I am so excited to have found a recipe that uses all coconut flour and tastes amazing! These cookies are SO good. A friend posted this recipe on Facebook and as soon as I looked at it I knew I had to try these cookies, I’m so glad I did, in fact once I started eating them I had a VERY hard time stopping until they were out of my house.
I love coconut flour, but it can be tricky to bake with due to how absorbent it is. Nourished Kitchen has a great article describing the health benefits of coconut flour, as well as the things to be cautious of when baking with it. Coconut flour is gluten and grain free as well as high in protein and fiber, can’t go wrong with that!
These cookies are so good. They have a great texture and a wonderful taste. I can’t wait to make them again very soon!
Coconut Chocolate Chip Cookies
Slightly adapted from This Chick Cooks
- 1/2 cup coconut oil, melted
- 1/2 cup sugar
- 1 Tbs. vanilla
- 4 eggs
- dash of salt
- 1 cup coconut flour (remove clumps with a fork)
- 3/4 cup dark chocolate chips
- 1/2 cup shredded unsweetened coconut flakes
Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. Set aside.
In a bowl mix to combine the coconut oil, sugar, vanilla, eggs, and salt.
Stir in the coconut flour, chocolate chips, and dried coconut.
Once throughly combined scoop in one tablespoon sized balls onto the cookie sheet and flatten to desired shape (the cookies do not spread when baked.)
Bake until lightly golden, about 9-11 minutes. Store in an airtight container once cooled.