These paleo coconut flour chocolate chip cookies are buttery, soft, chewy and so chocolaty! You won’t believe they are gluten, grain and refined sugar free!
PIN Paleo Coconut Flour Chocolate Chip Cookies
Chewy and buttery and soft and CHOCOLATEY.
MYOHMYOHMY, those are exactly that kind of things that I want to experience in my real-person, food-eating LIFE.
You too? I knew we would be on the same page.
Internet friends. This coconut flour cookies recipe is the MOTHERLOAD of any kind of cookies with coconut flour in the sense that they are actually SOSO GOOD. Like dense and chewy, with luscious swirls of RICH ghee and ooey-gooey, melty chocolate exploding in EVERY SINGLE BITE kinda good.
Addicting. Craveable cookies for the inner cookie monster that I know lives inside EVERY ONE OF US.
Confession time: I usually hate cookies that are made entirely with coconut flour. Which is, uuhhhh, WHY WE HAVE NEVER EATEN THEM.
I’ve been throwin’ almond flour based recipes, like crockpot paleo cookies with chocolate chips, deep dish paleo chocolate chip cookies and spiced paleo cookies, at you in hopes that you wouldn’t notice my aversion to coconut flour-only recipes and think any kind of grain-free flour funny business and SNOBBERY was happening.
We’re internet BFF’s. I worry about what you think of me.
USUALLY, coconut flour makes cookies very cakey. And not like the dense and CHEWY and supremely DELICIOUS that my inner cookie-elitist wants to eat. Although those vegan gluten free brownie cookies prove that SOMETIMES it can give cookies that magical texture!
But these paleo coconut flour chocolate chip cookies? NO NO NO.
Literally the best coconut flour cookies I have ever eaten. <– Not to toot my own horn or anything, BUUUUUT you’re RLY RLY gonna like them.
I’m pretty convinced that the secret ingredient to making these can’t-stop-won’t-stop-eating them kinda GOOD is the ghee. Back in the days of healthy chocolate chip avocado cookies, I thought it was avocado. BUT, it’s ghee.
If you follow along on Instagram stories, you will know that I have been eating greens sautéed in ghee basically everyday of my life for the past few weeks. Mostly because it is just SO GOOD and makes eating greens a truly MAGICAL experience. But, ALSO, because Mr. FFF actually REQUESTS them.
Liiiiiiike, this is coming from a man who said, “I guess I could TRY THEM” when I asked if he wanted some peas and carrots for dinner the other day. AKA: being forced to make spinach for dinner is VRY VRY exciting for my vegetable-loving SOUL.
You should try it too. Just FYI.
Logical thinking: if ghee makes greens RLY RLY yummy, how amazing could it make chocolate chip cookies?
Real talk for your life: cookies are naturally much more tasty than vegetables, so the clear answer is: SO MUCH YUMMIER.
Your tongue tingles with the buttery, smooth ghee and then gets hit with a 1-2 PERFECT punch of sweet coconut sugar and then ends in a hallelujah chorus of a WHOLLOP of melty, rich, deep and DARK chocolate chips.
ANGELS SINGING YOU GUYS. Cookie loving ANGELS.
A few things to be aware of before you run into the kitchen, make cookies, and have your taste buds fall off your head in YUMMINESS:
- Your cookie dough will seem not as thick as normal cookies. TOTALLY normal due to coconut flour needing LOTS AND LOTS of moisture. If you’re not into coconut flour, you could try these almond flour chocolate chip cookies.
- Like chewy cookies? (I DO) then press out the cookies less. Want crispy paleo coconut flour chocolate chip cookies? PRESS THOSE BABIES OUT.
You’re armed. You’re ready. You know the SCOOP.
Now SCOOP those cookies into YO’ MOUTH.
DOUBLE FIST BABY.
- Line two cookie sheets with parchment paper and set aside. Additionally, heat the oven to 350 degrees.
- In a large bowl, using an electric mixer, beat the ghee and coconut sugar until well mixed, scraping the sides of the bowl down as needed.
- Add the egg, egg white and vanilla and beat with electric mixer until well mixed, scraping the sides of the bowl down as needed.
- In a separate, medium sized bowl, stir together the coconut flour, salt and baking soda.
- Stir in the dry ingredients with the wet ingredient mixture. Stir in 4 tablespoons of chocolate chips. Place in freezer for 20 minutes.
- Drop by cookie scoop on parchment paper, press out slightly for thicker chewier cookies or press out to a half inch for thinner crispier cookies. Add 1 tablespoon of chocolate chips to the top.
- Bake until they are golden brown, approximately 15-16 minutes. Let them cool completely on the pan.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+: 3. OLD POINTS: 2
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