EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES

EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES www.merrygolden.com EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES www.merrygolden.com EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES www.merrygolden.com
EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES www.merrygolden.com
EASY COCONUT FLOUR CHOCOLATE CHIP COOKIES www.merrygolden.com 
 
 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
  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet. 
  5. 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!
  6. Let the cookies set by allowing them to cool on cookie sheet for ~5 minutes before transferring to a wire rack.
  7. Grab a cappuccino, dunk cookie and enjoy!

For more inspiration, scoot over to my Pinterest  or Instagram page!

Easy Coconut Flour Chocolate Chip Cookies
Yields 20
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 1/2 cups almond butter
  2. 1 cup coconut sugar
  3. 1/4 cup coconut oil, melted and cooled
  4. 4 eggs
  5. 1 tsp vanilla
  6. 1/2 cup (2 ounces) coconut flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 2/3 cup chopped dark chocolate (Optional: You could replace chocolate with nuts, seeds or dried fruit.)
Instructions
  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet.
  5. 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!
  6. Let the cookies set by allowing them to cool on cookie sheet for ~5 minutes before transferring to a wire rack.
  7. Grab a cappuccino, dunk cookie and enjoy!
Merry Golden http://www.merrygolden.com/
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1 Comment

  1. H.J.
    March 12, 2016 / 11:02 pm

    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! 🙂

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