Coconut Flour Chocolate Chip Cookies (Grain, Dairy, & Refined Sugar Free!)

This weekend was my sister’s bachelorette party! Anyone who knows me, knows my sister’s wedding is next month, because I won’t stop talking about it. Sorry! Here we are on our way to the spa-

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I wanted to make some healthy treats for the girls, because we all want to feel our best in our dresses on the big day, but what’s a party without a little dessert?

One of my go-to treats are these coconut flour chocolate chip cookies. I have had so many compliments from cookie lovers (non-paleo!) on these babies. I also made paleo cupcakes that I will for sure post at a later date.

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The coconut flour provides a lighter cookie, almost cake-like. The recipe is courtesy of the detoxinista (amazing blog! check it out here).

Ingredients:

  • 1/3 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 1/3 cup organic chocolate chips
This recipe makes about 13-15 cookies depending on the size you’d like, I tend to make mine smaller because I find they stay together better. Be aware that all coconut flour brands are slightly different, so if you need your recipes to look amazing, try testing them out first! The coconut flour I used for these has made my recipes a little wonky but just as delicious! People don’t tend to care too much about the details when you’re giving them cookies…
Instructions
  1. Preheat your oven to 350F and line a baking sheet with parchment paper.
  2. Melt the coconut oil and honey together.
  3. In a medium bowl, mix together the coconut flour, coconut oil, honey, vanilla, salt and eggs. The batter is a little runny to start but will thicken as the coconut flour starts to absorb the wet ingredients. After the ingredients are thoroughly mixed together, add in the chocolate chips- I use the Camino brand, fair trade organic 🙂
  4. Use a spoon to drop cookie mix onto parchment paper- these cookies don’t tend to spread out while baking, so shape them how you’d like them beforehand. This batch I made was a little runny (I used extra coconut oil when I shaped them on the tray so the batter wouldn’t stick to my hands) so they ended up spreading out more than usual!
  5. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool for 10 minutes, or eat them as soon as they come out of the oven 😉

These cookies are best stored in the fridge, they will taste great for at least a few days. We’ve never had any left after that so I can’t comment on them lasting longer!

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