These cookies use only coconut flour (no almond flour at all!), which is such an accomplishment for me. I love almond flour, and it’s easy to work with. But, there are times when I’d like a smooth cookie without the gritty texture of almond flour—and that’s what coconut flour provides. I hope you all enjoy these sweet cookies. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire batch = 10.33g net carbs
Separated into 16 cookies, each cookie = 0.65g net carbs
- 2 large eggs
- 1/3 cup, 1 Tbsp. coconut flour, combined
- 1/3 cup melted butter
- 1/3 cup sugar-free imitation honey
- 1/3 cup sugar-free syrup
- 1/4 cup sugar-free chocolate chips
- 1 tsp. baking powder
- 1 tsp. imitation vanilla extract
- 1 tsp. sea salt
- Preheat oven to 350 degrees, line a large baking sheet with foil, and lightly grease.
- In a mixing bowl, combine all dry ingredients (coconut flour, baking powder, and salt). Mix well.
- In a microwave-safe measuring cup, melt butter. Add in honey, syrup, and imitation vanilla extract. Mix well.
- Pour wet ingredient mixture into bowl. Add in eggs. Mix well.
- Stir in chocolate chips.
- Refrigerate dough for 20-30 minutes. (This is important so that the butter gets back up to room temperature and prevents the cookies from spreading).
- On lined baking sheet, spoon sixteen 1-1.5″ dough balls. (You may need to bake two or three batches).
- Bake for 12 minutes and let cool completely on baking sheet.