Amazing Coconut Flour Chocolate Chip Cookies (GF)

These have very similar taste and texture as regular chocolate chip cookies

Adapted from

  • 6 tablespoons (84 grams) butter or solid state coconut oil (use refined for no coconut taste – the oil should not be melted or the dough will be greasy)
  • 3/4 cup (150 grams) coconut sugar, very tightly packed (it’s best to weigh this)
  • 6 tablespoons (98 grams) natural almond butter (I like cashew butter for its mild flavor)
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup (64 grams) coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (only add if nut butter is unsalted)
  • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided

  1. Beat together butter or coconut oil , sugar, almond butter, and vanilla at medium speed until well combined.
  2. Beat in the egg and egg yolk on low and mix until well incorporated.
  3. Add the flour, baking soda, and salt; mix until well combined.
  4. Stir in 1 cup (170 grams) of the chocolate chips, reserving the rest to place on top before baking.
  5. Stir in 1 cup (170 grams) chocolate chips. Chill the dough for about 1-2 hours or until the dough is firm.
  6. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  7. Roll the dough into 12 (54-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 4″ apart on the prepared baking sheet. 
  8. Bake for 12-14 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  9. Let cool completely on the baking sheet. On the first day, they’ll be crisp on the outside. On the second day, the outsides soften. If you prefer firmer cookies, serve chilled.

Rating: 5 out of 5.

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