Coconut Flour Chocolate Chip Cookies
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Cookies are one of my favorite things to make. And eat. Of course, since going gluten-free and figuring out that I have candida, the only options for me now are healthy cookies, and grain-free cookies and sugar-free cookies are even better.
We’ve been trying to limit our intake of sweets in general around here, but I still take joy in making healthy delicious treats for my family and friends.
And these Chocolate Chunk Coconut Macadamia cookies are a fabulous addition to my Healthy Recipe Repertoire. Some of our favorite cookies are – Pumpkin Snickerdoodles, Soft Pumpkin Cookies, and while they aren’t really cookies, we love these Almond Joy Bars and Coconut Delights.
In case you haven’t noticed, there is a lot of controversy on the internet now about eating grains.
Some of the different recommendations regarding grains include:
- eating no grains
- eating only whole grains
- eating grains, but soaking all grains before eating them
- eating only non-gluten grains
Now, I can’t say that I’ve sorted all of this out, but in order to watch our carb intake, I’ve been making more grain-free goodies these days.
Whether you are on whole grains, no grains, or gluten-free diet, these wonderful cookies are a great treat for you all year round, but especially for the Christmas Holiday season when all kinds of white flour and sugar-laden treats will be calling your name.
Now you can make some delicious baked goods and feel good about offering them to your family and friends.
I saw these cookies on Civilized Caveman’s site, and they looked so good that I just had to try a few substitutions (for the eggs and the sweetener) to see if I could make them work for my family. And voila – they were great! He’s got some amazing recipes over there.
This is the first time that I have tried a recipe from this site before, and I must say that it is worth checking out. I wasn’t grain-free when I first saw this recipe, but since I have gone grain-free, this is a site that will certainly prove to be quite valuable. Grain-free or not, give it a look – it’s not often that I do so few alterations to a recipe. This one was great from the get go.
Recipe Notes
- These cookies, while not low calorie, are really filling, so you’ll find yourself naturally eating fewer (I think :-)).
- You can use any healthy sweetener instead of honey, but if using a granulated sweetener, see my post on Substituting Sweeteners since you may need to change the amount. If desired, add 1-2 scoops (each scoop is 1/32 of a teaspoon!) stevia or a bit more sweetener to taste.
- Note that the egg amount varies from 1-4. Even though it’s doing things in reverse order, you might wish to add the coconut flour first and then the eggs, one at a time, to see how many you really need for this recipe.
You can use an equivalent substitute instead of eggs. If you would like to make your own egg substitute, see my Homemade Egg Replacer. Use Gelatin Egg for AIP. - Instead of macadamias, you may use whatever nut or seed you can have, and you can also omit altogether for AIP.
- Here are my Homemade Chocolate / Carob Chips which are a great make-your-own option.
Make additional variations by substituting nuts and/or dried fruit for the chocolate chips. A nice combo would be cranberries and pecans, for example. Just use whatever you have available!
Ingredients
- 1 cup coconut flour
- 1/2 cup coconut oil (palm shortening or butter may be substituted)
- 1/2 cup honey
- 1-4 eggs (to make the dough the right consistency)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup macadamia nuts (coarsely chopped)
- 1/2 cup shredded unsweetened coconut
- 3/4 cup sugar-free chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Mix the coconut oil, sweetener, eggs (or substitute) and vanilla with a mixer or in a food processor. If it’s cold in your home (like it is in mine in the winter :-)), you may find it helpful to melt your coconut oil before doing this step.**
- Add coconut flour and mix well.
- Add coconut, macadamia nuts and chocolate chunks / chips. Stir gently to combine.
- Scoop cookies onto baking stone or parchment lined cookie sheet. They won’t spread or rise so you can place them close together and bake a whole bunch of them at once. I use a cookie scoop to make mine a nice, uniform shape :-).
- Bake at 375 degrees for about 15 minutes, until nice golden brown.
- Let cool and enjoy!
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
More delicious, healthy treats (most all are grain free):
- Almond Joy Bars (allergy & sugar free options)
- Almond Truffles (with allergy & sugar free options)
- Soft Pumpkin Cookies (allergy & sugar free options – these have grains, but they’re good!)
- Silky Smooth Bean Fudge
What’s YOUR favorite cookie?
These look fantastic! I imagine they are delightfully coconut-y! 🙂
Christine, I had never cooked with coconut flour before and I love it! Hope you like them!
Lovely recipe Adrienne and I love all the options for substitutions.
Thank you, as always, France!
