Coconut Flour Chocolate Chip Cookies

Coconut Flour Chocolate Chip Cookies

I’ve had success in the kitchen using various gluten-free flours.  But I’ve always been a little hesitant when it comes to baking with coconut flour. Coconut flour is a wonderful healthy gluten-free flour substitute because it’s high in fibre and obviously lower in carbohydrates.  However, it can be tricky to use because it absorbs a lot of liquid, so you really have to experiment with the flour to liquid/eggs ratio and make adjustments.  I’ve made pancakes and muffins with coconut flour, but they just tasted too eggy.

Recently I went back to searching for a good coconut flour recipe, and I found this one, which had some excellent reviews. What’s more, I already had all the ingredients on hand, so I was really excited to try making these.

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And wow, these cookies were amazing!  I sort of expected them to be mediocre at best…I mean, they’re healthy so not necessarily great tasting, right?  But was I ever wrong!  I seriously couldn’t stop eating them! They’re best fresh out of the oven (if you can wait long enough for them to cool down a little first!). And just in case you’re wondering about the texture, they’re cake-like and not soft and chewy.  I know…I usually do prefer my cookies soft and chewy too but hey, these were so delicious I couldn’t really complain.  I managed to save some to bring to work and surprisingly, my colleagues loved them so much they were asking for the recipe!

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The original recipe called for creamy almond butter, which I substituted with crunchy all-natural peanut butter because that was what I had.  I thought the level of sweetness was just right, but the second time I made these cookies, I decided to try reducing the sugar, and didn’t find much difference in the taste.  So if you really want to cut down on the sugar, I’d recommend using 1/3 cup.  I also made a batch with goji berries instead of chocolate chips.  I used dried goji berries soaked in hot water for about 10 minutes, drained, then roughly chopped up.  Or, try putting in whatever other additions you like!

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(Adapted from Ambitious Kitchen)

COCONUT FLOUR CHOCOLATE CHIP COOKIES (Makes 14 cookies)

INGREDIENTS:

3/4 cup all-natural crunchy peanut butter
1/2 cup organic coconut sugar
2 tablespoons coconut oil, melted and cooled
2 eggs
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dark chocolate chips

DIRECTIONS:

1) Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

2) In the bowl of a food processor, add in peanut butter, coconut sugar and coconut oil; process until it comes together, about 1 minute.

3) Add in eggs and process again.

4) Add in coconut flour, baking soda and salt; process again until a dough forms.

5) Fold in chocolate chips.

6) Use a 1/8 cup measuring cup to to drop dough onto prepared cookie sheet. Dough will be sticky, so wet hands a little, roll dough into balls, then flatten slightly with the palm of your hand.

7) Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. 

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One response to “Coconut Flour Chocolate Chip Cookies

  1. Pingback: Double Chocolate Chickpea Flour Cookies | Divinely Delish·

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