The struggle is real…when it comes to coconut flour. I can’t tell you how many bags I’ve gone through over the years, but only have 1 other recipe that I was satisfied with enough to post it (see my Grain Free Apple Pie). If you’ve worked with coconut flour before, you’d know that its not the type of flour where you can simply swap from all purpose flour. Coconut flour needs lots of eggs, fat and moisture to make the end result taste good. I also find that with coconut flour, sometimes the end result can be sort of wet-tasting and a gritty texture. Not something I wanted in a cookie. Maybe my expectations have always been too high, but I wanted a coconut flour chocolate chip cookie to taste similar to a traditional chocolate chip cookie. This is the closest I’ve come to that goal. Sure, its not exactly the same, but its definitely the biggest success I’ve had making a cookie with coconut flour – by far. I’m picky with how I like my cookies to taste. Call me old fashioned, but I want my cookie to taste like a cookie, not a muffin, or a cake. These are a great cookie texture. Slightly crispy around the edges, but chewy throughout.
In this recipe, I don’t suggest you make any substitutions. It really does need all those eggs and fat. You could switch up the honey for something like agave, and butter instead of coconut oil. But definitely don’t sub any of the fat for applesauce, or it will most definitely fail (believe me, I’ve tried that in the past). I also find that stevia and other non-sugar sweeteners don’t work as well in these, or protein powder.
I stored the remaining cookies in the fridge. I found once they were cold, they became a bit more chewy, which I was fine with, as I love chewy cookies. My hubby, who isn’t as big of a cookie fan as me, but still a good critic nevertheless, said he liked them. My girls enjoyed them too, so they were definitely a hit.
These cookies don’t have a lot of ingredients, and the batter is so forgiving, so you can’t really mess them up. So if you have a bunch of coconut flour around, I totally suggest you give these a try!
- 1 cup coconut flour
- ½ cup coconut oil, melted
- 4 eggs
- ½ cup honey
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup stevia chocolate chips (I used Krisda) *or use semi-sweet chocolate chips
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, whisk the eggs, add in the honey, vanilla and lastly the coconut oil. Whisk until blended.
- Add in the coconut flour and salt. Mix for a few minutes. It will seem runny at first and will then thicken up once the coconut flour has a chance to absorb the liquids.
- Then mix in the chocolate chips.
- Drop by the spoonful on a cookie sheet lined with parchment paper.
- Press each cookie down into a cookie shape using your hand or some parchment paper. They don't spread on their own. You'll want them all around the same thickness so they cook evenly.
- Bake for 12 minutes. Will still remain light in color, but will become golden around the edges.