(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO, NUT FREE)

Growing up, my mom and I would love to bake chocolate chip cookies on the weekends.  We still love to do this together but now we make gluten free cookies!  These cookies are made with coconut flour, which also makes them nut free.  They’re soft baked and have all the traditional warm and cozy flavors of a chocolate chip cookie.  Let’s get baking!

BAKING WITH COCONUT FLOUR

Coconut flour is made from ground up coconut flesh.  It’s naturally gluten, grain and dairy free which makes it a great option for Paleo baking.  In addition, it’s lower in carbs so it appeals to those following a Keto diet.  Baking with coconut flour can be tricky to deal with since it soaks up a ton of moisture.  This recipe only calls for 1/2 cup of coconut flour which is as absorbent as 1 cup of almond flour would be.  Although difficult to work with sometimes, I love that it adds a little hint of sweetness and flavor to the baked goods. 

HOW TO MAKE COCONUT FLOUR COOKIES

Now that we’ve got all that fun scientific info out of the way, let’s bake some cookies!  First, preheat your oven to 350 degrees and line a baking sheet with parchment paper.  Melt the coconut oil in a small microwave safe bowl.  This usually takes about 30 seconds.  Add melted coconut oil to a big mixing bowl and add sifted coconut flour, coconut sugar, baking soda, salt, and vanilla.  Then, stir to combine.  Finally, gently stir in dark chocolate chips.  At this point, allow the dough to sit untouched on the counter for 10 minutes.  This allows the coconut flour to soak up the liquid in the dough.  After 10 minutes, form dough into balls.  I made mine about the same diameter as a quarter; this makes relatively small cookies.  Place dough balls on cookie sheet and gently press down on each one with your hands.  These cookies do not spread much while baking.  After 12-15 minutes, cookies will be start turning golden along the edges.  Carefully remove from oven.  Allow to cool on the pan for 5 minutes before removing to a wire rack to cool. 

GREAT FOR KIDS AND ADULTS

These cookies are soft baked so storing them at room temperature will keep them soft.  Store in the fridge or freezer for a crispier cookie.  These cookies are super easy to make and they’re even easier to devour!  Furthermore, they’re made with ingredients that you can feel good about.  Since they’re nut free, they are great for kids to take to school.  I love keeping these in my freezer; they’re crispy and cold and just so delicious!

 

 

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Course: Dessert
Servings: 12 small cookies

 

Ingredients:

1/2 cup coconut flour, sifted
2 TBL coconut sugar
2 TBL maple syrup
½ teaspoon baking soda
2 eggs
1/3 cup melted coconut oil
1 tsp vanilla
2/3 cup dark chocolate chips or chunks
Sea salt for garnish

 

Directions:

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Melt coconut oil in microwave.  Then, add melted coconut oil to a big mixing bowl and add sifted coconut flour, coconut sugar, baking soda, salt, and vanilla.  Then, stir to combine.

Add in eggs, one at a time, mixing together.  Lastly, fold in chocolate chips.

Allow dough to sit for 10 minutes on countertop.

Then, roll dough into balls, about the size of a quarter in diameter.  Using your hands, gently push down on each ball of dough.  Place on baking sheet and sprinkle sea salt on top.

Bake for 12-15 minutes.  Next, remove from oven when edges have started to turn golden and the middle of the cookies is set.

Lastly, allow to cool on the pan for 5 minutes before removing to a wire rack to cool. 

These cookies are soft baked so storing them at room temperature will keep them soft.  Store in the fridge or freezer for a crispier cookie.