Soft & Chewy Coconut Flour Chocolate Chip Cookies (gluten free!)
 
Prep time
Cook time
Total time
 
Serves: 14
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare the date paste ahead of time (For the date paste, place dates in a bowl with boiling water, allow to sit for 2-24 hours, drain, and reserve 1 tablespoon of the water, place in a blender or food processor and blend until a paste is achieved)
  3. In a large bowl combine the coconut flour, tapioca, baking powder, and baking soda.
  4. Mix in the chocolate chips.
  5. In another bowl combine wet ingredients, and stir until well incorporated.
  6. Pour the wet mixture into the dry mixture and stir until all ingredients are combined.
  7. Using a small scoop (I used a tablespoon) scoop the batter and place on a cookie sheet lined with parchment.
  8. Press each cookie batter mound firmly, and press together any large cracks.
  9. Bake for 12-14 minutes.
  10. Cool completely before removing from pan.
  11. Enjoy!
Notes
Makes 14 cookies.
Recipe adapted from Purely Twins (http://purelytwins.com/2012/10/22/perfect-soft-thick-coconut-flour-chocolate-chip-cookies/)
Nutritional Information
Serving size: 1 cookie Calories: 149 kcal Fat: 8g Carbohydrates: 10g Sugar: 3g Fiber: 3g Protein: 2g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/soft-chewy-coconut-flour-chocolate-chip-cookies-gluten-free-fave-five-friday-healthy-mothers-day-brunch-eats/