Chocolate Coconut Flour Cookies (paleo, vegan, keto options)
Servings 12
These chocolate coconut flour cookies have an amazing texture, just like traditional cookies! This recipe is paleo but can also be made vegan as well as keto.
Ingredients
- 7 tablespoons (56 grams) coconut flour
- 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 7 tablespoons (98 grams) refined coconut oil must be solid - like room temp butter - and not melted, or the dough will be greasy
- 3/4 cup (150 grams) coconut sugar very tightly packed - it's best to weigh this; or 3/4 cup Lakanto Classic for a low-carb version
- 6 tablespoons (98 grams) natural almond butter the kind with just almonds and salt
- 1 1/2 teaspoons vanilla extract
- 1 large egg or 1.5 chia eggs for vegan, see notes
- 1 large egg yolk omit for vegan
- 1 cup (170 grams) semi-sweet chocolate chips divided; make sure to use low-carb or paleo chocolate, if needed
Instructions
- In a medium mixing bowl, stir together the coconut flour, cocoa powder, baking soda and salt. Set aside.7 tablespoons (56 grams) coconut flour, 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sweetener, almond butter and vanilla at medium speed until well combined, about 1 minute. The low-carb version might be a little crumbly at this point.7 tablespoons (98 grams) refined coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
- Beat in the egg and egg yolk on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup (128 grams) chocolate chips (ignore the quantity listed below - it's a technical error I can't fix). Chill the dough for about 1-2 hours or until the dough is firm. If making the low-carb version, they might not need to chill.1 large egg, 1 large egg yolk, 1 cup (170 grams) semi-sweet chocolate chips
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 12 (54-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips (ignore the quantity listed below - it's a technical error I can't fix) on the top and on the sides of the dough balls. Place 4" apart on the prepared baking sheet. Press the balls slightly down with the palm of your hand. If making the low-carb version, press the balls flat as they won't spread.1 cup (170 grams) semi-sweet chocolate chips
- Bake for 10-13 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. They'll still be quite soft but will firm up after several hours, when they become kind of like brownie cookies (at least the coconut sugar version does - the low-carb version isn't as chewy). The coconut sugar version doesn't taste very good straight from the oven and needs some time to sit. The low-carb version, on the other hand, is best hot from the oven. Store in an airtight container for up to 3 days.
Notes
- To make the 1.5 chia eggs needed for this recipe, mix together 1.5 tablespoons of ground chia seeds and 3 tablespoons + 2 1/4 teaspoons water. Let sit 5-15 minutes or until goopy like an egg.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 284kcalCarbohydrates: 25gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 31mgSodium: 178mgPotassium: 277mgFiber: 7gSugar: 13gVitamin A: 49IUCalcium: 52mgIron: 3mgNet Carbs: 18
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