Imagine biting into a cookie that’s practically a hug for your taste buds—warm, inviting, and with a touch of nostalgia that reminds you of childhood summers. These coconut flour chocolate chip cookies offer all that joy without the gluten, making them perfect for everyone at the table. It’s like they’re whispering sweet nothings of indulgence, and suddenly, I’m transported back to the last time I burnt a batch because I got too caught up in a good book—lesson learned, but the cookies, well, they were still incredible.
Steps
- Preheat your oven to 180°C (350°F) and prepare a large baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine all the dry ingredients until they are well mixed. Add in the wet ingredients and stir until everything is fully incorporated. If using chocolate chips, fold them into the dough.
- Use your hands to form the dough into 12 small balls. Arrange these on the lined baking sheet, pressing each ball down to flatten it into a cookie shape.
- Bake the cookies for 10-12 minutes, or until the edges turn slightly golden. Once done, remove them from the oven and let them cool on the baking tray for about 15 minutes.
- After they have cooled slightly and firmed up, transfer the cookies to a wire rack to cool completely.
Ingredients
- Coconut flour, sifted, 1/2 cup
- Keto brown sugar (or standard, brown, or coconut sugar), 1/2 cup
- Baking soda, 1/2 teaspoon
- Eggs, room temperature, 2
- Salted butter, melted, 1/2 cup (or unsalted butter with 1/4 teaspoon sea salt)
- Vanilla extract, 1 teaspoon (optional)
- Dark chocolate chips or sugar-free chocolate chips (optional), 1/2 cup
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 these coconut flour cookies be made vegan?
- While this recipe hasn’t been tested with an egg substitute, you could try using a vegan egg alternative to see if it achieves similar results.
- How can I make these cookies crispy instead of soft?
- These cookies are designed to be soft and cakey, so achieving a crispy texture isn’t the goal of this recipe.
- What should I do if the cookie dough is too crumbly?
- If the dough seems too dry, try adding a small amount of milk to help bind the ingredients. Be cautious and add only enough to make the dough easy to shape into balls.
- How should I store the coconut flour cookies?
- You can keep the cookies at room temperature in an airtight container for up to a week. For longer storage, refrigerate them or freeze them in a ziplock bag for up to six months.
- Can I customize the recipe with other ingredients?
- Absolutely! Feel free to omit the chocolate chips and add in dried nuts, seeds, or chopped chocolate to suit your preferences.
Tips
- Avoid Overbaking: Ensure that you do not overbake the cookies, as they will firm up while cooling. Keep an eye on them and remove them from the oven once the edges are lightly golden.
- Adjust Crumbly Dough: If your dough is too crumbly, add a small amount of milk to make it easier to shape. Avoid using a cookie scoop, as it may not work well with this dough.
- Chill for Convenience: You can prepare the cookie dough ahead of time. Cover and chill it for up to five days, then let it sit at room temperature for 30 minutes before baking.
- Customize Mix-ins: Feel free to omit the chocolate chips and incorporate other ingredients like dried nuts, seeds, or chopped chocolate for variation.
Equipment
- Silicone Baking Mat – This can be used instead of parchment paper and is reusable.
- Wire Cooling Rack – Useful for cooling the cookies evenly after baking.
- Large Mixing Bowl – If you don’t have a large enough bowl for mixing all the ingredients together.
- Rubber Spatula – Essential for folding in ingredients like chocolate chips without overmixing.
- Ziplock Bags – For storing or freezing leftover cookies, though most people might already have these at home.
