Coconutty Chocolate Chip Cookies
Gluten-free doesn’t have to mean flavor-free with this twist on classic chocolate chip goodness. The recipe substitutes coconut flour for traditional wheat flour so that all can indulge.
- parchment paper roll
- 1 1/4 cups almond flour
- 3/4 cup chopped dark chocolate
- 1/3 cup coconut flour
- 1/4 cup sweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup raw honey
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
In a large mixing bowl, combine almond flour, chocolate, coconut flour, coconut, baking powder, and salt; set aside.
In a medium bowl, beat egg, honey, coconut oil, and vanilla for 2 minutes. Add mixture to the dry ingredients and stir until just combined. Wrap dough with Parchment Paper and place in a plastic storage bag. Chill for 1 hour or until easy to handle.
Preheat oven to 350°F. Line cookie sheets with Parchment Paper. Shape dough into 1 1/2-inch balls or, for a bumpier top, spoon into 1 1/2-inch portions. Place portions 2 inches apart on baking sheet. Flatten to 1/2 inch thick.
Bake 8 to 10 minutes or until cookies are firm around edges and light brown on bottoms. Cool on cookie sheets for 1 minute. Remove; cool completely on wire racks.