The Best Coconut Flour Chocolate Chip Cookies

Variety is the spice of life, right?

SONY DSC

Since I’ve already covered buckwheat cookies and almond flour cookies, I figured a coconut flour recipe was in order for those of you who need to remain grain-free and nut-free.

Of course, working with coconut flour comes with its own set of challenges. What I love about coconut flour is that it’s more affordable than other grain-free flours; it’s so absorbent, a small amount goes a long way. However, it’s also a very tricky ingredient! Flax eggs won’t work as an egg substitute with this recipe (believe me, I’ve tried!), and if you don’t measure the coconut flour correctly, it can affect the results dramatically. For the record, I like to scoop the measuring cup into the coconut flour, then swipe the top with a knife to level it off.

Instead of being dense and chewy like a traditional chocolate chip cookie, this particular recipe yields a much lighter, almost cake-like cookie, similar to a chocolate chip muffin top. It’s simply impossible to create a chewy cookie with coconut flour, without resorting to adding a bunch of other fillers, like starches or nut/seed flours, and that sounds way too complicated to me. If I’m going to get almond flour involved, why not just make my almond flour cookies instead?

Since I prefer to keep my recipes as simple as possible, I’ve decided to embrace the texture that coconut flour provides, and go with the cake-like consistency. My husband has proclaimed these cookies to be one of his favorites, anyway, so I hope those of you who enjoy softer cookies will love them, too!

Coconut Flour Chocolate Chip Cookies (Grain-free)
makes 12 cookies

Adapted fromΒ The Lemon Bowl

Ingredients:

1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 whole eggs
1/3 cup dark chocolate chips

Directions:

Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)

SONY DSC

Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.

SONY DSC

Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

SONY DSC

*Note: These cookies can be stored on the counter for a few days, but I found that they get even softer after a few days at room temperature, so they are best stored in the fridge for the longest shelf life.

4.7 from 88 reviews
Coconut Flour Chocolate Chip Cookies (Grain-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A light and fluffy cookie, made with coconut flour.
Ingredients
  • ⅓ cup coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 whole eggs
  • ⅓ cup dark chocolate chips
Instructions
  1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
  2. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (I used Enjoy Life allergen-free mini chocolate chips in this particular batch.)
  3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you'll want to shape them how you'd like them to turn out.
  4. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes:

  • As I mentioned above, there is no substitute for coconut flour. If you want to use a different type of flour, I’d recommend trying my chocolate chip cookie recipes using almond flour or buckwheat flour, instead.
  • I don’t recommend trying to use flax eggs as a substitute for the whole eggs in this recipe. I tried it myself, and the resulting cookies were mushy and wouldn’t come off the pan.
  • Feel free to use honey, instead of maple syrup, if you like, keeping in mind that honey is sweeter, so you’ll need to use less of it.

Enjoy!

Reader Feedback: What’s your favorite recipe using coconut flour? I find that it seems to work better in softer baked goods, like muffins and cakes, so I think these Strawberry Cupcakes are my favorite so far.

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

290 thoughts on “The Best Coconut Flour Chocolate Chip Cookies

  1. Penny

    Yay, you posted them! Thank you!

    I have a question. I store my coconut flour in the fridge, and it clumps a lot. Do you sift it before using it in your recipes? If so, do you measure before or after sifting?

    I think that our favorite coconut flour recipes so far are the chocolate and blueberry muffins from Elana’s Pantry.

    Reply
    1. mary barber

      This is my go-to recipe for chocolate cookies,sometimes I’ll add raisins, making them this morning for my orhto dr.

      Reply
  2. Sarah

    I’m wondering about making mini muffins with this recipe, since you mentioned they are similar to muffin tops. Either way, they look delicious! Thanks for a fun coconut recipe.

    Reply
      1. Sylvie

        I would love to have your coconut flour lemon poppyseed muffins if you do’t mind. Thank you very much. Sylvie

        Reply
  3. Kaija

    Would you consider giving your measurements also in grams? It would help a great deal to try your recipes πŸ™‚

    Reply
  4. Jennifer

    Made these tonight, and they were a bit dry (as coconut flour treats tend to be!), but still really tasty. If anything, the bit of dryness helps you stop at just one! Thanks for the recipe.

    Reply
  5. Theresa Holland

    I live in high altitude have found adding a little coconut milk helps with the dryness. Also helps if you have to use stevia instead of maple syrup. Cacao nibs are good in these also!

    Reply
  6. Abbi*tarian

    Yum! I bookmarked these & hope to make them, soon! Thanks for this recipe & for reposting the strawberry cupcakes – I immediately bookmarked them, too. I still haven’t gotten coconut flour, yet. But when I do I’m planning to make those 2 plus the donut recipes you’ve posted :0)!

    Reply
  7. jennifer

    I am curious – I just made these and I am waiting for them to come out of the oven but they are very runny. I couldn’t have shaped them if I tried. Did I miss something in the measurements or something? I am quite certain they will work to satisfy my craving but I would like to fix the problem if anyone has suggestions!

    Reply
    1. Megan Post author

      You might want to let your batter sit for 5-10 minutes next time, to see if it will thicken up. Mine thickened while I was stirring it, but different brands of coconut flour could yield different results. Hope they still taste good, regardless!

      Reply
  8. Pingback: Coconut Flour Chocolate Chip Cookies (Grain-free) | whatsuppop.com

    1. Megan Post author

      Adding any extra moisture may help, but you might want to try storing the cookies in a plastic bag overnight– I found that they become MUCH more moist the next day!

      Reply
  9. Natalia

    Decided to give these a go tonight with a few tweaks.
    I used –
    1 Tablespoon flax meal
    2 Tablespoons GF Oat flour
    2 Tablespoon coconut flour
    2 Ener-G eggs (2 tsp mix + 2 Tbsp water)
    1/4 cup mix of maple syrup, honey, and agave (can you tell I need to go shopping?)
    1/4 cup coconut oil
    3 Tablespoons raisins
    2 Tablespoons vegan chocolate chips
    1 Teaspoon Vanilla
    1/4 Teaspoon salt

    Baked for 15 minutes and they came out great :)! Still cake like but with a little chew to them. Hope that helps anyone trying to make them vegan as well (minus the honey obviously).

