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Below are the recipes that have comments, beginning with the most recent comments. If you would like to start a new discussion about a recipe not listed here, please go to the recipe's page first and make a comment there. That will start a new discussion thread which will appear on this page.

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Gluten Free Coconut Flour Chocolate Chip Cookies

Comments (15)

Julie Cowart · 10/03/2009

Just starting a gluten-free diet so this recipe makes it sound not so bad LOl Mmmmmmm can't wait to try it

Lara Kadillak · 10/11/2009

I was wondering can you substitute agave nectar for granulated sugar and do you have to add the shredded coconut? I don't want the cookie to be too coconuty? Any suggestions? Thanks!

Sarah · 10/11/2009

The shredded coconut does not have to be added if you don't want it too coconutty but I wouldn't try to swap a liquid sweetener for the sugar. To do that you would have to reduce another liquid and the only other two liquids used is eggs and oil and both are needed and cannot be reduced. You could probably substitute about 2 tablespoons or so of the sugar for something like brown rice syrup or maple syrup and reduce about that much oil but I can't guarantee that it would turn out that way.

Sherry · 10/15/2009

I sub honey for almost all my recipes that call for sugar. Honey however has a higher sugar content per volume and therefore less is needed. Reduce by 1/4. So far, I have not had any problems and my family has not been able to tell the difference in most cases. You can always try you agave nectar and keep us posted on how it worked although agave is not as sweet as honey nor as think so it may not work as well as honey. You could try half and half of each for starters and see how that goes. I figure, once I'm it the kitchen, it's my creation weather its success or a flop and it's always a good learning experience. So have fun with it!

Sara · 11/07/2009

When you use honey, do you use more dry ingredients to make up for the wetness?

Sarah · 11/07/2009

I suppose it'll depend. Generally you reduce a liquid, but you could add a tad more flour if needed. Just follow Sherry's directions for substituting honey for sugar and then "eyeball" it and see if the mixture is too wet or not. My guess is that it'll be fine considering it's coconut flour (which is a very thirsty flour). Just play around with it and see what you come up with. :)

Doreen · 01/04/2010

I made this recipe today. I made a double batch and added white chocolate chips to one and chocolate chips to the other. They tasted great but were a little on the dry side. other than that, super recipe!

Matthew · 02/27/2010

We're making them right now, and we're not using the coconut flakes. They look good, and we'll let you know how they taste in 15 minutes! :D

lkat80 · 03/07/2010

When substituting agave for sugar, we always use less (because we find agave sweeter) and add a healthy scoop of flaxseed meal (to help balance the liquid/dry balance and add health benefits).

Doreen · 03/08/2010

Thanks for the tip. I'll try to add a scoop of flaxseed meal the next time. They are delicious!

Kara · 03/18/2010

Do you know if you can make this with egg subs? If so what would you recommend? I really want to make these but I have one egg free kiddo in the house and I think it would be tourture for him if I did not share :-)

Sarah · 03/18/2010

Try the flax egg sub (1 tablespoon ground flaxseed steeped in 3 tablespoons water for 2-3 minutes = 1 egg). Also, a tablespoon each of milk and cornstarch mixed together will substitute for 1 egg. I'd give either one of those two a go. :) Let me know how it turns out for you!

Diane Cobos · 03/19/2010

If coconut flour cookies are too dry, should I add more eggs or more oil?

Gina · 03/19/2010

Great recipe - we made these tonight. I subbed honey for the sugar and added chopped walnuts. I just wanted to point out that these cookies don't "spread out" when they bake, so if you drop the dough onto your cookie sheet and just leave it as kind of a "ball", that's the shape your cookie will be and the inside may not cook completely before the bottom starts to burn. 2nd batch just went in the oven and I pressed down on each scoop 'til it was relatively flat, then finessed the edges so I have nice round cookie shapes. These are great!

Sarah · 03/20/2010

Diane: If they're too dry, add another egg or two. But wait until a baked cookie comes out and taste before doing that. Oil doesn't really do much saturating here. Gina: Great! Glad you like them. :)

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Coconut Oil Flour Tortillas

Comments (1)

Easy Vegan Macaroons

Comments (3)

Gluten-Free Coconut Flour Berry Crepes

Comments (5)

Savory Cheese Scones with Coconut Flour

Comments (6)

Gluten-free Chocolate Chip Banana Coconut Muffins

Comments (1)

Gluten Free Chocolate Coconut Protein Bars

Comments (8)

Miss Rachel · 10/30/2009

Looks good... I don't particularly like protein bars... never have, but these sound good. :)

Michelle · 10/31/2009

Tried this today and the bars are so delicious. My kid loved them!

joyce · 11/02/2009

this is a must try for me. not only are they gluten free they are also corn free! thank you.

