Coconut flour cookies are for just about anyone to eat – they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.
Chocolate chip cookies really are a classic.
Everyone should be able to indulge in a chocolate chip cookie every once in a while. Even if they have different dietary restrictions. That is why I made these coconut flour cookies. They are gluten-free, grain-free, refined sugar-free, dairy-free, and egg-free. They are also really chewy and studded with chocolate chips.
When I was 8 years old my sister (who was 6) and I sold chocolate chip cookies in our neighborhood and earned money to buy ourselves bikes. We baked hundreds of dozens of cookies, and that isn’t even the start of my love affair with cookies.
Fast forward however many years and now I’m the biggest cookie fanatic EVAH!
After I quit eating wheat and gluten, I had to rework a lot of my favorite recipes. Recreate them to get the cookies that I remembered. Well, I went past that a little bit and I made them better than I remembered them.
After that I moved on to mastering many other cookies, and writing an entire cookbook filled with gluten-free cookies. In less than 3 months I made (and ate) more than 50 different kinds of cookies.
And I wonder why I can’t drop the baby weight…
Anyways… back to the chocolate chip cookies. Everyone should be able to eat a chocolate chip cookie every once in awhile, no matter what their dietary restrictions. And that cookie shouldn’t taste like cardboard.
If you are a fan of oatmeal cookies, like I am, then I think you’ll love my friend Texanerin’s Gluten Free Oatmeal Cookies. They aren’t grain-free but can be made refined sugar-free with coconut sugar.
They do have coconut flour (of course) and a little bit of almond flour too. Coconut flour needs a lot of moisture, so I used honey to sweeten these cookies. The coconut flour just soaks up all the moisture.
The dough will be a bit more “batter-y” than traditional cookie dough. That comes from the honey and coconut oil. As the dough sits for a few minutes before you scoop it – it will get a bit thicker.
These cookies also don’t spread as much when they bake, so you have to help them out a bit and pat the cookies out just a before you bake them. If you have a scale, use the weight measurements for best results.
The results and sweet, chewy, and very satisfying. Especially with a glass of your favorite milk.
If you are searching for more grain-free cookie recipes you might like my friend Taylor from Food, Faith, Fitness’ Peanut Butter Chickpea Chocolate Chip Cookies. I know you are thinking “chickpeas in cookies?!?” but don’t knock it ’til you try it.