Gluten free and dairy free, our recipe for Coconut Flour Chocolate Chip Cookies can help you give your loved ones with dietary restrictions a special treat.
Soft and tasty, these cookies are a wonderful choice as an afternoon snack or as an easy-to-make dessert for after dinner. They are gluten-free and low in carbohydrates, so they are a wonderful choice for people who have to deal with dietary restrictions.
When people follow restrictive diets, it can be hard to figure out treats. After all, no one can spend their entire lives without anything fun to eat, but learning to bake yummy desserts and snacks without using things like wheat flour or granulated sugar can seem impossible.
And yet, it actually is possible to learn to bake within certain narrow standards. You just have to rethink the way that you bake and the ingredients that you typically use for making baked goods. It may take some experimentation, but over time, you can develop a repertoire of recipes to make treats that fit within your loved ones’ dietary restrictions. This is one such recipe.
Coconut Flour Chocolate Chip Cookies Recipe
Our recipe for Chocolate Chip Coconut Flour Cookies are dairy free (provided you use chocolate chips that are dairy free), gluten-free, and wheat free. Additionally, they are sweetened with honey instead of granulated sugar.
Medium-sized mixing bowl
Cookie Dough Ball Scoop
- ¼ cup Coconut Oil melted
- ¼ cup Honey
- 2 pcs Eggs
- ¼ teaspoon Vanilla Extract
- ½ cup Coconut Flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- ⅓ cup Chocolate Chips
Preheat your oven to 350 degrees.
In a medium-sized mixing bowl, stir together your coconut oil, honey, eggs and vanilla.
Add the coconut flour, salt, and baking soda, stirring with a large spoon until it is completely mixed. The mixture may seem too wet at first, but don’t worry. As the coconut flour absorbs the liquid, it will firm up. Wait a few minutes to allow the coconut flour to rehydrate.
Stir in the chocolate chips.
Use a spoon or a cookie dough ball scoop to dip out tablespoon sized blobs of dough. Use your hands to press the dough into a disc the size of the cookies.
Place the cookies on a baking sheet about 2 inches apart from one another. Bake the cookies for 12 to 15 minutes, just until the edges start to brown.
Let the cookies cool on the pan and then use a spatula to scrape the cookies off of the pan. Put them on a wire rack to allow them to completely cool.
Serve and enjoy.
To store the cookies, put them into a container with an airtight lid and keep them in the refrigerator for up to a week. You can eat them chilled, which is wonderful, or you can set them out on the counter for up to an hour or two to return them to room temperature.
You can leave the cookies out on the counter for storage at room temperature, but they will get stale much more quickly.
Coconut flour is a main component of this recipe. Coconut flour is made when coconut processors press the coconut milk from the meat of the coconut. The remaining meat is dried and then ground into a fine powder. This powder is soft and fluffy and works well in baking.
However, don’t automatically go out and just replace all-purpose flour with coconut flour in every recipe, or you will be dreadfully disappointed.
Coconut flour behaves drastically differently than wheat flour, so you have to carefully adapt recipes for this unusual flour. The biggest difference in coconut flour and all-purpose flour is that coconut flour absorbs a large amount of liquid in the recipes.
Coconut flour can also make baked goods rather dry and crumbly since it absorbs so much liquid. To combat this trait of coconut flour, our recipe uses two eggs and honey. The eggs act as a binder and add moisture and fat to the mixture which helps the cookies stay soft in baking.
The honey is hygroscopic, meaning that it attracts water to itself. This trait of honey helps these cookies stay moist and soft by offsetting the drying action of the coconut flour.
Coconut flour is higher in protein than other kinds of flour, making it a popular choice for those who follow high protein and low carbohydrate diets. It also has a high amount of fiber and fat, helping things that are made with coconut flour to be much more filling than those made from other flours.
Coconut flour gives baked goods a slightly coconutty flavor and sweetness. This is great for this recipe, since coconut flavoring goes very well with chocolate, but if you don’t care for coconut, you may not like these cookies very much.
Rather than butter or another oil, our recipe uses coconut oil. Coconut oil melts at a very low temperature, so instead of microwaving your oil to get it to a liquid state, all you have to do is run some hot tap water over the jar. Then, you will be able to just pour the oil into your measuring cup.
At first, our cookie dough mixture will seem way too wet and more like a batter than a cookie dough. However, after a few minutes, the coconut flour will begin to rehydrate, absorbing much of the wet ingredients. At this point the dough will seem much more like a typical cookie dough texture. Don’t skip the step of waiting for the coconut flour to rehydrate.
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