The best wintertime treat, no question. Well, aside from say, chocolate mousse. Chocolate chip cookies are one of those much loved, classic, quintessential desserts on every table with a truly inclusive spread of sweet treats. Personally, they are one of my favorites. Especially when freshly baked out of the oven, and the chocolate is still just a tad melty. Oh boy.
I was skeptical on making these coconut flour (aka gluten/grain free) chocolate chip cookies, worrying they would be dry, or weirdly textured. They weren’t. Tasted just like the real deal. A fluffy, cakey textured chocolate chip cookie. Yum. These are the new much obsessed over dessert in our home at the moment. Try them yourself and see. You wont be disappointed.
1/2 cup of peanut butter (or any nut butter you like)
1/2 cup coconut sugar
2 large eggs
2 tablespoons vanilla extract
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 cup of coconut flour
Handful of chocolate chips (I like to use dairy free, but any kind will work)
- Cream together (aka, essentially beat with a fork) the first three ingredients.
- Stir in the vanilla, baking soda, cinnamon, and coconut flour.
- Mix in the chocolate chips, though do not over-mix. Just enough to combine everything.
- Bake (on a parchment paper covered cookie sheet) at 350 degrees F for 8-12 minutes, until lightly golden brown on the edges and surfaces appear solid. Do not over bake or they will be hard. I recommend making them roughly the size of a ping pong ball.
- Let cool for 10 minutes or so. Then either enjoy warm or at room temperature.
These stay good for up to about 3-4 days. Keep at room temperature. I kept mine on a plate covered in tin foil. However, before covering and storing, allow to cool completely.