Coconut Chocolate Chip Cookies

  • Difficulty: Basic
  • 30 minutes
  • 3 servings
Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are gluten-free and a perfect dish for a Paleo diet meal plan. You can make a large batch and store them in the refrigerator for up to 5 days. That way, you’ll have an accessible breakfast or snack for every work day of the week!

Ingredients

2 eggs
⅓ cup coconut sugar
2 tablespoons of honey
1 teaspoon vanilla extract
2 tablespoons of coconut oil, melted and cooled
⅓ cup coconut flour, sifted
½ teaspoon baking soda
sea salt
¾ cup dark chocolate chips

Steps

  1. Preheat the oven to 340°F/170°C.
  2. Crack the eggs and add them to a medium bowl. Beat the eggs, then add the coconut sugar, honey, vanilla extract, and coconut oil until. Mix until smooth.
  3. Add the coconut flour, baking soda, and salt, and mix with a spoon to form the cookie dough. The coconut flour absorbs a lot of moisture, so you should wait about a minute after mixing for it to absorb the wet ingredients fully.
  4. Fold in the chocolate chips. Line a baking tray with parchment paper.
  5. Scoop the dough onto the tray with a medium cookie scoop, forming 9 to 12 cookies. They’ll spread a bit while baking so make sure you leave enough space between them.
  6. Bake for about 15 minutes or until the cookies are set and golden-brown. When ready, let them cool for at least 5-10 minutes on the baking sheet.

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