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Pillow Cookies {Paleo}

How to describe these tasty Paleo cookies made with almond flour, coconut flour, toasted coconut, and chocolate …. hmmm.

Chewy? Not so much.

Fluffy? Not really.

Pillow-y? Yes, that’s it.

Behold the *Pillow* Cookies!


Wonderful little two-bite-sized nuggets of grain-free goodness. The recipe is also dairy-free but you could certainly substitute grass-fed butter for the coconut oil, if desired.


Pillow Cookies {Paleo}

1 cup unsweetened shredded coconut (I buy this brand, by the case, from Amazon.)

1 1/4 blanched almond flour (I like Honeyville brand.)

1/4 cup coconut flour (I prefer Bob’s Red Mill brand. I measure then sift.)

1 teaspoon baking soda

1/2 cup coconut oil, melted but not hot

1/4 cup honey

1 egg from a happy pastured hen

1 teaspoon vanilla

1/4 to 1/2 cup mini chocolate chips (I prefer soy-free.)


Preheat oven to 325 degrees. Spread shredded coconut on baking sheet that has been lined with parchment paper. Then toast coconut in oven until light brown (3 to 5 minutes).


Allow coconut to cool then whisk dry ingredients together in a small bowl.

Combine coconut oil, honey, egg and vanilla in mixer bowl then mix until well-combined (1 to 2 minutes). Add in dry ingredients and mix briefly to incorporate. Finally, add in your desired amount of mini chocolate chips.


With a tablespoon, scoop out 36 small round cookies. The batter holds its shape so lightly pat each cookie to flatten. Not too much or they won’t be pillow-y!


Bake at 325 degrees for 9 minutes then allow to cool on baking racks.


If not served within a few hours, store Pillow Cookies in your freezer then bring to room temperature for best texture.



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