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Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

I whipped up a batch of double chocolate chip coconut flour cookies for you!  Coconut flour cookies tend to have a bad reputation.  They are too dry and gritty, too soft and pancake like, basically it takes a lot of special tweaking to get a coconut flour cookie to be loved.  Today I’m sharing with you a technique I discovered by accident that takes your coconut flour cookies from too soft to a crisp cookie in a short period of time.  Guess what, you can apply this technique to all of your coconut flour cookie recipes.  Just remember you saw it here first.

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

How to Make Coconut Flour Cookies Crisp

When I make dessert recipes I tend to eat a few and then put the rest in the freezer.  This particular recipe uses more coconut palm sugar because of the amount of unsweetened cocoa powder.  It’s hard to stop at just one cookie.  I put the cookies in the freezer to stop myself from eating the whole batch.  A half an hour later I sneaked back to the freezer and grabbed some cookies.  I immediately bit into them.  Yum, crispy cookie and hardly even cold.  Really!  You should try it for yourself.  Use the freezer method to take your coconut flour cookies to serious cookie crispness.

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

These cookies are crisp after cooling for a few minutes but trust me coconut flour is flour that has PMS!  It loves to foul you.  Your slightly crispy cookies will turn soft within an hour…sad face.  Save the day by using The Freezer Method I talked about in the previous paragraph or make them mini cookies, that always works.

Double Chocolate Chip Coconut Flour Cookies

Yield: Makes 14 cookies

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Using a mixing machine, mix together coconut oil and coconut palm sugar. *You can cream it together and it will result in a lighter more cake like texture.
  3. Slowly add one egg at a time to the mixture.
  4. Add vanilla, coconut flour cocoa powder and mix until incorporated.
  5. Add baking soda and salt and mix until incorporated.
  6. Lastly stir in chocolate chips.
  7. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies spread out very thin and almost double in size. I usually put 9 cookies on a tray in rows of 3.
  8. Bake for 12 minutes.
  9. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
  10. Here is the trick to keep the cookie crispy because coconut flour based cookies tend to soften to the likeness of a pancake fast. Place the cooled cookies in the freezer. When you are ready to eat them pull one out and enjoy immediately. The frozen cookie will be crisp but not rock hard.

Notes

*To get a crispy cookie you must either - freeze the cookie after it has cooled and keep it frozen or When you are placing the batter on the trays use only a tiny bit to make a mini cookie. Bake at the same temperature and for 12 minutes.

http://ditchthewheat.com/double-chocolate-chip-coconut-flour-cookies/

Enjoy,

p.s. For those that are already trying to think of ways to use less sugar in this recipe I’m warning you not to until you try the recipe.  It’s not nice to make a recipe, change it from the start and then judge the recipe by saying it didn’t work out the way it was supposed to.  By drastically reducing sugar in a recipe that calls for unsweetened cocoa you risk ending up with a very bitter tasting cookie.  The sugar also makes the edges crisp.  If you do reduce the sugar, I don’t want to hear complaints in my comments because I warned you.

9 Responses to Double Chocolate Chip Coconut Flour Cookies

  1. Ange March 18 at 10:53 pm #

    Wow so yummy worked out perfect , Thankyou

  2. Rianne June 27 at 9:07 am #

    These look yummy! It’s my first time using coconut flour! Anyway I wanted to know if the coconut oil has to be melted first?

    • Carol Lovett August 3 at 2:02 pm #

      I very rarely work with liquid coconut oil. You want the fat to be more solid when baking so you get air bubbles from the fat.

  3. Marni July 7 at 5:55 pm #

    These turned out awesome!!

  4. Marina July 28 at 5:41 pm #

    Hi! These look delicious, I mean double chocolate – can’t get better than that. I have been wanting to make a regular chocolate chip cookie with the coconut sugar and coconut flour . . can I just omit the unsweetened coco powder? Or is that a huge change?

    Either way, I’m super grateful for this recipe and I’ll definitely be trying it. I’m trying to eat low glycemic to lose weight/get healthy. I have to crunch the numbers but I think this cookie fits the bill. It’ll be a nice treat once in a while when I meet my mini goals :)

    • Carol Lovett August 3 at 1:54 pm #

      You cannot skip the cocoa powder because that’s the flour in this recipe.

  5. Joysha August 17 at 10:46 pm #

    I followed your recipe and the cookies turned out great! The only thing I would change is the sweetness? Is there an alternative to make it less sweeter? Would an agave nectar be okay to use?

    Thank you for this recipe!

  6. Bambi August 18 at 12:58 pm #

    Made these… and they were WONDERFUL! I am doing Trim Healthy Mama but cannot get over the terrible taste of stevia and the other sugar replacements. This would not really be on plan but I am hoping that it doesn’t spike the blood sugar as it says it doesn’t…. I may have to test and see. I don’t think this is going to hurt much having every now and again and I get my cookie fix! Thanks a bunch!

  7. Jil September 9 at 3:25 pm #

    Carol –

    Just got done making these and I have to say, I. Love. Them!! It was nice to have something that was not going against how I am trying to eat to be healthy, but still took care of a craving that I’ve had for awhile.

    Thanks!!

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