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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® Tips

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.  For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Ingredients

  • Reynolds Kitchens® Parchment Paper Roll with SmartGrid®
  • 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

Directions

Step 1

In a large mixing bowl, combine almond flour, chocolate, coconut flour, coconut, baking powder, and salt; set aside.

Step 2

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 Kitchens® Parchment Paper and place in a plastic storage bag. Chill for 1 hour or until easy to handle.

Step 3

Preheat oven to 350°F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®.  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.

Step 4

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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