This Chocolate Coconut Flour Cookies are a guilt free treat loaded with chocolate and a treat for chocolate lovers. They are gluten free, low carb, paleo and has no white sugar.
They are very easy to make and can be done in flat 20 minutes from start to finish. A fuss free Chocolate cookie, where you can just mix everything in a bowl and just bake.
I am getting hooked to baking with coconut flour. With my earlier successful bake on Coconut Flour Orange poppy seeds muffins (Gluten Free) , I am experimenting this flour more and more. I have already made a few breads and cake with this and slowly I would be posting them.
Baking with Coconut Flour
What I love is that so less flour and you can make a big batch with little flour. It literally absorbs all the liquid it gets from the different ingredient a recipe uses. Egg is one of the main ingredient used with coconut flour as it needs a binding and egg supports it. I am yet to look at the no egg sources for this and experiment with it. Till then I am happy using a eggs and a lot of eggs, as my son does not like to eat egg on it’s own and this is a good way to feed him 😁😁.
Chocolate Coconut Flour Cookies
This Chocolate Coconut Flour Cookies have that soft and chewy melt in the mouth texture. This are not the crispy cookies if you are looking for one and to be honest, traditionally cookies do have a soft texture. They go well with a cup of milk or coffee. A perfect evening snack for your kids or for your sweet cravings. If you have a tea party, go for this delicious gluten free Chocolate Coconut Flour Cookies and I am sure you would be the star of the party.
I have adapted this recipe from here.
Ingredients
- 1/3 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/8 tsp or a pinch of salt
- 2 eggs
- 1/4 cup Honey or Maple syrup
- 1/3 cup coconut oil- melted (not hot) (One can use Vegetable oil)
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 180 degrees C and line baking sheet with parchment paper.
- In a large mixing bowl sift the flour, cocoa powder, baking soda and salt.
- In another bowl whisk the eggs, along with Honey/maple syrup and melted coconut oil.
- Pour the wet ingredients into dry and combine until well incorporated.
- Fold in the chocolate chips.
- Leave the mixture for 3-4 minutes, as coconut flour will absorb all the liquid.
- Use an ice cream scoop or two spoons and place equal portions on the cookie sheet.
- Bake in preheated oven for 12-15 minutes, until firm on the top yet soft to touch when you give a gentle push.
- Cool them on a wire rack.
- Once cooled store them in an air-tight container.
Notes
- 1 Cup = 240 ml
- 1 teaspoon = 15 ml
Few Similar recipes
- Beet Root and Oats Cookies
- Spritz Cookies (Swedish Butter Cookies)
- No Butter Chocolate Chip Cookie
- Nankhatai Take 2 | Indian Eggless Cookie
- Chocolate Chip Cookies
Chocolate Coconut Flour Cookies (Gluten Free)
Ingredients
- 1/3 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- ⅛ tsp or a pinch of salt
- 2 eggs
- 1/4 cup Honey or Maple syrup
- 1/3 cup coconut oil- melted not ho(One can use Vegetable oil
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 180 degrees C and line baking sheet with parchment paper.
- In a large mixing bowl sift the flour, cocoa powder, baking soda and salt.
- In another bowl whisk the eggs, along with Honey/maple syrup and melted coconut oil.
- Pour the wet ingredients into dry and combine until well incorporated.
- Fold in the chocolate chips.
- Leave the mixture for 3-4 minutes, as coconut flour will absorb all the liquid.
- Use an ice cream scoop or two spoons and place equal portions on the cookie sheet.
- Bake in preheated oven for 12-15 minutes, until firm on the top yet soft to touch when you give a gentle push.
- Cool them on a wire rack.
- Once cooled store them in an air-tight container.
Notes
- 1 Cup = 240 ml
- 1 teaspoon = 15 ml
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Also, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram.
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Let’s be Friends
Maralee Cameron
Wednesday 9th of December 2020
My grandchildren loved them. They do seem soft even after cooling at the temperature of 160. Is this right? Or should I raise the temp?
Renu Agrawal Dongre
Thursday 10th of December 2020
Please use the temperature of 180 C as mentioned. This cookies are a bit on the softer side , they will not be hard. I am so glad that your grandchildren loved them
Mallory
Sunday 29th of November 2020
These cookies are excellent! So quick to make and absolutely guilt free. I used my silicone hello kitty molds for these cookies and they came out perfectly. As stated, it is more similar to a brownie than a cookie...yummy nonetheless. So thankful for this recipe, cheers to more batches <3
Renu Agrawal Dongre
Sunday 29th of November 2020
Thank You so much for your feedback. I am glad you liked it.
10mother5
Saturday 28th of November 2020
These are delicious! I rarely follow recipes exactly,but I did this time except for the chocolate chips (because I didn't have any). All 10 of us loved them.
Renu Agrawal Dongre
Saturday 28th of November 2020
Thank You for your feedback. Glad you liked it
Pooja m
Friday 13th of November 2020
Excellent cookies! Though i baked mine in the form of a cake as the batter seemed wet. We loved it! Thanks again
Renu Agrawal Dongre
Friday 13th of November 2020
Glad you liked it. Did you leave the mixture for 4-5 mins to absorb the liquid, as coconut flour absorbs liquid. If yes, maybe next time you can reduce the oil and egg a bit, as sometimes different brand flour have different absorption capacities.
Heath Sizer
Saturday 26th of September 2020
It had become great to see a blog like this that I actually were required to develop my recipe website.