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!

The Best Chewy Coconut Flour Chocolate Chip Cookies

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

By: Heather Resler

Recipe type: Cookies/Bars

Yield: 1 dozen

Ingredients

• 1/4 cup butter, softened
• 1/4 cup coconut oil, softened
• 3/4 cup date sugar
• 1 egg
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup chocolate chips

Instructions

1. Preheat the oven to 350° F and grease a baking sheet.
2. Cream together the butter, coconut oil, and date sugar.
3. Mix in the egg.
4. Mix in the coconut flour, salt, and baking soda.
5. Mix in chocolate chips.
6. Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit.
7. Bake for 13-15 minutes.

Nutrition Information

Serving Size: 1/12 of recipe Calories: 177 Fat: 12.2 g Saturated fat: 9 g Unsaturated fat: 3.2 g Trans fat: 0 g Carbohydrates: 16.6 g Sugar: 14.6 g Sodium: 170 mg Fiber: 1.2 g Protein: 1.6 g Cholesterol: 26 mg

3.5.3208