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Kumquat & Coconut Cookies {Grain & Sugar-Free}

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Whew, two recipe contests in the same week!  I don’t know what’s come over me.  It must be all that state fair competitive spirit leaking over into my everyday baking life!  This one is for Baker Bettie’s Cookie Wars, in which she charged us with a mission to invent a cookie using at least two of the following ingredients:

  • Avocado
  • Balsamic Vinegar
  • Basil
  • Beer
  • Coffee
  • Cranberries
  • Cream Cheese
  • Dark Chocolate
  • Dried Chilies
  • Dr. Pepper
  • Fennel Bulb
  • Garlic
  • Goat Cheese
  • Grapefruit
  • Greek Yogurt
  • Hazelnut
  • Honey
  • Kumquat
  • Maple Syrup
  • Marshmallows
  • Mint
  • Passion Fruit
  • Peach
  • Poppy Seeds
  • Rosemary
  • Sour Cherries
  • Sweet Potato
  • Tomato

I’m really curious to see how many people are daring and creative enough to use tomato, vinegar (wait, I’ve done that and it’s fabulous! lol), beer, rosemary, etc.  I’m thinking there are going to be a few savory cookies in the mix!

But me, well, you know my affinity for sweets, so that’s what I went for.  I didn’t intend to make a wholesome cookie, it kinda just happened in the evolution of my creative process.  Here’s how it went.

My first inclination was to create a yogurt and honey spice cookie, which I knew would be a cake-like cookie because of the honey, and since I don’t like cakey cookies unless they’re part of a whoopie pie, I figured I’d also make a yogurt and honey filing for them.

Then I remembered the bag of coconut flour in my refrigerator that I won from Nutmeg Nanny’s giveaway several months ago, and thought it would work well here since the honey and yogurt would add a lot of liquid that usually isn’t in cookies, and you need more wet ingredients in any coconut flour recipe–it’s very thirsty and absorbs lots of moisture.  (I know this from a previous failure.)

I scanned the list again, trying to see if any other ingredients would pair well with the flavor of coconut and pondered over the kumquats.  I’d never had them but had seen them at the grocery store from time to time and always assumed they were miniature oranges.  I remember asking Dennis, “What is the point of these?  It would take forever to peel enough of these to make them worth eating!”  But I Googled kumquats anyway, to see if they might work for me in my cookies.

I found out that the skin is the part that is sweet and delicious, and the inside is very sour.  Most people eat them whole to savor the contrast of sweet and sour.  (I tried this after buying them, and whoo-ey, even the sweet peel wasn’t enough for me to dig the sour explosion on the inside.  But the flavor is very good-very similar to an orange.)  I also found a recipe for kumquat chocolate chip cookies that described the kumquat peels as being great after baking because they get chewy like pieces of candy.  OK, I was sold.  I had to find me some kumquats.

Find them I did, and then I went to work.  I’m pretty happy with my creation!  These cookies have an exotic flavor profile, with a semi-tropical feel.  The honey wasn’t quite enough to balance the sour yogurt and and kumquats (yes, I totally tasted the raw dough. I always do. :) ), but the stevia made them nicely sweet like any good cookie should be.  I love the kumquat flavor, it is a perfect match with the coconut.  I added the spices because a recipe I have from my friend, Marina, called “Cream Cheese Cookies” uses them, but I honestly can’t say they really pronounce themselves on the palate.  They sort of just add a layer of mystery in the background to the overall exotic flavor.

The texture is soft and moist and very tender, which isn’t my usual choice for a cookie (I’m in the crispy on the outside, chewy on the inside camp), but these are so unique that it doesn’t strike me as “wrong.”  These cookies are supposed to be different, and it’s actually a nice texture…not unlike shortbread.  The one downside is that coconut flour makes them a bit grainy and while they’re not a dry cookie, the flour makes you thirsty after eating one.

All in all, these aren’t the typical American cookie, but I think they’d be perfect with tea.  In fact, I think I’m going to enjoy a few with a hot cup right now…

Kumquat & Coconut Cookies

Printable recipe
Printable recipe with picture

½ cup unsalted butter, melted
½ cup raw, local honey
½ cup Greek yogurt (I used nonfat)
2 eggs
1 teaspoon vanilla
1 cup coconut flour
5 packets NuNaturals stevia powder
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon mace
¼ teaspoon salt
½ lb. kumquats
1 cup shredded unsweetened coconut

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

Whisk the butter and honey together in a small bowl until combined, then whisk in the yogurt until combined, then the eggs and vanilla. Doing it in this way emulsifies the butter so that it doesn’t harden and get clotted when you add the cold yogurt and eggs.

