These crisp and chewy coconut flour chocolate cookies are double chocolate chip cookie lovers dream. They are dairy and gluten free, with paleo, keto or low-carb, and vegan option.
Preheat your oven to 350° F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl mix melted coconut oil, nut butter, and coconut sugar with an electric mixer until well combined. Add the egg and vanilla and mix again.
Add coconut flour, cocoa powder, baking soda, and sea salt. Mix in with a spatula or wooden spoon. Finally stir in the chocolate chips.
Form 16 small cookies (1 tablespoon dough) or 8-10 large cookies (~2 tablespoons dough) with a cookie scoop and place them on the cookie sheet.
Slightly flatten each dough ball and add a couple extra chocolate chips and optionally a touch of coarse sea salt
Bake the cookies until the centers are just set - about 7-9 minutes for the small size or 10-11 minutes for the bigger sized cookies.
Let the cookies cool on the cookie sheet for 10 minutes, than move to a wire rack to let them cool completely.
Once fully cooled, store the cookies in an airtight container at room temperature for 3-4 days.
Notes
** using sugar-free sweetener and chocolate chips changes these nutrition values: calories: 109 net carbs: 1.5 sugar: 0.7
Nutrition
Nutrition Facts
Coconut Flour Double Chocolate Cookies
Serving Size
1 cookie (out of 16)
Amount per Serving
Calories
125
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
25
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
10
mg
3
%
Sodium
96
mg
4
%
Potassium
99
mg
3
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
15
IU
0
%
Vitamin C
0.03
mg
0
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.