    Reply
  10. Kelly

    I made them today, and almost ate them all myself. Lol.They were THAT good! They seem like a cross between macaroons and chocolate chip cookies, which I love! I cant wait for Fall, and to make all the wonderful pumpkin recipes for have on your site. That vegan pumpkin pie recipe with 4 ingrediants is my new favorite pumpkin pie recipe!! It was fabulous,and I’m ready for the pumkin squares also…hurry up Fall! πŸ™‚

    Reply
  11. Hila

    Simple, easy, soft and delicious. Even the kid liked them. I only had extra large eggs but I added a tiny bit more coconut flour and they came out fine. Thanks!

    Reply
  12. Sheena

    I have never made anything with coconut flour that I was too impressed with…but THESE. ARE. GREAT. I am even one of those people that like rock hard/crispy cookies so that is yet another reason that I am so surprised that I love these. They are my current favorite!! I wish I could stop eating them.

    Reply
  13. Alex

    I’ve made these a couple times already – they’re so good! The second time, I used carob chips instead of chocolate chips and I actually preferred them that way

    Reply
  14. Tonya

    I forget so easily how absorbent coconut flour is. I was seriously skeptical about my puny 1/3 cup, but boy, does it just expand like nobody’s business. These were great. Even my husband, who dislikes coconut, said they taste pretty good. Thanks for your tenacity with healthful cooking; sweet tooth people like me need a little curbing every once in a while!

    Reply
  15. Jen

    I made these cookies this morning and due to my sensitivity to eggs, I used Paneriso egg substitute and they baked just fine and taste AMAZING! Also instead of using chocolate chips (of which I didn’t have), I used 2tbsp of pure cocoa. These cookies tasted like the Enjoy Life brand double chocolate cookies.

    Reply
  16. Brenda

    To eliminate the syrup or honeycould I use the equivalent amount of coconut milk mixed with liquid stevia to the acheive the same sweetness?

    Reply
  17. Michelle

    Wonderful cookies! I have made countless coconut flour cookie recipes adding and working the recipe. All I did with this one is add a little extra coconut oil and MAGNIFICO! AND they didn’t taste super eggish like many recipes do! Nummy.

    Reply
  18. Kayla

    oh wow, these cookies are amazing! I love the texture and how simple they are to make. If you are using Bob’s Red Mill Organic Coconut Flour, I would recommend sifting the flour first, I think it makes the texture of the cookie better.

    Reply
  19. Beth

    Just made these and they are still pretty warm as they’ve only been out of the oven a few moments, and I seriously love these. They are so moist and perfect. Will definitely be making them again. As for the chocolate chips, as I didn’t have any on hand, I ended up omitting them. Instead, I sprinkled a bit of cinnamon on top of each cookie once they came out of the oven, so they are more like snickerdoodles. I also used honey rather than maple syrup, in the same quantity. Great recipe! Thanks.

    Reply
  20. Pingback: simple gluten free chocolate chip cookies | BeginWithin Nutrition

  21. Janice

    These are super simple and absolutely wonderful ! I used Agave Nectar in place of maple syrup , perfect sweetness at 1/4 cup .

    Thank you so much for the recipe !

    Reply
  22. Debbie

    Just made these, minus the chips, since the only ones I have are not dairy free. Still delish! Moist and yummy. πŸ˜€

    Reply
  23. Patricia Maie

    I love your website. I have been laughing and enjoying all the comments. Fun. I have a good deal of allergy free cooking experiences and will post some ideas now and then too. I’ve been using almond meal lately for bread crumbs. Sometimes mixed with oatmeal. I put it on fish mostly, then season. I came to this website to try a grain free chocolate chip base line to play with and do a bit of changing, as that is what I often do, but I will see if I can make these mostly as written by our lovely host Megan. I have never tried coconut flour, if I can’t find it or afford it (buget is very small) I may put unsweetened coconut in my vita mix. Whoosh— flour. πŸ™‚

    Reply
  24. Pingback: Double Coconut Choclate Chip Cookies | Exceptional Eating

    1. Dawn

      Why doesn’t anyone just use coconut sugar? It’s a way better choice than maple or honey which are high carb. Coconut sugar is organic, only 4 carbs and have vitamins and minerals and tastes like maple sugar or brown sugar! A natural sugar that’s good for you!

      Reply
  25. Thephrog

    I was craving an “oatmeal raisin” type cookie. So, I took this fabulous recipe and added cinnamon, raisins instead of chocolate chips, and some chopped raw cashews. It worked beautifully!! Thank you for this recipe, I love experimenting in the kitchen and this one recipe made great chocolate chip cookies as well as a great base for experimenting with! πŸ™‚
    My next experimentation idea is with mango. I’m going to sub/add freeze dried mango, crushed, with the coconut flour, and rehydrate some dried mango pieces with hot tea, and add them to the recipe and try to make mango cookies. Wish me luck!

    Reply
  26. Heidi

    I love this recipe. I leave out the vanilla and salt and use a generous portion of local raw organic honey (and no maple syrup) and a bit more oil that is called for. Very good, thank you! I tried to make a double batch vegan the other day, with three flax “eggs” total. The batter seemed too runny so I added significantly more flour and then after a test batch of three cookies, I added more oil. They turned out nicely. I shared them with many people. A couple who had tried the others said they liked the vegan ones better. So it’s possible, just requires a little more time to get the balance right with a few tiny batches to see how it’s all coming along.

    Reply
  27. Pingback: Coconut flour chocolate chip cookies | Food Lust

  28. Megan

    My dough is super running. Letting it sit and it doesn’t seem to be helping. There will be no i can shaped these cookies.
    Can adding almond flour to the the recipe help?

    Reply
  29. Megan

    what a major disappointment::( they are in the oven all melded together. I son’t know what i did wrong. I even let the batter sit (since it was so liquify) for 20 mins band then added some almond flour. UGH! what a waste of ingredients πŸ™

    Reply
  30. Pingback: Gluten Free Chocolate Chip Cookies. | Peas in a Blog

  31. Andrea

    I just made a double batch of these this afternoon and they are so good I don’t know if they will last until tomorrow. My husband came home and ate four before I stopped him, wanting him to wait until he ate some dinner. He still would have eaten more. Five stars for sure.
    One question, I had tiny bits of coconut flour that clumped that I could not mix into batter (so I cooked the cookies with them in.) you can see the little bits in the cookies but doesn’t affect the taste. Would this have something to do with cold maple syrup and/or the warm melted coconut oil? I will definitely make these again, thank you.

