Coconut Sugar Chocolate Chip Cookies

These easy coconut sugar chocolate chip cookies are absolutely delicious. They are gluten free, refined sugar free, paleo and they can be modified into dairy free chocolate chip cookies. The best healthy chocolate chip cookies ever!

Jump to:

• Why make these guilt free chocolate chip cookies:
• Ingredients you need for these cookies:
• Dairy free chocolate chip cookies:
• How to make the best coconut sugar chocolate chip cookies:
• Recipe Tips:
• Storing leftover cookies:
• Freezing gluten free cookie dough:
• FAQS:
• Related cookie recipes:
• Coconut Sugar Chocolate Chip Cookies

Why make these guilt free chocolate chip cookies:

Because they are absolutely delicious. You’d never know they are guilt free! They make the best healthy cookies for toddlers, kids, and adults. Using dairy free chocolate chips and coconut oil is a great option to make these into dairy free chocolate chip cookies.

The sweetness level is perfect. The almond butter adds a nutty richness, and the chocolate contrasts perfectly.

It’s a really simple recipe to make, and you don’t need any ingredients that you won’t use again for another recipe.

These are almond butter chocolate chip cookies, which means we can add less butter or coconut oil and still have that great chewy texture.

The recipe is barely adapted from Texanerin’s very popular paleo chocolate chip cookie recipe which has hundreds of 5 star reviews. I added less sugar and found them to be perfectly sweet, as well as a little less vanilla and chocolate chips.

Ingredients you need for these cookies:

Almond flour and coconut flour: The finer the better. Avoid almond meal, which is more coarsely ground almonds and stick to fine almond flour so the cookies aren’t too gritty.

Baking soda and salt: Just like regular cookies, baking soda is the leavening agent, and a pinch of salt adds flavor.

Coconut oil or butter: I use either interchangeably. If you have butter on hand, softened butter works great. If you want dairy free cookies, go with coconut oil. The coconut oil shouldn’t be liquid, but rather the texture of softened butter. If your coconut oil is liquid, stick it in the fridge to firm up until it reaches that texture.

Coconut Sugar: This is the key to coconut sugar chocolate chip cookies, and how to make refined sugar free cookies. You can also substitute dark brown sugar for the coconut sugar if you prefer!

Egg: Make sure that the egg is at room temperature, because a too cold egg may turn the batter lumpy when you try to mix it in. I haven’t tried it, but to make this vegan, a flax egg should work.

Vanilla: For that all important hint of flavor.

Chocolate Chips: I like using either semi-sweet or dark chocolate chips, or a mix of semi-sweet and milk chocolate. You can use whatever you like, chocolate chips or chunks, or chopped up chocolate bars.

Dairy free chocolate chip cookies:

Use coconut oil, and use vegan or dairy free chocolate chips, these are readily available these days!

How to make the best coconut sugar chocolate chip cookies:

1. Stir together the dry ingredients (almond flour, coconut flour, baking soda and salt) in a medium bowl and set aside.
2. In a large mixing bowl using a paddle attachment, beat together the butter or coconut oil, sugar, almond butter, and vanilla at medium speed until well combined. 
3. Add the egg and vanilla and mix until combined. 
4. Add the flour mixture and mix until well combined then stir in the chocolate chips. Place the bowl of dough in the fridge for minimum 1 hour until firm. You can chill this for up to 4 days, and bake fresh cookies throughout! See the freezing cookie dough section below for info on longer storage.
5. Preheat the oven to 350F (180C) and line a baking sheet with parchment paper. Roll the dough into heaped balls about 2 tablespoon big and place 2 inches apart on the baking sheet. Press cookies very lightly down if you want flatter cookies, and sprinkle with sea salt flakes. 
6. Bake for 9-11 minutes until cookies are set but still soft. They’ll continue cooking as they cool.
7. Cool a little and enjoy warm or cool completely and enjoy at room temperature.

Recipe Tips:

• Chill the dough! The dough will be very soft when it’s first mixed, and if you try to bake the cookies immediately, they’ll spread out too much. Chill for at least an hour, at which point you’ll see the dough is visibly firmer.
• Make the cookies as large or as small as you like. You can get 10 larger cookies or about 16 smaller ones. Just keep an eye on the baking time, the larger cookies will take longer to set in the oven.
• Use whatever type of chocolate you like. I personally have had success with run of the mill chocolate chips, as well as higher end chocolate gourmet chocolate.
• Bake your cookies fresh! I love fresh out the oven cookies, so I usually just bake whatever I want to eat, and freeze the remaining dough for whenever the next craving hits. See the freezing cookie dough instructions below.

Storing leftover cookies:

Leftover cookies will last 3-4 days tightly covered at room temperature. If you want to make the dough ahead of baking, the dough will last well in the fridge tightly covered for 4-5 days.

Freezing gluten free cookie dough:

This paleo cookie dough freezes so well! Just form the dough into cookie dough balls, and place on a parchment paper lined baking sheet in the freezer for 30 minutes to an hour until frozen solid. At this point, you can add them all to a large freezer bags and bake as needed.

You can freeze for up to 2 months. You can also freeze the baked cookies for the same amount of time once they’ve fully cooled, thaw at room temperature before enjoying.

You don’t need to thaw cookie dough before baking, just bake directly from frozen, adding an extra 1-2 minutes of baking time as needed.

FAQS:

Related cookie recipes:

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