Coconut Sugar Chocolate Chip Cookies
User Reviews
5.0
24 reviews
Excellent
Coconut Sugar Chocolate Chip Cookies
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These healthy coconut sugar chocolate chip cookies are chewy, chocolately, and absolutely delicious. You'd never guess they were gluten free, refined sugar free, paleo and delicious. Kids and adults will love these.
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Ingredients
- 1 cup almond flour 100g
- 1/4 cup coconut flour 32g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoon Coconut oil or butter 85g
- 2/3 cup coconut sugar 130g
- 6 tablespoon almond butter (at room temp) 100g
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semisweet or dark, or a mix of dark and milk) 170g
- flakey sea salt for sprinkling, optional
Instructions
- Stir together almond flour, coconut flour, baking soda and salt in a medium bowl and set aside.
- In a large mixing bowl using a paddle attachment, beat together the butter or coconut oil, sugar, almond butter and vanilla at medium speed until well combined (1 minute).
- Add the egg and vanilla and mix until combined.
- Add the flour mixture and mix until well combined, then stir in the chocolate chips.
- Place the bowl of dough in the fridge for minimum 1 hour until firm.
- Preheat the oven to 350F (180C) and line a baking sheet with parchment paper.
- Roll the dough into heaped balls about 2 tablespoon big, and place 2 inches apart on the baking sheet. Press cookies very lightly down if you want flatter cookies, and sprinkle with sea salt flakes.
- Bake for 9-11 minutes until cookies are set but still soft. They’ll continue cooking as they cool.
- Cool a little and enjoy warm, or cool completely and enjoy at room temperature.
Notes
- You can use either coconut sugar or dark brown sugar, and coconut oil or butter.
- Chill the dough! The dough will be very soft when it's first mixed, and if you try to bake the cookies immediately, they'll spread out too much. Chill for at least an hour, at which point you'll see the dough is visibly firmer.
- Storing leftovers: Leftover cookies will last 3-4 days tightly covered at room temperature. If you want to make the dough ahead of baking, the dough will last well in the fridge tightly covered for 4-5 days.
- Freezing cookies: Form the dough into cookie dough balls, and place on a parchment paper lined baking sheet in the freezer for 30 minutes to an hour until frozen solid. At this point, you can add them all to a large freezer bag and bake as needed. You can freeze for up to 2 months. You can also freeze the baked cookies for the same amount of time once they've fully cooled, thaw at room temperature before enjoying.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
111mg
(5%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 111mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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