    Reply
  32. Pingback: Fitness Friday with Larisa | Soon to Be a Mrs.

  33. isabella

    The blog my health living coach lists the same recipe and photos without giving credits to you. Thought you would like to know.

    Reply
  34. Amanda L

    These were perfect. Hands down the best coconut flour cookies I have made to date, and so so simple! Thank you for sharing this wonderful recipe!

    Reply
  35. Sophie

    Thanks for this recipe! I made them last night and they are delicious, like a little macaroon that looks like a regular chocolate chip cookie. For my taste I will add a little more maple syrup next time, but I love the coconut flour cookie. Awesome!

    Reply
  36. Pingback: How To Handle The Extra Winter Pounds | The Undie Drawer

  37. Jackie Morrill

    I added organic fine shredded coconut. What a great cookie!!! I take them out of the freezer, pop them in my mouth and oh so good.

    Reply
  38. T

    I used Yacon syrup instead of maple and they were darker in color but delicious! Yacon is a very healthy sweetener and is more like a mix of maple and molasses – VERY good for you!

    Reply
  39. Mama B @ My Edible Journey

    These are interesting. The texture is very cake-like (and a bit dry, as has been mentioned). The coconut flavour isn’t as pronounced as I thought it would be (I used refined coconut oil, though). Nor is the egg flavour. The kids seem to like them, and now I have a safe recipe for my gluten free friends. Thanks.

    Reply
  40. Amanda P

    fantastic recipe! doubled the recipe but instead of having 2/3 cup choco chips, i used 1/3 choco chips, 1/3 shredded coconut, and 1/3 raisins.

    Reply
  41. Silvia

    Pure genius! Who doesn’t love cake??! This could be called a Cake Cookie or a mini Cookie Cake! Unfortunately these didn’t last long…and with good reason πŸ™‚ I didn’t have any problems with dryness or anything. Thanks for the recipe!

    Reply
  42. Pingback: 2013 Holiday Wrap Up: The Food (Dairy, Gluten, and Grain-Free) | Crunchy Hot Mama

  43. Brenda

    I made these today for my hubby (who is celiac). My batter was runny so I put them into mini-muffin pans instead. Still waiting for them to come out of the oven. Hopefully they are going to work out.

    Reply
  44. Monica

    Thanks, I made these the other day and they are delicious. I didn’t have any of the problems some have commented about here so I guess results can vary based on altitude and perhaps even the brand of coconut flour and oil? Mine are perfect, so yay!

    Reply
  45. Mandy

    Love these!!! I used honey instead of maple syrup and they were delish!!! Coconut flour is difficult to bake with but these turned out perfect and not too dry! 5 stars! (I couldn’t get the stars to work)

    Reply
  46. Jerene cook

    Wonderful ! I didn’t have maple syrup so I subbed agave . I’m going to take another’s advice and add shredded coconut next time. So yummy that I’m glad it made so few:)

    Reply
    1. Bron

      Just a note, Agave is worse for your health than High Fructose Corn Syrup as it has more fructose in it than the corn syrup and fructose is not good as it raises our insulin levels sharply, resulting in the liver working harem to get rid of it and most of sugar going to fat stores. Keep the sugar levels as low as possible, rice syrup is the best option as it is very low in fructose. I used half stevia powder and half rice syrup and the recipe turned out great. Best wishes, and keep researching about sugars, they are what’s making everyone fat.

      Reply
  47. helena

    Hi making these cookies now — they are in the oven — first time working with coconut flour — but….is it really only 1/3 C of coconut flour…..I added more flour — let’s see what happens….guess i’m doubting how 1/2 C flour can be enough…

    Reply
    1. Megan Post author

      Coconut flour is so incredibly absorbent that you do only need a small amount when compared to traditional recipes. You also need more eggs than usual!

      Reply
  48. Cassie

    These were a disaster for me… the batter (yes batter, not dough) was so runny I put them in the fridge for a bit and that firmed up enough to scoop them but then in the oven they melted all over the place. πŸ™

    Reply
  49. Rosa

    I just made these and they turned out exactly like the picture, so confused as to why people said it was dry or batter was really runny?? It must be the quality of ingredients because mine were neither, like someone else noted good thing only makes a small batch…I put them in the fridge to harden a bit which did help since they were incredibly soft and cake like which isn’t bad or anything but i like a firmer cookie and now they’re all gone =( so much for having a cookie with coffee tmrw. Oh well such an easy recipe I can whip some up in the morning

    Reply
  50. Pingback: Coconut Flour Funfetti Cookies {Gluten and Dairy Free} : Specialty Cake Creations

  51. Jak

    Oh man, these were SOOOOO stupidly easy!!! What I love about this recipe is that they were soft enough for my dad’s dentures and not too sweet at all. The chocolate chip amount was just perfect to where it seemed like the chocolate chips is what sweetens it. They tasted delicious and I had them done in about 20 minutes. Love this recipe. I’m actually making it again today but I’m doing a triple batch so I can pork out. πŸ™‚

    Reply
  52. Sunnygirl

    I made these and had the same results as one of the other posters. Even before I was through I couldn’t imagine how these would not be runny. I waited fifteen minuets and it just slightly thickened up. I couldn’t even put them on the cookie sheet. I wonder if most people used store bought coconut flour. I made my own. That’s the only thing I can think of. Plus, it would have probably yielded six cookies if I had made them.

    Reply
  53. Pingback: Coconut Flour Chocolate Chip Cookies

  54. Courtney Smith

    I was so excited for these and was sourly disappointed… Way too runny! I waited about 20 minutes for the coconut flour to absorb the moisture of everything else and it thickened a little so I went ahead and put them in the oven (probably should have put them in cupcake holders). They ran all over the pan. Very disappointed…

    Reply
  55. Booplasterer

    These cookies are so yummy I can’t stop eating them. Thinking of hiding them from my wife… she’ll never know! Thanks for the simple recipe. Often less is more.

    Reply
  56. Sarah

    Oh my gosh. These are the BEST cookies I have ever tasted! I added some organic shredded coconut to them and they are like heaven.

    Reply
  57. Sandy

    These cookies were amazing. I thought they were funny at first but I waited and the flour did absorb everything. My in laws don’t usually eat my food but they didn’t even leave one cookie for me..

