COCONUT FLOUR CHOCOLATE CHIP COOKIES (GRAIN-FREE)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 84.8
- Total Fat: 5.7 g
- Cholesterol: 23.3 mg
- Sodium: 45.5 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.2 g
View full nutritional breakdown of COCONUT FLOUR CHOCOLATE CHIP COOKIES (GRAIN-FREE) calories by ingredient
Introduction
*Note: These cookies can be stored on the counter for a few days, but I found that they get even softer after a few days at room temperature, so they are best stored in the fridge for the longest shelf life. *Note: These cookies can be stored on the counter for a few days, but I found that they get even softer after a few days at room temperature, so they are best stored in the fridge for the longest shelf life.Number of Servings: 16
Ingredients
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6 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
4 tbsp Coconut Oil - Nature's Way Pure Extra Virgin
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
1 tsp Vanilla Extract
0.25 tsp Salt
2 large Egg, fresh, whole, raw
60 gram(s) NESTLES-DARK CHOCOLATE MORSELS (CHOCOLATE CHIPS)
Tips
Feel free to use honey, instead of maple syrup, if you like, keeping in mind that honey is sweeter, so you’ll need to use less of it.
Directions
INSTRUCTIONS
Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)
Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Size: 16 2 inch cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KINDRAPUP.
Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)
Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Size: 16 2 inch cookies
Number of Servings: 16
Recipe submitted by SparkPeople user KINDRAPUP.