These cookies are so simple and absolutely delicious. Each batch I make tastes better than the last. My hubby who doesn’t normally indulge in my grain-free goodies gobbled a batch solo. And you know me, tossing ingredients in a blender is how I roll. I use very 85% chocolate (or higher) and even my two-year-old loves these healthy-ish treats. Give em’ a try and let me know what you think!
INGREDIENTS
- 1 1/2 cups almond butter
- 1 cup coconut sugar
- 1/4 cup coconut oil, melted and cooled
- 4 eggs
- 1 tsp vanilla
- 1/2 cup (2 ounces) coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chopped dark chocolate (Optional: You could replace chocolate with nuts, seeds or dried fruit.)
INSTRUCTIONS
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- In the bowl of a food processor or blender, whip the eggs. Next, add almond butter, coconut sugar, vanilla and coconut oil; mix well. It will be quite thick and sticky, but that’s okay! You’re on the right path.
- Next, add in the dry ingredients: coconut flour, baking soda and salt. It will be wet and sticky and delicious. Fold in the chocolate chunks with a spatula.
- Use a cookie scoop to drop dough onto prepared cookie sheet.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. They can burn easily so keep a good eye on them!
- Let the cookies set by allowing them to cool on cookie sheet for ~5 minutes before transferring to a wire rack.
- Grab a cappuccino, dunk cookie and enjoy!
For more inspiration, scoot over to my Pinterest or Instagram page!
Easy Coconut Flour Chocolate Chip Cookies
2016-03-02 22:34:51
Yields 20
Prep Time
15 min
Ingredients
- 1 1/2 cups almond butter
- 1 cup coconut sugar
- 1/4 cup coconut oil, melted and cooled
- 4 eggs
- 1 tsp vanilla
- 1/2 cup (2 ounces) coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chopped dark chocolate (Optional: You could replace chocolate with nuts, seeds or dried fruit.)
Instructions
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- In the bowl of a food processor or blender, whip the eggs. Next, add almond butter, coconut sugar, vanilla and coconut oil; mix well. It will be quite thick and sticky, but that's okay! You're on the right path.
- Next, add in the dry ingredients: coconut flour, baking soda and salt. It will be wet and sticky and delicious. Fold in the chocolate chunks with a spatula.
- Use a cookie scoop to drop dough onto prepared cookie sheet.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. They can burn easily so keep a good eye on them!
- Let the cookies set by allowing them to cool on cookie sheet for ~5 minutes before transferring to a wire rack.
- Grab a cappuccino, dunk cookie and enjoy!
Merry Golden https://www.merrygolden.com/
Sounds delicious!
How many cookies did you get out of one batch?
Also – 2/3 c. of chocolate… do you use bars, or do you know where to get a large batch of 85%+ dark chocolate?
Thanks! 🙂