I think these coconut chocolate chip cookies might be my favorite cookie…ever. The cookies are soft with a hint of chewiness, loaded with dark chocolate, full of vanilla flavor and just the right amount of sweet. Seriously, major cookie win.
Another thing about these cookies is that they’re nut-free! So, if you’re someone that needs or prefers to avoid nuts, you’re in luck. The cookies are made from cassava flour, which is made from cassava root (also known as yuca — a starchy root). It actually works similarly to wheat flour, and has a neutral flavor and fine texture. It produces fantastic grain-free baked goods. Cassava flour is not low-carbohydrate though, so if you abide by low-carb or moderate your carbohydrates, take note.
In a nutshell, these amazing cookies are:
- free of gluten, grains, nuts and dairy (if made with coconut oil)
- full of coconut and dark chocolate
- the cookie of all grain-free chocolate chip cookies, but I might be a wee bit biased
- simple to make
- everything I want in a cookie
I hope you’re convinced now to try these coconut chocolate chip cookies. So, go get baking, and prepare yourself for incredible cookie smells and flavors!
Cheers and enjoy!
These coconut chocolate chip cookies are soft with a hint of chewiness, loaded with dark chocolate, full of vanilla flavor and not too sweet. Also, these cookies are nut-free, gluten-free, grain-free and can be made dairy-free too.
- 1/2 cup grass-fed butter, ghee or coconut oil, softened
- 1/4 cup raw honey
- 2 Tbsp coconut sugar
- 1 egg, preferably pasture-raised, room temperature
- 1 Tbsp pure vanilla extract
- 2 tsp apple cider vinegar
- 3/4 cup cassava flour
- 1 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup dark chocolate chips or chunks (or even your favorite dark chocolate bar, chopped)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Using a hand mixer, cream together the softened butter, ghee or coconut oil with the raw honey and coconut sugar. Then, add the egg, vanilla and apple cider vinegar, and mix with the hand mixer again.
Scoop dough in heaping tablespoon size amounts and place on prepared baking sheets. Make sure cookies are spaced about 2 inches apart.
Bake in preheated oven for about 9-10 minutes or until light golden brown. If pans won’t fit side-by-side, you may want to bake the cookies in two batches. Otherwise, keep a close eye to make sure the cookies are browning evenly. Remove from oven and let cool completely (about 25-30 minutes) on baking sheet before serving. Store in airtight container.