Vegan coconut flour chocolate chip cookies that are equally healthy and scrumptious! They are vegan, grain-free, oil-free, refined sugar-free, and Paleo-friendly.
The world always has room for another chocolate chip cookie recipe.
Especially one that is easy to make, utterly delectable, and, in many respects, unlike any other.
Introducing my Soft Coconut Flour Chocolate Chip Cookies.
In addition to being irresistibly delicious, these healthy cookies are:
- Paleo friendly
Sweetened with Dates, Not Sugar
In place of refined sugar, I’ve sweetened the cookies with whole, pitted dates. The dates do more than sweeten the cookies; their fiber adds structure, too. In the absence of eggs, gluten, or grains, coconut flour needs lots of support from other ingredients.
To evenly distribute the sweetness of the dates, begin by soaking them in warm water for about 15 minutes until they are soft. It’s not a problem if they soak longer (in case you get distracted by, I don’t know, a million other things).
Drain the dates and add them to a small food processor (or blender) along with the milk, almond butter and vanilla extract. Blend until completely smooth and then scrape the mixture into a medium bowl.
Add the coconut flour, along with the baking soda, salt, and chocolate chips, to the date mixture, stirring until completely blended. Coconut flour is the only flour needed for this recipe. No starches required, either. Hurrah! It’s so satisfying to keep the ingredient and shopping lists minimal.
Within 2 minutes, the coconut flour will absorb much of the liquid, resulting in a thick, cohesive cookie dough.
It is imperative that I mention that this cookie dough can be eaten straight up! The world needs more cookie dough, too. No worries about raw eggs or raw wheat flour, so sample away. Just save some for baking; the finished cookies are worth it.
Scoop & Bake the Cookie Dough
If you want the rounded shape I produced here, but do not have a cookie scoop, portion by tablespoons and roll into balls for the same effect.
Tip: Push a Few Extra Chips on Top of Dough
One more trick: if you want gooey chocolate chips on top of the cookies, mix in all but 1 tablespoon of the miniature chocolate chips into the dough. After portioning the dough and placing on the cookie sheet, gently press the reserved chocolate chips onto the tops of each unbaked cookie.
Following a 10 to 13 minute bake at 350F, you will have chocolate chip cookie bliss:
The texture of the cookies is soft and luscious, and the dates deliver a deep, brown sugar-like flavor that is out of this world. They are 100% kid and adult approved!
Use Miniature Chocolate Chips for Maximum Distribution
I strongly recommend using miniature chocolate chips, for maximum chocolate chip distribution, but regular size chips can be used as well. If you like, you can roughly chop the larger chocolate chips.
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