Coconut Flour Chocolate Chunk Cookies

I have been experimenting more with coconut flour.  I like using a small amount of coconut flour batter as a base and stirring in lots of mix-ins.  That way the cookies can be customized and different every time.  With the cookies below, I used dark chocolate chips, unsweetened flaked coconut, and chopped walnuts.  I’m sure milk chocolate chips or pecans would be great as well, and this is a great way to use up leftover candies from Halloween or nuts at the bottom of the bag.  The cookies are gluten and grain free for those with allergies. I make a small amount of cookies for each batch, so you can double it.  If you prefer sweeter cookies, stir up to 3 T of brown sugar or honey with the eggs.

Coconut Flour Chocolate Chunk Cookies

2 T butter, melted
2 eggs
1/4 t vanilla
2 T coconut flour
1/2 cup walnuts, chopped
1/2 cup dark chocolate, chopped
1/4 cup coconut flakes

In a mixing bowl, combine melted butter, eggs and vanilla and whisk until well combined. Mix in sifted coconut flour until lumps disappear.  Stir in the walnuts, chocolate and coconut.  Drop by the spoonful onto parchment paper or very well greased cookie pan.  Bake in a preheated 350 degree oven for 15-16 minutes.  Remove to a cooling rack. Store leftovers (if any) in the refrigerator.

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