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Mini Coconut Flour Chocolate Chunk Cookies (Egg-Free) and the most helpful tip I’ve heard for coconut flour baking

March 1, 2013 by KimiHarris 32 Comments

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Rich, soft cookies in mini form have dark chocolate embedded in them, for a delightful little snack that is gluten-free, grain-free, nut-free and egg-free. Coconut flour is the only flour used in this recipe!

Coconut flour can be a little tricky to use, especially as it seems like different brands of coconut flour can work differently. Add in being egg-free, and it can seem especially daunting. However, I was encouraged to give it another go with the very helpful tips I read in the short ebook, Baking with Coconut flour By Starlene D. Stewart.(It is part of the  53 item ebook/resource bundle I talked about here – if you would like to buy, keep in mind that it is only on sale for a very limited time. My soup workshop is part of it.  You can find more information about it here as well. It’s a great deal, by the way!). She spends a fair amount of the book giving a run down of how to cook with coconut flour, and I found some invailable tips there (she also shows how she converted family favorite recipes to all coconut flour recipes, which was also insightful).

Anyways, the tip I found the most helpful, and really, rather revolutionary for my coconut flour projects, was to keep out some of the total coconut flour amount, and then add it in, as needed, to get the right texture. This allows you to work with different brands with success, since they all vary a little, and the exact same amount of coconut flour won’t work from brand to brand in many recipes.

Coconut flour absorbs a lot of liquid, and if you add too much in, the product becomes dry. I tried it out, adapting one of her recipes and using her method, and it worked like a charm! So happy I tried it. These cookies were successful despite using my least favorite coconut flour brand!

Mini Coconut Flour Chocolate Chunk Cookies (Egg-Free)
 
Author:
Kimi Harris @ TheNourishingGourmet.com
Recipe type: Cookie/Dessert
Serves: 24 cookies
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Print
 
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.
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.
3.2.1215

 

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: Dairy Free, Desserts, Gluten Free, Snacks, Uncategorized, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Courtney - Maui Jungalow

    March 1, 2013 at 3:05 pm

    Thank you! I’ll have to try this. I have found coconut flour difficult to work with as well. I also didn’t know that coconut flour varies so much from brand to brand.

    Reply
  2. Janice

    March 1, 2013 at 3:39 pm

    Could you use chocolate chia seeds do you think? That’s all I have in the cupboard right now but these sure look good 😉

    Reply
    • KimiHarris

      March 1, 2013 at 5:04 pm

      Chocolate covered chia seeds? Never heard of them! I wonder if the chocolate would hamper the gelling effect of the chia seed?

      Reply
  3. Janice

    March 1, 2013 at 3:39 pm

    Could you use chocolate chia seeds do you think? That’s all I have in the cupboard right now but these sure look good 😉

    Reply
  4. Joan Young

    March 1, 2013 at 3:46 pm

    I don’t have any coconut flour in the house right now so I was wondering if I could substitute almond flour using the gauge you gave for judging the amount of coconut flour to add? I expect it will take a lot more almond flour that coconut flour to get that consistency.
    Joan

    Reply
    • KimiHarris

      March 1, 2013 at 5:04 pm

      Joan,

      It might be easier to just start with a recipe using almond flour, as they do act completely differently in recipes. 🙂

      Reply
  5. Nina Lyman

    March 1, 2013 at 4:59 pm

    Chocolate chips made with sugar..wth…why..sugar is the devil..and here i thought you were making something healthy

    Reply
    • KimiHarris

      March 1, 2013 at 5:06 pm

      Nina,

      ?????

      First, I actually used unsweetened chocolate, as mentioned in the recipe. Secondly, I think that eating a well balanced diet is the way to go. A little sugar (I use unrefined sugars) here and there wouldn’t be the devil’s work in my opinion. 😉

      Reply
      • KimiHarris

        March 1, 2013 at 5:07 pm

        Oh, and you could always leave the chocolate part out as well, if that concerned you.

        Reply
    • Jenny

      March 3, 2013 at 11:37 am

      I just wanted to say that health is a journey not a destination. Having been on this path for almost 20 years I have often go to a place where I thought I had almost arrived only to find there was further to go. Also, diet is only a part of the health puzzle. Many blessings on your journey!

