These Coconut Flour Cookiesare gluten-free, soft and chewy with a slightly crisp edge. With chocolate in every bite, and specs of vanilla throughout, everyone will love them!*Makes about 32 small cookies / about 2 per serving
Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Set aside.
Make the batter. In a medium-sized bowl, mix the butter with the sugar, vanilla paste and salt. Then add the eggs and mix until they’re incorporated. Then fold in the coconut flour, baking soda and chocolate chips. (It helps to blend the eggs in with a large fork.)
Shape and bake. Use a 1¼ inch cookie scoop to shape the batter into balls, placing them on the parchment-lined baking sheet as you go. They should have about 2 inches between them. (Do not flatten them!) Bake in the preheated 350°F oven just until the edges begin to turn golden, about 10 to 12 minutes.
Cool. Let the cookies cool on the baking sheet for at least 15 minutes.
Calorie count is only an estimate.
Keywords coconut flour recipes, gluten-free cookies
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