1 ⅓cupall-purpose flourplus 2 tablespoons more, if needed
2tablespoonscornstarch
1teaspoonbaking soda
¼teaspoonsalt
¾ - 1cupdark chocolate chunksoptional
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Instructions
Cream together softened coconut oil, coconut sugar, egg, and vanilla extract with your mixer until light and fluffy (1-2 minutes).
Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. If desired, fold in ¾ cup chocolate chunks by hand.
Form about 20 tablespoon-sized dough balls. If using chocolate chunks, press 2-3 more chunks into the top of each dough ball. Cover with plastic wrap and chill the dough balls for at least 1-2 hours (I usually put them in the fridge overnight).
Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (when using coconut oil unlined sheets often result in too dark cookie bottoms).
Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked.
Cool cookies on the baking sheet for about 10 minutes, then move to wire rack to cool fully. Store airtight.
Nutrition
Nutrition Facts
Chewy Coconut Sugar Cookies
Serving Size
1 cookie out of 20
Amount per Serving
Calories
146
% Daily Value*
Fat
8
g
12
%
Saturated Fat
7
g
35
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.5
g
Cholesterol
9
mg
3
%
Sodium
111
mg
5
%
Potassium
56
mg
2
%
Carbohydrates
18
g
6
%
Fiber
0.5
g
2
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
14
IU
0
%
Vitamin C
0.03
mg
0
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Sugar Cookies
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