Wicks Coconut Flour Chocolate Chip Cookies

Wick from Wicked Wellbeing has such a talent for creating recipes for gluten free baking that are so much tastier than traditional recipes, a great example of this is these addictive chocolate chip cookies made with coconut flour, nut butter and mixed spices… yum!  This is another goodie for lunch boxes, or to have on hand to fill up hungry kids over the school holidays – with extra protein from the nut butter they’re much more nutritious than regular choc chip cookies.

Are you loving that summer feels like it’s on its way? That means more salads, barbecues and lighter eating. If you’re keen to get your hands on some brand new salad ideas, grab Wicks ‘5 Healthy Summer Salads‘ ebook and get cooking with some new flavours and combinations to make yourself look like a kitchen goddess. 

And in the meantime, enjoy these divine, light and tasty Coconut Flour Chocolate Chip Cookies of Wicks – but beware, they’re super addictive!

These coconut flour chocolate chip cookies are super delicious, not overly sweet and freeze really well so perfect for lunchboxes. Coconut flour has a mild sweet flavour but do ensure you follow a recipe using coconut flour rather than just subbing it out in normal recipes because it has very unique properties and requires a lot of liquid to work. 

Wicks Coconut Flour Chocolate Chip Cookies

Prep Time: 10 mins | Cook Time 10 mins | Makes: 12 -15

Ingredients

½ c peanut butter or other nut butter

2 T coconut oil, melted

⅓ c coconut sugar or brown sugar

2 large eggs

1 t vanilla essence

½ t baking soda

1 t baking powder

¼ t cinnamon

¼ t mixed spice

¼ t salt

½ c coconut flour

½ c dark chocolate chips (I used Healtheries Sugar Free)

Instructions

Preheat the oven to 180 C. Line a baking tray with baking paper or a non-stick baking sheet.

Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor and process until smooth. Add the eggs and vanilla and process again until evenly combined. Remove the blade of the food processor or transfer into another bowl.

Sprinkle the baking soda, baking powder, cinnamon, mixed spice and salt over the top. Sprinkle in the coconut flour and chocolate chips and hand mix until combined. Allow to sit for 5 minutes to let the coconut flour absorb the liquid – it is quite a soft mixture.

Using damp hands, roll into 12-15 balls (depending what size you want them but they will expand a bit when cooking), and space evenly on the prepared tray. Press down lightly with the back of a fork.

Bake for 8 – 10 minutes or until the cookies are lightly golden brown and feel slightly dry to touch. They will still be soft. Let them cool on the baking sheet for a few minutes and then transfer the cookies to a wire rack to finish cooling. Store in an airtight container either in the cupboard (for 2-3 days), in the fridge (for up to a week) or in the freezer for 3 months.

Enjoy! Wick

Check out Wicks website wickedwellbeing.com here.

If you have little ones I highly recommend her book Healthy Lunch Box Love.

Wick’s diary free recipe for Mini Carrot Cakes is delicious and easy to whip up with the kids over the summer holidays.