Ooey Gooey Coconut Flour Chocolate Chip Cookies

One day, M said to me “can you make me a cake like your carrot cake, but in the form of a cookie with chocolate chips?”

To which I answered ” you mean– you’d like a coconut flour cookie with chocolate chips in it?”

“Yes” he said, “I want it to taste like the cake, but to be a cookie.”

Challenge accepted.

I’ve made a bunch of chocolate chip cookies before this.

“Healthy” almond flour chocolate chip cookies

Best Yet chocolate chip cookies (a combination of almond flour and coconut flour)

Coconut flour pumpkin chocolate chip cookies

Cookie Dough Truffles and raw cookie dough bites.

But I’ve never made a cookie with JUST coconut flour…until now.

Ooey Gooey Coconut Flour Chocolate Chip Cookies

Ingredients:

3/4 cup coconut flour

1/2 tsp sea salt

1/2 tsp baking soda

1  tsp cinnamon (optional, but I like cinnamon with my chocolate chips)

1/2 cup coconut oil, melted (I used Tropical Traditions)

4 eggs

6 Medjool dates

3 Tbsp coconut milk

1 Tbsp vanilla extract

1/2 cup unsweetened shredded coconut

a bag of chocolate chips. Yes, you heard me: an entire bag.

Directions:

  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Make some date paste. You can either follow this method or, this one, which is what I did: Pit the dates and put them in a microwave safe bowl along with 4 Tbsp of water. Microwave for about 1 min. Put the date/water mixture into the food processor and process until it’s an even consistency.
  3. In a small bowl, whisk together all of the dry ingredients: coconut flour, baking soda, salt and cinnamon (if you’re using any).
  4. In a large bowl, mix together the eggs, melted coconut oil, vanilla, coconut milk and date mixture.
  5. Gradually add the dry ingredients to the wet while mixing with a spoon. Once the ingredients are just combined, add chocolate chips and shredded coconut.  Spoon onto your baking sheet– makes about 24 cookies.
  6. Bake for 10 to 12 minutes. Cool on a wire rack.

Just to warn you: these cookies will be fragile when the first come out of the oven. Once they cool, the “harden up” so that you can pick them up and eat them.

Coconut flour baked goods tend to be crumbly when you first take them out, but they eventually turn into dense, delicious cookies.

There’s no such thing as too many chocolate chips, but if there were, this might be an example…

My snack yesterday: ooey gooey with some homemade kombucha.

Another warning: these are seriously good. You may or may not eat all of them in 15 to 20 minutes. Just sayin’…

 

5.0 from 2 reviews
Ooey Gooey Coconut Flour Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1  tsp cinnamon (optional, but I like cinnamon with my chocolate chips)
  • ½ cup coconut oil, melted (I used Tropical Traditions)
  • 4 eggs
  • 6 Medjool dates
  • 3 Tbsp coconut milk
  • 1 Tbsp vanilla extract
  • ½ cup unsweetened shredded coconut
  • a bag of chocolate chips. Yes, you heard me:
  • an entire bag
  • .
Instructions
  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Make some date paste. You can either follow this method or, this one, which is what I did: Pit the dates and put them in a microwave safe bowl along with 4 Tbsp of water. Microwave for about 1 min. Put the date/water mixture into the food processor and process until it’s an even consistency.
  3. In a small bowl, whisk together all of the dry ingredients: coconut flour, baking soda, salt and cinnamon (if you’re using any).
  4. In a large bowl, mix together the eggs, melted coconut oil, vanilla, coconut milk and date mixture.
  5. Gradually add the dry ingredients to the wet while mixing with a spoon. Once the ingredients are just combined, add chocolate chips and shredded coconut. Spoon onto your baking sheet– makes about 24 cookies.
  6. Bake for 10 to 12 minutes. Cool on a wire rack.

About Allison

Allison is a Certified Holistic Health and Nutrition Counselor. She specializes in empowering individuals through one-one one Health Counseling Programs to cultivate a carefree relationship with food, and to have more vibrant, natural energy by transitioning to a whole food, often Paleo, diet. DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I believe in and trust.

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22 Responses to Ooey Gooey Coconut Flour Chocolate Chip Cookies

  1. Rachel B July 26, 2012 at 11:33 AM #

    When a recipe (like yours) says coconut milk, what does this mean? I have ‘So Delicious’ coconut milk that comes in the aseptic container. Is this what coconut milk means? Or does it have to be the coconut milk that comes in cans? Also, do you think if I substituted raw milk it would work? Thanks!

