onLIFESTYLEwithkim

Coconut Flour Chocolate Chip Cookies (Gluten-free, grain free and nut free)

Super Easy and Fast!!!

Of course, working with coconut flour comes with its own set of challenges. What I love about coconut flour is that it’s more affordable than other grain-free flours; it’s so absorbent, a small amount goes a long way. However, it’s also a very tricky ingredient! If you don’t measure the coconut flour correctly, it can affect the results dramatically.


Instead of being dense and chewy like a traditional chocolate chip cookie, this particular recipe yields a much lighter, almost cake-like cookie, similar to a chocolate chip muffin top. It’s simply impossible to create a chewy cookie with coconut flour, without resorting to adding a bunch of other fillers, like starches or nut/seed flours.


Since I prefer to keep my recipes as simple as possible, I’ve decided to embrace the texture that coconut flour provides, and go with the cake-like consistency. My son Dylan said these are his favorite. I hope those of you who enjoy softer cookies will love these too!
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Coconut Flour Chocolate Chip Cookies (Grain/Gluten and Nut-Free)



makes 12 cookies ( so I would suggest to double the recipe)


Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

 

Ingredients:
1/3 cup coconut flour
1/4 cup coconut oil, melted (or ghee butter)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 whole eggs
1/3 cup dark chocolate chips - I highly suggest using Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips!!!


Directions:
Preheat your oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly.

Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.

Bake at 350F for 12 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

*Note: These cookies can be stored on the counter for a few days, but I found that they get even softer after a few days at room temperature, so they are best stored in the fridge for the longest shelf life.

 

Enjoy!