I have tried a LOT of paleo cookie recipes. I have even created some of my own. While they were all good, they were more along the lines of “good for a paleo cookie”. This cookie however, is UNREAL!!!! It may be one of the best I have ever tasted!!! I topped mine with some homemade caramel (using maple syrup) and they were just decadent!!!!!!

  2. I have tried several paleo cookies/desserts, and most are pretty good. However, this one is AMAZING!! You are going to LOVE them!!

  3. Keira says:

    can you omit the coconut sugar and sub for stevia in this recipe?
    thanks so much!

  4. Bought some coconut butter tonight just to try these out, but I’ve regrettably found myself in troubleshooting mode now, instead of noshing on cookies! As a first-time coconut butter user, I’m curious if my Artisana product wasn’t too hard? Yours looks so delightfully soft and fluffy, for the lack of another way to put it! I’m certainly no stranger to the whims of coconut OIL; how different solid, versus soft-solid, versus full-on melted can affect a recipe. Seeing as my cookies became more of a flat brittle-ish entity once they were through cooling (total collapse, in other words…) versus rounder mounds, it’s evident I did SOMETHING wrong! The harder butter didn’t blend fully and I was left with some white chunks. Everything else was pretty much normal, though maybe I began to fold in the coconut too soon?? Honestly, any thoughts you might be able to share with me about my results would be oh-so-helpful! Can’t imagine that I should’ve melted the coconut butter first??? Thanks! Still tasty even if they’re a bit unsightly. lol

    • Chelsy says:

      Raia, I made my coconut butter using the food processor. It usually produces a much creamier version than store bought. Also, make sure the eggs are at room temperature, cold eggs will harden the coconut butter inside of the cookies. The coconut butter definitely should not be melted 🙂 Hope this helps. Let me know if you have any progress! Thanks for reading!

      • Attempted these a second time this morning – seems like taking the time to put my Artisana jar in a small pot on low heat in some water to soften the contents + a room temp egg made ALL the difference. Folded the shredded coconut in a little bit less at a time, too, and that kept things a little more manageable. So excited that this time they no doubt resemble cookies – and the taste/texture is incredible! Will probably not use the Enjoy Life mini chocolate chips I used this time again, though. While the taste is impeccable, they don’t seem to melt as readily as “real” chocolate. I’ll definitely save those for my longer-cooking muffins, and go for the regular-sized dark chocolate like the recipe calls for – better chocolate ratio, if nothing else. 😉 Thanks again!!

  5. Debbie Sutton says:

    These are so delicious. Our printer guy made them and brought them into work today so yummy. Great recipe.

  6. michelle says:

    i added oatmeal and pecan pieces best cookie ive ever had!

  7. Rebecca says:

    Hello, any alternative to coconut sugar that I can use? That’s low in fructose?

  8. angelina says:

    Oh wow super yummy also wanted to say that date sugar worked great. I have used date sugar for tons of recipes and found it to be excellent for everything except in coffee, oatmeal and cereal where it doesn’t get hot enough to dissolve.

  9. Melissa says:

    I made these today and they are so good. Everyone is right- best paleo cookies ever. As I was making them I kept wondering how they were going to be like cookies without any coconut flour or almond flour. I was very skeptical but proven completely wrong! I can’t believe I haven’t stumbled on this page before. The recipes in the archives look great. Thank you!!! By the way, are you on Instagram?

    • Chelsy says:

      Melissa! These are my favorite cookies! I am on instagram: @misschelsmangia Thanks for reading 🙂

  10. These look deliciously amazing! Love paleo cookies even more than the “real” thing. Give my sea salt and dark chocolate chunk paleo cookies a shot 🙂


  11. Thank you, these are really really tasty! I used coconut nectar instead of sugar, but it worked really well. Also I made the cookies a bit thicker and baked them a bit shorter, so they’re wonderfully soft, not crispy, heaven in mouth! (well they’re still warm so I’ll see the consistence tomorrow… if there are any left 🙂

  12. Nancy says:

    I made these cookies a couple days ago and followers everything the recipe said to, but they definetly didn’t end up how they did in the picture. They were flat and didn’t cook all the way thorough, something definetly went wrong. I tried them a second time and same result. I couldn’t find anything that said coconut butter, the closest thing I could find was something that said cocunut spread. It looked like butter and it said it was ment for butter substitute while baking so I figured it was the right thing. Any suggestions of how I can make these right? I am determined to make these correctly because they sound so good and I love cocunut!

    • Chelsy says:

      Ella, I apologize. You do have to use coconut butter, which is basically the meat from the coconut. It’s high in fat and it is more sturdy than regular coconut spread which is more like regular butter because it melts easily at high heat and has a thinner consistency than coconut butter. You can make it yourself, see my coconut butter recipe on my how to page or ask your local grocer it should be in your health food aisle. 🙂

  13. Theresa says:

    My favorite cookie recipe. I have a daughter who doesn’t tolerate almonds well, so we tried peanut butter. They were extremely dry and falling apart. Today, I subbed cashew butter and to my utter delight- they turned out perfectly!!! Just as good, if not better than using almond butter. Thanks for this delicious recipe!


  1. […] Crispy Coconut Butter Cookies Get that buttery flavor sans dairy by using a coconut variety. Each of these cookies has 112 […]

Speak Your Mind


Rate this recipe: