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Softest Cookies

Victoria Siegel

cookie recipe with these ingredients: coconut flour, arrowroot flour, sweet potato flour, red palm oil, honey, maple syrup, apple cider vinegar, chocolate chips, collagen, baking soda, salt

This recipe is designed for the grain-free, paleo, and gluten-free ingredients you provided, excluding sweet potato flour

Coconut flour absorbs a large amount of moisture, while arrowroot powder acts as a binder and helps with texture. Collagen powder adds protein and helps with chewiness.

Ingredients

  • Dry ingredients:

    • 1/2 cup coconut flour

    • 1/2 cup arrowroot flour/powder

    • 1/4 cup collagen peptides

    • 1/2 teaspoon baking soda

    • 1/4 teaspoon salt

    • 3/4 cup chocolate chips

  • Wet ingredients:

    • 1/4 cup red palm oil, melted and cooled

    • 1/4 cup honey

    • 1/4 cup maple syrup

    • 1 teaspoon apple cider vinegar

    • 2 large eggs

    • 1 teaspoon vanilla extract (optional)

Note: I was out of maple syrup, so i swapped the cup of wet sweeteners with dry: 1/2 cup of stevia brown sugar and 1/2 cup of coconut sugar, plus a splash of milk, and it turned into the softest most amazing sheet pan cake. Fun to try for a layered frosting edition one day!

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Combine dry ingredients: In a large bowl, whisk together the coconut flour, arrowroot flour, collagen, baking soda, and salt. Make sure there are no lumps.

  3. Combine wet ingredients: In a separate, smaller bowl, whisk the cooled, melted red palm oil, honey, maple syrup, eggs, apple cider vinegar, and vanilla extract until smooth.

  4. Mix wet and dry: Pour the wet ingredients into the large bowl with the dry ingredients. Stir until a thick, uniform dough forms. The coconut flour will absorb the liquids and the dough will be thick and scoopable.

  5. Add chocolate chips: Fold in the chocolate chips with a spatula.

  6. Chill the dough: For best results and to prevent the cookies from spreading too much, cover the bowl and refrigerate the dough for at least 30 minutes.

  7. Scoop the cookies: Scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

  8. Flatten: Because this is a grain-free dough, the cookies will not spread much on their own. Gently flatten each scoop of dough with the back of a spoon or your hand.

  9. Bake: Bake for 12–15 minutes, or until the edges are golden brown. Baking time can vary depending on your oven.

  10. Cool: Let the cookies cool on the baking sheet for at least 10 minutes. They will be soft and delicate when they first come out of the oven, but will firm up as they cool. After 10 minutes, transfer them to a wire rack to cool completely

With real sweet potato

This recipe ditches the sweet potato flour, and goes for the real thing. Coconut flour is very absorbent, and the sweet potato will add moisture and sweetness, so the amounts of liquid sweetener must be carefully balanced. This recipe uses a mix of honey and maple syrup for a richer flavor.

Sweet potato and collagen chocolate chip cookies

Yields: About 12–15 cookies

Prep time: 15 minutes

Cook time: 12–15 minutes

Ingredients

Wet ingredients

  • 1/2 cup cooked and mashed sweet potato (about 1 small sweet potato)

  • 1/4 cup red palm oil, melted and cooled

  • 3 tablespoons maple syrup

  • 2 tablespoons honey

  • 1 teaspoon apple cider vinegar

Dry ingredients

  • 1/2 cup coconut flour

  • 1/4 cup arrowroot flour

  • 2 tablespoons sweet potato flour

  • 2 tablespoons collagen peptides

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup chocolate chips

Instructions

  1. Prepare the sweet potato. Peel and dice a small sweet potato. Boil or steam it until very soft, then mash it until smooth. Allow it to cool slightly so it doesn't cook the other ingredients. You should have about 1/2 cup of mashed sweet potato.

  2. Mix the wet ingredients. In a large bowl, whisk together the mashed sweet potato, melted red palm oil, maple syrup, honey, and apple cider vinegar until completely smooth.

  3. Combine the dry ingredients. In a separate bowl, combine the coconut flour, arrowroot flour, sweet potato flour, collagen, baking soda, and salt. Stir well to ensure the ingredients are evenly distributed.

  4. Combine wet and dry mixtures. Pour the dry ingredients into the bowl with the wet ingredients. Stir with a rubber spatula until a thick, cohesive dough forms. Coconut flour absorbs a lot of liquid, so let the dough rest for about 5 minutes to firm up.

  5. Fold in the chocolate chips. Add the chocolate chips and mix gently to combine.

  6. Chill the dough. For easier handling, cover the bowl and refrigerate the dough for about 15 minutes. This will help prevent the cookies from spreading too much while baking.

  7. Preheat oven and prepare baking sheet.Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  8. Form the cookies. Scoop 1–2 tablespoon-sized balls of dough and place them on the prepared baking sheet, leaving about 2 inches between each. The cookies will not spread much, so gently flatten the tops with your fingers or the back of a spoon to create your desired cookie shape.

  9. Bake the cookies. Bake for 12–15 minutes, or until the edges are golden brown. They will be very soft when they first come out of the oven.

  10. Cool and serve. Let the cookies cool on the baking sheet for at least 10 minutes to firm up. For best results, transfer them to a wire rack to cool completely before enjoying.

Sugar Free Gummies!

Sugar Free Gummies!
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