Potato-Free Coconut Cookies!

These cookies are chewy and only mildly coconut-flavored. In fact, the ladies at my office thought they were just really amazing oatmeal cookies! I keep coming back to them because they’re simple and delicious, and that’s how I like my baking. 





  • 1 ¼ cups all-purpose flour*
  • ½ tsp baking soda
  • ¼ tsp sea salt*
  • ½ cup butter (softened)
  • ½ cup maple sugar (can substitute coconut sugar)
  • ½ cup coconut sugar 
  • 1 egg
  • ½ tsp vanilla extract
  • 1 ⅓ cup dried unsweetened flaked coconut

*See notes on asterisked ingredients below



  1. Preheat oven to 350 F and prepare a baking sheet (I often just line with parchment paper & use the same paper for the whole bake).
  2. Combine flour, soda, and salt in a medium bowl and set aside. 
  3. Cream butter with sugars until fluffy and pale, then add egg and vanilla, mixing until combined. 
  4. Gradually blend in dry mixture, then add coconut. 
  5. Drop by tablespoons and bake 8-10 min. 


Intolerance Facts & Substitutions:

  • As written this recipe is free from: Potato, Sugar, Soy, Meat & Fish
  • As written this recipe contains: Fruit, Egg, Dairy, & Grain
  • To make a dairy-free version substitute coconut oil for butter
  • To make an egg-free version use a “flax egg” in place of a chicken’s egg (1 Tablespoon ground flax seed + 2.5 Tablespoons water)


Fruit-free flour and Potato-free salt

Ingredient Notes:

Flour – If you ever need to avoid fruit when baking (i.e. you ever bake for fruit-intolerant people, or need to avoid combining fruit with cane sugar and sometimes use cane sugar in your baking) use a flour that is NOT enriched. The vitamins used to enrich flours come from all kinds of sources, and many of them are fruit based. My go-to fruit-free all-purpose is Bob’s Red Mill Organic Unbleached Unbromated – the only ingredient is “Organic Hard Red Wheat.”

Sea Salt – Mined salts are different from sea salts. If you need to be potato-free you want real sea salt. In my home baking I use “Sel Gris” fine stone ground French sea salt from Salt Works – a company based in Washington State. 


This recipe comes from the kitchen of Dr. Rebecca Zeff, one of the Salmon Creek Clinic’s Naturopathic physicians.