Coconut Chocolate Chip Cookies

If you know me, you know I have a super sweet tooth. As a kid, I used to eat handfuls of Chips Ahoy cookies from my family’s cookie jar after school and sneak late night snacks like the peanut butter cups from the freezer. (Confession: Those were my brother’s — he wasn’t too happy when his Reese’s went missing.)

Now that I have my snacking under control, I’m constantly looking for ways to make desserts a bit healthier.


Coconut Chocolate Chip Cookies

Serves 15-20 cookies


  • ½ cup coconut flour
  • 1 cup almond flour
  • ½ tsp baking soda
  • 1 egg (or 1 flaxseed egg)
  • ¼ cup coconut oil, melted
  • ¼ cup ghee, melted (or a total of ½ cup coconut oil if you don’t have ghee)
  • ¼ cup maple syrup
  • ½ tsp pure vanilla extract
  • ¼ cup unsweetened, plain almond milk (or coconut milk)
  • ¼ cup mini chocolate chips
  • 2 Tbsp shaved coconut flakes


  1. Combine flour and baking soda in a mixing bowl.
  2. In a another bowl, stir the coconut oil, ghee, maple syrup sugars, egg, vanilla extract and milk.
  3. Add the wet ingredients to the dry ingredients and mix well. Your batter might be on the dry, crumbly side (gluten-free flour can do that). If so, start by adding 1 Tbsp of nut/coconut milk at a time until the batter comes together.
  4. Fold in the chocolate chips (or a chopped chocolate bar) and coconut flakes.
  5. Chill batter in the fridge for 5-10 minutes and preheat the oven to 375°F while you wait.
  6. Roll cookies into balls about the side of ping pong balls and flatten slightly. Place cookies on a parchment-lined cookie sheet. Bake for 10-15 minutes or until the edges start to brown.


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  1. No way I’m ever giving up cookies in the New Year either, Emily! 🙂

  2. Pingback: Can we talk about chocolate for a minute? | Stay Healthy, Stay Happy