Coconut Flour Chocolate Chip Cookies (Vegan + Gluten-free)

The day has finally come: we have successfully used coconut flour in a recipe and man, are we proud. And not in just any recipe…our brand new Coconut Flour Chocolate Chip Cookies!

These cookies are chewy, chocolately, perfectly sweet and honestly just plain ol’ delicious. My family scarfed them down in one sitting so I am certain the same will happen when you make them, too! We are amidst the chaos of moving and I am trying to use up all of the ingredients I can before we move.

Something that has been sitting on my shelf for a long while is coconut flour. If you have worked with coconut flour before, you’ll know how difficult it is to work with. There is an article by Blissful Basil Titled “It’s Not You, It’s Coconut Flour: 19 Times Coconut Flour Destroyed Something Delicious”, and it sums the struggle out perfectly.

So why exactly is coconut flour so stubborn?

• First off, coconut flour cannot be substituted for wheat flour or other grains at a 1:1 ratio. DO NOT even try! It will be a disaster.
• Coconut flour is extremely absorbent–substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.
• Coconut flour is dense and can be dry–so you need to be sure to add ingredients that will compensate for the lack of moisture when using it in a recipe.

It took a bit of trial and error (and frustration) to finalize this recipe, but we got it down. This is our new go-to recipe for coconut flour, but we are definitely going to hop into the kitchen to experiment more so that we can help those of you with a surplus out, too! Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Coconut Flour Chocolate Chip Cookies (Vegan + Gluten-free)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 17 minutes
• Yield: 13 cookies

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Description

These are chewy, chocolately, perfectly sweet and honestly just plain ol’ delicious. These coconut flour chocolate chip cookies are vegan, gluten-free, oil-free and definitely a winner!

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Ingredients

• 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
• 1/2 cup unsalted almond butter
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut flour
• 1/2 cup dark brown sugar, packed (or sub coconut sugar*)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup chopped dark chocolate chips

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Instructions

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
2. In a small cup or bowl, whisk together the flaxseed meal and water and set it aside for 15 minutes to thicken.
3. In a medium bowl, mix together the almond butter, vinegar, and vanilla extract until smooth. Add in the flax “egg” and mix together until combined. Set aside.
4. In another medium bowl, whisk together the remaining ingredients except for the chocolate chips until uniform. Slowly pour in the wet mixture and thoroughly mix together, being sure there are no clumps leftover. Gently fold in the chocolate chips.
5. With a tablespoon-sized cookie scoop, scoop the dough into balls. Gently press the balls flat and place them on the baking sheet. The cookies don’t spread out so feel free to place them around 1/2″ apart.
6. Bake for 7 minutes or until lightly golden brown and cool completely before serving.

• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Cuisine: Vegan, Gluten-Free

Nutrition facts label provided by Nutri Fox.

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