Coconut Flour Chocolate Chip Cookies
These chewy, gooey, cookies are best with a glass of coconut or almond milk for dunking and served warm.
Ingredients
- 1/3 cup Coconut Flour
- 1/3 cup Dark Chocolate Chips (and/or peanut butter chips)
- 2 whole Eggs (Organic Free Range)
- 1/4 cup Coconut Oil Organic, Cold Pressed Virgin
- 1/4 cup Raw Honey
- 1-2 tsp Vanilla Extract
- 1 pinch Pink Sea Salt
Instructions
- Preheat your oven to 350°F.
- Grease a baking tray with coconut oil or line it with baking paper.
- In a large bowl with a whisk or a food processor, mix the coconut flour, pink sea salt, free range eggs, organic coconut oil, raw honey, and vanilla extract together thoroughly.
- Gently fold in chocolate chips (and/or peanut butter chips), make sure they’re evenly and thoroughly distributed throughout the cookie dough.
- Use a tablespoon to portion out the cookie dough onto your baking tray. You may also use a “cookie scoop” to drop dough onto a prepared cookie sheet. Or pat down your cookie dough with your hands to form them into the shape you desire.
- Bake for around 10-15 minutes, depending on the texture you want. If this is your first time baking with coconut flour then aim for around 8-10 minutes and check until cookies turn slightly golden brown around the edges.
- Allow them to cool on cookie sheet for at least 5 minutes.