In a separate large mixing bowl, whisk the coconut flour to get any clumps out, then whisk in the coriander, ginger, mace, and salt. Add the honey & yogurt mixture, and stir with a spoon until mixed. The dough will be thick and will get thicker upon standing. Set aside.

Pick off the small stems from the kumquats, then roughly chop them, removing seeds as you go. I don’t have a great knife, so I sliced each kumquat into four slices, then quartered each slice, otherwise I just would have gone nuts chopping like I do with nuts. Add the chopped kumquats into the cookie dough along with the coconut and mix well with your clean hands.

Scoop the dough onto parchment-lined baking sheets with a tablespoon-sized cookie scoop. You can place them fairly close together as they will not spread. Flatten each ball with the palm of your hand, and bake for 10-12 minutes, or until lightly golden brown around the edges.

Cool on a wire rack and store in an airtight container.

Notes: coconut oil can be substituted for the butter to make these dairy-free. If you are using a different brand or form of stevia, add it in to taste. There is no gluten to toughen the cookies, so you can mix and re-mix to your heart’s content as you add ingredients to get the right balance to suit your tastes.


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

27 responses »

  1. What a great use for kumquats! I never really know what to do with them so I’m bookmarking this recipe!


  2. Very interesting combo! I have never had a kumquat…but I would imagine similar to a meyer lemon in texture? The cookies look absolutely delicious!


  3. Mmm, I’d go for some shortbread textured cookies any day! And now I’m curious to try a kumquat–I never have.


  4. I’ve actually never even had a kumquat in my life – I’ll have to look for them – maybe they aren’t available in the midwest??

    They look delicious though! Happy Friday V!


  5. Never had a kumquat either but, if they’re that sour in the inside I bet I would love them…that is if I could ever find them ;) I love how creative you are when coming up with a new recipe. I would still by lying on the kitchen floor crying…ha! ;)


    • I bet you would–it would be kinda like sour patch kids for you, except au natural. Good luck finding them, you poor thing! awwww. ;) I don’t believe you would be crying on the floor–you make all kinds of good stuff–I think it’s only the idea of baking that would make you cry! lol


    • Gayle McDaniel

      I have a kumquat tree in So CAL, acquiring the taste slowly, but read best way to eat them is to bite off the top, then squeeze out juice and any seeds, then pop in your mouth! So good that way! Have sliced and roasted them and great on salad especially with beets and feta or goat cheese. Now will try making the cookies next. Thank you for recipe. What amount of other sugar substitute would equal the 5 packets of Stevia?


  6. My Italian Smörgåsbord (Aka Barbara)

    I am really enjoying all the gluten-free recipes, they really are “different”. and zesty flavors are always nice with sugar. thumb up for this creation! wish I could also have a couple of them right now.


  7. I have never tried a kumquat before, but I LOVE sour stuff. I might have to pick some up. Your cookie sounds pretty perfect to me!


  8. Very exotic and very creative. Wish I could have even just a teeny bite! :)


  9. Very exotic, creative and awsome. They looks great… We really love it :)


  10. I don’t think I have ever eaten a kumquat. Cudos to you on being supremely inventive!

    I hope you guys weathered the storms OK!!!!!!!


  11. I always see kumquats at Whole Foods but I never know what to do with them! I love the idea of combining them with coconut flour…it’ll be a tropical party in cookie form! And really…what better kind of party is there.


  12. Cindy Knight Schrader grandmother used to have a small potted kumquat tree. And we kids used to dare our friends to eat them. right, yuck might even work. lol So, in my humble opinion, if you don`t win this contest you should at the very least get a medal for finding a use for these that actually sounds and looks enticing. kudos to you, Veronica! Love the recipe..might even be tempted to try it. *smile*


  13. Pingback: Cookies Wars 2012! “And the Winner is…” | Baker Bettie

  14. Pingback: The Not-So-Humble Kumquat « Working With What You Have

  15. Veronica ~ these sound delicious! What would you use as a dairy-free replacement for the greek yogurt?


  16. Do you think an egg replacer would work with these? Flax, china, gelatin, applesauce, etc.


  17. Pingback: The Not-So-Humble Kumquat | Life Lived

  18. I modified this recipe because I have no gluten or sugar health issues. Instead of the coconut flour I replaced it with one and 2/3 cup white flour and added half teaspoon of baking soda and a half teaspoon of baking powder. It turned out great but I did have to play with it for a bit


  19. looks awsome… These sweet orange cookies make us hungry :)



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