Mini Coconut Flour Chocolate Chunk Cookies (Egg-Free)
 
Prep time
Cook time
Total time
 
A few notes: I used 1 teaspoon of chia seeds as my egg replacement. The author of the ebook mentioned above used 1 tablespoon of ground flax seed. I used butter, but she used coconut oil. I find coconut oil a little hard to beat when our house is this cold, but you could use that option, if desired. I used salted butter, but if you used unsalted or used coconut oil, I'd add a generous dash of unrefined salt. We actually used completely unsweetened baking chocolate in our version! It was good, and my family didn't even notice it wasn't sweetened. Just make sure you use gluten-, dairy-free chocolate, if needed.
Author:
Recipe type: Cookie/Dessert
Serves: 24 cookies
Ingredients
  • 1 teaspoon chia seeds
  • 3 tablespoons hot water
  • ½ cup butter (or coconut oil), at room temperature
  • ¼ cup honey (I bet maple syrup would work as well)
  • 1 teaspoon vanilla (use gluten-free, if needed)
  • ½ cup coconut flour, lightly packed into the measuring cup, with a knife dragged over the top of the cup to remove any extra
  • ¼-1/3 cup chocolate chips or chunks (made by cutting baking chocolate into small pieces or chunks)
Instructions
  1. In a small, heat proof bowl, add the chia seeds and hot water. Let sit for 15 minutes to create a chia "egg". Preheat the oven to 350F.
  2. In a medium-sized mixing bowl, add the butter and honey, and using a hand mixture, mix until light and fluffy.
  3. Add the vanilla and chia "egg", and mix until combined.
  4. Sift the coconut flour to remove any lumps. Keep back about 3 tablespoons of the coconut flour, add the rest to the medium bowl and mix.
  5. Let sit for 2 minutes. Check the texture of the dough. Is it firm but slightly sticky, like a regular cookie dough? Don't add any more flour, if so. If the dough is really sticky, add more coconut flour in, and wait another 2 minutes before checking again.
  6. Once the dough is the right texture, stir in the chocolate chips.
  7. Using a teaspoon, form little balls, press into small flat founds, and place on a parchment lined baking sheet.
  8. Bake for about 12 minutes in the middle of the oven, or until the edges and/or bottom of the cookies are very lightly browned.
  9. Remove from oven, and let cool for about 10 minutes on the sheet.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/mini-coconut-flour-chocolate-chunk-cookies-egg-free-and-the-most-helpful-tip-ive-heard-on-coconut-flour-baking/