Butternut Cookies

By: Lee Holmes

Photo by: Lee Holmes.


  • 5 oz150 g coconut flour.
  • 0.04 fl oz1/4 teaspoon gluten free baking powder.
  • 0.25 fl oz1 1/2 teaspoon granulated stevia, plus extra to dust.
  • pinch pinch sea salt.
  • 7 oz200 g cashew butter.
  • 4 4 organic eggs, lightly beaten.
  • 0.42 fl oz2 1/2 teaspoons natural vanilla extract.
  • 1.36 fl oz2 tablespoons coconut oil.
  • 1.36 fl oz2 tablespoons coconut milk (try Lee's homemade version, in her book 'Supercharged Food').
From book
Supercharged Food, by Lee Holmes

This gluten-, wheat-, sugar-, yeast- and dairy-free butternut cookies recipe is perfect for sharing with friends - especially over the holidays when sweet treats are abundant!


This sugar-free cookies recipe is a great one to have in your reportoire to whip up for when friends pop in.


To make these butternut cookies, preheat the oven to 175ºC / 350ºF and grease a baking tray.

In a bowl, mix together the coconut flour, baking powder, stevia and salt. Warm the cashew butter slightly, then mix with the eggs, vanilla, coconut oil and coconut milk until smooth.

Add to the dry ingredients and mix well to form a dough.

Roll the dough out between two sheets of baking paper to a thickness of 6 -8 mm. Cut out shapes using your favourite cookie cutter, and place on the greased baking tray. These cookies won’t spread during baking.

Bake for 20 – 25 mins, or until cookies are crisp and golden. Leave them to cool on the tray a little before transferring to a wire rack to cool completely. Dust with extra stevia if required. Cookies will keep in an airtight container for several days.
  • Serves
    makes 24 cookies
  • Prep time
    10 minutes
  • Cook time
    25 minutes
  • Total time
    35 minutes
  • Anonymous

    Are all the baking recipes in your books made with coconut flour? I love the idea of using coconut flour and oil but both are really expensive here in Tasmania. What would you suggest?

  • Biljana G

    Hi IQS,
    Some of the numbers are missing on the measurements and replaced with a *. Can you please confirm, is it 100g coconut flour and is it 20g or 200g cashew butter? These cookies will be perfect for my daughter who has just been diagnosed with coeliac, and thesea a gluten free.

    • IQS_Team

      Hey Bijana, is it still playing up? We can see it fine from our end. It is 150g coconut flour and 200g of cashew butter. Hope that helps!

      • Biljana G

        Thanks IQS. It must be my work computer playing up. Fine at home.

  • Sandra Kalkyte

    For those that are interested in calories… If it makes 24 cookies, they all would be 2436 calories which means that one of these butternut cookies has 101,5 calories.
    I think two cookies with a tea is okay but more than that would be too “big” of a snack.
    150g coconut flour = 643 cal

    1/4 tsp baking powder = 0 cal

    1 1/2 tsp stevia = 0 cal

    sea salt = 0 cal

    200g cashew butter = 1143 cal
    4 big eggs = 312 cal
    2 1/2 tsp vanilla extract = 30 cal
    2 tbsp coconut oil = 240 cal
    2 tbsp coconut milk = 68 cal

  • Lizziebee

    Why don’t we use whole meal flour instead of coconut flour or almond meal?

  • Rin

    Just wondering if you could use butter instead of nut butter? I would love to make these for school treats however the school has a no nut policy. Thanks

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