Description
Delicious and healthy Coconut Flour Cookies made with wholesome ingredients like coconut flour, coconut oil, and honey. These soft, chewy cookies are enhanced with chocolate chips and are perfect for a gluten-free, low-sugar treat any time of day.
Ingredients
Dry Ingredients
- ½ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips
Wet Ingredients
- ¼ cup melted coconut oil
- ¼ cup honey
- 2 large eggs
- ¼ teaspoon vanilla extract
Instructions
- Set oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix wet ingredients: In a medium mixing bowl, combine the melted coconut oil, honey, eggs, and vanilla extract. Stir well until the mixture is smooth and homogeneous.
- Add dry ingredients: To the same bowl, add the coconut flour, sea salt, and baking soda. Mix until fully combined. The dough may initially appear loose but will thicken as the coconut flour absorbs the liquids.
- Incorporate chocolate chips: Fold in the chocolate chips evenly throughout the dough to distribute them well.
- Shape cookies: Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet. Press each scoop gently with your fingers to form cookie shapes.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-14 minutes, or until the edges and the bottom turn golden brown.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in an airtight container at room temperature or in the refrigerator for longer freshness—up to 7 days. Some prefer enjoying them chilled straight from the fridge.
Notes
- Ensure to fully melt the coconut oil before mixing with the other ingredients.
- The dough will thicken as it sits due to the absorbent nature of coconut flour, so don’t be alarmed if it feels loose at first.
- Use a cookie scoop for evenly sized cookies to ensure even baking.
- Storing cookies in the refrigerator enhances their texture and flavor according to personal preference.
- For a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
