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Coconut Flour Cookies with Chocolate Chips and Flaky Sea Salt Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 9 cookies
  • Diet: Gluten Free

Description

These Coconut Flour Cookies are a delightful gluten-free treat that combines the nutty flavor of coconut flour with the rich sweetness of chocolate chips and a hint of sea salt. With a tender, slightly chewy texture and just the right amount of sweetness from honey and sugar, these cookies are perfect for a quick snack or a comforting dessert. The recipe is simple to prepare, baking up to 9 perfectly portioned, round cookies in just about 30 minutes.

Ingredients

Wet Ingredients

  • ¼ cup salted butter (melted)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ½ cup coconut flour
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ⅛ teaspoon baking powder

Add-ins & Garnish

  • ½ cup semisweet chocolate chips
  • 1 Tablespoon flaky sea salt (for sprinkling)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and honey until well combined and smooth, creating a sweet buttery base.
  3. Add Eggs and Vanilla: Whisk in the eggs and vanilla extract, incorporating them thoroughly to form a smooth batter.
  4. Add Dry Ingredients: Add the coconut flour, fine sea salt, baking soda, and baking powder to the wet mixture. Stir carefully until all ingredients are well combined and no lumps remain.
  5. Thicken Batter: Let the batter rest for 2 to 5 minutes. This allows the coconut flour to absorb the liquids, thickening the batter for better cookie texture.
  6. Fold in Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the thickened batter.
  7. Portion Cookies: Use a 2 Tablespoon cookie scoop to portion the dough onto the prepared baking sheet. Gently press the tops down to shape them into rounds. The dough will be a bit sticky, so shaping by hand isn’t ideal, but pressing gently helps form even cookies.
  8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes, or until the tops are set and the bottoms are lightly browned.
  9. Cool and Salt: Remove the baking sheet from the oven and transfer it to a wire rack. Immediately sprinkle flaky sea salt over each cookie for a perfect sweet-salty contrast.
  10. Final Cooling: Allow the cookies to cool on the baking sheet for 15 minutes to set before transferring them to a wire cooling rack. Cool completely before serving to ensure optimal texture.

Notes

  • Using a silicone baking mat is preferred to prevent sticking and help with even baking, but parchment paper works well too.
  • The batter will be thick and sticky due to coconut flour’s absorbency; pressing cookies gently is necessary instead of rolling.
  • Let the cookies cool completely before moving them to avoid breakage.
  • Flaky sea salt enhances the chocolate flavor with a delightful contrast – don’t skip it!
  • Store cookies in an airtight container for up to 5 days at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/coconut-flour-cookies-with-chocolate-chips-and-flaky-sea-salt-recipe/