Ingredients
- 2 eggs
- 1/3 cup organic coconut oil melted and cooled
- 1/3 cup coconut sugar
- 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/3 cup coconut flour sifted**
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cups dark chocolate chips See Notes*
Instructions
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Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
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In a large mixing bowl, using a whisk or electric hand mixer, beat the eggs first, then add the coconut sugar, honey, vanilla and coconut oil until and beat until smooth.
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Add in the coconut flour, baking soda and salt, stirring with a spoon or rubber spatula to form the cookie dough. Since coconut flour absorbs a lot of moisture, wait about a minute after mixing for it to fully absorb the wet ingredients. Once absorbed the dough should be scoop-able. You can chill the dough if necessary to get a scoop-able texture.
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Fold in the chocolate chips, then scoop the dough onto the parchment lined baking sheet with a medium cookie scoop, forming 12 cookies. They'll spread a bit while baking so make sure to leave about 2" between cookies.
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Bake in the preheated oven for 12 minutes or until set snd golden brown. Cookies will be too soft to handle right away, let them cool for at least 5 minutes on the baking sheet before transferring with a spatula to wire racks to cool completely. Cookies will be very soft at room temp and chewy after chilling. Store in the refrigerator for up to 5 days, they freeze well too! Enjoy!
Recipe Notes
* To make your own paleo friendly (maple sweetened) homemade chocolate chunks, use this recipe.
**An exact measurement for the coconut flour is necessary since a little goes a long way!