Gluten-Free Coconut Flour Chocolate Chip Cookies (Vegan + Nut-Free)
These chocolate chip cookies are made with coconut flour and ready in just 20 minutes. The cookies emerge from the oven SO gooey, thick, and delicious. A favorite vegan cookie, they’re also Paleo-friendly and nut-free, too.
Servings 10 cookies
Ingredients
- ¼ cup virgin coconut oil solid and slightly softened, similar to softened butter
- ⅓ cup sunflower seed butter or tahini, see Notes
- ⅔ cup coconut sugar
- 2 flax eggs 2 tablespoons flax meal + 5 tablespoons water - whisk them together and let sit for 5 minutes to gel - see Notes for info about using real eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda use ¼ teaspoon if using sunflower seed butter - helps prevent the cookies from turning green when they cool!
- ½ teaspoon salt
- ⅓ cup (43g) coconut flour
- ⅔ cup (4 oz) dark chocolate chopped or chips
- Flaky sea salt to sprinkle on top, optional
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, sunflower seed butter or tahini, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.¼ cup virgin coconut oil, ⅓ cup sunflower seed butter, ⅔ cup coconut sugar, 2 flax eggs, 1 teaspoon vanilla extract
- Add the baking soda, salt, and coconut flour to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.½ teaspoon baking soda, ½ teaspoon salt, ⅓ cup (43g) coconut flour, ⅔ cup (4 oz) dark chocolate
- Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. Sprinkle with a bit of flaky sea salt if desired. Bake for 10 minutes or just beginning to turn golden brown around the edges.Flaky sea salt
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
Notes
- If you're not nut-free, you can use any nut butter you like here (like peanut butter or almond butter). For the nut-free folks, I found that the sunflower seed butter had a milder, less noticeable flavor than the tahini, but sunflower seed butter also has the tendency to turn baked goods green! It doesn't affect taste, just appearances, but something to keep in mind. The cookies pictured are made with tahini - I didn't find the flavor to be too noticeable, but it does add a bit of nuttiness! That being said, taste your tahini before using to make sure you enjoy the flavor. Certain brands of tahini can be more bitter, and that flavor will translate, so make sure you like the tahini plain before adding it to your cookies!
- If you don't want/need to use flax eggs, replace the two flax eggs with 1 egg + 1 egg yolk.
