Coconut Almond Flour Chocolate Chip Cookies

One bite of these cookies and you’ll forget they’re actually made with clean, nourishing ingredients. 🍪🥥 My coconut almond flour chocolate chip cookies are crafted with simple, all-natural ingredients that taste indulgent while supporting your wellness. Made with my wholesome coconut almond flour, naturally sweet coconut, and rich chocolate chips, these gluten-free cookies skip the artificial additives and focus on real foods your body recognizes. Almonds provide healthy fats and vitamin E, coconut brings natural nutrients and flavor, and together they create a soft, satisfying cookie that feels like a treat but fuels you with better ingredients that help support your immune system and overall well-being.

Ingredients  

• 2 cups of Coconut Almond Flour

• ¼ cup of tapioca flour

• 1 tsp baking powder

• ¼ tsp sea salt

• 1 egg

• ¼ cup agave

• 1/3 cup Monk fruit

• 1 tsp pure vanilla extract

• ½ cup unsweetened coconut shreds - optional

• 3/4 cup chocolate chips – I like Lily’s or Bake Believe

• 12 mini marshmallows – ChocZero 

Instructions

1. Preheat oven to 350 degrees.

2. Mix the almond flour, tapioca flour, baking powder, and salt in a mixing bowl.

3. Mix in the egg, agave, Monk fruit, and vanilla in a separate mixing bowl.

4. Combine the wet with the dry ingredients.

5. Fold in the chocolate chips and coconut.

6. Chill for 1 hour.

7. Line a baking sheet with parchment paper, and scoop 3 tablespoon-sized doughballs (my cookies are extra-large so depending on your size, watch your time) onto the parchment paper two inches apart. Press in the middle 4 mini marshmallows. Roll the dough into a ball. Flatten slightly.

8. Bake for 12-14 minutes for small cookies (approximately 12) until the edges are golden or 18-20 minutes for 4 large cookies. Allow them to cool on the baking sheet.

Bake for 12-14 minutes for small cookies (approximately 12) until the edges are golden or 18-20 minutes for 4 large cookies. Allow them to cool on the baking sheet.

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.