Chocolate Chip Cookies (Coconut Flour)

Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein. Made with coconut flour, peanut butter or almond butter, chocolate and NO refined sugar. This recipe is PERFECT, gluten free and vegan friendly too.

½ cup almond or peanut butter
2 Tbsp. coconut oil
½ cup coconut sugar or Erythritol Gold
2 large eggs
1½ tsp. pure vanilla extract
½ tsp. baking soda
¼ tsp. ground cinnamon
¼ tsp. sea salt
½ cup coconut flour
½ cup dark chocolate, chopped or chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a cookie sheet with parchment paper or a silicone baking mat.

Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.

Sprinkle the baking soda, cinnamon and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.

With a small cookie scoop or spoon, portion the dough by heaping Tbsp. onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.

Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.

Store leftover baked cookies in the refrigerator for up to 1 week.

Makes 16 cookies.

Cook's Notes:

• I don’t recommend making these Coconut Flour Cookies with no sugar or with a liquid sweetener. I used coconut sugar for the recipe (another of my favorite baking ingredients), but you can swap regular brown sugar if you prefer.
• If you’d like to further cut down on the cals, you can omit the chocolate chips or replace them with chopped nuts or even dried fruit.
• These cookies are thick, soft and chewy. If you are looking for thinner, crisper coconut flour shortbread cookies, you can try this coconut flour shortbread cookie recipe (it makes a small batch). If coconut flour butter cookies are what you are after, these low-carb spritz cookies look mighty fine. You can also swap the coconut oil in this recipe for the same amount of unsalted butter.
• Dough can be prepared through Step 3 and stored, covered, in the refrigerator for 24 hours or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop and then bake as directed. (If frozen, thaw overnight in the refrigerator first.)