Made from only finely ground coconut, coconut flour is a great gluten-free alternative for chocolaty desserts.
4 tbsp butter, softened
2/3 cup sugar
1/8 tsp salt
2 large eggs
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
6 tbsp coconut flour
1/4 cup bittersweet chocolate chips
Preheat the oven to 350°F.
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.
Using a tablespoon or mini cookie scoop, drop the dough onto a parchment-lined baking sheet. Gently press the cookies to flatten slightly.
Bake 12-14 min., until set around the edges. Cool on baking sheet on wire rack.