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.
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.
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
- 1/3 cup extra virgin coconut oil or
- 2/3 cup coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp coconut flour, sifted
- ¼ cup unsweetened cocoa
- ¼ tsp
- 1/8 tsp salt
- ½ cup dark
- Preheat the oven to 350 degrees F.
- 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.
- Slowly add one egg at a time to the mixture.
- Add vanilla, coconut flour cocoa powder and mix until incorporated.
- Add baking soda and salt and mix until incorporated.
- Lastly stir in chocolate chips.
- 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.
- Bake for 12 minutes.
- Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
- 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.
*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.
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.