Loco Coconut Flour Chocolate Chip Cookies

BY : PUBLISHED : April 26th, 2017 UPDATED: August 17th, 2021

Chocolate chip cookies – one of America’s finest comfort treats. It’s like the food equivalent of a warm blanket being wrapped around your shoulders in the middle of winter while you’re cozied up by the fire. We all have our own unique idea of the perfect chocolate chip cookie; whether it be your grandmother’s homemade recipe or those ones your aunt brings to Christmas every year with the fudgy chunks – or even the store-bought dough that you pop in the oven yourself (or eat raw) (side note – has anyone gotten sick from raw cookie dough yet or have we decided that it is a myth to try to keep us away from such a delicacy?)

I digress.

I don’t mean to choco my own chip right now, but this particular plant-based chocolate chip cookie recipe is definitely one for the books. Although there are no eggs or butter, they still possess the moist, light, gooey qualities we all crave in a cookie (unless of course, you’re into the crispy variety…please adapt the recipe to your liking).

I chose to add peanut butter into my batch because the opportunity was too good to pass up (and let’s be honest PB increases flavor factor 100 fold).

These cookies have just a few, simple ingredients, and are perfect for any occasion, even if—no, especially if that occasion is eating a whole plate while watching your favorite Netflix series.

Hope you enjoy!

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Loco Coconut Flour Chocolate Chip Cookies

Lauren Bossi
Although there are no eggs or butter, they still possess the moist, light, gooey qualities we all crave in a cookie (unless of course, you’re into the crispy variety…please adapt the recipe to your liking).
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 5 servings
Calories 332 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1/3 cup of coconut flour
  • 1/4 cup of coconut oil
  • 1/4 cup of pure maple syrup
  • 2 flax eggs (3 T ground flax + 4-5 T water)
  • 1/4 cup of pb or almond butter (can omit if desired)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1/3 cup of dairy free chocolate chips

Instructions
 

  • Preheat overn to 350 degrees F. Combine flax and water to create flax eggs if not done already. Set aside to let gel for 5min.
  • Add all dry ingredients into a bowl and mix (excluding chocolate chips). Next, add all wet ingredients including flax eggs to dry ingredients and combine until dough is formed. Fold in chocolate chips.
  • Roll into 10-12 balls, place on a baking sheet and flatten to desired thickness (these will not flatten on their own in the oven). *The thicker your cookies are, the longer they will need in the oven.
  • Bake cookies for 12-15 minutes or until golden brown crust forms on the outer layer. Let cool completely before eating (otherwise they will fall apart easily).

Nutrition

Calories: 332kcalCarbohydrates: 26gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 137mgPotassium: 163mgFiber: 6gSugar: 17gVitamin A: 1IUVitamin C: 1mgCalcium: 87mgIron: 2mg
Keyword coconut flour, coconut flour cookies, vegan chocolate chip cookies, vegan cookie
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi