If you’re looking for new ways to use coconut flour, I highly recommend these gluten-free double chocolate cookies.
The recipe is from Whole Foods (the place I bought my first bag of coconut flour), and along with being gluten-free, it’s very simple and practically impossible to mess up. I did learn a few things along the way, though.
Before making my cookies, I read the reviews on the Whole Foods website. One person mentioned her first batch was flat, but puffier with the addition of a little more coconut flour. Mine were flat too, and throwing a little extra coconut flour did make them thicker without ruining the cookie.
Because I didn’t measure how much extra coconut flour I put in, I made a second batch. And because the cookies were sweet, I cut the sugar slightly. I also used an ungreased baking sheet so the batter would adhere to the baking sheet and rise rather than slide. Those changes resulted in puffier cookies — the ones in the first photo.
Whether you follow the Whole Food recipe precisely or make little changes, you’ll get tasty cookies. They are definitely cakey, but they have so much chocolate that crunchy/chewy cookie lovers are bound to eat them anyway. And as I mentioned, they are extremely simple and taste good even without salt or leavening. Gluten-free or not, this recipe is a keeper for flavor and simplicity.
- 4 tablespoons unsalted or salted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder , I used Penzey’s natural
- 1/4 cup plus 1 tablespoon coconut flour, I used Coconut Secret
- 1/2 cup gluten-free chocolate chips
- 1/2 cup toasted and chopped walnuts
- Preheat oven to 350°F. Have ready an ungreased or foil lined baking sheet. You can use parchment or nonstick foil, but it might cause the cookies to spread a little more.
- With an electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in the cocoa powder and beat until smooth, then stir in the coconut flour. Add the chocolate chips. At this point you can also stir in the walnuts, or you can leave them out and just sprinkle them on top of the unbaked cookies.
- Let the cookie dough sit for about 5 to 10 minutes to thicken (coconut flour absorbs moisture).
- Drop the cookie dough by rounded teaspoonfuls onto a baking sheet, leaving 2 inches between cookies. Bake 13 minutes, or until cookies are slightly set in the center. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.