These Coconut Flour Chocolate Chip Cookies are so cakey and soft! Packed with shredded coconut and dark chocolate, it’s almost impossible to only have one! They’re sweetened with maple syrup, meaning they’re not overly sweet. These cookies are also Paleo if you track down the right chocolate chips.
Cookies To Please The Masses
“Can I have another one?” she asked. A question I never tire of hearing.
I made these Coconut Flour Chocolate Chip Cookies for a group of girlfriends who appeared to have never eaten a chocolate chip cookie in their entire lives. I placed the container on the counter, along with other snacks which were contributed. Of course, it wasn’t a moment of immediate self satisfaction. You know how it goes. Snacks and treats are laid out, drinks are poured, and in an effort to be polite, a few people grab their plates, dish up just a couple things, and conversations continue.
But then it happens. The second glass of wine is poured, and everyone starts to crave something sweet. And that’s the fateful moment: one person takes that first bite, has an intense reaction (normally including wide eyes, slow chewing, and “OH MY GOD” ‘s.
And just like that – everyone is rushing to grab their own.
This was pretty much exactly what happened.
Followed by high fives, hurrahs, and autograph requests. (I’m only kind of kidding.)
I don’t blame people for losing their minds over these cookies. They really are DIVINE! They have a soft and pillowy bite from the coconut flour, and the flavor is only intensified from the addition of the shredded coconut.
And that CHOCOLATE.
I’m not sure if it was how I made these cookies, the type of chocolate I used, or the fact that I was enjoying them with a glass of wine, but good LORD. Every single bite was perfect! I used extra dark chocolate (63% cacao at least), but feel free to substitute your favorite! If you use dairy-free chocolate chips (these ones are my favorite!) THESE COOKIES WILL BE PALEO.
How To Make Coconut Flour Chocolate Chip Cookies
This recipe is simple to remember since many of the ingredients called for are of the same amount. The coconut flour, shredded coconut, chocolate chips, coconut oil, and maple syrup are all added in the same amount!
Many recipes that call for coconut flour require a higher ratio of liquid ingredients since coconut flour absorbs quickly. They normally also call for a large number of eggs to offset the absorption, but this recipe includes just 1 egg! Don’t worry: the cookies will remain cakey soft with a pillowy bite. So delicious!
Chocolate Chip Cookies For All!
These are the perfect chocolate chip cookie to have on hand. They’re super easy to make, bake up quickly, make just enough (do you really need 2 dozen chocolate chip cookies?), and are healthy-ish! Just go with me, k?
This recipe kicks off National Chocolate Chip Cookie Week! Looking for more recipes to try?
Coconut Flour Chocolate Chip Cookies
Ingredients
- 1/3 cup coconut flour
- 1/3 cup Unsweetened shredded coconut
- 1/2 tsp baking powder
- salt
- 1/3 cup Coconut Oil melted
- 1 egg
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/3 cup chocolate chips (dairy free, if you like)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine coconut flour, coconut, baking powder, and salt. In a separate small bowl, combine melted coconut oil, egg, maple syrup, and vanilla. Whisk thoroughly to combine - add to dry ingredients.
- Mix lightly, then add chocolate chips. Continue to mix until just combined. Allow mixture to sit for about 5 minutes, to allow the coconut flour to absorb the other ingredients.
- Line a baking sheet with parchment paper. Using a spoon, scoop mixture in to your palm and roll in to uniform sized balls. Place on prepared baking sheet, pressing gently to flatten.
- Bake for 12-14 minutes, until lightly browned and slightly firm to the touch.