How to make Coconutty Chocolate Chip Cookies

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.