    Reply
  58. Sarah

    These were great!! I made them without the chocolate chips as I was looking for a basic cookie recipe using coconut flour. I think the solution for those finding the batter to be runny is to slowly add the coconut flour last, while whisking. I find that to be helpful with recipes requiring coconut flour in general – add it last!

    Reply
  59. Jodi Grotegut

    I made these today as my first shot at a coconut flour cookie. I am impressed! Mine came out perfectly. I live at about 8,000ft altitude in Colorado. I used Bob’s Redmill store bought coconut flour with LouAna brand coconut oil, I substituted honey for the maple syrup. I also doubled the recipe for about 24 cookies. VERY GOOD!

    Reply
  60. Pam

    I tried these today using 2 TBS. of local, natural Sourwood Honey instead of Maple Syrup. I also did not melt my coconut oil, but instead mixed (creamed) it together with the coconut flour as you would in traditional cookie recipes. I also did not have any chocolate chips, so I cut up 2 squares of a Lindt 85% Cocoa Extra Dark Chocolate candy bar and mixed that in instead. I have to say, they turned out excellent! If you are having trouble with runny batter, I would recommend not melting the coconut oil.

    Reply
  61. Zoya

    Has anyone tried using bananas instead of eggs? Wanting to sub eggs but not sure if it’ll turn out. I tried using bananas instead of eggs in muffins and they came out extremely crumbly. Thanks!

    Reply
  62. Pingback: Oatmeal Coconut Flour Cookies : What Katie's Baking

  63. Erica

    Best cookies ever ! I make these weekly for my husband to take to work. And for me to snack on, a healthier cookie for sure. Will never make any other kind. πŸ™‚

    Reply
  64. Pingback: Confessions of a Cookie Monster | Just a Wannabe RD

  65. Alison

    I just made these and they turned out wonderfully! Not sure why some people are having issues? I think it’s important to use an electric mixer until the batter thickens. Also, I used canola oil (not paleo, I know) instead of coconut oil because I was low on coconut.

    Reply
  66. s

    I made this recipe using honey and they turned out AWESOME. my family and friends always ask me to make them, nobody can get enough!

    Reply
  67. Mary

    This is the first time I’ve baked with coconut flour. My husband lost his dad a couple of weeks ago and I’ve not let him run out of home baked chocolate chip cookies since. This will be fun to try this new recipe. Ooh!! The timer just went off!…. Back in a minute….FABULOUS!!! Thank you! I added lots of walnuts but otherwise followed the recipe. I didn’t melt coconut oil and mixed the flour as if I were using softened butter. That may help those who had too runny of batter.

    Reply
  68. Maydo

    I made these today and mu mix was runny. I let it sit and still remained runny…so I added more coconut flour. End result – they were delicious! The only thing was that I did not grease the foil paper so they stuck…but flavor was amazing!!

    I am not sure if the flour was not enough because I made it from scratch. Perhaps it needed to be more refined (processed longer in the food processor) … not sure. But adding more flour worked!

    Reply
  69. Linda

    I made these for my husband who doesn’t want the high histamine nut flours or gluten, and they were a hit!!!! Thanks!

    Reply
  70. Pingback: Bits and Pieces of Life Lately

  71. Pingback: Choco Coco Cookies | cassandrareborn

  72. Brooke

    Mmmm these were so so amazing! And they taste better the next day.. The coconut oil re solidifies and makes them 100 times better!❀️❀️❀️❀️❀️

    Reply
  73. Cassie

    Awesome recipe! I have already made these cookies twice this week. This was my first time working with coconut flour and I did not have any problems with a runny batter. Since I didn’t have any dark chocolate chips I just pulsed a few squares of my 90% cocoa bar in the food processor. Also, since I was running low on coconut oil, I subbed 1/4 cup of all-natural unsweetened applesauce for the oil in the second batch and used 2 TBSPS of raw honey plus 1 TBSP of pure maple syrup since I was also running low on that. It turned out just as great as the first batch with oil. They taste even better the next day after sitting in the fridge! Thank you so much for this!

    Reply
  74. Kirby

    I was real worried when I was making them after I added the coconut oil it was super runny but I just placed it in the fridge for a few minutes while I whipped the egg and it was fine, nice and fluffy thick batter! Amazing can’t wait for them to come out of the oven:)!

    Reply
  75. Pingback: Gluten Free, Dairy Free, Refined Sugar Free Chocolate Chip Cookies | amandabakes

  76. aleq

    these were a huge hit at home. i substituted brown xylitol dissolved in 1/4 cup water for the maple syrup and didn’t end up with dry cookies. and i love the easy recipe! a new staple at home.

    Reply
  77. Joelle G

    These looked really weird while they were baking and were an odd yellow color…but they are delicious! I’ll def make again. They totally fix my sweet tooth grain free and guilt free! Thank u!

    Reply
  78. Dani

    Just made these delicious cookies! I didn’t have chocolate chips, so I substituted for coconut flakes! Yum! Thanks for the recipe! Might use a little coconut dream for next time!

    Reply
  79. Tracy

    just made these and also found the mix too runny so added a bit more coconut flour, so it was thick enough to shape them, and they were perfect πŸ™‚ Also sub’d rice syrup for the maple syrup. Delicious – thanks!

    Reply
  80. Mama654

    We love these cookies! They are super easy to make and we have even served them to guests who have no dietary restrictions (meaning they eat plenty of processed foods) and they loved them. And even though the recipe uses coconut flour, the cookies are anything but dry (which happens to lots of my coconut flour dishes!) So if you are on the fence about making these cookies- go for it! You will not be disappointed!

    Reply
  81. Laura

    Just made these. They are delicious and my kitchen smells all sweet. I have only ever made one recipe before with coconut flour and it required a lot of eggs and tasted disgusting. The flour then went to the back of cupboard until I came across this recipe. The batter went to exactly the right consistency and this was something I was worried about reading through the comments. Even my other half ate them and he doesn’t like coconut. I will be making these again. Thanks

    Reply
  82. Pingback: Coconut flour cookies (GF, dairy free) | Project Delish

  83. Pingback: Coconut Flour Cookies | Crustabakes

  84. Haley

    I found your blog on a search for coconut flour cookies and I am so glad I did! The cookies just came out and they taste great. They were super easy to make, and are light, fluffy, and stay together well – not at all crumbly. The only thing I would change is they are a bit salty for my taste. Thank you for the great recipe. I’m excited to try some more from your site!

