These Coconut Flour Chocolate Chip Cookies only require 6 ingredients, are super fluffy, and can be made in no time! They are gluten & dairy free too. Sometimes baking with coconut flour can be tricky because it absorbs so much liquid but I have made these over and over again and mastered the ratio! If you like these cookies, you will also love my Superfood Breakfast Cookies.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
- Coconut Flour – 1/3 cup Prozis Organic Coconut Flour – Use the code “KATIE10” for 10% off!
- Coconut Oil – 1/4 cup of organic coconut oil. You can also get this at Prozis and use my discount code!
- Maple Syrup – 2 1/2 tablespoons of sugar free maple syrup or sweetener of choice.
- Eggs – 2 large eggs.
- Salt – 1/4 teaspoon of sea salt.
- Chocolate Chips – 50 grams of Lily’s mini dark chocolate chips.
Important Note Before You Make These!
It’s very important to make sure your eggs are at room temp or the dough will be too thick! Coconut flour can be a little tricky because it absorbs a lot and the temperature has to be perfect!
How To Make Them
- Preheat your oven to 325°F. Line a medium baking sheet with parchment paper.
- Mix all ingredients in a small mixing bowl until a thick cookie dough forms. Line up 6 cookies on your baking sheet. Bake for 20-22 minutes. Allow cookies to cool for 5 minutes to firm up.
How To Store Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 4 days. To reheat them, just pop them in the microwave for 10 seconds or so! They are so good warmed up!
Can You Freeze These?
You can certainly freeze these! I actually like eating frozen cookies, is that weird? But for real, you can freeze these for up to 6 months. When you are ready to enjoy them, just allow them to thaw on your countertop.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Coconut Flour Chocolate Chip Cookies
These Coconut Flour Chocolate Chip Cookies only require 6 ingredients, are super fluffy, and can be made in no time! They are gluten & dairy free too. Sometimes baking with coconut flour can be tricky because it absorbs so much liquid but I have made these over and over again and mastered the ratio! If you like these cookies, you will also love my Superfood Breakfast Cookies.
Ingredients
Instructions
-
Preheat your oven to 325°F. Line a medium baking sheet with parchment paper.
-
Mix all ingredients in a small mixing bowl until a thick cookie dough forms. Line up 6 cookies on your baking sheet. Bake for 20-22 minutes. Allow cookies to cool for 5 minutes to firm up.
Serving Size 1 cookie
Servings 6
- Amount Per Serving
- Calories 163kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 10.7g54%
- Cholesterol 71.7mg24%
- Sodium 92.7mg4%
- Total Carbohydrate 10.7g4%
- Dietary Fiber 5.8g24%
- Sugars 0.4g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
