An easy to make chewy coconut flour chocolate chip cookies recipe that is gluten free, grain free, low carb and with no added sugars! Only 110 calories and 6.1 net carbs per cookie.
Chewy Coconut Flour Chocolate Chip Cookies
My favorite cookie just so happens to be homemade coconut flour chocolate chip cookies. The softer the better, which is why I like this cookie recipe. Unlike regular cookies made with white flour, I like to make my cookies using Nutiva coconut flour.
Now this recipe isn’t exactly like chocolate chip cookies but it is a suitable replacement. And I have perfected this recipe a bit more since this was originally posted. You can check out my updated chocolate chip cookie using coconut flour recipe that I bake more often.
If you’ve been experimenting with coconut flour, then you’ve probably learned that baking with it is interesting. You need a lot more moisture in the recipe, which means more eggs. And you can easily use too much or too little.
So instead of adding more eggs in this recipe, I opted to add more butter. My thinking that a good coconut recipe shouldn’t have a lot of eggs. And anytime I’ve experimented making cookies with coconut flour, I found that more eggs made the cookies turn out more like bread.
Plus, I like my cookies to taste buttery and soft with a small hint of a caramel brown sugar after taste. And what’s great is that you can still achieve the brown sugar taste without adding sugar. I like to use a small amount of Organic Molasses.
A small amount of molasses gives a nice hint of a brown sugar taste. Yet it only adds 5 grams of sugar to this recipe. If you truly want a brown sugar flavor, I recommend adding 1/8 tsp browned butter extract.
I’ve been using that extract in recipes to give it a nice buttery brown sugar flavor. My sugar free pound cake is just one example of a recipe I use it regularly in. And it’s one of my most requested recipes to make.
To sweeten the recipe I also used Swerve sweetener and stevia sweetened chocolate chips. In a pinch, I’ll use Hershey’s sugar free chocolate chips or dark chocolate. The sugar alcohols in most sugar free chocolate tends to bug my stomach.
The batter will not be like most cookie recipes, thanks to the coconut flour. You’ll actually have to shape the batter into a cookie. The batter also will not spread like other cookie recipes.
To help bake the cookies, I used a silicone baking mat which has worked so much better for baking cookies evenly. I don’t really have much problems with the cookies burning when using a baking mat.
- ½ cup coconut flour
- ½ cup Swerve sweetener
- ¼ tsp salt
- 3 eggs
- ⅓ cup butter
- 1 tsp vanilla extract
- ½ tbsp molasses
- ½ cup Stevia sweetened chocolate chips (or Hersheys sugar-free)
- ⅛tsp baking powder
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, baking powder, and salt.
- In another bowl, mix together the wet ingredients of eggs, butter and molasses. When well mixed, add the wet ingredients into the large ingredients and mix well. Then, add in the chocolate chips.
- Take a cookie baking sheet and shape the coconut flour into cookies. I measured in 2 tbsp per cookie, or ¼ cup for larger cookies. With 2 tbsp you'll get 14 cookies, with ¼ cup batter you'll get 7 servings.
- Bake for 10-15 minutes. It will not brown on top, so you'll have to watch so you don't under or over bake the cookies.
NUTRITION: 14 cookies (1/4 cup batter) vs 7 cookies (1/2 cup batter) using Hershey’s Sugar-Free Chocolate Chips