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.
Anna says
February 26, 2016 at 8:28 pmHi Louisa,
I’m sorry, but I haven’t tried those substitutes. I think using a sugar replacement would work, though. You should try it! For extra chocolate flavor, you might want to add chopped chocolate or chocolate chips. The 1/3 cup was pretty chocolate-y.
Louisa says
February 26, 2016 at 7:30 pmHi, would it be ok to use a little less sugar in this recipe, or even a sugar replacement? Also can I use more cocoa as 1/3 or a cup isn’t very much and I prefer a quite chocolatey taste. Would more liqud be needed to balance this? Thank you.
Anna says
January 2, 2016 at 1:13 pmHi Holly,
Thanks for the review! I haven’t made these in a while, but I recently bought some coconut flour so I think I’ll make them again the near future. Happy New Year!
Holly says
January 2, 2016 at 12:48 pmDubbed “tasted like a warm hug” by the family. They didn’t spread at all like the picture but we didn’t care. They puffed up slightly. They were delicious, moist and easy. Tasted like a deep chocolate brownie. My new go to chocolate chip cookie. I used Hershey special dark cocoa, Ghirardelli chocolate chips and no nuts. Wonderful out of the oven and the next day (doubt there will be any left for tomorrow to try).
Georgianna Marquez says
March 31, 2013 at 5:28 pmI agree with the other reader, these cookies taste like dense brownies.
Georgianna Marquez says
March 31, 2013 at 5:26 pmThis was a GREAT recipe, though I did tweak it a bit. I do not have a dairy allergy, therefore I splashed a bit of milk in the dough in order to moisten it and I used Kerrygold Grass-fed Butter instead of coconut oil. I used Tropical Traditions coconut flour and Raw Cacao, and Enjoy Life Semi-Sweet chocolate chips. I am quite the picky one. This is the first time in YEARS that I have had a double chocolate cookie to taste chocolatey as opposed to LOOKING chocolatey, YET only tasting sweet.
These cookies had the flavor of flour based cookies having adequate amounts of chocolate. The texture was a bit crumbly, but I will be working on that. This recipe is a keeper!
Eileen says
January 13, 2013 at 4:31 pmI am making these for 2nd time. Nutiva coconut flour is by far the best. I also used their coconut oil. Instead of chocolate chips, I used coco ‘nibs’ which are not sweetened so they add that slightly bitter, extra chocolatey flavor. Also added a little pink salt to the batter and put the walnuts on top.
Since I’m experimenting with all things coconut, (and I doubled the recipe) I used 1 cup coconut sugar & 1/3 c organic brown sugar.
The 1st batch came out great- my friends loved them.
I’ll let you know about this batch! I think I may have put in 1 & 1/2 cup sugar.Hmm.
If you want to check out the best, purest coconut products (and they have great, healthy recipes), take a look at Nutiva.com
Jo and Sue says
January 2, 2013 at 5:32 pmSo..yeah…LOVE THESE. Omg! They are amazing 🙂 My sister and I did a blog about them and linked back to you. (Here is the link if you want to have a peek – http://joandsue.blogspot.ca/2013/01/coconut-flour-double-chocolate-cookies.html)
Thank you for sharing this!
Courtney says
November 30, 2012 at 2:53 pmI made these for my friend, and we loved them! I added slightly extra coconut flour to make them into more round balls. Thanks for the recipe 🙂
Anna says
October 30, 2012 at 7:59 amHi Justin,
Thanks for the review! You’re right about the coconut flour. I’ve noticed if I use just a little bit more, the cookies are thicker. And I still haven’t tried Bob’s Red Mill or any other brand, but I’m sure what brand you use would affect the thickness too. Glad they were good! The recipe is so incredibly easy.
Justin Stanley says
October 29, 2012 at 9:44 pmI made these last week and they were so incredibly good!!! They turned out to be more round and not flat (could have been my coconut flour) but they tasted so much like a dense brownie!!! loved them. kudos.
Katrina says
July 7, 2012 at 3:28 pmI have a 2 lb. bag of coconut flour I need to use. I’ll have to try these sometime.