Coconut Flour Chocolate Chip Cookies
Coconut flour chocolate chip cookies are an easy, chewy and healthy cookie recipe! This recipe is paleo so it's naturally gluten free, dairy free and refined sugar free. In just one bowl and a few minutes you can the best coconut flour cookies.
Servings: 8 cookies
Ingredients
- 1/2 cup nut butter (i used cashew)
- ¼ cup coconut oil solid and slightly softened
- 1/2 cup coconut sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut flour
- 1/2 cup chopped dark chocolate (Lily's brand is best for low carb option) plus more for topping
- flaky sea salt for topping optional
Instructions
- Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat together the coconut oil, nut butter and coconut sugar until smooth. Add the egg, egg yolk and vanilla and mix until smooth, 1-2 minutes.
- Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.
- Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks then sprinkle with flaky sea salt if desired. Bake for 8-10 minutes or until they turn golden brown.
- Allow to cool for 5-7 minutes on the cookie sheet, then transfer to wire rack to cool completely. Top with more flaky sea salt if desired.
Video
Notes
Keto option: swap coconut sugar for 1/4 cup Erythritol
Carbs in the low carb option: 8g
How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 244kcal | Carbohydrates: 20g | Protein: 4.7g | Fat: 16.6g | Cholesterol: 31.7mg | Sodium: 211.4mg | Fiber: 2.8g | Sugar: 15.1g