"One bite of these soft, chewy, and chocolate chip-loaded Coconut Flour Cookies and you'll be hooked! You won't believe how easy they are to make using coconut flour and gluten-free baking staples. These Coconut Flour Cookies are a little different from my regular chocolate chip cookies but taste just as mouthwatering. Slightly crisp on the outside, chewy in the middle, and loaded with chocolate chips, they're everything you could want in a gluten-free cookie."
"Butter - I used regular butter to make the cookies nice and soft. You may be able to use melted and cooled coconut oil as a substitute, although your cookies will likely have a more noticeable coconut flavor this way. Brown sugar - I haven't tested this recipe with anything other than granulated brown sugar. White sugar, cane sugar, coconut sugar, or a granulated sugar-free alternative might work as a substitute."
Coconut flour creates soft, chewy chocolate chip cookies with slightly crisp edges and a tender center. Regular butter yields a softer texture while melted and cooled coconut oil can be used for a coconut-forward flavor. Granulated brown sugar is recommended, though some granulated alternatives may work; liquid sweeteners are less suitable. Whole eggs provide moisture and structure, and flax eggs may be attempted for egg-free versions but lack testing confirmation. Coconut flour is the specified flour choice and is not recommended to be substituted. Chocolate chips can be replaced with other preferred mix-ins.
Read at The Almond Eater
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