My Coconut Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free. It comes together quickly and is perfect for satisfying your sweet tooth!
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Cookies, Dessert
Cuisine: American
Servings: 12cookies
Calories: 164kcal
Author: Lainey
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Ingredients
Dry Ingredients:
½cupcoconut flour
½teaspoonbaking soda
¼teaspoonsaltoptional
Wet Ingredients:
½cupunsalted buttersoftened
½cupcoconut sugar
3eggs
1teaspoonvanilla extract
Mix-ins:
½cupmini vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a silicone baking mat.
In a medium bowl, whisk together the coconut flour, baking soda, and salt until evenly combined. Set aside.
In a large bowl, beat the softened butter and coconut sugar together until light and fluffy. Add the eggs and vanilla extract, then mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the mini vegan chocolate chips.
Using a small cookie scooper or spoon, scoop the dough onto the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.