These Coconut Flour Chocolate Chip Cookies are healthy, gluten-free, and vegan! Loaded with almond butter, coconut sugar, dark chocolate chips AND chunks, and topped off with Maldon sea salt.
These coconut flour chocolate chip cookies are packed with healthy ingredients and, of course, chocolate!
- Ground Flaxseed Meal and Water – makes up a flax “egg” that helps bind the ingredients together so the cookies can hold their shape.
- Coconut Oil – gives the cookies tons of moisture.
- Almond Butter – adds delicious nutty flavor but also helps hold the cookies together and give them structure.
- Coconut Sugar – provides just the right amount of warm sweetness.
- Vanilla Extract – adds flavor depth and a touch of sweetness.
- Coconut Flour – spooned and leveled so the cookies aren’t too dry.
- Baking Soda – prevents the cookies from being too dense.
- Salt – cuts the sweetness and brings out flavor.
- Dark Chocolate Chips/Chunks – or whatever chocolate you like.
- Maldon Sea Salt – for garnish!
How to make
I love how easy these cookies are to make. Just 15 minutes to prep and 10 minutes to bake and you’ve got a healthy and delicious dessert ready to go.
- Combine flaxseed and water in a small bowl and let it sit in the fridge to set for 15 minutes. This is your flax “egg”.
- In a large bowl, beat together the coconut oil, almond butter, and coconut sugar until well combined. Add the flax “egg” and vanilla and mix until smooth.
- Beat in the coconut flour, baking soda, and salt then stir in chocolate chips/chunks.
- Use a large cookie scoop to portion the dough out into 12 balls and place them onto a baking sheet lined with a silicone mat.
- Bake for 10 minutes at 350ºF then sprinkle with Maldon sea salt, cool, and enjoy!
Why are my coconut flour chocolate chip cookies dry?
If your cookies came out dry and crumbly, chances are you over-measured your flour. Coconut flour is super absorbent so make sure you spoon the coconut flour into the measuring cup loosely and level it off gently with your finger.
If you just scoop the flour with the measuring cup it will compress and you’ll end up with too much…and too much coconut flour is WAY too much.
Is coconut flour healthy?
It is! Coconut flour is gluten-free and high in fiber and protein. It is also said to help control blood sugar since its glycemic index is lower than that of other types of flour.
Can you use another flour?
No! Coconut flour is much more absorbent than other types of flour and requires more moisture. If you use another one, the ratios will be off.
How to store
Leftover coconut flour chocolate chip cookies will last in an airtight container in the fridge for 1 week or in the freezer for up to 3 months.
To enjoy again, eat straight from the fridge or microwave to warm.
Coconut Flour Chocolate Chip Cookies
Equipment for this recipe
- 2 tablespoons ground flaxseed meal
- 1/3 cup water
- 1/4 cup coconut oil room temperature
- 1/2 cup almond butter
- 1/2 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour spoon and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips/chunks
- Maldon sea salt for garnish
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Combine flaxseed and water in a small bowl, then place in the fridge to set for 15 minutes. This is our flax “egg”.
- In a large bowl, beat together the coconut oil, almond butter, and coconut sugar until combined.
- Add the flax egg and vanilla and mix until smooth.
- Beat in the coconut flour, baking soda, and salt.
- Stir in the chocolate chips/chunks.
- Use a large cookie scoop to scoop the dough into 12 balls, then place onto the prepared baking sheet.
- Bake for 10 minutes in the preheated oven.
- Sprinkle with Maldon sea salt, let cool for 5 minutes on the cookie sheet, then move to a cooling rack to cool completely.
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*Note: Nutrition information is estimated and varies based on products used.