Coconut Flour Cookies
For an easy, gluten-free treat, make chocolate chip coconut flour cookies. They are soft, chewy, and perfect for snacking.
Servings (Adjustable):
Calories: 151kcal
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Ingredients
- ¼ cup almond butter
- 1 tablespoons coconut oil melted
- ¼ cup granular sweetener see note
- 1 large egg at room temperature
- ¼ cup coconut flour
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup dark chocolate pieces or chips see note
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a medium mixing bowl, beat together the almond butter, coconut oil, and sweetener until smooth.
- Beat in the egg and vanilla.
- Mix in the coconut flour, baking soda, and salt.
- Use a cookie scoop to portion the dough onto the lined baking sheet. Press each scoop down with the palm of your hand.
- Bake for 7 minutes or until the cookies start to get dry around the edges and begin to brown.
- Remove from oven and allow to cool for five minutes before moving to a cooling rack.
Notes
I like to use a monk fruit blend sweetener with erythritol and or allulose. However, any sugar alternative can be used in the cookies.
I like to use Bake Believe brand chips, which are sweetened with inulin, erythritol, and stevia. Thrive Market also sells reasonably priced stevia-sweetened dark chocolate chips. You can also cut up your favorite chocolate bar.
I like to use Bake Believe brand chips, which are sweetened with inulin, erythritol, and stevia. Thrive Market also sells reasonably priced stevia-sweetened dark chocolate chips. You can also cut up your favorite chocolate bar.
Nutrition
Calories: 151kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 89mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Calcium: 40mg | Iron: 1mg
Equipment
baking sheet
Parchment paper or silicone liner
medium mixing bowl
measuring cups and spoons
cookie scoop
