Coconut flour chocolate chip cookies that are irresistibly delicious yet Paleo, nut-free, gluten-free, grain-free and dairy-free! Freezer friendly and see below for lots of tips when making these cookies!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small mixing bowl, whisk the egg with the vanilla, water, maple syrup, and lemon juice.
In a small mixing bowl, add the coconut flour, coconut sugar, baking powder, tapioca flour, sea salt and whisk together.
Pour the dry ingredients into the wet ingredients and stir to combine.
Add the chocolate chips and stir well to combine.
Scoop about 1 1/2 tablespoons into balls and set on a baking sheet. Press to form a cookie shape (as the cookies will not spread during baking). Press a few chocolate chips into the tops of cookies if desired.
Bake for 12-14 minutes (depending on your oven) until browned at the edges and fully baked.
Place on a baking rack and let cool. Store in an airtight container for up to a few days in the refrigerator.