Chocolate chip cookies, made in a new way (grain-free and gluten-free) by using coconut flour in place of all-purpose wheat flour.
- 1/2 cup coconut flour (use a light hand to measure it; do not pack it)
- 1/3 cup natural cane sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs (best if they are at room temperature)
- 1/3 cup virgin coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips or chunks (certified gluten-free, as needed)
- Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk the coconut flour, sugar, baking soda and salt, breaking up any and all lumps in the coconut flour.
- Add the eggs, coconut oil, and vanilla, stirring until very well blended. Stir in the chocolate chips. The dough will seem loose at first; let it stand for a minute or two and it thickens into a fluffy dough.
- Using a small cookie scoop, scoop dough onto prepared cookie sheet, spacing 2 inches apart.
- Bake in the preheated oven for 11 to 14 minutes, or until the tops of cookies appear firm and slightly dry and edges of the cookies are golden brown.
- Transfer cookies to a wire rack and cool at least 5 minutes before eating. Eat warm, or cool completely.
Storage: It is important to store the cooled cookies in an airtight container in the refrigerator, as opposed to room temperature. It is fine to transport them without refrigeration (e.g., lunch boxes), but they will become quite soft if stored at room temperature. You can always re-warm them for a few seconds in the microwave! You can also store, in an airtight container, in the freezer for up to 6 months.
- Category: Dessert, Cookies