Coconut Flour Chocolate Chip Cookies – gluten free!
I was sent this recipe by reader Katy – thanks! Not sure of the source on this. These use my beloved coconut flour! Very easy to make and just a few ingredients. Don’t you love those type? I cut it in half so I wouldn’t have too many cookies in the house.
I also used mini chocolate chips for more surface area ratio in the cookies, I also changed the amounts of the add ins.
- 66 grams coconut flour (1/2 cup)
- 4 tablespoons butter, melted
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 54 grams mini chips (1/3 cup)
- 28 g (1/4 cup) dried coconut
Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone sheet.
In a small bowl, mix the eggs and melted butter with the brown sugar, vanilla, and salt.
Sift the coconut flour into the wet mix (to prevent lumps):
add in the mini chips and coconut.
Stir well to combine. It may seem really liquidy at first, but remember coconut flour is super absorbent.
I let my bowl sit for several minutes and voila – dough!
Use a spoon, drop rounded tablespoons onto the baking sheet. I got 14 out of this mixture, but you can do whatever size you want.
My thumb is there for size purposes, although I could also be giving an A-Okay sign if you like.
Bake at 375 for 14 minutes until the tops are lightly browned.
Nutrition per cookie (with 14 per batch):
132 calories, fat: 6.8 g, carbs: 15.5 g, fiber 3 g, protein 2.5 g
These are very tasty and moist.
Thoughts: You can probably lighten these up with using egg whites. Maybe applesauce instead of butter, but that would give a more cake-like texture. I think I would also try chilling the dough and the rolling it into balls, then flattening the balls before baking. The dough stayed in the exact shape I dropped it into on the cookie sheet.
Let me know if you try these do any changes to the recipe and I can add it here.