While I may be calling these ‘Coconut Flour Chocolate Chip Cookies,’ I’ll be honest that I thought about calling them ‘Break up Cookies’ because this was the third time I made them in the last two weeks. #sorrynotsorry
But seeing that it was just Valentine’s Day and social media was packed full of proposals and people feeling all lovely-dovey, I didn’t think as many people would relate to my side of things, so we’ll just call them what they are: delicious. 😉
I adapted this recipe from Detoxinista using ingredients that I already had on hand…and adding cinnamon, because ALWAYS cinnamon.
- ⅓ cup coconut flour
- 2 TBSP raw cane sugar
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- 2 eggs, beaten
- ⅓ cup chocolate chips
- Mix all ingredients together except chocolate chips. Once the batter is all combined (it may seem really wet at first but keep at it, the coconut flour will soak that up like a sponge!) mix in your chocolate chips.
- Roll/shape into a ball and place on a parchment paper lined cookie sheet. Bake at 350* for 12-14 minutes. ENJOY!
Note: These are just as good room temp as they are from the freezer. I’ll let you decide if that’s a good thing or not. 😉
Favorite kind of cookie?
Did you tell me what kind of cookie you’d be if you lived the rest of your life as one?
(Not sure what I’m talking about? THIS post!)