Coconut flour chocolate chip cookies are a delightful gluten-free alternative to traditional cookies, offering a soft, chewy texture with a hint of natural sweetness from coconut. Coconut flour absorbs moisture differently than regular flour, making these cookies rich and moist while also being lower in carbs. Packed with chocolate chips, they’re perfect for satisfying your sweet tooth in a healthier way. Whether you’re following a gluten-free diet or just looking to try something new, these cookies will quickly become a favorite treat for their unique flavor and tender crumb.
Coconut Flour Chocolate Chip Cookies Recipe
Ingredients:
- 1/3 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (dairy-free if desired)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the coconut flour, baking soda, and salt.
- In another bowl, combine the melted coconut oil or butter, honey or maple syrup, eggs, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined. The dough will be thicker due to the absorbent nature of coconut flour.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a spoon, scoop the dough onto the prepared baking sheet, pressing down slightly to flatten the cookies as they won’t spread much during baking.
- Bake for 10–12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these coconut flour chocolate chip cookies as a delicious gluten-free treat with a glass of milk or your favorite beverage! They also store well in an airtight container for several days.