Thick & Chewy Coconut Flour Chocolate Chip Cookies

By jenncrose

These cookies are best eaten 15-30 minutes after they come out of the oven. After a while the cookies start to get very soft, which isn't a bad thing it just wasn't my favorite way to eat them. They'll keep for 3 days on the counter.

Ingredients

• 1/2 1/2 1/2 cup coconut flour (1 1/2 cup)
• 1/3 1/3 1/3 cup brown sugar, packed (1 cup)
• 1/4 1/4 1/4 teaspoon baking soda (3/4 teas )
• 1/4 1/4 1/4 teaspoon salt (1/2 teas)
• 3 3 3 large eggs (9 eggs)
• 1/3 1/3 1/3 cup butter, melted & cooled (1 cup)
• 1 1 1 teaspoon vanilla (or vanilla bean paste) (3 teas)
• 1/2 heaping 1/2 cup chopped chocolate (or chocolate chips)

Preparation

Step 1

Preheat oven to 350ºF and grease a cookie sheet. In a bowl, combine coconut flour, brown sugar, baking soda and salt. Add in eggs, butter, vanilla and chopped chocolate. Combine until a thin dough forms. Wet hands and roll dough into 9 balls, if you just spoon the cookies onto the baking sheet without rolling them into balls, the cookies won't come out pretty and smooth. Be sure to roll them into balls. Bake for 12-14 minutes, or until the bottom of the cookies turn golden brown.