Imagine biting into a warm, gooey chocolate chip cookie that's not only incredibly delicious but also completely gluten-free and packed with wholesome ingredients. These coconut flour chocolate chip cookies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or texture. Whether you're following a gluten-free diet, looking for a nutritious treat, or simply craving a mouthwatering cookie, this recipe is your ultimate solution!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1/2 cup coconut flour
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 large eggs
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, melt the coconut oil until it becomes liquid. Allow it to cool slightly to prevent cooking the eggs when mixing.
- Add honey to the melted coconut oil and whisk together until well combined and smooth.
- Crack the eggs into the oil and honey mixture, then whisk thoroughly until the mixture becomes uniform and slightly frothy.
- In a separate bowl, sift together the coconut flour, baking soda, and salt to remove any lumps and ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring continuously to prevent clumping. Mix until a consistent dough forms.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Let the dough rest for 3-5 minutes to allow the coconut flour to absorb moisture, which helps prevent crumbly cookies.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Gently flatten each cookie with the back of a spoon or your fingers, as coconut flour cookies do not spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Coconut Flour Moisture Tip: Coconut flour is extremely absorbent, so letting the dough rest for 3-5 minutes is crucial. This allows the flour to absorb moisture and prevents dry, crumbly cookies.
- Even Baking Hack: Use a cookie scoop for uniform cookie sizes, ensuring consistent baking and a professional look.
- Don't Overmix: Gently fold ingredients to maintain a light texture. Overmixing can lead to dense, tough cookies.
- Room Temperature Ingredients: Ensure eggs are at room temperature for better integration with other ingredients.
- Chocolate Chip Distribution: Fold chocolate chips gently to prevent breaking and ensure even distribution.
- Cooling is Key: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Wisdom: Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: 31mg