    Reply
  85. Haley

    (Edit to the post I just posted) I just looked and saw that I doubled the amount of salt on accident! 1/2 Teaspoon instead of 1/4. Whoops! That explains why mine were salty.

    Reply
  86. Pingback: Coconut Flour Cookin’ | Curve Happens

  87. KE

    Hi! These look great. Do you think I could substitute same amt of honey for the maple syrup? We are on SCD and can’t have the syrup. Also, would it be ok to omit the vanilla? Thank you!!

    Reply
    1. Megan Post author

      I haven’t tried it with honey, but I imagine it would work! Vanilla is optional, too, so you can definitely leave it out, if you prefer.

      Reply
  88. Mary

    These cookies are amazing, thank you for the recipe. I make them for my brother who has gluten-sensitivies on a regular basis, but we all love them. Wheat stinks!

    Thank you!

    Reply
  89. Pingback: Youtubers, Baking and Beauty Goodies | Bella La Moda

  90. Charity

    These were fantastic! Made them last night with my three year old son. He isn’t a big fan of chocolate chip cookies, but once he tasted these, he ate three! I did to! He would have eaten more had I let him. Made me so happy to find a recipe that is full of goodness and health and is a treat for my son (and me) to enjoy!

    Reply
  91. Pingback: Coconut Flour Chocolate Chip Cake bites ‹

  92. emily

    We tried these tonight. They were wonderful!!!
    Thank you for the recipe. I look forward to stalking your page for more. πŸ™‚

    Reply
  93. Eliza

    I baked a batch for my daughter late last night, as a gift from the “tooth fairy”. I must say I didn’t think they would be as tasty as cookies baked with butter & sugar, but I pleasantly surprised. My husband said they are delicious. My mini “tooth fairy” cookies (about a tsp in size) were really good – not hard, not chewy but soft & moist. The regular sized cookies (about a tbsp in size) were soft and chewy – OH. MY. GOSH! I will be using this recipe again. My kids enjoyed them. They were a HIT! Thanks for the recipe!

    Side Note: I’m trying to rate the cookies but it’s not allowing me to do so. 5 STARS

    Reply
  94. Lauren

    Love these! I was out of almond flour and these were perfect! I doubled the recipe and instead used 1/4 C of honey and the equivalent of 1/4 C of Stevia. They were delicious! Thanks!

    Reply
  95. Aaron

    I’m trying out this recipe tonight! I made it completely sugar free by replacing the maple syrup with almond butter and using 100% cocoa instead of chocolate chips. They are delicious!

    Reply
  96. Susan E

    I wanted to put on Pinterest and finally found it. They are going in the oven right now. I had some toasted coconut layng around and added about less than a 1/3 of the cup. It might make it over the top w/coconut taste. Yum. I will let you know how it was.

    Reply
  97. Maritza

    Hey, these were really good! Probably the best paleo baking recipe I’ve tried. I’ll try to play a little bit with the recipe next time to see if I can reduce the maple syrup with almond butter.

    Thank you!

    Reply
  98. Jessy

    These are wonderful! Husband approves! There hasn’t been many coconut flour recipes he has likde, (maybe my fault, i made a horrid pound cake with it) he didnt even know until i told him, toddler approved as well. Thank you for sharing!

    Reply
  99. Pingback: Healthy Cookies Coconut Flour | About Food and Diet

  100. Erin

    Shocked at how moist these were!! I did tweak the recipe to benefit my pantry.
    1/3c + 1/3c coconut flour
    1/4c + 1/4c coconut oil (the flavoured one)
    1 tablespoon bicarb soda
    1/3c + 1/3 c honey
    1 tablespoon vanilla
    …forgot salt…seemed fine!
    1/2c oats
    1 tablespoon cinnamon
    1 cup dark chocolate, chopped

    Had to pre-flatten them before putting them into the oven at 180C for 15+ minutes, the outside I found needed to go quite golden otherwise I couldn’t handle them with my spatula.

    Yummy with a hot tea or perhaps on top of ice cream!!

    Thanks for the inspiration x

    Reply
  101. Pingback: Paleo chocolate chip cookies | loved and free

  102. Robert

    You should include the measurements in weight, especially for the coconut flour.

    Also, maple syrup may be not as bad for you as table sugar but it’s still bad.

    Reply
    1. Mindy

      Thinking that Robert is probably right about offering the coconut flour measurement in weight because of the fact that there are so many diff brands out there and each may be different in weight. For eg., 1 C of Brand X Coconut Flour may weigh 6 oz and 1 C of Brand Y may weight 8 oz.

      Food for thought. πŸ™‚

      Reply
  103. lisa arthur

    I am testing and trying things for my new website. for fun.
    These cookies are fantastic. My first time with coconut flour.
    I wanted a break from the screen, so decided to google ‘coconut flour cookies’ – and this recipe is the one I chose. OK so mine weren’t as pretty, but they were really tasty. I adapted it for me, and for my UK scales: the oven was 170, I used stevia, and honey and made the cookies bigger.
    your site is first class, and the recipe was spot on. Fabulous, thank you.

    Reply
  104. Lynn

    I have been searching the web ENDLESSLY to coconut flour baking recipes that do not contain oil. I don’t find ONE! Do you know of any? Thanks!

    Reply
    1. Megan Post author

      I have one in my cookbook that’s coming out next year, but unfortunately, I’ll have to wait to share it until then! I’ll be sure to post any other recipes I come up with in the future, though! πŸ™‚

      Reply
  105. Pingback: Love Your Food | The Paleo Psychologist

  106. Pingback: Gothic Granola » Blog Archiv » What the Hell Happened to Compassion?

  107. Helen

    This recipe has quickly become a family favorite–my sons LOVE them. Just a note, banana purΓ©e works well instead of maple syrup. Thanks for sharing!

    Reply
  108. Be ca

    Amazing recipe. Thank you for sharing. Cookies are unbelievably delicious and even more fabulous the next day. Making these again for sure!!!!

    Reply
  109. Sandra

    Thank you so much for this recipe! They are so yummy! My husband, who has never liked any cookies I made with coconut and nut flour before, absolutely loves these cookies! I am so happy I finally found a healthy cookie recipe that we can both enjoy.

