Coconut Flour Chocolate Chip Cookies Recipes

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Preheat the oven to 375°F.
• 2. Line two cookie sheets with parchment paper and set aside.
• 3. In a small bowl, stir the coconut flour, baking soda, xanthan gum, and salt together.
• 4. In a large bowl, beat together the butter, vanilla extract, egg whites, applesauce, & coconut milk. This mixture will seem way too watery at first but don't worry, coconut flour sucks up moisture and needs this much liquid.
• 5. Pour the dry ingredients into the wet and stir until well combined.
• 6. Stir in the chocolate chips.
• 7. Scoop by the tablespoon onto the cookie sheet, then flatten out the balls with your fingertips. These cookies won't spread while baking so flatten them to the size you want the final product to be.
• 8. Bake for 15-20 minutes until lightly brown. Makes 30 cookies.

Steps:

• Preheat oven to 350.
• Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla extract, and salt.
• Add chocolate chips and mix until chips are evenly distributed in cookie dough.
• Use a round 1/2 tablespoon measuring spoon to scoop out each cookie.
• Place cookies on a parchment lined cookie sheet. (I did not use parchment paper or any lining, and the cookies did not stick to my cookie sheet). You will have 10 to 12 small cookies.
• Bake cookies for 8 to 10 minutes or until they are golden brown. Let cookies cool completely before removing from the cookie sheet. They will crumble if you try to remove before they are cooled.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add vanilla extract. Beat in eggs one at a time.
• Combine almond flour, coconut flour, baking soda, and salt in a separate bowl. Mix into the creamed butter mixture until just combined. Add chocolate chips, oats, and coconut; stir again just until combined.
• Scoop cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until browned, 12 to 15 minutes.