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Soft Chewy Coconut Flour Chocolate Chip Cookies

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Soft and chewy cookies made with coconut flour, naturally sweetened with dates, and studded with chocolate chips. A wholesome gluten-free treat with rich flavor and tender texture.

Ingredients

  • ⅔ cup coconut flour
  • ⅓ cup tapioca flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 tsp pure vanilla extract
  • ⅓ cup coconut oil, melted
  • 2 eggs at room temperature
  • ⅓ cup semi-sweet chocolate chunks or chips
  • 3/4 cup pitted dates
  • 1 cup boiling water
  • 1 tablespoon raw honey

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Add dates and boiling water to a bowl and let soak for 10 minutes.
  3. Drain dates, reserving 1 tablespoon of the soaking water.
  4. Blend soaked dates with the reserved water and honey until a smooth paste forms. Set aside.
  5. In a large bowl, combine coconut flour, tapioca flour, baking powder, baking soda, and salt.
  6. In another bowl, mix the date paste with vanilla extract, eggs, and melted coconut oil until well combined.
  7. Pour the wet mixture into the dry ingredients and stir until fully incorporated.
  8. Fold in the chocolate chips or chunks.
  9. Scoop heaping tablespoon-sized portions onto a parchment-lined baking sheet.
  10. Lightly press each mound and smooth any cracks.
  11. Bake for 10–12 minutes until lightly browned.
  12. Allow cookies to cool completely before serving.

Notes

  • For a vegan option, substitute eggs with 2 flax eggs.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Chill dough briefly if it feels too soft to handle.
  • Use dairy-free chocolate chips to keep the recipe dairy-free.

Nutrition

Find it online: https://yumfamilyrecipes.com/soft-chewy-coconut-flour-chocolate-chip-cookies/