Coconut Flour Chocolate Chip Cookies
User Reviews
5
Coconut Flour Chocolate Chip Cookies
Description
This recipe features a gluten-free base using coconut flour mixed with melted coconut oil, coconut sugar, baking soda, and a pinch of sea salt. Maple syrup and vanilla extract add sweetness and depth, while two eggs bind the dough, thickening it as prepared. Dark chocolate chips fold into the dough before shaping into balls and baking at 350°F until the edges are golden.
The cookies do not spread when baked due to the coconut flour and egg combination, resulting in a soft, tender texture rather than crispy. When cooled, they remain delicate and can crumble easily, so careful handling is recommended. The mellow sweetness pairs with the rich, bittersweet notes from the dark chocolate chips.
Because of their fragility, storing the cookies in an airtight container preserves freshness for up to three days at room temperature, or refrigeration firms them for those who prefer a less fragile bite. They also freeze well for up to a month, though thawed cookies may become slightly crumbly.
Ingredients
- ⅓ cup coconut oil melted
- ½ cup coconut flour sifted
- 2 tbsp coconut sugar
- ½ tsp baking soda
- pinch salt optional, sea salt
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 egg
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add melted coconut oil, sifted coconut flour, coconut sugar, baking soda, salt, maple syrup and vanilla to a mixing bowl. Then, stir to combine.
- Then, add in eggs. Stir to combine. Dough will thicken up.
- Fold in chocolate chips. Allow dough to sit for 10 minutes.
- Then, scoop balls of dough onto lined pan. Gently press down on each dough ball before baking. They do not spread while baking.
- Bake for 12 to 14 minutes or until edges are golden.
- Finally, remove from oven. Allow cookies to fully cool on pan before removing. They are fragile and soft.
Notes
- Melted coconut oil can be substituted with melted butter, but avoid other oils for consistent texture.
- Allow the dough to rest 10 minutes before baking so coconut flour fully absorbs the liquids, improving texture.
- Handle cooled cookies gently as they are fragile and soft.
- Store in an airtight container at room temperature up to 3 days or refrigerate for firmer cookies.
- Freeze cookies for up to 1 month; note they may become slightly crumbly when thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 106mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 59IU | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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