Coconut Flour Chocolate Chip Cookies
Yields: 12 cookies
These cookies are really chewy and packed full of melty chocolate chips! I highly recommend reheating individual cookies in the microwave for 6-8 seconds to remelt the chocolate. Store any leftovers in an airtight container for up to one week—if they last that long!
  1. In a small bowl, whisk together the coconut flour, xanthan gum, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the SweetLeaf, Truvia, and Swerve. Mix in the milk. Add in the coconut flour mixture, stirring until just incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. Let the cookie dough rest for 10 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 12 scoops onto the prepared baking sheet. Moisten your hands, and gently shape into rounded mounds. Flatten to your desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-10 minutes. Cool on the baking sheet for 10 minutes before transferring onto a wire rack.
Notes: Moistening your hands while shaping the cookie dough will help it stick together and prevent it from cracking too much.

Any milk (cow’s, soy, cashew, etc.) may be substituted in place of the unsweetened vanilla almond milk.

I do not recommend substituting anything for the coconut flour, nor omitting the xanthan gum. The xanthan gum imitates gluten, holds together the cookies, and makes them chewy.

In total, the cookie dough requires the equivalent of ⅞ cup of sugar, but you’ll need to tweak the amounts of sweetener and milk if substituting something entirely different that the sweeteners used. The Truvia and Swerve may be substituted for each other. However, the SweetLeaf is a highly concentrated version of stevia, and I cannot vouch for any substitutions for it.

{gluten-free, clean eating, low fat, low calorie, low carb, low sugar}
Recipe by Amy's Healthy Baking at