Chocolate Coconut Flour Cookies are the best chocolate cookies you'll ever have! These super moist cookies use almond butter, coconut oil and coconut flour for a coconut twist. Sweetened with almond butter and brown sugar, they have a chewy, fudge-like inside. Make these for a quick, chocolate cookie that your family with love, guaranteed!
Who's ready for another fun weekend filled with holiday baking?! ME!
And of course, preparing the house for Thanksgiving visitors...and cleaning...and laundry...there's never enough time in the day. But there is always enough time to make the best chocolate coconut cookies you'll EVER have. You only need 20 minutes, guys!
Yes, it's true. I didn't believe it at first either, but everyone I give these to says the same thing.
These are the best cookies I've ever had.
Seriously. And today I am going to let you in on how to make them and impress your family and friends with your "amazing baking skills."
ingredients in chocolate coconut flour cookies
You will need:
- Almond butter (Or peanut butter, but I never tried this so I cannot attest to it)
- Brown sugar
- Coconut oil (Or olive oil in the same quantity. Again, i've never switched oil so I cannot attest to the outcome)
- Coconut flour: this cannot be replaced
- Chocolate chips
- Vanilla extract
- Baking powder
You'll also need a blender or food processor and a stand or electronic hand mixer.
how to make chocolate coconut flour cookies
The process to make these chocolate coconut flour cookies is simple, but there are a few key steps that I recommend following.
tips and tricks
The first is to melt the coconut oil for about 30 seconds in the microwave. and use room temperature (or slightly warmed) eggs. You can warm the cracked eggs in the microwave for about 15 seconds. Doing this will help melt some of the chocolate chips and contribute to the fudge center.
The second is to be careful about cooking time. Over baking will certainly lead to a dry cookie. If this is your first time making chocolate coconut flour cookies, it might be hard to tell if they are finished. But I promise that if you follow my instructions, they will need to bake for no more than 10 minutes.
And last, don't worry if the cookies look dry or crack a little. You can see in this picture that many of them have cracks and look dried out. These cracks are due to the coconut flour, but I promise that they are not dry. Make them, take a bite, and see for yourself!
Next, puree the almond butter, brown sugar, and coconut oil until smooth. Put the puree in a stand mixer and add all of the dry ingredients (minus the chocolate chips). Mix for about 2 minutes to incorporate everything.
Now you'll add the warmed eggs and vanilla, and beat just until the eggs are combined with the batter. Eggs hold in air. If you over mix them into a batter, you'll get a consistency similar to cake rather than fudge.
The last ingredient to go in is the chocolate chips. Fold these in half at a time, and don't mix them using the beater (to avoid over beating the eggs).
On parchment-lined baking sheets, roll the batter into ½ inch balls and put about 1 inch apart. The batter will not spread or rise. So it's important to flatten each batter ball slightly with a spatula. Or, if spherical globe-like chocolate coconut flour cookies is the look you're going for, leave them as is!
After a little rolling, the batter might begin to feel dry, causing it to crack or stick to your hands. This is a simple fix. Dampen your hands with water to hold the batter balls together.
These cookies bake at 350 degrees for between 8 and 10 minutes. A toothpick will come out clean when finished.
It's as simple as that! 10 minutes of mixing and 10 minutes of cooking!
Chocolate Coconut Flour Cookies
- 1 ½ cup almond or peanut butter
- 8 tbsp melted coconut oil
- 1 ½ cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 ½ cup coconut flour
- 5 tsp vanilla
- 6 eggs
- 1 ½ cup chocolate chips
- Preheat oven to 350°.
- Puree the almond butter, oil, and sugar for 2 minutes, until smooth.
- Transfer to an electric hand or dough mixer and add salt, baking powder, cinnamon, and coconut flour. Beat on low for 2 minutes, until dry ingredients are incorporated into the wet..
- Add vanilla and eggs and mix until just combined, being careful not over mix.
- Add chocolate chips and fold into the batter with a spatula.
- Roll into 1 inch balls and place on a lined cookie sheet. Press down gently with a spatula. (dough will not spread or rise). Bake for 8-10 minutes.
- Let cool on a wire rack for 10 minutes before serving.
chocolate coconut flour cookie pairings
These cookies make a delicious and different holiday dessert or party dessert.
They are fantastic as a mid-day snack with your afternoon tea or coffee, as well as an after dinner treat. We love dipping chocolate coconut flour cookies in vanilla almond milk! The baby had these for the first time like this today and LOVED them!
Did you love these chocolate coconut flour cookies, too? (I know you did!) Let me know in the comments. I'd love to hear from you!