Description
These paleo coconut flour chocolate chip cookies are buttery, soft, chewy and so chocolaty! You won’t believe they are gluten, grain and refined sugar free!
Ingredients
- ¼ cups Ghee, Melted
- ¾ cups Coconut Sugar, Packed
- 1 Egg, At Room Temperature
- 1 Egg White Room Temperature
- 1 Tablespoon Vanilla
- 6 Tablespoons Coconut Flour Sifted And Packed (42g)
- ¼ teaspoons Salt
- ¼ teaspoons Baking Soda
- 5 Tablespoons Chocolate Chips, Divided
Preparation
Line two cookie sheets with parchment paper and set aside. Preheat oven to 350ºF.
In a large bowl, using an electric mixer, beat ghee and coconut sugar until well mixed, scraping the sides of the bowl down as needed. Add egg, egg white and vanilla and beat with electric mixer until well mixed, scraping the sides of the bowl down as needed.
In a separate, medium-sized bowl, stir coconut flour, salt and baking soda. Stir in dry ingredients. Stir in 4 tablespoons of chocolate chips. Place in freezer for 20 minutes.
Drop by cookie scoop on parchment paper, press out slightly for thicker chewier cookies or press out to a half inch for thinner crispier cookies. Add remaining 1 tablespoon of chocolate chips on top of cookies.
Bake until golden brown, approximately 15–16 minutes. Let cool completely on the pan. Devour.
