I was in the store last week and saw coconut flour on the shelf. Usually I’d look at that package like it had 8 legs and keep walking, but this time I decided to take the plunge. Coconut flour is tricky, it smells heavenly and lures you in promising high fiber and natural sweetness. But then, my normally creamy cookie dough turns into a thick, dense, mound. The words epic fail creep on to my lips…
Trust.
Trust the coconut flour. 
So, I roll the dough into little balls and line them up on the cooking sheet, holding my breath and thinking to myself, “what a waste of chocolate…” (Talk about multi-tasking)
And then, it happens. Like life always does when you’re taking a risk. That little glimmer at the end of the tunnel you had convince yourself existed in the beginning, becomes so bright you know you’ve made it.
And you are rewarded with moist, brownie-like, triple chocolate cookies.
So go ahead and have that third one, you earned it.
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Triple Chocolate Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Rich, chocolate cookies dotted with white chocolate chips and packed with a secret weapon, coconut flour, that makes them high in fiber and lower in gluten.
Ingredients
- 1 3/4 cup (420 ml) All Purpose Flour
- 1/2 cup (120 ml) Coconut Flour
- 2/3 cup (160 ml) Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup plus 3 tbsp (270 ml) Butter, softened
- 1 1/4 cup (300 ml) Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 3/4 of a 12 oz. bag of White Chocolate Chips
- 1/2 of a 12 oz bag of Chocolate Chunks
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl mix together the all purpose flour, coconut flour, and cocoa powder. Then add the baking soda and salt, stir well. Set aside.
- In the mixing bowl, cream the softened butter on a medium speed and then add the sugar. Mix on medium speed until fluffy.
- Add in the vanilla and eggs, mix in completely. Now begin adding the dry ingredients a little at a time. Be sure the mixer speed is on low!
- Scrape down the sides of the bowl between each addition. Because of the coconut flour the dough will be very very dense. Once all of the dry ingredients have been added, pour in the chips and chunks and mix in by hand. (If the batter is just too stiff and you can’t even mix in the chips, add 2 tbsp of water and stir until incorporated.)
- Once all of the ingredients have been added, scoop out a cookie sized amount of dough and shape it into a ball using your hands and place on the cookie sheet. Continue until you have a dozen on the sheet and then bake 9-12 minutes. Cool on a rack for 2 minutes and then take off the baking sheet and let cool completely on a wire rack.
- Enjoy!
Notes
- Makes 3 dozen.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
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Frequently Asked Questions
What does coconut flour do to these cookies, and why is the dough so dense?
Coconut flour is highly absorbent and doesn’t behave like regular flour — the article warns that the dough will become a thick, dense mound. The ½ cup of coconut flour blended with 1¾ cups of all-purpose flour and ? cup of cocoa powder is what produces the final brownie-like, moist texture the author describes as the reward for trusting the process.
What if the dough is too stiff to mix in the chocolate chips?
The recipe provides a specific fix: if the batter is too stiff to stir in the chips by hand, add 2 tbsp of water and stir until incorporated before proceeding.
How is “triple chocolate” achieved here?
The dough itself contains ? cup of cocoa powder (chocolate #1); the mix-ins include ¾ of a 12 oz bag of white chocolate chips (chocolate #2) and ½ of a 12 oz bag of chocolate chunks (chocolate #3), creating three distinct chocolate layers in every cookie.