Sarah · 11/02/2009

You're welcome! I hope you like it. :)

Julie · 11/13/2009

How do you prepare the chia seeds? Do you soak them ? or just leave them plain dry seeds?

Sarah · 11/13/2009

You just leave the chia seeds dry and unsoaked. If you wanted to soak them I'm sure it'd be fine. It's pretty forgiving recipe.

Amy · 11/25/2009

Sarah you are a genius! These are the best home made protein bars ever! Thank you for sharing your recipe. I made them today and I think I will be making them at least once a week......I love 'em!

mandy · 03/16/2010

I would love to try these...but do you happen to know the nutritional information for them?

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Wheat Free Coconut Pancakes

Comments (10)

Louise · 03/04/2010

What a great looking dish. I can't wait to try it. Pancakes for breakfast tomorrow thanks to Averie

Pam Striker · 03/05/2010

Looks Great Averie...thanks!

Emily · 03/06/2010

I thought this looked delicious, but when I made it, the batter was too wet and they didn't really become pancakes. I even added in extra coconut flour because I thought 2 tablespoons seemed like way too little. Is there a misprint? I didn't add in baking powder or soda because I wasn't sure what effect that would have, and if I used one, if the other would be necessary. The intentions are totally delicious here, but what I ended up with was mush fried. Help!

Sarah · 03/06/2010

Emily: Did you let the first 4 ingredients sit and thicken and then blend the finished batter after adding the rest of the ingredients? The oats should be blended as well, making the batter thicker.

Averie · 03/06/2010

Emily I am not sure what to say other than to use less banana, use less apple, use less oil, fry longer, make them smaller and thinner when frying, add more flour... I hope that helps and I've had many people make these with great success...so hopefully just a little tweak and you'll be in business! averie

Carmencita Valerio · 03/06/2010

I just made these pancakes. I did add the extras and I agree completely with Emily. Is there a misprint in the recipe?

Emily · 03/06/2010

No, I didn't. That wasn't clear to me in the instructions that i was to put the rest of the ingredients into the blender...it still seems like things would still be too wet. What effect would the baking powder/soda have on the mixture, and why are they optional?

Sarah · 03/06/2010

Okay, yeah. :) That's why it was so runny. It needs to sit and thicken for 10 minutes and then be blended again with the remaining ingredients. The baking soda/powder is a leavening ingredient, and will make the pancakes rise and fluff up more during the cooking process. They are optional because the recipe does not *need* them for it to turn out. It's just a nice addition if you want your pancakes "fluffier".

Emily · 03/06/2010

I did let the first mixture sit and thicken, I just didn't blend the rest of the ingredients with it. If you use baking soda vs powder, how do they effect the end result further? If you use one, is it necessary to use the other? I think it would be more clear if in the recipe you said to add the remaining ingredients to the blender and blend.. rather than mix well, if your intention was to blend them in the blender.

Jasmine · 03/16/2010

I made these pancakes this morning, though tasty, they did not fluff even when adding the optional add-ins of milk, baking soda and powder. (I used coconut milk) I did let them sit for about 12-min before adding other ingredients. I had to let them cook longer than a regular pancake as stated, though thinking there is another equation to the baking powder and soda to make them rise better. Otherwise, it was more like a crepe I would say and I did roll it up in some natural PB.

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No-Bake Coconut Cream Cheesecake

Comments (3)

Toasted Coconut Ginger Blondies

Comments (2)

Better Than Candy Nut Crunchies

Comments (12)

Cyndi · 12/17/2009

The recipe looks good and I would like to make it. Just wanted to check as to whether Coconut cream concentrate is the same as "Cream of coconut". Also, should the dried coconut be sweetened or unsweetened? Thanks! :)

Sarah · 12/17/2009

Nope, Cream of Coconut is just a more concentrated form (higher fat content) of coconut milk. Coconut Cream Concentrate is actual ground up coconut meat (like peanut butter, only this is coconut). As for the dried coconut, I recommend unsweetened (see the hyperlink). If you make the recipe do let me know how it turned out for you. :)

Connie · 12/30/2009

I'm going to make this for New Year's Day party..........everything I have tried thus far has been beyond good!! I was a little dismayed with the coconut cream, but after finding how to re-mix it (that's so easy), I have been having a ball adding it to everything!!! It's delicious!!!!

