Preheat the oven to 350°F and line a cookie sheet with parchment paper.
In a bowl, whisk together the coconut flour, baking soda and salt. Set aside.
In a large bowl, whisk together the room temperature melted butter and light brown sugar until thoroughly incorporated.
Whisk in the eggs, one at a time.
Whisk in the vanilla extract.
Whisk in the coconut flour mixture until combined.
With a spatula, stir to ensure there are no remaining pockets of flour.
Fold in the chocolate chips.
Let the dough sit at room temperature for 5-8 minutes to thicken the dough.
Scoop the cookie dough with a cookie scoop and place on the lined cookie sheet, 2” apart. Place additional chocolate chips on the cookies for melty pools of chocolate when baking.
Bake for 10-12 minutes, until the edges are golden brown and centers look set and have puffed up.
12. Cool for 10 minutes before transferring to a cookie rack to cool completely. Sprinkle with flaky salt (optional).
Notes
Step 9 Notes: Allowing the dough to set for 5-8 minutes allows the coconut flour to absorb the liquid. After this, the dough will be thickened and resemble more of a traditional cookie dough. It'll be less sticky and more solid. This step also ensures thick and chewy cookies.
The cookies will puff up and deflate while cooling.
Use the 'spoon & level' method to measure your coconut flour by spooning the flour into your measuring cup and leveling off the excess with a knife.
A greased cookie scoop will help you get even cookies.
To Store: Keep these chocolate chip coconut flour cookies at room temperature in an airtight container for up to 5 days.
To Freeze: Freeze baked cookies for up to 2 months or the cookie dough for up to 3 months.