Healthy and scrumptious chocolate chip cookies, made with coconut flour! They are vegan, grain-free, oil-free, refined sugar-free, and Paleo-friendly.
The world always has room for another chocolate chip cookie recipe.
Especially one that is easy to make, utterly delectable, and, in many respects, unlike any other.
Introducing my Soft Coconut Flour Chocolate Chip Cookies.
In addition to being irresistibly delicious, these healthy cookies are:
In place of refined sugar, I’ve sweetened the cookies with whole, pitted dates. The dates do more than sweeten the cookies; their fiber adds structure, too. In the absence of eggs, gluten, or grains, coconut flour needs lots of support from other ingredients.
To evenly distribute the sweetness of the dates, begin by soaking them in warm water for about 15 minutes until they are soft. It’s not a problem if they soak longer (in case you get distracted by, I don’t know, a million other things).
Drain the dates and add them to a small food processor (or blender) along with the milk, almond butter and vanilla extract. Blend until completely smooth and then scrape the mixture into a medium bowl.
Add the coconut flour, along with the baking soda, salt, and chocolate chips, to the date mixture, stirring until completely blended. Coconut flour is the only flour needed for this recipe. No starches required, either. Hurrah! It’s so satisfying to keep the ingredient and shopping lists minimal.
Within 2 minutes, the coconut flour will absorb much of the liquid, resulting in a thick, cohesive cookie dough.
It is imperative that I mention that this cookie dough can be eaten straight up! The world needs more cookie dough, too. No worries about raw eggs or raw wheat flour, so sample away. Just save some for baking; the finished cookies are worth it.
Scoop the dough by rounded tablespoons onto a parchment paper lined cookie sheet. My tool of choice is a small cookie scoop, but a tablespoon works fine, too.
If you want the rounded shape I produced here, but do not have a cookie scoop, portion by tablespoons and roll into balls for the same effect.
One more trick: if you want gooey chocolate chips on top of the cookies, mix in all but 1 tablespoon of the miniature chocolate chips into the dough. After portioning the dough and placing on the cookie sheet, gently press the reserved chocolate chips onto the tops of each unbaked cookie.
Following a 10 to 13 minute bake at 350F, you will have chocolate chip cookie bliss:
The texture of the cookies is soft and luscious, and the dates deliver a deep, brown sugar-like flavor that is out of this world. They are 100% kid and adult approved!
I strongly recommend using miniature chocolate chips, for maximum chocolate chip distribution, but regular size chips can be used as well. If you like, you can roughly chop the larger chocolate chips.
- ½ cup (80 g) pitted dates
- ½ cup (220 mL) nondairy milk
- ¼ cup (64 g) smooth almond butter
- 1 teaspoon vanilla extract
- ⅓ cup (37.5 g) coconut flour
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ¼ cup (56 g) miniature semisweet chocolate chips
- Place the dates in a small bowl or cup and cover with warm water. Let soak for 15 minutes. Drain.
- Preheat oven to 350F (175C). Line a cookie sheet with parchment paper.
- In a small food processor or blender, process the drained dates, milk, almond butter and vanilla until completely smooth, stopping several times to scrape down sides of bowl.
- Scrape date mixture into a medium bowl. Add the coconut flour, baking soda, salt and chocolate chips, stirring until completely combined. Let stand 2 minutes for coconut flour to absorb some of the liquid.
- Using a small cookie scoop or tablespoon, drop rounded tablespoons of dough onto prepared cookie sheet, spacing about 2 inches apart.
- Bake in the preheated oven for 10 to 13 minutes until golden brown and surface of the cookies is dry and firm to the touch. Let cookies cool on sheet for 5 minutes before transferring to a cooling rack to cool completely.
Almond Butter Options: An equal amount of smooth peanut butter, sunflower seed butter or cashew butter can be used in place of the almond butter.
Tip: If the almond butter you are using is not salted, you may want to add a pinch or two more salt.