    • Allison July 26, 2012 at 11:44 AM #

      Hi Rachel B! In this recipe, I used coconut milk from a can– Whole Foods 365 brand. I shook it up, and spooned it in.

      If you’re using So Delicious unsweetened coconut milk beverage, you probably want to use a little bit less– it’s more watery than coconut milk from a can. I would use 2 Tbsp.

      I’m guessing it’s the same for raw milk– although I’ve never actually had raw milk before, I’m thinking it’s more watery than coconut milk, so you’ll want to use less.

      If you’re concerned, I would add the milk in last– add the dry ingredients to the wet, mix and then add milk until it’s a “cookie dough” consistency. Does this make sense?

      • Rachel B July 26, 2012 at 11:46 AM #

        Thanks, Allison, for the ideas! I’ll give it a try with the raw milk as I just got a delivery yesterday.

        • Allison July 26, 2012 at 11:49 AM #

          Awesome… I WISH i got a raw milk delivery…but it’s illegal in Massachusetts to sell milk away from the farm it’s made on…Bummer.

          Let me know how it goes!

          • Rachel B July 26, 2012 at 11:53 AM #

            It’s illegal here, too, but it is legal for someone to buy a share of a cow and/or a goat. My friend has a share in each and I buy mine from her. And this time it’s goat milk!

          • Rachel B July 26, 2012 at 12:24 PM #

            Allison, I want to ask you a favor. I know it’s not a quick and easy fix but is it possible for you to create a “Print’ page when you post recipes? You know the kind that goes to another page and it’s easy to print out without the pictures? It takes me so long to copy it, then paste it to my word processing program, then delete the pictures… I would really appreciate it if you can make it easier for those of us who print out your wonderful recipes. Thanks!

  2. Allison July 26, 2012 at 2:32 PM #

    That’s an idea I’ve been toying with…thanks for the input! I’ll figure something out soon….

  3. M July 30, 2012 at 12:34 PM #

    These look fantastic! The first primal chocolate chip cookie that actually looks worth making. And I would use an entire bag too ;)

    • Allison July 30, 2012 at 1:03 PM #

      Thanks, M! Yes, I do believe an entire bag is necessary…

  4. Geoff Young August 6, 2012 at 10:36 PM #

    Can’t wait to try these. Just bottled a fresh batch of kombucha yesterday.
    What’s your favorite flavoring for homemade kombucha?

    • Allison August 7, 2012 at 9:54 AM #

      Hi Geoff! I just started brewing my own kombucha a few months ago– my favorite flavor so far have been black cherry, cranberry and blueberry. I’m hoping to figure out a way to replicate the GT Synergy Trilogy flavor: raspberry, ginger and lemon juice!

  5. Jan August 15, 2012 at 11:44 AM #

    Hi Allison – these look fantastik. When you say a whole bag, are these like the chocolate nibs, unsweetened or like the Townhouse in the store?
    Thanks

    • Allison August 15, 2012 at 12:02 PM #

      I used chocolate chips like you’d buy for Tollhouse cookies– I like the 60% Bittersweet chocolate chips from ghirardelli. You could also use mini chips and they’d come out nicely I think.

  6. rachel December 10, 2012 at 11:33 PM #

    instead of the date mixture… could you use honey for the sweetness?

    • Allison December 11, 2012 at 9:45 AM #

      Hmm… the dates add some extra texture to the cookies– I think if you were to use honey, you’d have a harder time getting the batter to stick together. You could try some raw honey (it’s a little more solid than regular honey), or you could substitute apricots for the dates….let me know what you decide to do!

  7. Vanessa O. January 29, 2013 at 6:18 PM #

    These are simply delicious! I’m excited to try your other recipes. Thanks Allison!

    • Allison January 29, 2013 at 6:20 PM #

      Yay! I’m glad you like the recipe!

  8. Melissa McCrohan March 5, 2013 at 10:40 PM #

    Oh wow. These are sooooo good! My children loved them, too. Definitely one I will make again!

    • Allison March 6, 2013 at 10:17 AM #

      Awesome! I’m so glad you liked them!

  9. Jennifer April 27, 2013 at 5:06 PM #

    Mine came out very eggy? Any feedback? I mixed thoroughly.

    • Allison April 29, 2013 at 3:41 PM #

      Hm…Was the batter especially wet? If so, you could add another Tbsp of coconut flour– I would add it gradually while stirring the batter to make sure that you don’t add too much…

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