Perfect Coconut Flour Chocolate Chip Cookies
Well. Honesty time.
I know the recipe says chocolate “chip” cookies buttttt I actually used chocolate chunks in the first 2 trials of these. Then a complete tragedy occurred when I ran out of chocolate chunks on trial numbers 3 & 4 and had to switch to chocolate chips. So half of the cookies pictured are made with chocolate chunks and half are made with chocolate chips. The good news is that chocolate is chocolate, so who cares. Let’s move on.
But first. Choose your milk.
Chocolate or plain ol’ 2% (or almond/coconut/hemp/cashew milk is acceptable for you lactose intolerant or dairy avoiding people).
Now let’s cookie.
I used three different chocolate bars because blah blah variety is the spice of life. The lineup was…
I made these cookies 4 times. FOUR different ways. And ate at least 6.25 cookies in the process. Plus several more over the course of a week when I finally found the winning batch.
I will spare you the details of the cookie testing process. Just know it involved me adding wayyy too much butter at one point and ending up with cookies that tasted as if they had been soaking in butter.
We know I’m pro-thick and chewy cookies. I don’t want you, thin/crispy cookies.
One of the early batches (the one that tasted like butter with a little chocolate) spread pretty much across the entire cookie sheet. While edible, I wouldn’t have bought them at the store. The “would I buy this at a store/restaurant” test is what I think in terms of when testing recipes.
If you want to tell someone you love them to the moon and back…make them a batch of these, perhaps? Errmm YES.
Thick & Chewy Coconut Flour Chocolate Chip Cookies
Yield: 9 cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 25 minutes
1/2 cup coconut flour
1/3 cup brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/3 cup butter, melted & cooled
1 teaspoon vanilla (or vanilla bean paste)
heaping 1/2 cup chopped chocolate (or chocolate chips)
Preheat oven to 350ºF and grease a cookie sheet. In a bowl, combine coconut flour, brown sugar, baking soda and salt. Add in eggs, butter, vanilla and chopped chocolate. Combine until a thin dough forms. Wet hands and roll dough into 9 balls, if you just spoon the cookies onto the baking sheet without rolling them into balls, the cookies won't come out pretty and smooth. Be sure to roll them into balls. Bake for 12-14 minutes, or until the bottom of the cookies turn golden brown.
These cookies are best eaten 15-30 minutes after they come out of the oven. After a while the cookies start to get very soft, which isn't a bad thing it just wasn't my favorite way to eat them. They'll keep for 3 days on the counter.