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Gluten-free Coconut Flour Chocolate Chip Cookies
These Paleo, gluten and dairy-free Coconut Flour Chocolate Chip Cookies are so delicious and soft. The perfect little treats for anyone with dietary restrictions or are looking for a healthier chocolate chip cookie!
Course Dessert, Snack
Cuisine American
Keyword cookies and brownies, dairy free, gluten-free, paleo, Special Diet
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 20 people
Calories 100 kcal
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats . In a large bowl , toss together coconut flour, baking soda, coconut flakes and salt. Set aside. In a medium bowl , add eggs, butter, maple syrup, and vanilla extract. Mix well until everything is combined. Pour the wet ingredients into the dry ingredients bowl. Mix everything together. Add the chocolate chips and fold in the dough.
Scoop out 1 tablespoon of the batter onto the tray 2 inches apart.
Flatten the cookies with your fingers and top with a few more chocolate chips.
Bake for 10-12 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt chocolate chips in the microwave and drizzle over the cookies.
Adapted from Leelalicious .
Feel free to use any type of chocolate chips like semi-sweet, milk-dark, butterscotch, caramel, and more!
I like to drizzle some chocolate on top of the cookies once they've cooled but that's optional.
Give the cookies time to cool before transferring them as they're delicate and can break.
To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Serving: 1 /20 | Calories: 100 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 8 g | Cholesterol: 16 mg | Sodium: 37 mg | Potassium: 15 mg | Fiber: 2 g | Sugar: 4 g