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Triple Coconut Chocolate Chip Cookie Recipe

Organic coconut blossom sugar, coconut flour, and DME Virgin coconut oil make these cookies high fibre, low glycemic, and loaded with healthy fats, but mostly, it just makes them delicious! Try a batch – they take just a few minutes to prepare and are the perfect pals for school lunches, or a mid afternoon coffee break. Gluten, dairy and grain free, this simple recipe is a great introduction to cooking with coconut flour, coconut blossom sugar and coconut oil.


2/3 cup Organic Coconut Flour
1/2 cup melted DME Coconut Oil
1/2 cup Coconut Blossom Sugar
4 Organic free run eggs
1 tbsp. organic fairtrade vanilla extract
1/2 teaspoon of salt
1 cup fairtrade chocolate chips (we used dairy free chocolate)



Preheat oven to 350°F and line two baking sheets with parchment paper.

Add all ingredients except chocolate chips into a bowl and mix on low speed with a hand mixer or by hand until smooth.

Fold in chocolate chips.

Using one tablespoon of dough, roll into ball and place on parchment paper lined cookie sheet- gently press flat. Space cookies at least 1/2″ apart for airflow and even baking.

Bake for 12-15 minutes. When the bottom is golden remove from oven and cool on wire racks.

Eat all of them.

Makes about 2 dozen cookies.

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