Coconut Flour Cookies with Erythritol

These delightful coconut flour cookies are a perfect blend of traditional baking and modern dietary preferences. They are soft, chewy, and lightly sweetened with erythritol, making them a fantastic option for those looking to indulge without the sugar. The coconut flour adds a subtle nutty flavor and a unique texture, while the addition of vanilla and a hint of chocolate chips elevates these cookies to a delightful treat.

Ingredients:

• 1 cup coconut flour
• 1/2 cup erythritol (or adjust to taste)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the melted coconut oil, erythritol, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If using, fold in the sugar-free chocolate chips.
5. Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.