Chocolate Coconut Flour Cookies (Gluten Free)

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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

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