Chocolate chip cookies (coconut flour)

One of the things that I occasionally miss since going wheat-free is chocolate chip cookies. I'd never baked cookies from scratch before, even though I was told it was baking 101. Last week, the craving got the better of me and I decided to make some using coconut flour.

Cookie batter

Ingredients

⅓ C coconut flour, sifted
¼ C butter, melted
⅓ C cocoa nibs
3 medium eggs
⅓ C organic honey
⅛ tsp Himalayan pink salt
½ tsp vanilla extract

Method

Batter shaped and ready to bake

1. Preheat the oven to 175°C and line a baking sheet with parchment paper if required (I used a silicon baking mat).
2. In a medium bowl, whisk together the coconut flour, melted butter, honey, vanilla, and salt. Beat in the eggs one at a time and whisk to combine until a uniform batter is created.
3. Stir in the cocoa nibs.
4. Let the batter sit for 5-10 minutes so the coconut flour can fully absorb the mixture.
5. When the batter is firmer, use a heaping tablespoon to drop the batter onto the lined baking sheet/mat. Wet the spoon (to prevent sticking) and use the back of it to flatten the cookies. (These cookies will not spread on their own, so shape them however you want.)
6. Bake for 14-16 minutes, until the edges are golden brown.
7. Allow the cookies to cool on the pan for 10 minutes before transferring them onto a wire rack to cool completely.
8. Serve when the cookies have cooled completely. Store the remaining cookies in the fridge.

Cookies cooling on the rack

The texture of these cookies are closer to cake, soft and crumbly. As the coconut flour is quite absorbent, the cookies do have a tendency to get softer so they store very well in the fridge. The cocoa nibs add a nutty flavour, which compliments the honey. So while these aren't exactly like the wheat-based chocolate chip cookies, I do enjoy them.