Coconut Flour Chocolate Chip Cookies (Grain & Gluten Free)

Coconut Flour Chocolate Chip Cookies (Grain & Gluten Free)

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. 1/2 cup coconut flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 1/2 cup coconut oil, melted
  5. 1/2 cup honey or maple syrup
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium mixing bowl, whisk together the coconut flour, baking soda, and salt until well combined and free of lumps.
  3. In a separate large bowl, mix the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and fully incorporated.
  4. 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.
  5. Fold in the chocolate chips, distributing them evenly throughout the dough.
  6. Allow the dough to rest for 5 minutes to let the coconut flour absorb moisture, which helps prevent crumbly cookies.
  7. 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.
  8. Gently flatten each cookie with the back of a spoon or your fingers, as coconut flour cookies won't spread much during baking.
  9. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
  10. 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.
  11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.

Tips

  1. Measure coconut flour precisely - it's more absorbent than regular flour, so even slight variations can affect your cookie texture.
  2. Let the dough rest for 5 minutes before baking. This allows the coconut flour to absorb moisture and prevents crumbly cookies.
  3. Don't skip flattening the cookies before baking. Coconut flour cookies won't spread naturally, so you'll need to shape them manually.
  4. Use room temperature eggs for better dough consistency and even mixing.
  5. If the dough seems too dry, add a tablespoon of milk or water to achieve the right moisture level.
  6. Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  7. 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

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