Mini grain free chocolate chip cookies. Need I really say more? These wheat free cookies are soft and perfect for any low carb or sugar free snackers.
Mini Grain Free Chocolate Chip Cookies
I’m a fan of eating cookies. More specifically, a huge fan of cookies of the chocolate chip variety. So it shouldn’t surprise anyone when I say I’ve been experimenting more with a low carb and grain free chocolate chip cookies recipe.
As much as I do love my tried and true Chewy Chocolate Chip Cookies recipe made with coconut flour, I really wanted to keep perfecting my chocolate chip cookie recipe a bit more. I want to really hone in on that homemade chocolate chip cookie taste that I love.
Unlike my original gluten free chocolate chip cookie recipe though, these do remind me of a mix of a slight cake-like texture with a cookie texture. I think that’s why I prefer this in a mini version. It’s not full on cake mode, and not full on cookie either; an interesting mix of the two.
You’ll have to try it for yourself to see what I mean. Of course, if you like your cookies a bit on the crunchy side, then I’d omit the baking soda in this recipe. But I really liked these cookies as they are.
Each cookie is 2 tbsp of the batter, which resulted in 20 mini cookies. And for the sugar free chocolate chips, I do prefer Lily’s sugar-free chocolate chips over Hershey’s. I realize that most use the Hershey’s Sugar Free Chocolate Chips, which is why I used that for the nutrition information.
When I started working with this recipe, I actually creamed the butter and sugar before adding the rest of the ingredients. However, it doesn’t seem to make a huge difference overall in this recipe. I’ve made this with melting the butter and I did not notice a difference.
The coconut flour brand I use is the Nutiva brand. If you haven’t tried baking with coconut flour, you can always buy a 1lb bag of coconut flour to try it out first before buying coconut flour in larger quantities. I also prefer sweetening my recipes with Swerve sweetener.
Yet this recipe does work with other sugar free sweeteners. You could try sweetening a bit with stevia, monk fruit or any other granular sweetener. If you’re paleo and prefer other natural alternatives, then I think raw honey or organic maple syrup would work.
Since I originally created this recipe, I’ve perfected my cookie recipe further. If you’re looking for something closer to a real chocolate chip cookie taste, then you might enjoy my chocolate chip cookies with coconut flour. They’re buttery, easy to shape, and really taste like cookies.
If you’re looking for other coconut flour recipes, make sure to check my other recipes. If you’re just learning how to bake using coconut flour, then I suggest the e-book “Mastering the Art of Baking With Coconut Flour.” It’s great for beginners that are looking to learn how to convert their favorite recipes using coconut flour.
These days, I actualy have my own ratios I love to work with and sparingly refer to the e-book. And you can read more about how I use coconut flour in my recipes.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, baking powder, baking soda and salt.
- In another bowl, mix together the wet ingredients of eggs, butter and vanilla extract. When well mixed, gently mix in the dry ingredients until well blended. Then, add in the chocolate chips.
- Take a cookie baking sheet and shape the coconut flour into little balls. I measured 2 tbsp per cookie.
- Bake for 10-12 minutes.
Nutrition: 20 servings vs whole batch (Using Hershey’s Sugar Free Chocolate Chips)