Coconutty Chocolate Chip Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 8 minutes
- Servings: 18
- Course: Dessert
Gluten-free doesn’t have to mean flavor-free with this twist on classic chocolate chip goodness. The recipe substitutes coconut flour for traditional wheat flour so that all can indulge.
Reynolds Kitchens Tip
Make-Ahead: Dough can be stored in the refrigerator up to 48 hours. Before rolling, let stand at room temperature for 10 to 15 minutes or until easy to handle.
- Reynolds® Parchment Paper
- 1 1/4 cups almond flour
- 3/4 cup chopped dark chocolate
- 1/3 cup coconut flour
- 1/4 cup sweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup raw honey
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
In a large mixing bowl, combine almond flour, chocolate, coconut flour, coconut, baking powder, and salt; set aside.
In a medium bowl, beat egg, honey, coconut oil, and vanilla for 2 minutes. Add mixture to the dry ingredients and stir until just combined. Wrap dough with Reynolds® Parchment Paper and place in a plastic storage bag. Chill for 1 hour or until easy to handle.
Preheat oven to 350°F. Line cookie sheets with parchment paper. Shape dough into 1 1/2-inch balls or, for a bumpier top, spoon into 1 1/2-inch portions. Place portions 2 inches apart on baking sheet. Flatten to 1/2 inch thick.
Bake 8 to 10 minutes or until cookies are firm around edges and light brown on bottoms. Cool on cookie sheets for 1 minute. Remove; cool completely on wire racks.
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