Imagine biting into a perfectly golden, chocolate chip-studded cookie that's not just delicious, but actually good for you! These coconut flour chocolate chip cookies are the ultimate game-changer for anyone following a grain-free, gluten-free, or health-conscious diet. Whether you're managing dietary restrictions or simply looking for a healthier treat, this recipe proves that you don't have to sacrifice flavor for nutrition. Get ready to discover a cookie that's so incredibly tasty, you won't believe it's made with such wholesome ingredients!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the coconut flour, baking soda, and salt until well combined and free of lumps.
- In a separate large bowl, mix the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring carefully until a consistent dough forms. The mixture will be slightly thicker and less elastic compared to traditional cookie dough due to the coconut flour.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Allow the dough to rest for 5 minutes to let the coconut flour absorb moisture, which helps prevent crumbly cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a spoon or your fingers, as coconut flour cookies won't spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Measure coconut flour precisely - it's more absorbent than regular flour, so even slight variations can affect your cookie texture.
- Let the dough rest for 5 minutes before baking. This allows the coconut flour to absorb moisture and prevents crumbly cookies.
- Don't skip flattening the cookies before baking. Coconut flour cookies won't spread naturally, so you'll need to shape them manually.
- Use room temperature eggs for better dough consistency and even mixing.
- If the dough seems too dry, add a tablespoon of milk or water to achieve the right moisture level.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Watch the cookies closely in the last few minutes of baking to prevent over-browning, as coconut flour can burn quickly.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 20mg
