Coconut Flour Chocolate Chip Cookies (Gluten-Free)
These coconut flour chocolate chip cookies are soft, cake-like, and easy to make in a single bowl. The dough comes together quickly and bakes into cookies that hold their shape and set nicely as they cool. A simple homemade cookie option that works well for everyday baking and small-batch treats.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula or spoon
- Rimmed baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 2 large eggs
- 5 tablespoons coconut oil melted
- 4 tablespoons honey or maple syrup
- ½ cup coconut flour
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the eggs, melted coconut oil, honey, coconut flour, and salt. Stir until a thick, smooth dough forms. Gently fold in the chocolate chips until evenly distributed.
- Roll the dough into balls and place them on the prepared baking sheet, spacing them slightly apart. Lightly press each ball with a spatula to flatten slightly and help the cookies spread evenly.
- Bake for 18-20 minutes, until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before serving.
Notes
- Coconut flour absorbs moisture quickly, so the dough should feel thick rather than loose.
- The cookies continue to set as they cool, so avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to 2 days.
