Coconut Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut flour loosely spoon the flour into a measuring cup - don't dip the measuring cup into the flour
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup or sugar-free liquid sweetener
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chips, more for topping or sugar-free chocolate chips
Instructions
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Preheat your oven to 350 F. Get a cookie sheet ready. I like to line mine with parchment or a silicone baking mat to keep the edges from browning too much - but it's optional.
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In a large bowl, whisk together coconut flour, baking soda, and salt. Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined.
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The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
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Finally, fold in the chocolate chips.
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Using two tablespoons or a small cookie scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies (with fingers, spoon or bottom of a glass) and top with a few more chocolate chips.
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Bake for 12-14 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. Store in an airtight container for 3-5 days.
Recipe Video
Recipe Notes
- When measuring coconut flour (or any flour) be sure not to dip the measuring cup into the flour container. This compresses the flour and you end up with too much (and dry cookies). Instead, loosely spoon the flour into the measuring cup.
KETO Adjustments:
To make this recipe keto or low carb compliant you need to make 2 small adjustments
- Use sugar-free liquid sweetener (I recommend Lakanto maple-flavoured monk fruit syrup)
- Use sugar-free chocolate chip, like stevia sweetened Lily's brand
- This changes the nutrition values per cookies to: 95 calories, 3.5g net carbs, 0.1g sugar