Coconut flour cookies are a great way to enjoy delicious gluten free treats. Whether you are are keto, paleo, or GAPS diet, these coconut flour chocolate chip cookies will warm your heart and make you forget all your worries.
You know that we love alternative flour – and we especially love turning them into cookies! Like these Almond Flour Thin Mints and Gluten Free Samoa Cookies. So why not a coconut flour cookies right?
Exactly, why not?!
This is a great replacement for the classic chocolate chip cookie that contains wheat and sugar, because this recipe uses honey and coconut flour! Which makes it the perfect not-so-indulgent treat!
Coconut Flour Cookie Ingredients
Azure Standard sent me these samples to try out in exchange for my honest review.
I recently discovered Azure Standard and placed an order for some bulk produce and supplements. After I placed my order I realized they had far more than I had originally noticed!
They were kind enough to send me a few samples to try and I knew those samples were destined to be used in this amazing coconut flour cookie recipe!
Azure Standard Organic Coconut Flour:
This flour is so smooth and fluffy, and it actually smells like coconut! Other flour brands I have used in the past didn’t smell like coconut and some had a somewhat coarse texture when finished.
This coconut flour however, was extremely light and fluffy in the finished product.
And BONUS! You can buy it in bulk (like 22 pounds at a time)! Which I love to do so that I can transfer things into glass containers to cut down on plastic waste.
Azure Standard Organic Chocolate Chips and Mini Chocolate Chips:
My absolutely favorite thing about these chocolate chips is that not only are they organic, but they are also completely free of soy lecithin!
Besides that, the taste is so rich and actually tastes like chocolate. Some chocolate chips just taste like wax and sugar… but these are amazing!
I opted for the mini chocolate chips in this recipe because I find that the delicate coconut flour batter holds up better when there is less blocking it – like larger chocolate chips would.
However, I’m making my Classic Einkorn Chocolate Chip Cookies using the regular size chocolate chips and the Azure Standard einkorn flour. I’ll update you on that soon!
Don’t miss out on everything Azure Standard has to offer! Check out the site now!
Coconut Flour Chocolate Chip Cookies Recipe
These paleo chocolate chip cookies come together in less than 5 minutes (which is a win/win in my book) and are out of the oven in another 10 – so right now you are only 15 minutes away from warm coconut flour chocolate chip cookies!
What are you waiting for? Let’s get started!!
Step One:
Cream butter, vanilla extract, and honey until smooth. You may need to scrap the sides of the bowl down to achieve a really smooth texture.
Step Two:
Add coconut flour and baking soda. Mix until well combined – again, you may need to scrap the sides
Step Three:
Add eggs and beat until well combined. I like to mix for about 2-3 minutes at this point (on medium speed) so that the coconut flour is very smooth and there are no lumps at all in the batter.
Step Four:
Add the chocolate chips. I use mini chocolate chips because I feel like the delicate coconut flour batter holds together better than when using full size chocolate chips. However, regular chocolate chips will work if that’s what you have on hand!
Step Five:
Spoon batter onto a parchment lined baking sheet and bake at 375° for 10 minutes. Allow to cool for a few minutes before removing from tray or they will fall apart.
Recipe makes about 20 cookies.
UPDATE: The printable recipe was missing the baking soda measurement – that has now been corrected. My apologies!
Coconut Flour Chocolate Chip Cookies
These coconut flour cookies come together in less than 5 minutes and are out of the oven in another 10. So, right now you are only 15 minutes away from warm coconut flour chocolate chip cookies!
Ingredients
- 1/2 cup butter, room temperature
- 6 tbsp honey
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 3 eggs
- 1 tsp vanilla extract (we use homemade)
- 1/2 cup chocolate chips, we use mini
Instructions
-
Cream butter, vanilla extract, and honey until smooth. You may need to scrap the sides of the bowl down to achieve a really smooth texture.
-
Add coconut flour and baking soda. Mix until well combined - again, you may need to scrap the sides
-
Add eggs and beat until well combined.
-
I like to mix for about 2-3 minutes at this point (on medium speed) so that the coconut flour is very smooth and there are no lumps at all in the batter.
-
Add the chocolate chips. I use mini chocolate chips, but regular chocolate chips will work if that's what you have on hand!
-
Spoon batter onto a parchment lined baking sheet and bake at 375° for 10 minutes.
-
Allow to cool for a few minutes before removing from tray or they will fall apart.
Recipe Notes
I do not recommend freezer this dough as the honey gives it an odd taste after being frozen.
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