Soft Coconut Flour Chocolate Chip Cookies
These delightful cookies leverage the unique absorbency of coconut flour to create a wonderfully soft, cakey texture with a rich, naturally sweet flavor, perfect for a gluten-free treat.
For 14 servings
Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a medium bowl, whisk together the coconut flour, baking soda, and fine sea salt until well combined and lump-free. Set aside.
In a separate large bowl, combine the melted coconut oil and coconut sugar. Whisk vigorously for about 1 minute until the sugar is mostly dissolved. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and well emulsified.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix, as coconut flour can become dry if overworked. The dough will be thick.
Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips, as they won't spread much during baking.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will still be very soft when hot.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up and prevents breakage.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not substitute coconut flour with any other flour (e.g., almond, wheat) as its absorbency is unique and will drastically alter the recipe's outcome.
- 2For thicker cookies, chill the dough in the refrigerator for 20-30 minutes before scooping and baking. This helps prevent excessive spreading.
- 3Ensure your coconut oil is melted but not hot when mixing with eggs, as hot oil can scramble the eggs. If it's too warm, let it cool slightly.
- 4Coconut flour dough is very absorbent; if your dough seems too dry, you can add an extra tablespoon of melted coconut oil or a tiny splash of plant-based milk until it reaches a scoopable consistency.
Adapt it for your goals.
Nutty Delight
Add 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
Spiced & ZestySpiced & Zesty
Incorporate 1/2 teaspoon of ground cinnamon and the zest of one orange into the dry ingredients for a warm, citrusy twist.
Double ChocolateDouble Chocolate
Replace 2 tablespoons of coconut flour with 2 tablespoons of unsweetened cocoa powder and use dark chocolate chips for an intense chocolate experience.
Why this is on our healthy list.
Rich in Fiber
Coconut flour is exceptionally high in dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Gluten-Free Alternative
These cookies are naturally gluten-free, making them a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Healthy Fats from Coconut Oil
Coconut oil provides medium-chain triglycerides (MCTs), which are easily digestible and can be a quick source of energy.
Frequently asked questions
Yes, you can substitute regular granulated sugar or brown sugar for coconut sugar. However, coconut sugar has a slightly lower glycemic index and a caramel-like flavor that complements the coconut flour well. The texture might be slightly different with other sugars.
