By using coconut flour, these gluten-free chocolate chip cookies get a slight (but super delicious) coconutty essence. Try adding in 1 1/2 cups of your favorite chopped, toasted nuts!

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Jason Donnelly

Recipe Summary

prep:
30 mins
bake:
6 mins at 375° per batch
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in chocolate chips.

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  • Drop dough by teaspoons or a small cookie scoop 2 inches apart onto ungreased cookie sheets. Shape each mound into a smooth ball; press lightly. Bake 6 to 7 minutes or just until light brown. Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Nutrition Facts

116 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 13mg; sodium 103mg; potassium 36mg; carbohydrates 13g; fiber 2g; sugar 11g; protein 1g; trans fatty acid 0g; vitamin a 70IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 8mg; iron 1mg.
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Reviews

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