Coconut Sugar Chocolate Chip Cookies
User Reviews
5
16 reviews
Excellent
Coconut Sugar Chocolate Chip Cookies
Report
Coconut Sugar Chocolate Chip Cookies use almond and coconut flours combined with coconut sugar, almond butter, and coconut oil for a tender, slightly chewy cookie with rich chocolate chips. Chilling the dough before baking helps control spreading, preserving a soft center with gently crisp edges. These cookies offer a distinct texture and flavor that differ from traditional wheat flour cookies.
Description
This recipe blends almond flour, coconut flour, baking soda, and salt with a mixture of coconut sugar, almond butter, and coconut oil or butter, then incorporates egg and vanilla for moisture and flavor. After mixing the dry and wet ingredients, chocolate chips are folded in, and the dough is chilled to firm up. Baking at 350°F for about 9-11 minutes creates cookies that are set but remain soft inside. Sprinkling sea salt flakes before baking enhances the sweet and nutty flavors. The result is a cookie with a tender crumb, gentle chew, and rich chocolate pockets, suitable for enjoying warm or at room temperature.
Share:
Ingredients
- 1 cup almond flour 100g
- 1/4 cup coconut flour 32g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoon coconut oil 85g, or butter
- 2/3 cup coconut sugar 130g
- 6 tablespoon almond butter 100g, at room temperature
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips 170g, semisweet or dark, or a mix of dark and milk
- sea salt flaky, 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 substitute coconut sugar with dark brown sugar and use either coconut oil or butter based on preference.
- Chilling the dough for at least one hour is essential to prevent the cookies from spreading too much during baking.
- Store leftover cookies tightly covered at room temperature for 3-4 days to maintain freshness.
- Prepare dough ahead by refrigerating for 4-5 days or freeze shaped dough balls for up to 2 months, baking directly from frozen when needed.
- Baked cookies can also be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition Information
Show Details
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%)
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
16 reviews
Excellent
Other Recipes
You'll Also Love
