Made from only finely ground coconut, coconut flour is a great gluten-free alternative for chocolaty desserts.
1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with a hand mixer, beat the butter, sugar, and salt until creamy. Beat in the eggs, one at a time. Add the cocoa powder and vanilla and mix until smooth. Add the coconut flour and mix until combined (if batter seems runny, add 1 more tbsp coconut flour). Fold in the chocolate chips.
3. Using a tablespoon or mini cookie scoop, drop the dough onto a parchment-lined baking sheet. Gently press the cookies to flatten slightly.
4. Bake 12-14 min., until set around the edges. Cool on baking sheet on wire rack.