MaryJane · 01/08/2010

This recipe is awesome. My 16 year old daughter thought she was eating white chocolate. She began eating these "crunchies" with fresh raspberries. Absolutely delightful. I added 1 more tablespoon of sugar and vanilla. So healthy and good for you. Try this recipe ......excellent!!

Tasha · 01/23/2010

How many calories are in a batch? I would like to try this out it sounds delicious!

Connie Fletcher · 01/24/2010

I think you may be missing the point of coconut oil based products. The calories don't really count. Coconut oil doens't seem to stick around (and since I have the "apple" shaped body, I know of that which I speak :)) I took coconut oil (Trop trad brand, of course) over the holidays, didn't change my diet and lost 15 lbs. By the way, I did make this recipe over New Year's Eve, and wow is it ever great!!! and easy!!! (I like that combo...great and easy)

Carolyn · 02/21/2010

Has any one tried it made with the stevia, instead of sugar?

mary crow · 02/22/2010

Recipe fail for me. I followed exactly expect used honey for the sweetener. I could not get the mixture to get creamy. It was just a big gritty mess. Boo.... I really wanted it to work out.

Sarah · 02/22/2010

Did you melt the Coconut Cream Concentrate down as shown in the video? A little bit of honey should work....but the sugar is really the best if you really want that "bark" like consistency.

Gelene Cox · 03/01/2010

I have made these numerous times. I love them. They are vey popular at social get togethers.Variations on ingredients (along with the nuts) are orange zest, dried blueberries, almond extract. I also add cashews for 3 different nuts. Lastly, for the sugar sensitive, I use agave and stevia for the sweetener. Take the melted coconut cream concentrate away from heat source before putting agave/stevia in. Otherwise, it turns gritty as mentioned above w/honey.

Alice · 03/14/2010

I made a version of this today and added cocoa powder, shredded coconut, pecans, almond butter and just a drizzle of Agave syrup. I melted the creme just like you said to but the minute I started adding ingredients, it sets up so fast, that I have a huge gritty bowl of stuff - no way you can pour it on a cookie sheet. I had to make it into balls, which is fine, but I would love to have it looks like yours. Any ideas?

Sarah · 03/15/2010

Hummm...that's strange. It shouldn't do that if the the Coconut Cream Concentrate was melted all the way down to a liquid. Were any of the ingredients cold? If so, then that's probably what caused it. Try warming some of the other ingredients next time, and at least keep everything at room temp. Like try warming the almond butter and melt the coconut oil down to a liquid, and do this all while the CCC is still warm from being melted down.

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Coco-NUT-ty Sweet Potato & Brussels Hash

Comments (1)

Hot Cocoa

Comments (10)

Karen · 11/26/2007

How many carbs in the hot cocoa recipe? Thanks,

Cynthia Wolfe · 11/29/2007

We enjoy adding a couple of tablespoons of the Coconut Cream Concentrate to our hot cocoa.

Linda · 01/29/2008

I tried you cocoa recipe and it was just delicious. When the grandchildren visit I will definitely be making this for them. I used 1 tsp of xylitol as a sweetener for this. Thank you Linda, Ontario, Canada

Ingrid · 05/01/2008

This was SUPER delicious! I felt like I was being 'naughty' ;-) DITTO on the Xylitol.

Sarah · 10/11/2009

This is so good! It makes a great energy drink. :) 5 stars.

Pie · 12/30/2009

Any sort of artificial sweetener will negate the amazing affects of the coconut oil in this delicious recipe. Artificial sweeteners are amazingly HORRIBLE for you and will not help anything you are trying to accomplish. Do some research on them and then go buy organic raw sugar.

Marilyn · 01/06/2010

Try sweetening with agave nectar. It is very good that way.

julie gilbertie · 01/28/2010

amazingly yummy! I used stevia, which is an all natural sweetener. I have agave as well and will try that next time. Delicious either way

catie · 02/17/2010

I used 2 tbs. of OVAlTINE which contains it's own sweetner so you dont have to fuss. Muy delisioso!!

