These easy to make Coconut Flour Chocolate Chip Cookies are not only gluten free, they're also free of white sugar!
No, these cookies aren't the prettiest but they are really delicious. They have the same flavors as a classic chocolate chip cookie but with a slight hint of coconut. The texture is slightly grainy but soft and light at the same time. Not too sweet, these cookies are sweetened with coconut sugar. The coconut sugar has this intoxicating, toasty smell and taste that adds a almost toffee like flavor to the cookies. Coconut sugar is generally substituted at a 1:1 ratio to white or brown granulated sugar. It is just a tiny bit less sweet than regular sugar but really is a great, healthier substitute.
I think of these cookies as a one bowl recipe. I melt the coconut oil in the glass bowl, in the microwave, until almost melted. You could, if you prefer, melt the coconut oil in a glass bowl over a pot of simmering water. After removing it from the microwave, I allow it to melt completely and cool slightly while I gather the rest of the ingredients. This way, only one bowl and few measuring cups and spoons are used!
Coconut Flour Chocolate Chip Cookies
Recipe from TresOmega Nutrition (recipe on the back of a coconut sugar bag)
Makes about 18 to 20 cookies
- 1/3 cup coconut flour
- 1/3 cup chocolate chips (I used semi-sweet)
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- small pinch fine sea salt (about 1/8 teaspoon)
Preheat oven to 350F and lightly spray a large cookie sheet with oil. Set aside.
In a medium-large bowl, add coconut oil and microwave until almost melted, about 30 to 40 seconds. Cool slightly.
Whisk in eggs, vanilla extract, and coconut sugar until combined.
Whisk in coconut flour and salt until combined. Allow to set, about 5 minutes. (The dough should thicken.)
Stir in chocolate chips.
Scoop cookie dough on to cookie sheet, by tablespoons. Form cookie dough into cookie shape, by flattening the tops and rounding the edges. (The cookies do not spread or flatten) Bake 10 to 12 minutes or until lightly browned. Allow to rest on cookie sheet for 2 minutes before moving to a cooling rack to cool.