Just recently found your website. I have been gluten & dairy free for about 10 years. Thanks so much for your recipes. I am so glad there are creative folks like you who are good at adjusting recipes and willing to share them. I am planning to make the almond joy cookies in a few days for Christmas. They sound wonderful.
God bless you.
Hello Pat – I am so glad you found my site too!
I so hope you like the Almond Joy Bars- Merry Christmas to you!
I love baking with coconut flour…it definitely has a learning curve but once you get it you can adapt all your favorite recipes. I love coconut flour pancakes as well…the best recipe I’ve found (and I’ve tried a lot!) is from Shannon at Nourishing Days https://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/
I’ve used coconut milk in the recipe with great success and have even left out the honey and they are perfectly delish!
I’m going to have to try those for sure. Any other coconut flour recipes would be much appreciated. 🙂
Can’t wait to try these! I’ve had great success w/coconut flour pancakes, but haven’t ventured into any other breads, muffins or cookies with it.
Hi Jana! Hope you like them! I’d love the coconut flour pancake recipe :-).
Thanks for linking your great post to FAT TUESDAY. This looks really good! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Thanks, Jill!
I’m starting to think that … Everyone differs with grains … Weston A Price noted that traditional pacific islanders were a grain free people … But traditional people from Switzerland had fermented/sprouted Rye sourdough as one of their staples. We all have different needs for amounts of protien & carbs, and we all have different ecologies (gut bacteria), etc. Definitely no one-size fits all. But Dr. Price did note that traditional people always ate their grains and starches – fermented. Or at least sprouted of course, usually both. If a person wants to eat grains … In my humble opinion … The best way would be to err on the side of caution and eat – Organic, Whole, Sprouted, Gluten-Free (like buckwheat) grains (like “To Your Health Sprouted Grains” sells), and then ferment it into sourdough (which can be made into anything – pizza dough, muffins, etc). Easier to digest and more nutritious 🙂 and if it is made into sourdough bread – SMOTHER it in a healthy fat! Mmm! 😉
I agree with you, Monica – though right now, unfortunately, I seem to be reacting to fermented foods so I am just soaking overnight or up to 24 hours. I honestly am not “up to speed” on the difference b/t soaking and fermenting and I asked a WAPF board member recently (um….I am one too :-)) and she didn’t know – can you enlighten us please?
hmmm… that is a good question. I am by no means an expert. at all. but my guess is that soaking takes place for 7-24 hrs (?), and then at some point it begins to ferment. I thought that its similar, but soaking is a shorter process and if left it would begin to ferment. Don’t quote me on that one.
Sprouting is a bit different. On the “To Your Health, Sprouted Grain Co.” Site it says, (quote):
“Until the 20th century, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester during the Industrial Revolution changed everything. Grain could be harvested in the field and then moved to storage bins. The time-honored practice of sprouting was cast aside for modern processing. Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain the naturally occurring antinutrients, even when milled into flour.”
I’m not really a great source. I just figure, for us, we will let some sprouted buckwheat flour ferment for some sourdough.
G’Luck everyone 🙂
Well, Monica – I am just going to bake my now almost certainly fermented oat bran muffins and see how they do – either way they should be better for us. Especially since oats are so high in phytates :-). Thanks for all the info! I guess I’m not the only one who is confused :-).
Those sound so good! Could probably use your carob chips in place of the chocolate too (if I want to sleep and for my adrenals to last, I need to avoid chocolate). Mac nuts and coconut are awesome because so low in omega-6 (which is another issue with grains, btw, that they’re high in 6).
Coconut flour is interesting to bake with, isn’t it? And boy, I have to melt my coconut oil long before I start and work fast–it seizes up again real quick in this cold place. Thanks for linking to your other goodie posts too!
cheers,
Ela
I have to work fast with coconut oil too! I just made my Oat Bran Muffins today (or started to make them, that is. My baking got interrupted :-),) and typically I’ve got a few chunks of coconut oil floating around in them somewhere! I haven’t done much with coconut flour. I got a really good deal on it and bought a lot so I am hoping to do more. There’s a nice coconut flour biscuit that I have my eye on! And yes, I used my carob chips. I try to have some in the fridge or freezer ready to use, but somehow they keep getting eaten :-(. Take care! And I forget where you live – it sure is cold in my house now!
Thanks –slow responding because I’ve been on the road. I live in Homer, Alaska!
I’d love to visit Alaska sometime – probably won’t happen though :–(.
These sound amazing! I’m always on the lookout for grain free/sugar free baking. Thanks for sharing Adrienne.
Hi Emma! Hope you like them!
These look great! Wonderful picture!
Thank you!