Coconut flour makes great gluten-free chocolate chip cookies, however due to how coconut flour works, eating them the same day as baking works out best (they pull moisture out of the air and get soft). I make small batches of coconut flour items, and this batch of cookies works well – just 12 cookies. Bake them while dinner is being served!
Gluten Free Chocolate Chip Cookies
- 1/3 cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 2 large eggs*
- ¼ tsp fine sea salt
- 1/3 cup mini chocolate chips
Preheat oven to 350°, line a rimmed baking sheet with parchment paper.
In a mixing bowl whisk together the coconut oil, maple syrup, eggs, and sea salt. Mix in coconut flour and chocolate chips. Set aside for a couple of minutes for batter to thicken.
Stir again, and make 12 balls.
Place on baking sheet and gently flatten a bit with your palm.
Bake for 12 to 15 minutes, until the edges are golden.
Let rest on baking sheet for 10 minutes, then transfer to cooling rack.
- Coconut flour baked items are best eaten same day as baking –
Makes 12 cookies.
*Eggs are preferable, but if due to allergy, you can can swap in 2 eggs worth of Ener-g replacer or flax-seed ‘eggs’.