Amazing chewy, gooey coconut flour chocolate chip cookies with dairy-free and refined sugar-free options. You'd never guess these incredible cookies are grain-free!
– butter – eggs – creamy almond butter – vanilla extract
Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until everything is combined and creamy (wet ingredients).
In a separate bowl, stir together the coconut flour, sugar, baking soda, and sea salt until combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms.
Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal. Refrigerate the cookie dough for 15 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like.
Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes.