Coconut Sugar Chocolate Chip Cookies

These healthy coconut sugar chocolate chip cookies are chewy, chocolately, and absolutely delicious. You'd never guess they were gluten free, refined sugar free, paleo and delicious. Kids and adults will love these.

Course Dessert

Cuisine American

Diet Gluten Free, Halal, Vegetarian

Prep Time 10 minutes

Cook Time 12 minutes

Servings cookies

Calories 183kcal

Author Farah Abumaizar

Ingredients

1 cup almond flour 100g
1/4 cup coconut flour 32g
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoon coconut oil or butter 85g
2/3 cup coconut sugar 130g
6 tablespoon almond butter (at room temp) 100g
1 egg room temperature
1 teaspoon vanilla extract
1 cup chocolate chips (semisweet or dark, or a mix of dark and milk) 170g
flakey sea salt for sprinkling, optional

Instructions

Stir together almond flour, coconut flour, baking soda and salt in a medium bowl and set aside.
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 (1 minute).
Add the egg and vanilla and mix until combined.
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.
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.
Bake for 9-11 minutes until cookies are set but still soft. They’ll continue cooking as they cool.
Cool a little and enjoy warm, or cool completely and enjoy at room temperature.

Video

Notes

You can use either coconut sugar or dark brown sugar, and coconut oil or butter.

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.

Storing leftovers: 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 cookies: 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 bag 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.

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