Coconut Flour Chocolate Chip Cookies
Coconut flour is naturally gluten free and full of fibre. Baking with it is different from using regular flour as it soaks up a lot of liquid. We love these quick and easy cookies with fudgy hazelnut and cocoa spread and chocolate chips.
- ½ cup Chantal Organics Fudgy Hazelnut & Cocoa Spread
- 2 free range eggs (we love Woodland)
- 2 tbsp Olivado Extra Virgin Macadamia Nut Oil (we love Olivado )
- ¼ cup sugar
- ½ cup coconut flour (we love Fresh Life)
- ½ tsp Chantal Organics Baking Soda
- ¼ tsp salt
- ½ cup chocolate chips
- KitchenAid Cordless Hand Mixer
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Add fudgy hazelnut & cocoa spread, eggs, sugar and oil to a bowl and beat until light and smooth.
Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork.
Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.
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