Coconut Flour Chocolate Chip Cookies

5/5 (1)

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.

INSTRUCTIONS Print the recipe

Ingredients

½ cup chocolate nut butter
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

instructions

Step 1.

Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Step 2.

Add chocolate nut butter, eggs, sugar and oil to a bowl and beat until light and smooth.
Step 3.

Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
Step 4.

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.
Step 5.

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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Chantal Organics Products used

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