Coconut Flour Cookies

Brianna Hobbs | Flippin' Delicious
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Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

Coconut Flour Cookies Photo

Chocolate chip cookies really are a classic.

There is no arguing about that, it is a fact.

Everyone should be able to indulge in a chocolate chip cookie every once in a while. Even if they have different dietary restrictions. That is why I made these coconut flour cookies. They are gluten-free, grain-free, refined sugar-free, dairy-free, and egg-free. They are also really chewy and studded with chocolate chips.

Coconut Flour Cookies Picture

Though I am the resident gluten-free dinner fanatic, I really am a cookie fanatic too.

When I was 8 years old my sister (who was 6) and I sold chocolate chip cookies in our neighborhood and earned money to buy ourselves bikes. We baked hundreds of dozens of cookies, and that isn’t even the start of my love affair with cookies.

Cookies are one of the first things I remember baking with my mom. She isn’t much of a baker, but my sisters and I loved making cookies with her when we were little.

Fast forward however many years and now I’m the biggest cookie fanatic EVAH!

After I quit eating wheat and gluten, I had to rework a lot of my favorite recipes. Recreate them to get the cookies that I remembered. Well, I went past that a little bit and I made them better than I remembered them.

Coconut Flour Cookies Image

You know those soft frosted sugar cookies in the bakery section of the grocery store? The cakey ones with that thick layer of frosting and sprinkles? I mastered the gluten free soft frosted sugar cookie, even making a dairy-free version.

After that I moved on to mastering many other cookies, and writing an entire cookbook filled with gluten-free cookies. In less than 3 months I made (and ate) more than 50 different kinds of cookies.

And I wonder why I can’t drop the baby weight…

Anyways… back to the chocolate chip cookies. Everyone should be able to eat a chocolate chip cookie every once in awhile, no matter what their dietary restrictions. And that cookie shouldn’t taste like cardboard.

Coconut Flour Cookies Image

It took many batches, varying the ingredients and proportions each time, but I think that I have created a darn good recipe for coconut flour cookies. They are gluten-free grain-free, refined sugar-free, dairy-free, and egg free. I think almost anyone can eat them! (Except those folks with almond and coconut allergies, sorry.)

They do have coconut flour (of course) and a little bit of almond flour too. Coconut flour needs a lot of moisture, so I used honey to sweeten these cookies. The coconut flour just soaks up all the moisture.

The dough will be a bit more “batter-y” than traditional cookie dough. That comes from the honey and coconut oil. As the dough sits for a few minutes before you scoop it - it will get a bit thicker.

Coconut Flour Cookies Pic

These cookies also don’t spread as much when they bake, so you have to help them out a bit and pat the cookies out just a before you bake them. If you have a scale, use the weight measurements for best results.

The results and sweet, chewy, and very satisfying. Especially with a glass of your favorite milk. 

Coconut Flour Cookies Recipe

      18 Servings

Ingredients

  • 1/4 cup Coconut Oil
  • 1/4 cup Honey
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 5 tablespoons Coconut Flour, (34g)
  • 1/4 cup Almond Flour, (24g)
  • 1/4 cup Dairy-Free Mini Chocolate Chips, (45 g)

Directions

  1. Preheat the oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat.
  2. Mix together the coconut oil, honey, vanilla extract, and salt.
  3. Add the baking soda, coconut flour, and almond flour and mix until combined.
  4. Stir in the dairy-free chocolate chips.
  5. Let the cookie dough sit for approx 10 minutes for the coconut flour to absorb the moisture.
  6. Scoop the cookie dough onto the prepared baking sheets in approx 1 1/2 teaspoon portions and slightly spread using the back of a spoon (they won’t spread as much as traditional cookies when they bake, so you have to help them out a little bit.)
  7. Bake in the preheated oven for 10-12 minutes. The cookies will still be soft when they come out of the oven, but will have lost their doughy shine. Let them sit on the baking sheets for several minutes to set before moving them to cooling racks to finish cooling.

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Brianna Hobbs

About Brianna

Brianna is the blogger behind Flippin' Delicious, which we think is a perfectly apt name for everything you'll find on her site. Here on Food Fanatic, you'll find her helping to make gluten free dinners everyone can enjoy.