Project Description

Soft, light and chocolatey cookies come together with minimal ingredients – a true crowd-pleaser. 

So, these cookies, are unlike any cookies you’ve had before. Fluffy, soft, a little chewy, and chocolatey.

As you can see in the photo below, there are only 14 cookies rather than 15 because I ate one immediately when they came out of the oven. I just couldn’t resist myself.

Not only are these cookies grain-free but they’re also naturally sweetened and require simple and attainable ingredients. They also come together super easily! Although I find baking cookies to be therapeutic, these ones are seemingly easy and only require 30 minutes of chill time then you roll them into a ball and you’re onto baking!

The chocolate glaze here is totally optional. You could just as easily add chocolate chips into the batter or not add them add all and the cookies will be just as good but if you’re asking for my option (you were right?) I would tell you to absolutely take the extra time to melt the chocolate and drizzle on top as shown.

There’s something perfect, yes perfect, about the hardened chocolate on the soft, delicate cookie that will just make you want to eat them all!

Don’t believe me? Try for yourself!

Coconut Flour Chocolate Cookies

Full Recipe

  • MAKES: 15 cookies
  • TOTAL TIME: 1 hour (with chilling time)
  • 1/2 cup coconut oil

  • 1/2 cup coconut sugar

  • 2 eggs

  • 1 tbs pure vanilla

  • 1/4 cup coconut flour

  • 1 tbs cocoa powder

  • 1/4 tsp sea salt

  • 1/4 tsp baking soda

  • 1/3 cup dark chocolate, for topping

  • Preheat oven to 350 then in a large bowl, cream the sugar & butter with an electric mixer. Add eggs and vanilla until blended and smooth.

  • Slowly add in the dry ingredients to the mix of wet ingredients to combine evenly.

  • Place the dough in the fridge and allow it to harden for at least 30 minutes. It might be a little runny but it will harden nicely.

  • When ready, preheat the oven to 350F. Then, roll dough into even balls with your hands, about 2 tbs worth, or use ice cream scoop, to place onto prepared sheets with parchment paper at least two inches apart as they spread out quite a bit.

  • Bake for 13-15 minutes or until set through.

  • Allow cookies to cool on a rack while you melt chocolate in a small saucepan if you choose to drizzle it over the cookies.

  • Use a baggie with a cut tip or a piping bag to pipe chocolate on cookies, cool and enjoy!! Try not to eat them all at once! Store in an airtight container.