Get the Recipe: Coconut Flour Chocolate Chip Cookies
These coconut flour chocolate chip cookies are soft baked and melt in your mouth tasty! They are quick and easy to make. Only one mixing bowl and no dough chilling needed. They are naturally grain free, Paleo, gluten free, dairy free and refined sugar free.
Ingredients
- ⅓ cup melted coconut oil
- ½ cup coconut flour, sifted
- 2 tbsp coconut sugar
- ½ tsp baking soda
- pinch sea salt, optional
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 eggs
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add melted coconut oil, sifted coconut flour, coconut sugar, baking soda, salt, maple syrup and vanilla to a mixing bowl. Then, stir to combine.
- Then, add in eggs. Stir to combine. Dough will thicken up.
- Fold in chocolate chips. Allow dough to sit for 10 minutes.
- Then, scoop balls of dough onto lined pan. Gently press down on each dough ball before baking. They do not spread while baking.
- Bake for 12 to 14 minutes or until edges are golden.
- Finally, remove from oven. Allow cookies to fully cool on pan before removing. They are fragile and soft.
Notes
- Feel free to substitute melted coconut oil with melted butter. Do not use another oil.
- The dough will look very gooey at first. Once the eggs are added, it begins to thicken up.
- Allow the dough to sit at room temperature for 10 minutes before baking. This allows the coconut flour to absorb the liquid.
- These cookies are very soft and fragile. Be careful handling them.
- Store cookies in an airtight container for up to 3 days.
- Store in the fridge for firmer cookies.
- Freeze for up to 1 month. Cookies become slightly crumbly when defrosted.
Calories: 201kcal, Carbohydrates: 17g, Protein: 2g, Fat: 14g, Saturated Fat: 11g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 106mg, Potassium: 27mg, Fiber: 3g, Sugar: 6g, Vitamin A: 59IU, Calcium: 12mg, Iron: 1mg