Coconut Flour Chocolate Chip Cookies

Eight round chocolate cookies on white bench top, four on wire rack. Pink flour and a knife on sides.

Coconut flour is naturally gluten free and full of fibre. Baking with it is different from using regular flour as it soaks up a lot of liquid. We love these quick and easy cookies with fudgy hazelnut and cocoa spread and chocolate chips. They’re perfect for kids lunch boxes, if you don’t eat them straight away.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Servings cookies

Equipment

KitchenAid Cordless Hand Mixer

Ingredients

½ cup Chantal Organics Fudgy Hazelnut & Cocoa Spread
2 Woodland Free Range Eggs
2 tbsp Olivado Extra Virgin Macadamia Nut Oil
¼ cup sugar
½ cup Fresh Life Coconut Flour
½ tsp baking soda
¼ tsp salt
½ cup chocolate chips

Instructions

Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Add fudgy spread, eggs, sugar and oil to a bowl and beat until light and smooth.
Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork. Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.