Chocolate Coconut Cracker/Cookies

Pat Duran


This recipe was inspired by Annacia. who was kind enough to let me post my version of her recipe-Chocolate Coffee Cookie Crackers version have a faint hint of coconut flavor. They are crisp and are great for dunking in milk, coffee or tea..
I have a very large bag of coconut flour and need to use it up so that is why I try to incorporate it in various recipes I like.. My family loves these cracker/cookies and I hope you will try them.


★★★★★ 1 vote

makes about 40 cracker/cookies
20 Min
18 Min


  • 2 c
    all purpose flour.sifted
  • 1/2 c
    coconut flour, sifted
  • 1 c
    brown sugar, packed
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 7 Tbsp
    coconut oil,solid
  • 1/3 c
  • 1/2 c
  • 2 Tbsp
    vanilla extract
  • 2 Tbsp
    plus 2 teaspoons unsweetened cocoa powder

How to Make Chocolate Coconut Cracker/Cookies


  1. Preheat oven to 350^. Line 2 baking sheets with non-stick foil or partchment paper, set aside.
  2. In the bowl of your electric mixer, combine sifted flour, sifted coconut flour, sugar, baking soda and salt. Mix to combine.
    Add solid coconut oil; mix until mixture is the size of peas.
  3. In a 1 cup measuring cup add the milk, vanilla, honey and cocoa powder: mix until combined. Pour into mixer bowl over flour mixture. Mix until dough is blended well.
  4. Divide dough in 1/2. Cover 1/2 with plastic wrap. set aside on counter.Roll the other 1/2 of dough out onto a lightly floured surface -to about 1/8inch thick.(if dough seem a little dry or crumbly- sprinkle with a little water.
  5. Cut rolled dough into 4x2 pieces. Place on prepared cookie sheets, using a metal spatula. Use a fork to poke holes in dough, if desired.
  6. Bake cracker/cookies about 18 minutes. Remove and cool on paper, they will crisp.
    Chocolate Coffee Cookie Crackers

Printable Recipe Card

About Chocolate Coconut Cracker/Cookies

Course/Dish: Crackers
Main Ingredient: Flour
Regional Style: American

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