Coconut Flour – Chocolate Chip Coconut Cookies

I have more coconut flour than I really know what to use it for……. so I decided to try cookies.

Gluten free cookies that mimic the wheat flour ones don’t taste the same…. flour for flour, so additional flavorings and touch-ups are needed.

 

I often add shredded coconut to oatmeal or chocolate chip cookies to give them that little oomph.

 

Coconut flour alone is more like fine corn meal rather than flour, so it benefits from the addition of a starch like tapioca. I still haven’t perfected the perfect all-purpose blend, because cookies use a different ratio than cake or cupcakes would.  I really do like DIY mixes rather than premixes, although I buy those too.

 

So here goes the recipe….enjoy!

 

Chocolate Chip Coconut Cookies

 

 

Ingredients

 

Dry Ingredients

1/4 cup Coconut Flour, sifted

1/4 cup tapioca flour

1 pinch salt

1/4 tsp baking powder

 

Wet Ingredients

1/4 cup butter, melted

1/4 cup Stevia blend (Pyure)

1/4 cup Coconut sugar

2 large eggs

1/2 tsp vanilla

 

Add-Ins

3/4 cup shredded unsweetened coconut

1/2 cup semisweet chocolate chips

 

Procedures

 

Whisk the eggs, butter, sweeteners and extract until blended.

Whisk in the coconut, then the combined Dry Ingredients

Stir in the chocolate chips.

Drop batter in spoon-sized mounds 1 inch apart on parchment paper covered baking sheet.

Bake in preheated 350F oven for about 10 minutes or until bottoms are beginning to brown

Remove from cookie sheet using a lifter to a wire rack.

Optionally drizzle with melted chocolate

 

 

Makes about 24 small cookies.

 

 

Servings: 24

 

Nutrition (per cookie): 72 calories, 48 calories from fat, 5.2g total fat, 20.6mg cholesterol, 25mg sodium, 6.5mg potassium, <1mg iron, 7.6mg calcium, 72 calories, 6g carbohydrates, 1.1g fiber, 5g net carbohydrates, 1.4g sugar, 1g protein.

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