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 Gluten Free Coconut Chocolate Chip Cookies photo
Gluten Free Coconut Chocolate Chip Cookies
photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
My kids don't like the texture of coconut flakes, could I substitute anything for that? Or can I just leave it out entirely?
# Posted By Andrea | 8/26/11 12:31 PM
Can I use an egg replacement with this recipe?
# Posted By kate | 8/26/11 12:39 PM
You could leave out the coconut flakes, just add a little more (maybe a tsp) of coconut flour.
# Posted By Halle | 8/26/11 1:36 PM
Why would you want to replace healthy eggs with chemicals like egg replacements? Are you trying to commit suicide?
# Posted By Shannon | 8/27/11 6:21 PM
Egg replacers are not all chemical, Shannon, you shouldn't be so general with your terminology. Some people don't eat meat. I don't see why you couldn't do chia eggs or flax eggs, plus you would get a lot of healthy omegas. You can find recipes for these online.
# Posted By Laura | 8/29/11 8:55 AM
Chia eggs are not chemicals. Don't know if they would work though.
# Posted By Lisa | 8/29/11 10:50 AM
I just made these and followed the recipe. For some reason, they are all very, very flat. Very delicious but very flat. What am I doing wrong? Thanks for any help!
# Posted By Cari | 8/30/11 4:43 PM
Maybe your soda needed more acid to react. You could try a pinch of vitamin C powder or crushed tablet or maybe a bit of fruit juice to replace some of the moisture.
BTW on the earlier comment, we would love to use eggs, but my son is allergic to them. Flaxseed egg replacer works for us. Sometimes folks don't have a choice about these things.
# Posted By Edna | 8/31/11 12:38 PM
I have made these a few times omitting the sugar and replacing the eggs with 1 very ripe banana. I had to add a bit more flour and flaked coconut to make it dough-like, but they were delicious!!
# Posted By Ashley | 9/4/11 10:32 AM
Ashley, I look forward to trying your variation! It is healthiest to eat eggs soft boiled or gently fried, so I prefer a substitute when baking.
# Posted By Rose | 9/6/11 4:54 PM
I, too, had a problem with these cookies going paper-thin in the oven, and we followed the recipe to a T.
I ended up adding a lot more flour in small parts and baking one cookie at a time until they finally didn't spread so much. It's a good thing we had doubled the recipe, otherwise we would have ended up with only one decent cookie by the end of the day. We also decided to add some vanilla at the end, as the cookies needed something to make them more interesting. This is the first recipe here that didn't go straight into my favorites, all the others I've tried have been terrific... :-(
# Posted By wv | 10/5/11 11:42 PM
Sometimes cooling dough in the fridge for an hour or more will make higher cookies. Actually freezing might be better, however I've never had to do that.
# Posted By Joyce | 10/11/11 6:24 AM
We made some modifications and these came out perfectly even with tripling the recipe. I creamed the oil and sugar together, rather than melting it first, then beat in the eggs, then added the dry ingredients. I also used 3Tbsp of flour instead of 2, aluminum-free baking powder instead of soda, and added 1/4 tsp of vanilla. They didn't go flat at all and were a very big hit with my children.
# Posted By Jennifer J | 11/10/11 9:29 AM
i tested this with enerG egg replacer and they turned out great. i made some other slight adjustments to conserve on the sugar and fat content, too.
# Posted By josetth | 11/19/11 6:45 PM
I love these and so do my kiddos. I do however replace the eggs with Flax seed because my son too has an egg allergy. They come out GREAT each time. Thanks for sharing your recipe, and for everyone else sharing your alternative ingredients:0)
# Posted By kate hoag | 11/20/11 9:31 AM
Mmmmmm these turned out great , thanks...
# Posted By dar | 1/21/12 3:40 PM
YES MY COOKS WENT FLAT ALSO. I`M GOING TO PLAY WITH THEM BECAUSE THEY ARE SOOO GOOD!!!
# Posted By SHIRLEY HANNUM | 2/15/12 3:58 PM
After reading the recipe and reviews I decided to follow the recipe but instead of baking them like cookies I scooped them into mini muffin tins lined with paper liners since some said their cookies went flat. This prevented that, but I am not sure it was necessary. The only thing I found was that when I removed there there was a lot of coconut oil left in each muffin cup. So I think it would have been better to have cut the oil down by half. These are delicious and taste like a yummy macaroon.
# Posted By Julie | 2/18/12 3:08 PM
These came out great!! Second time around I substituted coconut cream concentrate for about half of the oil and it worked great also! Mine came out just like the pic the first time. Delicious!
# Posted By Amber | 3/13/12 2:35 AM
Hey we're still tweaking this recipe a bit, but this batch worked awesome! Add whatever else you want (nuts, cinnamon, raisins, honey) 
High fiber, low calorie, gluten free and as far as I know pretty neutral as far as pH :D 
(The abbreviated numbers are the calories I counted)
I would like to note that the coconut oil is a neutral fat that boosts metabolism and gets used as energy very quickly, 

COOKIE!!!

6 tbs Coconut Flour (180)
6 tbs Raw Sugar (180) 
3 tbs Cocoa Nibs (270)

1/2 tsp Baking Soda  
Pinch Sea Salt
6 tbs Almond Milk 
3 tbs Water

4 tbs Coconut Oil (520) 
1 mashed Banana (100) 

Mix well in large bowl.
Drop by spoonful on cookie sheet 
Bake at 350 for 7-9 minutes.

Makes about 30 cookies 
(40 calories per cookie!!!) 
# Posted By Patrick | 6/25/12 12:18 PM
2 tbsps cannot possibly be enough floor for solid cookies. I'm not sure I get it. What I have here is a soup.. nothing I could form into cookies. Is there a typo?
# Posted By April P | 2/13/14 12:26 PM
April - try adding a little more coconut flour (start with another tablespoon) until it is thick enough to pick up with a spoon.
# Posted By Sarah S. | 2/14/14 1:02 PM

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