Gluten-Free Protein Chocolate Chip Cookies Recipe
Made with coconut flour, these incredible chocolate chip cookies are (unbelievably!) gluten-free, nut-free, dairy-free, and egg-free. Many coconut flour baked goods can be dry and crumbly, but the addition of collagen makes these soft and chewy on the inside and crunchy on the outside in a way that will blow your mind. In addition to building an amazing texture, the collagen peptides give a nice protein boost and this recipe is great for those who are allergic to or avoiding eggs.
gluten-free, nut-free, dairy-free, egg-free
Makes 13
RECIPE INGREDIENTS
¾ cup Coconut Flour – Bob’s Red Mill is our favorite (plus they are an employee-owned company)
¼ cup Shredded Coconut – try Now Foods, they have higher standards and are family owned!
½ cup Collagen – we like Vital Proteins Collagen Peptides
½ teaspoon Baking Powder
¾ teaspoon Baking Soda
¼ teaspoon Cinnamon
¼ teaspoon Sea Salt
1 Tablespoon Ground Flaxseed (grind your own or purchase as flax meal) + 3 Tablespoons hot Water (combine and set aside for 3 min) – we used Spectrum Organics Ground Flaxseed
½ cup + 2 Tablespoons Coconut Oil, melted – Nutiva Organic coconut oil is high quality and sustainability sourced
¾ cup Coconut Sugar (we like to use ½ cup dark coconut sugar and ¼ cup light coconut sugar, but you can use either for a total of ¾ cups) – Big Tree Farms has wonderful flavor and is Fair Trade certified, try the Brown Coconut Sugar and the Blonde Coconut Sugar
1 teaspoon Vanilla – Simply Organic is our go-to
⅓ cup Hu Chocolate Chips – These are sweetened with dates instead of sugar and taste amazing!
RECIPE INSTRUCTIONS
Preheat the oven to 350 degrees.
Combine ground flaxseed with hot water and set aside.
In a medium size mixing bowl, combine coconut flour, shredded coconut, collagen, baking powder, baking soda, cinnamon, and salt, and set aside.
In a large mixing bowl, combine flax “egg” (ground flaxseed plus water), and melted coconut oil and whisk thoroughly until creamy.
Add coconut sugars and vanilla and whisk thoroughly until smooth.
Add dry ingredients to wet ingredients ¼ cup at a time, stirring to combine. The dough will be a bit crumbly, that’s okay.
Stir in chocolate chips.
Refrigerate cookie dough for 20 minutes. Dough will be firm-ish.
Using a cookie scoop, scoop onto prepared baking sheet (we like to use parchment paper or a silpat baking mat). Flatten cookies with your hand, until about ½ inch thick.
Bake at 350 degrees for 9-11 minutes or until just golden brown at the edges.