Coconut Flour Cookies
Craving something sweet? Try these delicious Coconut Flour Cookies, the perfect blend of chewy and nutty flavors! Easy to make and even easier to love, these cookies will satisfy your sweet tooth without the guilt. Bake a batch today!
Equipment
- Large Baking Sheet
- Parchment Paper
Ingredients
- ½ cup butter, ghee, or coconut oil melted
- 2 large eggs
- 2 Tbsp creamy peanut butter or almond butter
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour spooned and leveled
- ½ cup granulated cane sugar
- ¼ tsp baking soda
- Pinch ground cinnamon
- ¼ tsp sea salt
- ½ cup chocolate chips
Instructions
- Start by gathering all your ingredients. Preheat your oven to 350 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
- In a large mixing bowl, add the melted butter, eggs, almond butter, and vanilla extract. Whisk these together until the mixture is creamy and well combined. If you prefer, you can use a stand mixer for this step.
- In another bowl, combine the coconut flour, granulated cane sugar, baking soda, and sea salt. Stir until the dry ingredients are evenly mixed.
- Now, pour the dry ingredients into the wet mixture. Stir carefully until a thick, sticky dough forms. This dough may look a bit greasy, and that’s completely normal!
- Fold in the chocolate chips. Ensure they’re evenly distributed throughout the dough.
- Cover the bowl with plastic wrap or a lid and place the dough in the refrigerator for 15 minutes. This will help the cookies hold their shape while baking.
- Once chilled, scoop mounds of dough onto your prepared baking sheet. Feel free to make them as big or small as you like, but be sure to leave enough space in between, as they will spread while baking.
- Place the baking sheet in the preheated oven and let the cookies bake for 9 to 11 minutes. Keep an eye on them; you want the edges to turn slightly golden brown, but the centers should remain soft.
- After baking, remove the cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes. Don’t rush this step; they need time to set up, or they may crumble!
Notes
- Avoid packing the coconut flour: It should be lightly packed, and the best way to achieve this is to use a spoon to scoop the flour into a measuring cup. If the cookies don’t spread, it is likely due to too much coconut flour from packing the flour.
- Other sweeteners: Coconut sugar, maple sugar, or brown sugar also work as alternatives to granulated cane sugar.
- Storage tips: Store any leftover cookies in an airtight container on the counter for up to three days, then transfer to the refrigerator for up to another three days. These cookies freeze very well! Freeze any leftovers in a zip lock bag and keep them for up to three months.