Sara · 03/12/2010

This sounds delicious...I'm going to make it right now. I'm not a big coffee drinker but I'm a sucker for cocoa!

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Coconut Peanut Butter Whole Wheat Brownies

Comments (2)

Coconut Peanut Butter Cup Hot Cocoa

Comments (7)

Miss Rachel · 01/06/2010

So... Sarah, do you just stay home and make up recipes using the products from TT or do you just get bored with everyday life and think something might work and try it, like this here Coconut Peanut Butter Cup Hot Cocoa recipe that was just posted? (did you get that whole hill-billy tone there?! LOL I was thinking of putting "jest' instead of just, but I will spare you now.) well, it looks delicious, and I'll be trying it when I get my coconut peanut butter to review. :) looks delicious!

Sarah · 01/06/2010

LOL Rachel! Actually when I came up with this recipe I was just plain bored with PLAIN hot cocoa, so decided to do something different. :) Peppermint was too common, white hot cocoa same thing, regular peanut butter was all over the place, but Coconut Peanut Butter? The light bulb went on. The rest is history. Hope you enjoy it!

Miss Rachel · 01/10/2010

Well... I didn't try it yet, but I'm thinking I will tomorrow - so I can take a photo of it. You know me, I have to take photos of everything I make. :P hehe. I got the coconut peanut butter to review, and have yet to taste it. It smells like a candy I can't name (because I forget the name) and can't wait to find a couple more recipes to try it with! AWESOME... smells sooooooooooo good though. :) Well, I've never had peanut butter hot cocoa, but now I'm onto it. :)

Jean · 02/01/2010

Sounds wonderful..... Because you are the originator of the recipe, you know how it should taste, perhaps you would provide the ingredient amounts to make ONE cup. I would be appreciative. Thank you. Jean

Sarah · 02/01/2010

Sure! Here it is: 1 tablespoon cocoa powder 1- 1 1/2 tablespoons sugar/honey, to taste dash of salt 1 tablespoon water 1 tablespoon Coconut Peanut Butter 1 cup milk 1/8 teaspoon vanilla Make as directed but boil the cocoa, sweetener, salt and water for only 1 minute before stirring the milk and coconut peanut butter in.

Miss Rachel · 02/01/2010

I'll be trying the one cup version, just to make sure everyone likes it. But I have to wait until tomorrow because we're outta milk! Ha! But I tasted the coconut peanut butter, and it is AWESOME. its got the right amount of coconut and peanut butter taste to it. simply delicious!

Pam Striker · 03/11/2010

Oh my gosh...heaven! xoxo

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Gluten Free Pumpkin Muffins

Comments (5)

Strawberry Cream Pie - Gluten Free and Dairy Free

Comments (19)

Damon · 10/21/2009

tried this and the pie came out as expected. One change I would make is added about 2 tbsp of the coconut oil to the crust to make it stay together. as the cust really just fell apart and became granola on the plate.

Sarah · 10/21/2009

Thanks for the review! The crust shouldn't fall apart, but the addition of coconut oil is a good one. The crust ingredients need to be ground to crumbs and then pressed FIRMLY into the plate. That way they will stick together and stay. :)

Jenn @ TheCinnamonQuill.com · 10/22/2009

Wow; this sounds brilliant. I will definitely give it a try!

Abeth · 12/25/2009

This pie recipe is really something I would like to try. No baking involved. Can't wait to try it. Would blueberries be good for this too?

Sarah · 12/28/2009

I would think so. That should work too.

bird · 01/21/2010

You can also blend a few dried dates into the crust to help it stick together.

blah · 01/31/2010

alergic to cashews-- do you think walnut would work? or pecans? Sounds really yummy otherwise....

Sarah · 01/31/2010

I seriously doubt it. Cashews turn into a very unique creamy texture when blended and I haven't found any other nut that will do that.

Jamie · 01/31/2010

I think you could sub almonds for cashews. They also get pretty creamy.

Sarah · 02/01/2010

Good one, I hadn't thought of that. Almonds may work; you could try soaking them first as they are harder then cashews.

