Coconut Flour Cookies - Perfect Texture! (paleo, keto, vegan options)
Servings 12 cookies
These coconut flour cookies with chocolate chips have the perfect texture and taste just like traditional chocolate chip cookies! This recipe is paleo with a vegan option and can also be made keto.
Ingredients
- 1/2 cup (64 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil see notes
- 3/4 cup (150 grams) coconut sugar very tightly packed (it's best to weigh this) or Lakanto Monkfruit Golden for a keto version
- 6 tablespoons (98 grams) natural almond butter or sunflower seed butter for nut-free (the kind with just nuts and no added fat / sugar)
- 1 1/2 teaspoons vanilla extract
- 1 large egg see notes for vegan
- 1 large egg yolk
- 1 1/4 cups (213 grams) semi-sweet chocolate chips divided
Instructions
- In a medium mixing bowl, stir together the coconut flour, baking soda and salt. Set aside.1/2 cup (64 grams) coconut flour, 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, sugar, almond butter and vanilla at medium speed until well combined, about 1 minute.6 tablespoons (84 grams) 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.1 large egg, 1 large egg yolk
- Stir in 1 cup (170 grams) chocolate chips (ignore the quantity below - it's a technical issue I can't fix). Chill the dough for about 1-2 hours or until the dough is firm.1 1/4 cups (213 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 on the top and on the sides of the dough balls. Place 4" apart on the prepared baking sheet.
- Bake for 12-14 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. On the first day, they'll be crisp on the outside. On the second day, the outsides soften. Store in an airtight container for up to 3 days. If the cookies are too soft for your liking, chill in the refrigerator for a firmer cookie.
Notes
- I used refined oil for no coconut taste. The oil must be solid, like room temperature butter, and not melted, or the dough will be greasy.
- If vegan, use 1.5 chia eggs. Mix together 1.5 tablespoons of ground chia eggs with 3 tablespoons + 2 1/4 teaspoons water. Yes, those are annoying measurements, but it's what works perfectly for this recipe.
- Make sure to use vegan / paleo / low-carb chocolate chips if needed!
- If you are very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands of chocolate chips are safe for celiacs. And if you're vegan, I have a vegan version – Are Chocolate Chips Vegan?
- 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: 276kcalCarbohydrates: 23gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 15mgSodium: 177mgPotassium: 172mgFiber: 4gSugar: 14gVitamin A: 29IUCalcium: 42mgIron: 2mgNet Carbs: 19
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