Our family is very lucky. None of us have any food allergies, intolerance, special diet or restrictions.  I do have many friends or their kids who cannot eat nuts, shell-fish, dairy or gluten. Cooking or eating out can be very challenging for them.  These restrictions, however, have given me opportunities to try new ingredients. This is my first time using coconut flour to bake. It is gluten-free, high in fibre and protein, and low in carbohydrates. It is very absorbent, so you cannot make a cup-to-cup substitution with grain-based flour. For every cup of all-purpose flour, you only need about 1/4-1/3 cup of coconut flour. You would also need more eggs, about 2 eggs per 1/3 cup of coconut flour. These cookies are soft, chewy and much healthier than regular chocolate chip cookies. So we can eat more and feel a little less guilty! 

Makes about 12-14 cookies 

• 40 g coconut flour (about 1/3 cup)
• 60 g brown sugar 
• Pinch of salt 
• 2 eggs, lightly beaten 
• 60 mL coconut oil, melted
• 1 teaspoon pure vanilla extract 
• 50 g semi-sweet chocolate chips 

1. Preheat oven to 350ºF
2. Mix together brown sugar, eggs, coconut oil and vanilla 
3. Add coconut flour and salt, stir until dough is formed (Mixture may look very runny at the beginning, but as you stir, the coconut flour will absorb the liquid)
4. Stir in chocolate chips
5. Roll dough into one inch balls, place on baking sheets lined with parchment paper, then gently flattened each ball (these cookies don’t really spread, they remain pretty much the same shape before and after baking)
6. Bake for about 12 minutes