      Reply
  6. Nina Lyman

    March 1, 2013 at 4:59 pm

    Chocolate chips made with sugar..wth…why..sugar is the devil..and here i thought you were making something healthy

    Reply
  7. Nina Lyman

    March 1, 2013 at 4:59 pm

    Chocolate chips made with sugar..wth…why..sugar is the devil..and here i thought you were making something healthy

    Reply
  8. Nancy Wang

    March 1, 2013 at 7:00 pm

    What is your favorite brand of coconut flour? What about your least favorite brand? Thanks!
    Nancy

    Reply
  9. Nancy Wang

    March 1, 2013 at 7:00 pm

    What is your favorite brand of coconut flour? What about your least favorite brand? Thanks!
    Nancy

    Reply
  10. Tessa@tessadomesticdiva.com

    March 2, 2013 at 6:41 am

    What an awesome tip! Coconut flour is a tricky one, but I love using it for it grain free/nutritious properties! I look fwd to trying these cookies, thank Kimi!

    Reply
  11. Jessie

    March 2, 2013 at 2:01 pm

    I look forward to trying this recipe. I have baked w/coconut flour in the past, but it takes so many eggs typically & I am supposed to be on a rotation diet which means eggs only every 4 days.

    Reply
  12. Tessa@tessadomesticdiva.com

    March 2, 2013 at 4:22 pm

    Tasty! Enjoyed them and they totally satisfied a sweet tooth!

    Reply
    • KimiHarris

      March 2, 2013 at 8:08 pm

      Oh great!

      Reply
  13. Lauren

    March 2, 2013 at 5:09 pm

    If I wanted to use egg instead of chia, how many would I use? Thanks!

    Reply
    • KimiHarris

      March 2, 2013 at 8:08 pm

      I’d use one. 🙂

      Reply
  14. Joan Young

    March 4, 2013 at 10:42 am

    Can I make coconut flour out of unsweetened shredded coconut?Is coconut flakes etc madec after all the oil is extracted out or before?
    thanks
    Joan

    Reply
    • Mary

      March 4, 2013 at 8:05 pm

      Coconut flour is what is left of the flakes after ‘making’ coconut milk. I hope that answers your questions. 🙂

      Reply
    • Em

      April 13, 2013 at 1:18 am

      Yes, you can make your own coconut flour by whirring it in your food processor.

      Reply
  15. Sharon S

    March 5, 2013 at 10:13 pm

    Definitely need to start experimenting with coconut flour. And I just realized that these are technically Kosher for Passover, too. Now I know what I’ll be bringing on the first night! Awesome!

    Reply
  16. melody

    March 6, 2013 at 3:16 pm

    There is also coconut sugar. It is made from coconut sap dried and crystalized.

    Reply
  17. Faye

    March 9, 2013 at 9:25 am

    I’ve made these twice already and they are a hit with my family. The first time I made them, we let them cool off outside for 10-15 min and when I brought a few in for dessert after supper they were a bit crumbly. I forgot all about them until after I put the kids to bed and when I brought them in they were cold and perfect! A lovely, chewy, dense, chocolate chip cookie. The second time I made them I had to put a bit more coconut flour in, despite doing exactly what I had done the first time. Maybe I put a bit more hot water in with the flax. I used flax seed, coconut oil and maple syrup and sweetened chocolate chips. They were a bit on the sweet side, next time I’ll either reduce the maple syrup and/or put a few less chocolate chips in. I keep them in the fridge so they stay firm. A new family favourite! Thanks!

    Reply
  18. Martina

    March 28, 2013 at 11:14 pm

    These sound and look delish!
    Do you think I could sub the choc chips for chopped dates? Or chopped nuts?

    Reply
  19. Tina

    May 25, 2013 at 11:49 am

    These tastes great and loved the technique with adding the flour. One problem I had was that my cookies came out very crumbly. I changed the honey to water and used stevia to sweeten. I also used cocnut oil. They hardened once placed in the freezer. Tina

    Reply
  20. Tracy

    July 23, 2013 at 11:46 am

    Looking forward to trying these! Do you have any grain-free, egg-free cake recipes? Not sure what to do for my little guys birthday. Thanks!

    Reply
  21. JoAnna

    August 24, 2014 at 9:40 am

    Mine turned out a crumbly mess :/ What did I do wrong?

    Reply
  22. Angela

    November 14, 2015 at 7:34 pm

    Hi Kim! Thanks for your recipe. I used 1 tablespoon (vs 1 teaspoon) chia seeds to 3 tablespoons water (room temp) … and liked your point about adding the coconut flour + letting it sit for 2 minutes to see the texture. Mine turned out a bit dry altho I am going to put in fridge and see how they are tomorrow! Last weekend, I made some almond flour cookies with no egg and they were a crumbly mess to form before baking. However, the next day in the fridge they were nice and crunchy. May be I need to use butter as the coconut oil + coconut flour may have made them a bit drier too?! In any case, thank you for this easy recipe, as it was my first time using coconut flour!!

    Reply
    • KimiHarris

      November 16, 2015 at 1:01 am

      Yes, you can always use more liquid or fats when a coconut flour baked good is dry! Brands are so different that it’s good to play around with it a bit.

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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