Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)
These coconut flour chocolate chip cookies are soft and chewy with golden edges, pockets of melty dark chocolate, and a sprinkle of flaky sea salt. Creamy cashew butter is the secret to keeping them moist (no dry, crumbly coconut flour cookies here!), and they're gluten-free, dairy-free, and refined sugar-free. Everything comes together in one bowl with no chilling required.
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Servings: 12 cookies
INGREDIENTS
- 1/2 cup nut butter (I used cashew butter)
- 1/4 cup coconut oil room temperature
- 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 dark chocolate chips or chopped dark chocolate
- 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.1/2 cup nut butter, 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
- Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/3 cup coconut flour, 1/2 cup dark 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.
Notes
-
- Measure coconut flour accurately: spoon it into your measuring cup and level it off. Coconut flour absorbs a lot of liquid, so too much makes the cookies dry.
- Don’t overbake: the cookies should look slightly underdone when you take them out. They'll firm up as they cool.
- Nut butter. I like these best with creamy cashew butter, but I've also made them with almond butter and tahini. For nut-free, use sunflower seed butter or tahini (tahini has a stronger flavor).
- Dark chocolate. I love chopping Lily's or Hu Kitchen dark chocolate bars. Lily's also makes great sugar-free chocolate chips.
- Keto option: swap the coconut sugar for 1/4 cup erythritol. Carbs in the low-carb option: 8g.
- Storage: store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 30mg | Sodium: 171mg | Fiber: 3g | Sugar: 7g | Vitamin A: 44IU | Calcium: 46mg | Iron: 1mg
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