These amazing Coconut Flour Cookies are exactly what you expect from a great cookie: crisp edges, chewy centers and loaded with chocolate. But these are actually gluten free, clean eating, paleo, with even a 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, 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.
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 10 minutes for the small size or 12 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.
* Sunbutter may turn the cookies a shade of green (it reacts with the baking soda). They still taste super delicious but the green colour may be disconcerting to some
*** using sugar-free sweetener and chocolate chips changes these nutrition values:
carbs: 7 fiber: 3 sugar:1.7