I didn’t always love coconut flour. The first recipe I ever made with coconut flour was a pancake recipe; it called for an entire cup of coconut flour and yielded absolutely the worst pancakes I have ever eaten.
After that traumatic experience I took a break from coconut flour in my paleo eating. I’ve since come back to it and through the 5 years that I’ve been paleo, I’ve learned how to cook with it. I’ve had many fails, but I’ve learned to absolutely love this low-carb flour.
This cookie recipe tastes like a real grain-based chocolate chip cookie, but it’s made with coconut flour exclusively; no starches to help out the texture. Less is more when it comes to baking with this flour, so there’s only 1/4 cup in this recipe.
I have very high standards when it comes to crafting the perfect cookie, and have thrown away many a batch that was too crunchy or too fluffy. These are soft, chewy, gooey, and chocolatey. I will definitely be making them again and again, and I served them to non-paleo family members; they got eaten up!
- 1/4 cup butter, softened
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B00B3COTYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B3COTYM&linkCode=as2&tag=coituppa-20&linkId=ZN6NMTX6KOVLFEOU” target=”_blank” rel=”nofollow”]coconut oil,[/url] softened
- 3/4 cup [url href=”http://wholefreshdates.com/collections/date-sugar/products/organic-date-sugar” target=”_blank”]date sugar[/url]
- 1 egg
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B00BSZBEAG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BSZBEAG&linkCode=as2&tag=coituppa-20&linkId=YQDV33TEQVTINKYS” target=”_blank” rel=”nofollow”]coconut flour[/url]
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup chocolate chips
- Preheat the oven to 350° F and grease a baking sheet.
- Cream together the butter, coconut oil, and date sugar.
- Mix in the egg.
- Mix in the coconut flour, salt, and baking soda.
- Mix in chocolate chips.
- Drop by heaping tablespoonfuls onto the baking sheet and flatten out a bit.
- Bake for 13-15 minutes.
Hi Heather
I tried your cookie recipe and they did not turn out the way yours did 🙁 the cookies I made spread out a lot and is very thin.
The only substitute I made was replacing date sugar with raw sugar. Any idea what could have gone wrong?
Raw sugar is probably going to dissolve better than date sugar and would probably cause the cookies to spread more.
Date sugar doesn’t dissolve like cane sugar does: I could see substituting making them spread too much.
These look great! But can they be made with lower sugar by chance? Can stevia replace the date sugar?
I’m not sure if that would work. I’m working on a low carb choc chip cookie currently.