I didn’t always love coconut flour. The first recipe I ever made with coconut flour was a pancake recipe; it called for an entire cup of coconut flour and yielded absolutely the worst pancakes I have ever eaten.
After that traumatic experience I took a break from coconut flour in my paleo eating. I’ve since come back to it and through the 5 years that I’ve been paleo, I’ve learned how to cook with it. I’ve had many fails, but I’ve learned to absolutely love this low-carb flour.
This cookie recipe tastes like a real grain-based chocolate chip cookie, but it’s made with coconut flour exclusively; no starches to help out the texture. Less is more when it comes to baking with this flour, so there’s only 1/4 cup in this recipe.
I have very high standards when it comes to crafting the perfect cookie, and have thrown away many a batch that was too crunchy or too fluffy. These are soft, chewy, gooey, and chocolatey. I will definitely be making them again and again, and I served them to non-paleo family members; they got eaten up!
- Preheat the oven to 350° F and grease a baking sheet.
- Cream together the butter, coconut oil, and date sugar.
- Mix in the egg.
- Mix in the coconut flour, salt, and baking soda.
- Mix in chocolate chips.
- Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit.
- Bake for 13-15 minutes.