Coconut Flour Salty Chocolate Chip Cookies (Gluten-Free)

Hey, it's been a while (again). I'm back in California for the next few weeks while I prepare for Costa Rica ~pura vida~. I want to send a huge thank you to everyone who has shown a tremendous amount of support for my travels. I am beyond grateful for the donations I have received via indiegogo and the encouragements provided by my friends and family. You are all so wonderful (and don't worry, i'll return with a suitcase of coffee beans to share like candy on Halloween). 

Between a pile of pre-departure assignments, a giant checklist, and a growing shopping list, I managed to settle myself into the kitchen of my future in-laws for the evening. It's a good thing I did, because my mind is surrounded by travel anxiety. I feel better now, but believe me when I say that I will be hitting the books the moment this post is published on the inter-web. 

In the spirit of tropical Costa Rica, I present you with coconut....flour cookies. Enjoy!

Coconut Flour Salty Chocolate Chip Cookies (Gluten-Free)
Yield: 1 dozen cookies
Adapted from:paleohacks

- 2/3 cup coconut flour
- 4 eggs
- 1/2 cup softened coconut oil (not melted)
- 1/4 cup raw turbinado sugar
- 1/2 cup cane sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 2/3 cup chocolate chips
- sea salt for topping

  1. Preheat oven to 350 degrees F. and line a sheet pan with parchment paper. 
  2. In a medium bowl, combine coconut flour, eggs, coconut oil, turbaned sugar, cane sugar, vanilla, and sea salt. Stir in chocolate chips. 
  3. Spoon large mounds of dough on to the cookie sheet and flatten with the palm of your hand. 
  4. Sprinkle sea salt over the top of each cookie and bake in preheated oven for 10-15 minutes or until the edges are golden. 
  5. Transfer cookies to a wire rack to cool for 10 minutes before serving. Store in a sealed container for up to 5 days. 

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Maira Gall