This recipe also came from the book Cooking with Coconut Flour by Bruce Fife. I did eleminate several items to create my own version, as a result it is a different recipe.I substituted nuts instead of coconut & splenda for the sugar, and as a result the cookies were not as moist as I would have liked for them to be, but it is a low carb sweet alternative when you are diabetic, and want something sweet. So keep that in mind. I think I will experiment with this recipe more to add more moisture to the recipe. I enjoyed them, but my husband prefers my Splenda Brown Sugar Version better than these
1Preheat oven to 375 degrees F. Melt butter in a medium size bowl, then add sugars eggs, vanilla and salt.Stir to blend together. Then add the coconut flour, chocolate chips, and chopped nuts or shredded coconut whichever you are using, then stir to blend.
2Spray or grease a cookie sheet then either drop by spoon fulls or shape into a small ball and flatten and place on cookie sheet about 1 inch apart. Cookies do not spread out. Bake in preheated 375 degree oven, and bake for about 14 to 15 minutes.
3Allow cookies to cool slightly and then remove from cookie sheet. Makes about 24 to 36 cookies depending on size of cookie dough.
4Please note I am sure you will get better results if you make the recipe as posted without any of the substitutions I used. But I preferred to have low sugar, and low carbs, and that did compromise on the texture and moistness of the cookie. But they really are not that bad if you keep that in mind. A great alternative to regular chocolate chip cookies, and less carbs as well.