Gluten-free Coconut Flour Chocolate Chip Cookies
These Coconut Flour Chocolate Chip Cookies are so delicious and soft. The perfect little treat for if you're looking for a lighter chocolate chip cookie!
Servings: 20 people
Ingredients
- 1 cup coconut flour
- 1/4 teaspoon baking soda
- pinch of sea salt
- 1/3 cup coconut flakes
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chips more for topping
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1/20 | Calories: 100kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 15mg | Fiber: 2g | Sugar: 4g