Description
Delight in these rich and fudgy Chocolate Coconut Flour Cookies, perfect for a paleo-friendly treat. Made with wholesome ingredients like coconut flour, cocoa powder, and coconut oil, these cookies are subtly sweetened with maple syrup and studded with dark chocolate chips. They offer a gluten-free, grain-free option that satisfies your chocolate cravings with a tender, chewy texture.
Ingredients
Dry Ingredients
- ⅓ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- Pinch of salt
Wet Ingredients
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
Add-ins
- ½ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the coconut flour, unsweetened cocoa powder, baking soda, and a pinch of salt. Whisk these together thoroughly to break up any lumps and create an even mixture.
- Combine Wet Ingredients: In a separate smaller bowl, whisk the eggs, maple syrup, and melted coconut oil until smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until fully incorporated and the dough is uniform in texture.
- Add Chocolate Chips: Fold in the dark chocolate chips evenly throughout the cookie dough to ensure each cookie has delicious pockets of chocolate.
- Scoop Cookies: Using a cookie scoop or tablespoon, place equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for approximately 12 to 15 minutes, or until the cookies are set but still slightly soft to the touch.
- Optional Finishing: After removing from the oven, sprinkle the warm cookies with coarse sea salt if desired to enhance flavor and add a subtle salty crunch.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Be careful not to over-bake to maintain chewy texture.
- Chilling the dough before baking can help prevent spreading if desired.
- Use dark chocolate chips with at least 70% cacao for best paleo compliance.
- Store cookies in an airtight container at room temperature up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
