Coconut flour and coconut oil give these chewy chocolate chip cookies a delicious subtle coconut background flavor.If you follow The Lemon Bowl on Facebook, you probably know I recently bought my first jar of coconut oil. Evidently there are hundreds of uses for coconut oil – from eye makeup remover to reducing stretch marks. Frankly? I’d rather just eat it. 😉
We’ve been gobbling it up all week and let me tell you, if you’ve never had an egg fried in coconut oil, you haven’t lived. Spread a little on toast and you’ve got a one way ticket to Flavor Town.
As you can probably assume, I am also obsessed with health foods stores as well as Bob’s Red Mill. During a recent venture, a bag of coconut flour forced it’s way into my cart along with 50 other things I needed. 😉
Full disclosure: baking frightens me but after recent success with my Gluten Free Chocolate Chip Cookies made with almond flour, I decided to give it another go. Since I wanted to use coconut oil instead of butter, I decided to make them completely dairy free by using Enjoy Life mini chips which are both gluten and dairy free. And quite tasty, might I add!
To celebrate, my friends at Bob’s Red Mill have offered to give one reader a Gluten Free Prize Package containing their Top 10 gluten free products including: GF Muesli, GF Coconut Flour, GF Pizza Crust Mix, GF Brownie Mix, GF Vanilla Cake Mix, GF Quick Rolled Oats, GF Corn Grits, GF Flaxseed Meal, GF Organic Quinoa and GF Hearty Whole Grain Bread Mix.
Whether you are gluten free, dairy free or simply want a healthier chocolate chip cookie, you will not be disappointed with these babies! My husband ate two of them in 90 seconds and believe me, he could care less that these are made with heart-healthy coconut oil.
Your family is waiting.
- 2 eggs
- 1/4 cup coconut oil melted
- 1/4 cup date sugar
- 1/2 cup coconut milk or almond milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3 cup coconut flour
- 1/3 cup mini chocolate chips dairy free or regular
Pre-heat oven to 375 degrees and line two baking sheets with silicone baking mats or non-stick spray.
In a medium bowl, whisk together eggs with melted coconut oil, date sugar, coconut milk, vanilla, and salt.
Using a rubber spatula, stir in coconut flour and chocolate chips.
Scoop cookies using two teaspoons or a small ice cream scoop evenly between two baking sheets and bake for 10-12 minutes or until browned.
Let cookies cool completely before removing from pan.
Recipe adapted from This Chick Cooks.
If batter is too watery, let the coconut flour expand for 3-4 minutes and stir again with the rubber spatula.
Due to the coconut flour, it is important not over cook. Cookies should be soft when they come out at 12 minutes. Let rest for a minute before transfer to a cooling rack.