    I substituted organic erythritol for maple syrup though, but still super delicious! Next time I will try it with honey to see the difference. Thank you! =)

    Reply
  110. Chris

    Hi, this is such a great recipe, thank you! Love ’em.

    I don’t suppose anyone has been clever enough to work out the nutritional info for these…?

    Reply
  111. Pingback: Chocolate Chip Cookies (Grain-Free) | Strawberry Mint

  112. Pingback: Coconut Flour Chocolate Chip Cookies (Grain Free)

  113. Rebecca

    OMG….I love these. Any thoughts on making this as a cake in a square dish? I would like to make it as my daughters birthday cake, but not sure how that would turn out.

    Reply
  114. Erika

    These turned out AMAZEBALLS! I followed the recipe exactly as shown and these were awesome…I actually might have just baked mine mabye an extra 2minutes then recommended but they are perf!

    I feel like I am having mini cakes/muffins but still wholesome enough with their cookie consistency. I actually caught myself licking the cookie dough and would love to add it into icecream…lol! Thanks for this kick-ass recipe! Was wondering because I am pre-diabetic I want to know if I can substitue the pure maple syrup for Agave or even RAW honey? Someone please advise =)

    Reply
  115. Sandy

    These are delicious! Tomorrow I’m going to try leaving out 1 egg and sub pumpkin puree with pumpkin pie spice. Also, I’ve used stevia powder with these instead of the maple syrup, and they still came out really nice and very tasty. Thanks for the delish recipes!

    Reply
    1. Nik

      Also, I substitute the oil with french butter for taste and the syrup with coconut sugar for density. I also add hemp protein powder for the health benefits.

      Reply
  116. Wendy

    I’ve made these quite a few times now and I have to say they are delicious. I’ve learned that for my oven I need to increase the temperature and the time and make them smaller, otherwise they ended up more like cake than cookie. Also, I find they get a little crispier when I use honey instead of maple but I like the flavor when they’re made with maple more.

    Great recipe!

    Reply
  117. Rob

    Interesting, but the entire premise is wrong. Coconut palms are not trees, but grasses. Which means their seed — coconuts — are a not nuts but grains, just as the seeds of other grasses — oat, wheat, barley, etc, — are grains.

    I’m sure there are many delicious, healthful recipes that use coconut, but it is a mistake to call them grain-free. You can’t base a “grain-free” recipe on a grain.

    Reply
    1. Megan Post author

      The FDA considers coconut a tree nut, and the American College of Allergy, Asthma & Immunology (ACAAI) states: β€œCoconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut.” So, for most purposes, it’s not considered a grain, and those looking for grain-free recipes are usually looking for a coconut-, nut-, or seed-based recipe.

      Reply
    2. R.J. Macready

      If you want to get technical there’s no scientific definition for the word, “tree”. It doesn’t exist in botany. You have large plants and small ones. Coconuts are classified as a fibrous one-seeded drupe. A drupe is a fruit with a hard stony covering enclosing the seed.

      Reply
  118. Rob

    Whatever the FDA and the ACAAI classify coconut as is irrelevant. You can change the name (or the classification), but that will not change the basic nature. Palms are grasses. The seed of grasses are grains. It’s a simple as that.

    Okay, let’s structure that as a logical argument:
    1) All palm trees are grasses.
    2) The seeds of all grasses are grains.
    3) Coconuts are the seeds of a palm tree.
    Ergo: Coconuts are grains.

    Reply
    1. Megan Post author

      This argument could also be considered irrelevant, since it’s not going to change the fact that coconuts are defined as a drupe in every respected reference source I can find. But honestly, I think you’re missing the point of my “grain-free” recipes. People who cannot tolerate grains (like those with autoimmune conditions) can usually tolerate coconut, and that’s why I create these recipes in the first place, to give people a delicious alternative when they can’t enjoy many mainstream foods.

      Reply
  119. Mandy

    These are great! I was looking for a nut free, grain free cookie recipe and these have all the healthy ingredients we are trying to eat.

    Rob, if you don’t have allergies, arthritis or hormone issues you won’t understand that finding this recipe is like finding a little piece of happiness.

    Reply
  120. Mary Anne

    I substituted erythritol with a little stevia and coconut milk for the maple syrup. Did not have parchment paper and boy did they stick to the cookie sheet. Is there another way to prevent the sticking without using parchment paper? We left the chips out and they were delicious!

    Reply
  121. Pingback: Chocolate Chip Cookie (AIP, egg free, nut free, grain free) | Pacific Wanderlust

  122. Sarah Beam

    So I was dumping all the ingredients in for this and got to the eggs and realized I was out. I hate to waste stuff so I desperately tried to figure out what to use instead and settled on a banana. They turned out quite yummy!

    Reply
  123. Pingback: Recipe: Spiced Mulberry Cookies

  124. Julia @ Real Mommy

    I made these today with my daughter (who is 3 so THANK YOU for making it so easy!) and I have to say they are the most delicious cookies I’ve eaten since starting to eat Paleo!
    All I could think when I read your comment about them being like the top of a muffin, is that super old Seinfeld episode where all they sell is the top of the muffins! LOL, if only they had your recipe!
    Thanks so much for sharing this…now off to make some more since they are all gone:P

    Reply
  125. Pingback: Like a Caveman | Just Some Girl in France

  126. Lourdes

    Hi everyone! excited to try one more of your recipes!
    Im not using maple syrup, instead Id use either stevia or Xyla powder version. I have baked with coconut flour before and it can be tricky if not following recipe as it is specially when it comes to adding/omitting liquids. Would I need to add more liquid to equal out the maple syrup consistency to the powder sweetener?
    Thank you Megan as always! <3

    Reply
  127. Lourdes

    I found a recipe online to replace maple/agave syrup for liquid stevia, it says is about 10 drops of stevia + 3 tbs water to equal consistensy of syrup. For the taste is up to each person, for a sweeter taste you can triple the mount of stevia. Let me know what you think Megan.
    Thank you!

    Reply
    1. Megan Gilmore Post author

      In my experience, it depends on how long you’ve been using stevia. When I first started using it, 10 drops would have tasted VERY sweet to me. But, after a couple of months of use, I needed more to get the same sweet taste– closer to 20 or 30 drops. I’m not much help in the stevia department, because I can no longer use it myself, so please let us know if you have any success!

