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Skinny Coconut Oil Chocolate Chip Cookies (Gluten-Free, Dairy-Free)

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Skinny Coconut Oil Chocolate Chip Cookies
  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 minutes
  • Yield: 8 cookies 1x
  • Category: Cookies

Ready in minutes, these skinny coconut oil chocolate chip cookies are thick, soft, and naturally sweetened. They are also gluten and dairy-free!

Ingredients

Scale
  • 2 Tablespoons solid coconut oil
  • 3 Tablespoons pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon shredded coconut
  • 2 cups (190g) almond flour or almond meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Add the softened coconut oil and the maple syrup to a large bowl, and whisk until mixed together. Add the egg, vanilla, shredded coconut, and whisk together until combined.
  3. In a separate bowl, stir together the almond flour, baking soda, and salt.
  4. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Fold in the chocolate chips.
  5. Scoop the cookie dough onto the cookie sheet, using an ice-cream scoop or 2 Tablespoons, and spacing about two inches apart. Press down gently with your fingers to flatten slightly.
  6. Bake until set and the edges are golden brown, 8-9 minutes. Remove from the oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature or in the fridge for 4-5 days.

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