For all my readers out there who are grain-free, I present to you these coconut flour chocolate chip cookies!
My original chocolate chip cookie recipe was a success based on a secret ingredient — maple syrup. So I gave it a try with this recipe as well hoping it would produce the same classic caramelized effect. Spoiler alert: It worked!
I tried not to change much in this recipe other than the flour, duh. Since coconut flour is a bit denser and more absorbent, I added a couple more eggs and a bit less of the flour in proportion to my original chocolate chip cookie recipe.
The result? Even my husband loved them and asked for seconds! They are the perfect chewy chocolate chip cookie that will go great with a glass of milk. My stomach’s grumbling just thinking about it!
- 1/3 cup butter, room temperature
- 3 eggs, large
- 1/3 cup brown sugar
- 1 tablespoon pure maple syrup
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- In a mixing bowl, beat butter until it has a mayonnaise consistency.
- Add in sugar mixture and beat until light and fluffy. Add in egg and vanilla extract and mix at slow speed.
- In a separate bowl, mix together the flour, baking soda, and salt.
- Slowly add in flour mixture in small portions until batter is mixed together. Add in chocolate chips and stir with spoon.
- Chill dough in the fridge for 30 minutes. Better results the longer you let it chill.
- Preheat oven to 375ºF (190ºC). After batter is chilled, make dough into balls and place on greased cookie sheet slowly pressing down onto each cookie dough ball. Leave about 2 inches of space between each cookie on the sheet.
- Bake cookies for about 12-15 minutes. Keep an eye on them to make sure they don’t overbake.