Chocolate Chip Cookies...with a Twist

I received some coconut flour in my June Foodie Pen Pals box and had to make something with it right away. I'll preface this by saying that I didn't read much about coconut flour before beginning this journey which may have been a bad idea. 

Coconut flour is much higher in protein and fiber than white flour, but it's also much more dense so you need to add a lot more liquid to your recipe. Instead of doing this, I just took a recipe I found online, catered it to my needs, and went for it. 

I ended up with good cookies (made better with a little cookie butter spread on top), but they were incredibly dense and had a distinct difference when compared to regular chocolate chip cookies. I'll definitely make them again, but I'll follow the directions and only use coconut flour as 15-20% of my flour. Whoops. 

I adapted my recipe from this one. 

1/2 cup butter, melted

1/2 tbsp vanilla extract

4 eggs

1/2 cup milk

1/2 cup sugar

1 cup coconut flour 

dash of salt

3/4 cup milk chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Mix all ingredients (except chips) with standing mixer until combined. Fold in chocolate chips. Scoop by the tablespoon, roll into a ball and flatten out onto cookie sheet. Bake for 25 minutes or until light golden brown.