Can cookies really be gluten-free AND refined sugar-free while still being scrumptious? Yes. Yes, they can!
These health-conscious cookies are quite delicious and my go-to treat to bring to parties or when that sweet tooth starts kicking in.
Have you baked with coconut flour before?
If not, it is good to note that it does contain an ever so slight coconut-like flavor.
I think this ever so slight flavor pairs perfectly together with the other ingredients in these chocolate chip cookies, but not every recipe or partner ingredients will benefit from this flavor.
If you are not a coconut fan, I highly suggest still trying it out, as it is an immensely light taste and can easily be masked by other ingredients (such as cocoa powder).
I will be experimenting a bit more with coconut flour and cannot wait to share what else I come up with!
Head over here to read more about the benefits of coconut flour and how to bake/cook with this allergy-friendly substitute!
Important Recipe Notes
- Coconut flour is very absorbent and takes a few minutes to absorb the liquid.
- Your dough should be a little wet and gooey.
- If your mix is still pretty wet (too wet to form into balls) add a little bit more coconut flour.
- You can use any type of liquid sweetener you like. I’ve tried syrup and honey. Both were equally good!
- 1/2 cup Coconut flour Loosely spoon the flour into your measuring cup
- 1/4 tsp Baking Soda
- 2 Large eggs Room temperature
- 1/4 cup Coconut oil - melted
- 1/4 cup Maple syrup
- 1/2 tsp Vanilla extract
- 1/3 cup Dark chocolate chips More for topping
- dash Salt
Preheat your oven to 350 F. Prepare a cookie sheet (lining with parchment is optional).
In a large bowl, stir together coconut flour, baking soda, and salt.
Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined. (The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.)
Finally, fold in the chocolate chips.
Using two tablespoons or a small scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies and top with a few more chocolate chips.
Bake for 12-14 minutes until golden.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.
Store in an airtight container for 3-5 days ......if they even last that long! 🙂