Coconut Flour Chocolate Chip Cookies

In the box I received from Grace Kennedy for my review was a bag of coconut flour.  I had to do a bit of googling to figure out how to use coconut flour.  It is very absorbent and cannot be substituted on a 1:1 basis with regular flour.  It is a gluten free flour and when baking you’ll notice recipes using a lot more eggs to make up for the lack of gluten.

One day when browsing my Facebook newsfeed, my cousin shared a recipe for Chocolate Chip Cookies made with coconut flour.  The recipe was from Delighted Momma.  I thought I would give them a try.  I didn’t have raw honey so I used regular honey and coconut sugar.  I also reduced the amount of chocolate chips and omitted the shredded coconut.  These cookies have no dairy and are refined sugar free.  They do not spread so make sure to press them down before baking.

The coconut flour gave the cookies a mild coconut flavour.  The texture is very different from a regular cookie.  They are very soft.  The bottoms got very dark that I was afraid I had burnt them, but they did not have a burnt taste.  So keep an eye on them for the last couple of minutes.

Coconut Flour Chocolate Chip Cookies
Adapted from Delighted Momma

Yield: about 2 dozen

1/2 cup coconut oil
1/4 cup honey
1/4 cup coconut sugar
4 eggs
1/2 tsp vanilla extract
1 cup coconut flour
1/8 tsp salt
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 375°F.  Line 2 baking sheets with parchment paper.

In a microwavable bowl, add the honey and coconut oil.  Microwave for about 15 seconds to melt the oil.

In a large bowl, add the coconut oil/honey mixture, coconut sugar, egg, vanilla extract and salt.  Whisk to combine.

Add the coconut flour and chocolate chips.  Stir until combined.

Scoop out 1 tbsp sized balls from the cookie dough.  Roll into a nice round shape.  Place on baking sheet and press down.  Note these cookies will not spread.  Bake 10-14 minutes.