Healthy Chocolate Chip Cookies with Coconut Sugar
Indulge in guilt free goodness with these naturally eggless and gluten free Chocolate Chip Cookies made with coconut sugar!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams coconut sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut milk
- 198 grams almond flour
- 71 grams coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the coconut milk and dry ingredients: flour, baking soda, and sea salt in that order. Mix on low until combined.
- Then add the chocolate chips and mix to combine.
- Using your hands, or a cookie scoop, form the dough into 20 balls and place on each parchment-lined baking sheet, you'll have about 10 cookies per sheet. Flatten them so they are about 2-inches in diameter (these will not spread) so the size the cookie dough is will be the size of the cookie. If you want to add extra chocolate chips on top of each dough ball, now is the time!
- Bake for 12 to 14 minutes, or until golden brown around the edges. Sprinkle with flaky sea salt immediately after they come out of the oven. Allow to cool completely on the baking sheet.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but if you want to use a large bowl and a hand mixer, that also works.
- Make sure the butter is soft. This is key for making this cookie recipe! I like to leave butter out on the counter overnight to soften naturally.
- You can use vegan butter in place of regular butter if you need these to be vegan! My favorite vegan butter is the Miyoko’s.
- If you don't have coconut sugar, you can use light brown sugar in its place.
- I use semi-sweet chocolate chips, but dark chocolate chips also works too! If you want to chop up a chocolate bar for dark chocolate chunks, that is also fine too.
- Make sure to make the cookie dough balls the size you want your cookies to be (I talk about this in the video). Because these are made with almond and coconut flour, they don't spread much beyond the size of the cookie dough.
- Feel free leave off the flaky sea salt if you prefer. This step is completely optional, but I always prefer a sweet and salt cookie, so I love it!
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the tops looked cracked and set.
Nutrition
Calories: 203kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 152mgPotassium: 64mgFiber: 3gSugar: 10gVitamin A: 146IUVitamin C: 0.03mgCalcium: 46mgIron: 1mg
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