I have been wanting to buy coconut flour for a while to try it out and see how it holds up in baking. It’s not a 1 to 1 conversion to all purpose flour so it’s mostly mixed with other flours and needs an equal amount of liquid when baking with it. In this recipe its not mixed with a more stable flour leaving this cookie really moist and delicate. Its so good, its hard not to eat them all, but these are guilt-free so you CAN eat them all but its nice to share!
Coconut Chocolate chip cookies (grain free)
1/3 cup coconut flour
3 TBS flaxmeal (ground flaxseeds)
1/4 cup coconut oil
1/4 pure maple syrup
1 teaspoon vanilla
1/2 teaspoon of baking soda
1/4 teaspoon salt
1/3 dark chocolate chips (mini or regular)
1. Preheat oven to 350
2. Mix first 6 ingredients in a bowl with a rubber spatula until well incorporated.
3. Add the chips.
4. Use a Tablespoon to measure out the cookies and place on a prepared baking sheet lined with parchment. (I spray a little coconut baking spray but you don’t have to!) Use your finger to flatten out the cookie a bit.
5. Bake for 12-14 minutes. My trick.. I add more chips on top of cookies right when they come out, great visual affect and doesn’t hurt to add more chocolate!
This is very moist cake like cookie, I used Bob’s Red Mill Coconut flour and Flaxmeal!