These amazing Coconut Flour Cookies are exactly what you expect from a great cookie: crisp edges, chewy centers and loaded with chocolate. But these are actually gluten free, clean eating, paleo, with even a vegan option.

I’ve been on the search for perfect cookies made with coconut flour for a VERY long time. I posted a coconut flour cookie recipe in my early blogging days, which is great but makes rather soft, almost cakey cookies.

Those are always a hit with my family, but personally I prefer my cookies with crispy edges and chewy, slightly underbaked centers. And finally – after literally YEARS of experimenting – I’ve come up with the perfect recipe.


1/4 cup coconut oil or butter, melted

1/3 cup unsalted nut or seed butter peanut, almond, sunflower seed*, or sesame butter (tahini)

1/2 cup coconut sugar or unrefined brown sugar or monk fruit sugar substitute***

1 egg or flax egg**

1 teaspoon vanilla

1/2 cup coconut flour spooned into the measuring cup (don't dip & sweep)

1/2 teaspoon baking soda

1/2 teaspoon sea salt more for sprinkling (optional)

1/2 cup dark chocolate chips or chunks, or sugar-free chocolate chips


Preheat your oven to 350° F. Line a baking sheet with parchment or a baking mat.

In a large bowl mix melted coconut oil, nut butter, and coconut sugar with an electric mixer until well combined. Add the egg and vanilla and mix again.

Add coconut flour, baking soda, and sea salt. Mix in with a spatula or wooden spoon. Finally stir in the chocolate chips.

Form 16 small cookies (1 tablespoon dough) or 8-10 large cookies (~2 tablespoons dough) with a cookie scoop and place them on the baking sheet.

Flatten each dough ball and add a couple extra chocolate chips and optionally a touch of coarse sea salt

Bake the cookies until the centers are just set - about 10 minutes for the small size or 12 minutes for the bigger sized cookies.

Let the cookies cool on a baking sheet for 10 minutes, than move to a wire rack to let them cool completely.

Once fully cooled, store the cookies in an airtight container at room temperature for 3-4 days.


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