These days, it feels like I’m allergic to everything under the sun thanks to my leaky gut. And some days, I just want a good cookie with no gluten, no almond flour, no rice flour and still tastes good. I stumbled across the Paleo Running Momma’s Coconut Flour Chocolate Chip Cookies, and they are really good and very addicting.
This recipe is for those of us sensitive or allergic to nuts and grains. And, this recipe is super easy to assemble if you have all the right ingredients. I made these coconut flour chocolate chip cookies with no mixer needed – just one bowl and a whisk.
INGREDIENTS:
Liquid Coconut Oil: The original recipe calls for organic coconut oil, melted and cooled, but I ended up using liquid coconut oil and it worked out great.
Coconut flour: Not all coconut flours are created equal, so I typically use the Nutiva or Trader Joe’s Coconut flour blend. Since I used liquid coconut oil, the batter seemed thin, so I added 2 more tablespoons of coconut flour in addition to what the recipe calls for.
Mini chocolate chips: I really like the Enjoy Life chocolate chips when making baked goods, because it’s made with cleaner ingredients and free of soy and dairy.
Raw honey: Anything goes here, but I typically purchase my jar or bottle from my favorite store – Trader Joe’s 🙂
And without further ado, here’s the recipe!
Xx,
Jasmine
Paleo Running Momma’s Coconut Flour Chocolate Chip Cookies
Ingredients
- 2 eggs
- 1/3 cup organic liquid coconut oil or regular coconut oil melted and cooled
- 1/3 cup coconut sugar
- 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/3 cup plus 1-2 tablespoons coconut flour, sifted
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cups dark or semisweet mini-chocolate chips
Instructions
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Pre-heat oven to 350F degrees and line a large sheet pan with parchment paper.
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In a large bowl, whisk together eggs, coconut oil, coconut sugar, honey, and vanilla extract until fully combined.
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Add sifted coconut flour, baking soda, and salt, then whisk to combine. If the dough seems a bit runny or loose, add 1-2 tablespoons of additional coconut flour until you reach a cookie dough consistency.
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Fold in the chocolate chips using a rubber spatula then allow the dough to rest in the refrigerator for 5 minutes.
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Scoop the cookie dough onto the parchment paper, making 12 cookie dough balls and spread at least 2 inches apart.
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Bake in the oven for 8-12 minutes or until golden brown. My oven is strong so I baked my cookies in the oven for about 8-9 minutes.
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Remove cookies from the oven and allow the cookies to cool for 5-10 minutes before serving.
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Store in an airtight container for up to 3 days in the refrigerator.