These melt-in-your-mouth soft Chocolate Chip Coconut Flour Cookies are gluten free and paleo friendly, and you can make them keto/low carb.
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.
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.
The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
Finally, fold in the chocolate chips.
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.
To make this recipe keto or low carb compliant you need to make 2 small adjustments