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Delicious chocolate cookies made with coconut flour on a plate

Chocolate Coconut Flour Cookies

Delicious and healthier cookies made with coconut flour and erythritol, perfect for satisfying your sweet tooth without the guilt.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour Gluten-free and the main flour in this recipe.
  • 1/2 cup unsweetened cocoa powder For the chocolate flavor.
  • 1/2 cup erythritol Or preferred sweetener.
  • 1/2 teaspoon baking soda For leavening.
  • 1/4 teaspoon salt To enhance flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, melted Should be warm, not hot.
  • 2 large eggs For moisture and binding.
  • 1 teaspoon vanilla extract For flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine coconut flour, cocoa powder, erythritol, baking soda, and salt.
  3. In another bowl, whisk together melted butter, eggs, and vanilla extract.
  4. Mix the wet ingredients into the dry ingredients until a dough forms.
  5. Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet.
Baking
  1. Bake for 12-15 minutes or until set.
  2. Allow to cool before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. They can be frozen with layers separated by parchment paper. For variations, try adding chocolate chips or nuts, or substituting eggs and butter for vegan alternatives.