      Reply
  128. Lourdes

    Regarding taste using stevia I’m ok with 20-15 drops, what I need help with is with the amount of liquid in this recipe, I won’t be using 1/4 cup of syrup, I’d use no more than 1 tsp of liquid stevia, so should I add extra water to even out the syrup? I know when working with coconut flour , the amounts of liquids is very important. Thank you Megan

    Reply
    1. Megan Gilmore Post author

      Since I can’t test it out myself, I’m not positive how that substitution will work out. Maple syrup does caramelize when heated, helping to bind baked goods, so I’m not sure if using water will have the same effect, though I would definitely think some sort of liquid is necessary, since coconut flour is so absorbent. Please let us know how your experiment turns out!

      Reply
  129. Cori

    I’ve made this recipe at least 5 times. I even turned them into ice cream sandwiches! They’re super easy and quick to make. Thanks!

    Reply
  130. lourdes

    Hi!
    If Dear Megan can’t help me out on this one maybe one of you sweet bakers can help me do the math. I can’t use honey or maple syrup, only stevia or Xyla (both in powder). I believe that the liquid texture of the syrup contributes to the texture of these cookies, specially when working with coconut flour. Since Im using powder sweetener,not syrup which means less liquid for the recipe, do you think I should add water or more oil to equal out the syrup…?

    Thank you thank you for ny help! <3

    Reply
    1. Rhonda

      These cookies were some of the best paleo cookies I’ve ever tried! I’m glad I stumbled across this recipe! Last time I did a paleo chocolate chip cookie it was made with almond flour…… Not that good :-/

      Reply
  131. Lourdes

    just for the record, I made double batch, i baked them with 1/4 c. xyla to replace 1/4 c. maple syrup and 1/4 tsp liquid stevia to replace the other 1/4 c. syrup ( the website said 1/4 c sugar=1/4 tsp stevia). The texture is delicious, just like any baked cookie, no need to add more water or oil. The sweetness tough id def add either more liquid stevia or just 1/4 c.+ 1/4 c. xyla crystals cos they are not very sweet. Is tricky to bake with liquid stevia, either they come too sweet or not sweet at all. I prefer powder stevia.
    Great recipe Megan, thank you!

    Reply
  132. Sharna

    I made these today. I used rice malt syrup instead of maple syrup. Cookies were yummy. However I have IBS and I’m now paying the price for eating coconut flour. Won’t be making them again as they are too good to resist.

    Reply
  133. Pingback: 8 Ways to Use Coconut Oil on Valentine’s Day (And Every Other Day) | Can of Worms

  134. Sarah

    I made these last night and they were so simple (even for me, and I’m a terrible cook!). Doubled the recipe so I could take some to work today and they are practically gone already!
    I used honey as I didn’t have any syrup and I think I forgot to double the eggs despite doubling everything else haha

    They still came out great though. Seriously – I am so impressed with how nice they are as I’m always suspicious of sweet treats made from healthier alternatives. I will definitely be doing these again!

    Thanks for the recipe.
    Sarah
    xxx

    Reply
  135. whitney morris

    I’ve recently gone back to paleo and have really missed chocolate chip cookies. I had a craving for cookies, so I made these last night. Fantastic! They are my new favorite paleo cookies! The consistency was spot on … not too gooey and not too crispy. I made sure to flatten them with a spatula half way through baking them to get that traditional coolie shape. My husband usually dislikes the taste of cookies made with coconut v. almond flour, but he actually loved these. I stored them in the fridge over night, and they were even better eaten cold. Thanks for the recipe. It’s a winner!

    Reply
  136. Jackie

    I am hopeless at cooking with coconut flour..I’ve had so many attempts, with so much money wasted.. But this was everything it described and more! So chewy and filling! I did the following subs: for the maple syrup I just used half maple and half stevia for that.. And I used Lindt dark choc for the chips.. I always find coconut flour dry so I baked for only 10 mins and these were soft in the inside and crispy on the outside.. Tender gooey chocolate! Yum! This is a keeper πŸ™‚

    Reply
  137. Holly Mae

    These cookies are my new favorite! The first bite I had made me OMG out loud. I’ve finally finished the batch, and I have to wait for a week or so to make sure I don’t eat these all the time. I’m telling everyone! Thanks so much, and thanks again for the cauliflower pizza crust recipe; one of my favorite things.

    Reply
  138. Pingback: Grain Free Chocolate Chip Cookies | Jenn Browne

  139. Pingback: Cheer Up Cookies | Collegiate culinary adventures

  140. ecaterin

    Wow – these really impressed me, with their delicately crisp outsides and moist bread-y insides. I don’t usually like a cakey cookie, but this is something very different than the texture I associate with that description when made with gluten or GF flour mixtures. This was more like the moist, flakey inside of a macaroon (not surprising πŸ™‚ Fantastic textures!

    I followed the recipe with the exception of subbing chia (egg) + baking powder + slight extra coconut flour (this combination is a good standard for egg replacement, giving most of the binding, loft and slightly cake-y texture eggs give).

    Knowing how dense egg-free recipes usually are, I flattened each cookie to less than 1/2 inch high, kept the thickness really even, and formed the edges so they’d hold together. My mini-chocolate chips kept trying to escape, cause the dough wasn’t as sticky as eggs would have made it. I kept chasing them down and poking them into the middle of the cookies πŸ˜› It would be faster if I had a cookie cutter to press the dough into, so I’ll do that next time.

    I’m now defending the cookies from all the family members. Make them last, people! …alas, that will never happen πŸ˜€

    Reply
    1. ecaterin

      Made these again tonight with gelatin as the ‘egg’ and they’re great this way, too πŸ™‚ They held together better while forming them (I wasn’t chasing down my chocolate chips like last time :D) as well as after baking. They were slightly less delicate and slightly more cookie-textured. They also browned a bit more. They were every bit as heavenly eaten in delicate bites πŸ™‚

      I will say, too, that this recipe is incredibly forgiving. “I shall use the ingredients in about the right ratios!” is not usually something you’re allowed to say during gluten-free baking πŸ˜› *cough*

      Reply
  141. maria

    I made this today and it was a complete disaster. I even added more flout because I wanted to make sure I would not have the issues others were having. Batter was ok but as soon as it hit the oven it was complete meltdown.

    I am using homemade coconut flour so I am wondering if that is the issue. My flour is pretty fluffy. I think that if I had weight measurements it would had worked out better.

