Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are soft, chewy, and made in just one bowl! No eggs and no dairy needed, and ready in 12 minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings Cookies

Calories 148kcal

Author Arman Liew

Ingredients

1 1/2 cups almond flour blanched almond flour
3 tablespoon coconut flour
1 teaspoon baking powder
1/4 cup coconut oil melted and cooled
1/4 cup maple syrup can substitute for agave nectar or keto maple syrup
2 tablespoon unsweetened applesauce * See notes
1/2 teaspoon vanilla extract
1/2 cup chocolate chips of choice
1/4 cup coconut flakes

Instructions

Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, add your wet ingredients and mix until combined.
Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce (or a small amount of milk). Fold through your chocolate chips and toasted coconut flakes.
Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with extra chocolate chips and coconut flakes. Bake for 12-15 minutes, or until just golden brown.
Allow cookies to cool on the tray completely.

Notes

* I found 2 tablespoons to be fine, but if your batter is too crumbly, add a little extra.

TO STORE: These cookies can keep well at room temperature, in a sealed container or covered in plastic wrap, for up to 5 days. Cookies can also be stored in the fridge and will keep fresh for up to 2 weeks.

TO FREEZE: Place cookies in a ziplock bag and store in the freezer for up to 6 months.

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