An easy gluten free chocolate chip cookies with coconut flour that anyone can make. Only a little over 100 calories and 4 net carbs per cookie.
Gluten Free Chocolate Chip Cookies With Coconut Flour
My favorite cookie to make and eat are fresh warm chocolate chip cookies. But I also think that they are the hardest recipe to successfully convert to a low carb and sugar free lifestyle. At least if you like your cookies more on the softer side.
In my past attempts to make chocolate chip cookies with coconut flour, they’ve turned out alright. The outcome didn’t remind me of the kind of soft cookies you’d find at the store. And my last attempt at trying to bake a cookie with coconut flour resulted in my Chewy Coconut Flour Chocolate Chip Cookies.
But since I have a lot more experience on how to use coconut flour since that original recipe, I decided to give it another go. What I did know was I should start the recipe by removing the baking powder, reducing the coconut flour, and reducing the eggs. The goal was to get a cookie as close to real soft cookies as possible.
And for me, that has been my biggest challenge when I try to make chocolate chip cookies with coconut flour. The flour requires more moisture and is usually compensated by adding more eggs. But I wondered what would happen if I decreased the eggs further, and increased the fats from butter.
The result was the closest I’ve come to a soft chocolate chip cookie. At best, this is somewhere between a hard and a soft cookie. It doesn’t remind me of a store bought cookie since it is coconut flour, but the texture is similar.
I think if I need to make any changes to this recipe, it would be to add in almond flour or whey protein. That way, I can achieve a softer cookie texture when I bite down on the cookie. I know Low Carb Yum uses some almond flour and whey protein in her gluten free chocolate chip cookies recipe.
For now, I have to say this is the closest I’ve gotten to achieving a soft cookie with coconut flour. It’s always been a challenge for me to bake cookies using it. At least I now have a good place to start now for future experiments.
The recipe calls for organic blackstrap molasses which is one ingredient I do use sparingly. It helps give a brown sugar aftertaste that really bumps up the flavor. If you want to use something else in place of molasses, you could try a brown butter extract.
For the chocolate chips, I used Hershey’s Sugar Free chocolate chips. Normally, I’d like use Lily’s stevia sweetened chocolate chip or even chop up a dark chocolate bar. But this is what I had on hand for this recipe.
So if you’re looking to lower any insulin spikes, I’d say use stevia sweetened chocolate chips. Dark chocolate is another option, and I like to use between 70-100% dark chocolate. For anyone else, the Hershey’s brand is just fine.
Some people have issues with sugar alcohols like I do. I know that some people even get insulin spikes from the “fake sugars” used. But you just have to learn what works for you.
In this case, it was just easier to grab what I had on hand. And as long as I didn’t have too many cookies at once, then I’d have no issues. I like to take a batch of cookies and wrap them in plastic wrap in freezer bags to enjoy in the future.
- ¼ cup coconut flour
- ⅓ cup unsalted butter (room temperature)
- 3 tbsp Swerve sweetener (or other granular sweetener)
- 2 eggs, large
- 3 tbsp sugar free chocolate chips
- ½ tsp organic blackstrap molasses
- ¼ tsp vanilla extract
- ⅛ tsp salt
- Preheat oven to 350 deg F.
- In a large bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, chocolate chips, and salt
- In a medium bowl, mix together the wet ingredients of unsalted butter, eggs, molasses, molasses, and vanilla extract.
- Slowly mix the wet ingredients into the dry ingredients.
- Using a cookie mat, place the cookies on while measuring two tablespoons of batter.
- Bake in the oven for 12-15 minutes until browned on the bottom.
NUTRITION: One batch vs. each cookie