I’m on a quest for the perfect chocolate chip cookie. As an avid baker, I have made it my mission to test out all the varieties of this wholesome classic so that I can identify the best option for every palate. After trying a handful of recipes, I am surprised to say that my favorite rendition thus far is also dairy, gluten and sugar free. But before you doubters start doubting, hear me out. I think this really is the perfect chocolate chip cookie (and my roommates wholeheartedly agree). Guaranteed to last for no more than an hour or two (or a day, if you’re lucky), these coconut flour chocolate chip cookies are the satisfying and surprisingly healthy answer to your sweet tooth cravings.
So let’s dive in to how these bad boys are made, shall we?
Coconut flour (the dried and pulverized meat of the coconut) is the base of our tasty cookie. High in fiber, protein, and rich in manganese and good fats, coconut flour is packed with health benefits. It also makes for a very spongy and moist cookie. The only caveat is that it takes a lot of eggs to balance its dryness.
These cookies only take one bowl and two steps. Simply measure the coconut flour, coconut oil, maple syrup, vanilla and eggs in a bowl.
Then mix it together. The batter should look wet and smooth.
Next, throw in hearty helping of chocolate chips because that’s what it’s all about.
Fold ‘em in!
Pop the tender cookies in the oven and voila, you are done. Easiest.cookie.ever.
Enjoy and share with friends and, if you’re like me, maybe hide a couple away for your own eating pleasure after the crowds have left..
Coconut Flour Chocolate Chip Cookies
- 2/3 cups Coconut Flour
- 1/2 cup Coconut Oil
- 1/2 cup Pure Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
- 4 Eggs
- 2/3 cups Dark Chocolate Chips
Adapted from this recipe.
Just a note: In case you don't have coconut oil on hand, I have also made this recipe with olive oil. To balance the earthiness of the olive oil, I added a few dashes of cinnamon. It turned out wonderful!
|Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly.|