Sharla · 02/02/2010

Ok, I just made this and it's, hands-down, the best strawberry pie I ever tasted!!! This is exactly how a strawberry pie should be... creamy, delicious and HEALTHY!! (oh, and I didn't have any good honey, so I substituted 1/2 pure maple syrup and half agave). [Hee hee, side note: don't buy honey labled, "bean honey." Honey should not taste like beans.]

Helga · 02/05/2010

Is it 2 tablespoons? or 2 teaspoons of vanilla extract?

Sarah · 02/05/2010

Yes, you read that right. 2 TABLEspoons. Use a high quality alcohol based vanilla extract. It's well worth it.

Allure · 02/10/2010

This pie is very delicious, but be sure to use fresh strawberries or use more coconut oil. I used frozen strawberries/blueberries and the pie was runny.

Christie · 02/15/2010

I made this pie with bananas, and macadamias instead of cashews (Sarah, macadamias get nice and creamy, too - it worked great, although they are expensive). It was FABULOUS! Thank you for the recipe. I used only half the honey, since bananas are so sweet. I will probably use less still next time, as this was very rich. I used a small amount of coconut oil in the crust, as one reviewer suggested. I might try it without next time, just to see what it's like. I WILL be making this again. My boys would never forgive me if I didn't!

Christie · 02/15/2010

Oh, I forgot to mention that the one problem with using bananas is that they brown (so the pie has the look of cocoa - kind of). I think next time I'll try adding just a little bit of lemon or lime juice to keep it a prettier color. Since I haven't tried it yet, I can't say which flavor is better. And I also thought I should mention that the changes I made were due to food allergies. I wasn't just messing with the recipe (in fact, I'd LOVE to try it with strawberries - I'm sure it's fantastic). Another difference was that I used about a tsp. of ground vanilla bean instead of the extract. So that's another change that works well.

Sarah · 02/15/2010

Glad you all enjoyed it Christie! Oh, that's great! Glad the macadamias are a good substitute. :)

Carol |Ann · 03/11/2010

I made this pie & would like to know why this pie was so heavy? I followed the receipe as suggested. |Could it be to much coconut oil?

Sarah · 03/11/2010

Carol Ann: I'm not quite sure what you mean by "heavy". The pie should be smooth, creamy, and dense, like a cheesecake almost. But it's definitely not like a cake which gets light and fluffy. It kind of like a really thick smoothie that's hardened up into a smooth, fudge consistency texture. If you're meaning "heavy" as in dense, then that is just the way it's supposed to be. Dense like fudge candy, but at the same time still light and creamy.

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Chocolate Coconut Peanut Butter Balls

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Raw Chocolate Coconut Snowball Cookies

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Coconut Flour Baking Powder Biscuits

Comments (9)

Miss Rachel · 10/07/2009

I am gonna make these for supper. :) I am sure they will be delicious! :)

Sarah · 10/07/2009

Awesome! Let me know how you like them. :)

Miss Rachel · 10/07/2009

I tried them... but they didn't turn out as good as the photo of yours. :) I will have to make them again and see if I can get to look like yours. of course, I was in hurry to make them... :P

Sarah · 10/07/2009

Did they not rise very much? If so, that's normal. The coconut flour keeps it from puffing up as much as traditional ones. Try kneading the dough a couple more times or so and/or make a few folds (like you would for a buttermilk biscuit).

Teresa · 10/18/2009

I couldn't save any of these, my family consumed the entire batch in one dinner!

Linda Ward · 12/02/2009

I used coconut milk instead of cows milk (1 cup with a 1/4 cup water). I added about 1/4 tsp cream of tartar also. Followed the original recipe for the rest. Biscuits are delicious BUT do have a coconut flavour!

Sue · 02/11/2010

I want to try, but can I use all coconut flour? I'm do a paleo diet and do not use any grains or dairy. Would also substitute coconut milk and coconut oil. I'll have to try. I bought 2 big bags of coconut flour and haven't used much. Also use almond meal alot.

Sarah · 02/11/2010

No, all coconut flour won't work. The coconut flour needs a binder like eggs since it doesn't contain any gluten. You could use coconut milk in replace of the regular milk, but if you use a different fat other then butter or palm shortening it won't be the same. If you want a biscuit using coconut milk and coconut oil there's a recipe for that on here called "Coconut Baking Powder Biscuits".

John · 03/08/2010

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