Do you ever just crave something sweet and comforting that feels like a warm hug on a chilly day? These gluten-free coconut flour cookies might just be your new go-to—like a tropical escape without leaving your kitchen. I remember the first time I made them, the aroma was so inviting that even my dog sat patiently by the oven, waiting for a crumb to fall.
Steps
- Preheat your oven to 180C/350F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, mix your dry ingredients thoroughly. Then, incorporate the wet ingredients into the mixture until fully blended. If using, gently fold in the chocolate chips.
- Shape the cookie dough into 12 small balls using your hands and place them on the prepared baking sheet. Flatten each ball slightly into a cookie shape.
- Bake the cookies for 10-12 minutes, or until the edges turn lightly golden brown. Allow them to cool on the baking sheet for 15 minutes.
- Once the cookies have cooled enough to handle, transfer them to a wire rack to cool completely before serving or storing.
Ingredients
- Coconut flour, sifted
- Keto brown sugar (or standard sugar, brown sugar, or coconut sugar)
- Baking soda
- Eggs, preferably at room temperature
- Salted butter, melted (or unsalted butter with an additional 1/4 teaspoon of sea salt)
- Vanilla extract (optional)
- Dark chocolate chips or sugar-free chocolate chips (optional)
Nutritional Values
Calories: 1968kcal | Carbohydrates: 84g | Protein: 36g | Fat: 168g | Sodium: 468mg | Potassium: 24mg | Fiber: 60g | Vitamin A: 12IU | Vitamin C: 12mg | Calcium: 588mg | Iron: 12mg | NET CARBS: 24g
FAQ
- Can I make these coconut flour cookies crispy?
- These cookies are designed to be soft and cakey rather than crispy. If you prefer a crispier texture, you might need to experiment with baking times or ingredient ratios.
- Is it possible to make these cookies vegan?
- While I haven’t personally tested a vegan version, you could try using an egg substitute to see if it works as a replacement.
- How should I store coconut flour cookies?
- You can keep these cookies at room temperature in an airtight container for up to a week. For longer storage, place them in the refrigerator, or freeze them in a ziplock bag for up to six months.
- What can I use instead of chocolate chips?
- You can omit the chocolate chips if you prefer and add dried nuts, seeds, or chopped chocolate instead for a different flavor and texture.
- Why is my cookie dough too crumbly?
- If the dough is too crumbly, add a small amount of milk to make it easier to form into balls. Be cautious not to add too much, as the dough should remain firm enough to shape.
Tips
- Avoid Overbaking: Ensure you do not bake the cookies for too long, as they continue to firm up while cooling. This helps maintain their soft and chewy texture.
- Adjust Dough Consistency: If your dough is too crumbly, add a small amount of milk to make it easier to shape into balls. Avoid using a cookie scoop as it may not work well with this dough.
- Prepare Dough Ahead: You can prepare the cookie dough in advance and chill it for up to five days. Before baking, allow it to sit at room temperature for about 30 minutes.
- Customize Add-ins: Feel free to substitute chocolate chips with other ingredients like dried fruits, nuts, or seeds to suit your taste preferences.
Equipment
- Silicone Baking Mat – Used for lining the cookie sheet.
- Wire Cooling Rack – For cooling the cookies after baking.
- Large Mixing Bowl – If not already owned, for combining ingredients.
- Rubber Spatula – For mixing and folding ingredients.
