Coconut Flour Chocolate Chip Cookies

mmmmm... cookies... mmmmmmm mmmmmm.... chocolate CHIP cookies. No wheat flour. YAYAYAYAAY  I'm getting to like coconut flour pretty well.

I found this recipe from Paleohacks and had to try it, of course!!  I love chocolate chip cookies!

Coconut Flour Chocolate Chip Cookies - Paleohacks

1/3 C coconut flour (use extra if required)
1/3 C dark chocolate chips
pinch of sea salt
2 whole eggs
1/4 C coconut oil
1/4 C raw honey
1 tsp vanilla extract

Preheat the oven to 350 degrees.

Grease a baking sheet or line it with parchment paper.

Mix the coconut flour, salt, eggs, coconut oil, honey, and vanilla together thoroughly with a whisk.

Throw in your chocolate chips (stop eating them!) and make sure they're evenly distributed throughout the cookie dough.

Use a tablespoon or dessert spoon to portion out the cookie dough onto your baking sheet. Pat down.

Place your cookies into the center of the oven and bake for around 10 - 15 minutes, depending on the texture you want. If this is your first time baking with coconut flour, then aim for around 12 minutes and check to make sure the outsides of your cookies have turned an inviting golden brown color.

Remove from the oven and cool on a wire rack for 10 minutes.


And they are delicious. Even with the modifications I used. I've cut out sugar in my diet to almost non-existent; which is a good thing! Yes... there are sugars I get in some stuff, but I have cut drastically back on sugar. So... my chocolate chips were raw cacao nibs, no sugar in them. And for the 1/4 C honey, I used half that amount and 3/4 tsp liquid stevia to make the other 1/8th cup.

Now, just an aside.... when putting in the coconut oil, you do want it melted, or darn near melted. You might want to have your eggs at room temperature and I use a sifter for my coconut flour because it just really gets lumpy on my and it's hard to get the lumps out (they hide), so...sift the coconut flour. And... speaking from experience here... when adding all your ingredients to the bowl, don't let the soft/melted coconut oil sit around with cold eggs while searching for ingredients and adding them... and if you DO happen to do that... well.... Oh... and don't use a whisk. I had to take a wooden spoon to get the dough that was inside all the way to the top of the whisk out. Wasn't so very hard, just not a necessary move and I kinda made a mess with it. So... no more whisk for me.  LOL

Very good cookies!

Hubby's Favorite Chocolate Chip Cookies

Hubby has his favorite chocolate chip cookies. He even asks me to make them for him at times! The last time I made them, I forgot one ingredient and he noticed it and said there was something different and he didn't particularly care for them without it.

I told him next time I made them I wouldn't forget to put it in. I later told him something about oatmeal and cookies and he said he didn't like oatmeal cookies, hates them, as a matter of fact. I then explained to him that the ingredient missing in my last batch of chocolate chip cookies that he likes so well and has eaten for years is oatmeal. He informed me he wouldn't be eating them any more. ::: huh? ::: ROFLOL Some people... LOL He'll eat them, he'll forget the missing ingredient was oatmeal and be happy about getting chocolate chip cookies, again. LOL Gotta love hubbies.

Oatmeal Cookies pg. 215 in The Spice Cookbook

1 C (2 sticks) soft butter 2/3 C shortening

2 tsp soda 1 tsp ground cinnamon

1/2 tsp allspice 1/4 tsp ground cloves

1/2 tsp salt 2 tsp vanilla extract

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2/3 C sugar 2 1/3 C light-brown sugar

4 large eggs

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2 C quick-cooking oatmeal 1 C chopped nuts

1 1/2 C seedless raisins (this is where I put the chocolate chips in instead of raisins)

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4 C sifted all-purpose flour

Blend together the first 8 ingredients. Gradually mix in white and brown sugars. Beat in eggs, one at a time. (it does make a difference, I don't know why). Stir in next 3 ingredients. Gradually stir in flour. Drop tablespoon portions of dough, 2 inches apart, onto lightly greased cookie sheets.

Bake in a preheated moderate oven (375 degrees F.) 10 minutes or until lightly browned around the edges. Cool 1 minute on cookie sheets, then place on wire racks to finish cooling. Store airtight.

Since this cookie dough keeps well in the refrigerator in a covered bowl, bake off as many cookies as desired at a time. Return remaining dough to the refrigerator and bake fresh batches as needed.

Yield: 8 dozen 3-inch cookies

In the book they are Oatmeal Cookies with raisins in them. I just substitute the chocolate chips for the raisins and omit the nuts. Hubby doesn't like nuts in cookies, or anything else.

What I have been doing lately is, bake half the dough with just the chocolate chips and then add raisins, nuts, dried cranberries, or what-have-you in the other half and back them. I keep them in separate cookie jars and everyone is happy. :)

Hope you like this recipe!!