Gluten Free Coconut Flour Chocolate Chip Cookies

Cookies look wonderful, but “need something”  as yet I don’t know what.  I enjoyed the texture, weren’t dry as many have indicated.  I used 60% cacao chips, which were very good, and otherwise followed the recipe.  I use raw sugar.

Pretty good recipe. My cookies were a tad dry. I did sub the sugar for 1/4 cup baking stevia.

This recipe looks so yummy. I wonder if it would be okee dokee to substitue coconut oil for the olive? Or should it be mixed?  Thanks so much.

These are great! I added 1 extra egg and used 1/2 brown sugar 1/2 white sugar. I also added a 1/4 cup of almond milk. They turned out beautifully. I might even add a little extra almond milk next time or 1 more egg cause they were still a tad dry but all in all a delicious cookie!!

I added 2TBL spoons of organic apple sauce and used 1/2 the amount of sugar (Domino Light). I decided to add the applesauce since the batter looked and felt pretty dry after mixing all the ingredients together. Probably could’ve used another 1/2 or full TBL spoon but overall delicious recipe!

AMAZING RECIPE!!!!! The only thing I added to it was half a cup of coconut milk to help with how dry I felt the batter was and also substituted 1/4 c. honey for the sugar. They came out perfectly! THEY ARE GREAT for me because I am both wheat and lactose sensitive. I used Baker’s chocolate, but I would have preferred using Trader Joe’s 73% dark. :) Either way… ABSOLUTELY AMAZING!

We made these cookies today!  YUMMY!  We used honey instead of sugar and only added a bit of coconut flakes.  They are really good.

We just made these and replaced the sugar with honey, added one banana & a few drops of liquid stevia. I scooped them into balls and then slightly flattened them with a fork. They took 13 mintues to cook and so far I’ve made 2 dozen out of this one batch and I could probably make another dozen and a half. they are small cookies though. They turned out delish!!! I think i might try these with white chocolate and cranberries next time.

Coconut flour is high in fiber-so it absorbs alot more liquid than regular flours and is more sensitive to humidity in the air. My technique is to add the flour a little at a time to the liquid ingredients until the consistency looks right. So my batch was made w honey (1:1 ratio for the sugar) and HALF the coconut flour called for in the recipe. Rolled dough into balls, flattened and cooked for 17 minutes-they were amazing!!!

Yum! Perfect! I have been searching for a wheat free cookie recipe, and this one is wonderful. I added an extra egg yolk, included the shredded coconut, made larger cookies, and baked for 20 minutes. Not dry at all. Thank you!

I’m thinking that when I do start baking the goodies, that I will add shredded zucchini to the mix.  It adds a bit of moisture which should  solve the dryness of the cookie.  Zucchini tastes so good in baked goods…  sh… and no one needs to know!  ; )

These were so dry!

I made these tonight – SO easy. I used 1/3 cup honey instead of the sugar – turned out great! Will definately make again. I used a melon baller to scoop, smushed them a bit with a fork and came up with 30 cookies, which took about 12 minutes to bake.

I made these replacing the coconut oil with 1/2 cup melted butter since I didn’t have that oil. I also followed Sherry’s advice and replaced the sugar with honey, reduced by 1/4. The cookies tasted good, but they were dry as some comments indicated. Next time I may try adding some milk? or some other liquid. Otherwise they were good. I ended up with 17 cookies using a heaping tablespoon of batter for each, in case people are wondering the amount this makes.

I made these with agave syrup, about a third of a cup,  with a little flaxseed meal thrown in because of the liquid sweetener and used EnerG egg replacer for the eggs.  They turned out great.

These cookies are delicious. A little coconutty for my mom who don’t like coconut so much, so the next time I will omit coconut flakes, if I bake for her. I don’t think these cookies are on a dry side (I have tried cookies that are really dry), may be these have a little rough texture in comparison with regular wheat flour cookies. Good recipe, thanks.

Great recipe – we made these tonight.  I subbed honey for the sugar and added chopped walnuts.

I just wanted to point out that these cookies don’t “spread out” when they bake, so if you drop the dough onto your cookie sheet and just leave it as kind of a “ball”, that’s the shape your cookie will be and the inside may not cook completely before the bottom starts to burn.

2nd batch just went in the oven and I pressed down on each scoop ’til it was relatively flat, then finessed the edges so I have nice round cookie shapes.  

These are great!

Try the flax egg sub (1 tablespoon ground flaxseed steeped in 3 tablespoons  water for 2-3 minutes = 1 egg). Also, a tablespoon each of milk and cornstarch mixed together  will substitute for 1 egg.  I’d give either one of those two a go. :) Let me know how it turns out for you!

Thanks for the tip.  I’ll try to add a scoop of flaxseed meal the next time.  They are delicious!

We’re making them right now, and we’re not using the coconut flakes.  They look good, and we’ll let you know how they taste in 15 minutes! :D

I suppose it’ll depend. Generally you reduce a liquid, but you could add a tad more flour if needed. Just follow Sherry’s directions for substituting honey for sugar and then "eyeball" it and see if the mixture is too wet or not. My guess is that it’ll be fine considering it’s coconut flour (which is a very thirsty flour). Just play around with it and see what you come up with. :)

I sub honey for almost all my recipes that call for sugar.  Honey however has a higher sugar content per volume and therefore less is needed.  Reduce by 1/4.  So far, I have not had any problems and my family has not been able to tell the difference in most cases.  You can always try you agave nectar and keep us posted on how it worked although agave is not as sweet as honey nor as think so it may not work as well as honey.  You could try half and half of each for starters and see how that goes.  I figure, once I’m it the kitchen, it’s my creation weather its success or a flop and it’s always a good learning experience.  So have fun with it!

I was wondering can you substitute agave nectar for granulated sugar and do you have to add the shredded coconut? I don’t want the cookie to be too coconuty? Any suggestions? Thanks!