Coconut Flour Cookies Dipped in Chocolate

My Chocolate-Dipped Coconut Flour Cookies are the ideal treat. They're gluten-free, low in calories, and offer a sweet maple flavor with a burst of chocolate.

By Rose Huxford

Coconut flour is a fine flour that absorbs moisture, which can make baking with it somewhat challenging. However, my Coconut Flour Cookies Dipped in Chocolate offer an excellent method to utilize this delicate flour. To make these cookies dairy-free, you can replace dairy chocolate with vegan or dairy-free chocolate. These cookies can be stored in an airtight container on the counter for up to three days or kept in the freezer for up to one month.

Coconut Flour Cookies Dipped in Chocolate

Yields: 12 cookies

Pre-heat oven: 350 degrees F

Prep-time: 10 minutes

Bake-time: 10-12 minutes

Cool-time: 30 minutes

Total-time: ~60 minutes

Equipment: 1 baking sheet pan, parchment paper, 2 medium baking bowls, whisk, spatula, measuring spoons, liquid measuring cup, measuring cups, microwaveable small bowl, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Cookie Ingredients

• 1 cup coconut flour

• 1/2 tsp salt

• 1/4 tsp baking powder

• 1/3 coconut oil

• 1 tbsp water

• 1/2 + 2 tbsp real maple syrup

• 1 tsp pure vanilla extract

• 1 tsp almond extract

• 4-5 tbsp almond milk or oat milk

Chocolate Dip Ingredients

• 1/2 cup semi-sweet chocolate chips, or vegan or dairy free chocolate chips

• 1 tbsp coconut oil

Directions

1. Pre-heat the oven to 350 degree F.

2. Line a baking sheet pan with either parchment paper or a baking mat, and set it aside.

3. In a medium bowl, add the coconut flour, salt and baking powder. Whisk to combine the ingredients.

4. In a liquid measuring cup, add the coconut oil and melt it in a microwave for about 20-30 seconds. Then add some water to the melted coconut oil. This helps create a "butter" like texture.

5. Add the coconut oil mixture to another medium bowl, then add in the maple syrup, vanilla extract, almond extract, and almond milk. Whisk the ingredients for about 10 seconds to blend.

6. To the dry mixture, pour in the wet mixture. Then, use a spatula or spoon to incorporate all of the ingredients. Try to avoid over mixing, this could result in hard cookies.

7. The batter will be crumbly, which is perfectly normal. To form the cookies, use clean hands to shape the batter into oblong cookies. Place them on the prepared baking sheet. Continue this process until all the batter is used.

8. Bake for about 10-12 minutes.

9. Allow the cookies to cool completely, about 30 minutes on a cooling rack.

10. Once the cookies have cooled completely, make the chocolate dip.

11. Chocolate Dip: In a small microwave-safe bowl, mix the chocolate chips with the coconut oil. Microwave for approximately 15 seconds. Stir the mixture, then continue microwaving in intervals until the chocolate is fully melted with the coconut oil. Let it cool a bit.

12. Next, place the baking sheet pan under the cooling rack.

13. Gently immerse the ends of each cookie in the chocolate sauce. Return them to the cooling rack. Let the chocolate coating set for approximately 30 minutes, or until fully solidified.

14. Once the chocolate has hardened, enjoy the cookies right away with family or friends.