Vegan Chocolate Coconut Flour Cookies
Tender, brownie-like chocolate cookies made with coconut flour (no other flours or starches!). They are naturally grain-free, vegan, paleo, and gluten-free.
Servings: 12 cookies
Ingredients
- 6 tablespoons 90 mL water
- 1 tablespoon 6.5 g flaxseed meal
- 1/4 cup 28 g coconut flour (do not pack it; lightly spoon to measure)
- 1/4 cup 25 g unsweetened cocoa powder
- 1/4 cup coconut sugar 48 g; see notes for keto option
- 1/2 teaspoon 2.5 g baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons 30 mL vegetable oil (I used avocado oil)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
- In a small bowl, whisk the coconut flour, cocoa powder, coconut sugar, baking powder and salt, breaking up any and all lumps.
- Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
- Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
- Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
- Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.
Notes
Tip: If using melted coconut oil for the oil, stir in the flax mixture FIRST, then stir in the coconut oil (otherwise, the coconut oil may clump into firm bits).
Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 38; Carbs: 2.6 g; Sugars: 0.2 g; Net Carbs: 1.3 g
Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.
Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.
Variations:
Double Chocolate Chip Cookies: Add 2 to 3 tablespoons miniature semisweet chocolate chips to the batter. Chocolate Mint Cookies: Replace the vanilla with an equal amount of pure peppermint extract. Melt 2 tablespoons miniature semisweet chocolate chips together with 1/2 teaspoon vegetable oil in mix=crowave and drizzle over cooled cookies. Peanut Butter Cup Chocolate Cookies: Replace 1 tablespoon of the oil with smooth/creamy peanut butter and add an extra 2 teaspoons water to the batter. Add 2 tablespoons miniature semisweet chocolate chips to the batter. Drizzle 1 tablespoon smooth/creamy peanut butter (melted in the microwave for 15-20 seconds) over tops of cooled cookies.
Double Chocolate Chip Cookies: Add 2 to 3 tablespoons miniature semisweet chocolate chips to the batter. Chocolate Mint Cookies: Replace the vanilla with an equal amount of pure peppermint extract. Melt 2 tablespoons miniature semisweet chocolate chips together with 1/2 teaspoon vegetable oil in mix=crowave and drizzle over cooled cookies. Peanut Butter Cup Chocolate Cookies: Replace 1 tablespoon of the oil with smooth/creamy peanut butter and add an extra 2 teaspoons water to the batter. Add 2 tablespoons miniature semisweet chocolate chips to the batter. Drizzle 1 tablespoon smooth/creamy peanut butter (melted in the microwave for 15-20 seconds) over tops of cooled cookies.
Nutrition
Serving: 1cookie | Calories: 53kcal | Carbohydrates: 6.5g | Protein: 0.7g | Fat: 2.9g | Saturated Fat: 0.4g | Sodium: 49.6mg | Fiber: 1.3g | Sugar: 4.2g