Chocolate Chocolate Chip Coconut Flour Cookies


so I needed a quick chocolate fix to satisfy my cravings,

I noticed I’d been eating a lot of almond flour baked goods lately.
Now don’t get me wrong, almond flour is an awesome alternative for gluten
and grain free desserts providing you have no allergies to nuts.
That’s all fine and dandy but too much of a good thing is not a wise thing.
I always refer back to this scripture here:

Proverbs 25 :16 (NKJV)

16 Have you found honey?
Eat only as much as you need,
Lest you be filled with it and vomit.

So I wanted to learn how to make an awesome tasting coconut flour chocolate cookie.
Well, after several attempts I made one.
After experimenting and  tweaking the recipe a bit here and there,
I got it perfect and can I say it is super delicious!

 It is also made with a lot of gut healing ingredients! Score!!!

I am learning  the importance of having a healthy gut and digestion so now I
have another reason to love these cookies even more .
Learning to indulge without the guilt 🙂  You don’t have to live without life’s simple pleasures even on a restricted diet.


1 cup coconut flour
2/3 cup organic cocoa powder
2 teaspoon organic ground flaxseed or xanthan gum
1/2 teaspoon baking soda
a few shakes sea salt
3 Tablespoons Ghee or coconut oil melted and cooled
2 eggs
1 Tablespoon vanilla extract
1/2 cup  honey or 1 +1/2 level teaspoon Monk Fruit sweetener
6 dropperfuls Sweetleaf Steviaclear
1/2 cup unsweetened coconut milk (add a little more if mixture seems too dry after mixed in)
******If you prefer you can use organic cow’s milk in place of coconut milk if no dairy sensitivities.
1/4 cup stevia sweetened Lily’s chocolate chips or Enjoy Life chocolate chips


Mix together all dry ingredients in a medium size mixing bowl. Set aside.
In another bowl add cooled Ghee or coconut oil , beaten eggs, vanilla, honey if using , stevia and coconut milk.

Mix wet ingredients together very well before adding in the dry ingredients.background-906135_1920
Line your baking sheet with unbleached  parchment paper . Preheat oven to 350 degrees.
Drop dough by tablespoonfuls. Shape each one into a small ball and slightly flatten with the palm of your hand.
Press in a few more chocolate chips on top of each cookie.
Space apart slightly.
Bake for 10-13 minutes.
Cool 10 minutes before transferring to a cooling rack.

I have found they taste best
after refrigerating for at least an hour before eating



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1 Comment

  • Nicole September 26, 2018 at 5:08 pm

    Oh my, what a decadent little ball of dark chocolate! I cut back the stevia I think to 1 1/2 droppers full (not too sure because my 3-year-old son was doing the dropping:) and scanted the honey. I like my chocolate lightly sweet. Turned out nicely moist (I did add a little extra milk). The cracked tops remind me of ginger snaps…I’m thinking with a little creativity they could just be turned into that too! Thanks for a great recipe and a healthier treat!


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