Coconut flour cookies are chewy and delicious, just like you'd expect them to be. They'll also cure that chocolate chip cookie...
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.
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.
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.
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.
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.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!