    I won’t give up. I will try it again some other time. I will google more about weight measurements.

    Reply
  142. France

    I made this last night too, and I think maybe I need to really compress the type of coconut flour I have as it didn’t thicken enough. However I added 1/2 cup of almond flour and it was better, 3/4 cups might have been even more appropriate. I don’t like adjusting with coconut flour as a little bit goes such a long way!
    The resulting cookies were really good though. I’m going to try the buckwheat one next I think!

    Reply
  143. Pingback: Coconut Flour Chocolate Chip Cookies | A Touch of Ginger

  144. Pingback: Chocolate Chip Cookie (AIP, egg free, nut free, grain free) | Forest and Fauna

  145. Stephanie

    What’s the best way to double or triple this recipe? It doesn’t make very many cookies. Thanks.

    Reply
  146. Pingback: How to Make Coconut Flour - The Little Pine

  147. Joslyn

    Just want to say these sound and look amazing! I have a coconut flour recipe that is similar that I use flax eggs for and they come out great! I will have to try this one though! Yum! My son and I LOVE cookies way more than we should haha!

    Reply
  148. Elizabeth

    Hi Megan,

    I recently tried making lactation cookies using coconut flour and didn’t turn out. The original recipe is as follows: 1 cup of butter; 1 cup of sugar; 1 cup of firmly packed brown sugar, 4 tbsp of water; 2 tbsp of flax seed meal; 2 eggs, 1 tsp of vanilla; 2 cups flour; 1 tsp baking soda; 1 tsp salt; 3 cups of oats; 1 cup chocolate chips; 4 tbsp of brewer’s yeast. The only difference with my version is I substituted 2 cups of flour with 1/4 of coconut flour. My key ingredients for “lactation” are the oats, flax seed meal and brewer’s yeast. Can you advise as to how to get the “perfect” cookies or consistency using coconut flour?

    Reply
  149. Lisa

    Do you think I could use this recipe to make a giant cookie (a pizza pan size)? If so, any suggestions on cooking time or other tips? I’m trying to make a cookie “cake” for my son’s birthday. Thanks for any thoughts.

    Reply
    1. Megan Gilmore Post author

      Traditional egg substitutes don’t always work with coconut flour, so you’ll have to experiment and let us know. I don’t imagine that applesauce would give these cookies the structure they need, but maybe Ener-G egg replacer would?

      Reply
      1. Laura

        I have found the best replacer of eggs is blended banana πŸ˜€ But that will give a different flavor πŸ™‚ Going to try making your recipe in a little while as is πŸ˜€

        Reply
  150. Dominiquee

    How did you make the cookies so perfectly round? Did you use a shaping tool or just carefully shaped with spoon/hand?

    Reply
  151. Angela

    Thanks Megan for a great recipe! I tried another coconut flour cookie recipe a few weeks ago (with 1/2 cup flour) and liked yours better as it had 2 eggs vs 1 (I used chia seed eggs) for more moisture. Cooked mine for about 15 minutes. Just tried one and they are yummy! Can’t wait for more with my hubby after dinner, with our home made cashew hemp milk in our lattes. I am going to freeze and eat straight from the freezer. Thanks again!

    Reply
  152. Susan

    I jumped for joy at seeing this recipe, because I am all-grain intolerant. I tried making these, twice, and they were a disaster both times. The cookies that “aren’t supposed to flatten out” melted and spread in to one gigantic paper-thin mess. I had added more coconut flour for moisture…twice the amount, actually. Help!

    Reply
  153. Holly Mae

    I’ve made this recipe a number of times. Each time except the most recent one, I mistook the 1 teaspoon of vanilla for 1 TABLESPOON. I LOVE my mistake! I recommend upping the vanilla, if you like that sort of thing. It makes them taste kind of exotic.

    Reply
  154. Victor Martino

    Do you think I can substitute the maple syrup for a liquid sweetener to make it low carb? Or is it absolutely necessary to hold it all together?

    Reply
    1. Christine

      I made mine with about 2 tablespoons of agave instead… I also added an extra egg and 1/2cup shredded unsweetened coconut and they turned out amazing!

      Reply
    1. Megan Gilmore Post author

      That’s the nice thing about coconut flour– you don’t need much, so a little goes a long way! The eggs give these cookies the rest of their structure.

      Reply
  155. Teo

    this has become my go to coconut flour cookie recipe. basically bake them anytime i crave a dessertπŸ˜‹ tried adding cocoa once but they became a bit too dry. any tips to make a chocolate version of them?

    Reply
  156. Tina

    I’ve made these many times and while they taste good they never really had a cookie consistency….too wet and sticky even after baked. I just made them yesterday with only ONE egg and I baked them for 20 minutes and this time they were perfect and have a dry cookie consistency. I love these now!!

    Reply
  157. Virginia Santoro

    I made these for the first time last night, adding shredded coconut and chopped pecans. Absolutely delicious! Thank you!

    Reply
  158. Sherry Ann

    Hi Megan,
    I tried making these today. They were delicious! I added a bit more flour since it seemed to be too runny. They were very good! thank you πŸ™‚

    Reply
  159. kelly

    I made them today and love them. Turned out exactly as you said. Thank you. First time coconut flour baking for me but definitely not the last.

    Reply
  160. Sherry Ann

    ok… followed the instructions this time without substituting the maple syrup with honey and they turned out perfectly! thank you so much for your recipe! πŸ˜›
    My teenage son loves them too!

    Reply
  161. Jessica

    These are seriously amazing. Just made them, 12 min was perfect time, the dough is delicious as well. Will be making these again, like them even more than traditional cookies

    Reply
  162. Goofy Girl

    I made these today…..and BOY! are they delish! I’m following a low carb lifestyle so I used swerve instead of the syrup! YUM YUM!
    Thank you!

    Reply
  163. JULISSA

    I just discovered your stte and I love it ! I did a little variation on your recipe I added 1 tablespoon of coconut flour and I used Lakanto sugar (same measurement as indicated in the recipe) did have butter and half coconut oil and it turned out wonderful !! My husband is diabetic and I’m trying to bake with coconut flour as much as possible . Thank you for the recipe πŸ™‚

    Reply
  164. Rebecca

    These are the lightest, fluffiest looking coconut flour cookies I have ever seen! I hate crunchy cookies, so I’m going to pin these and give them a try soon. Thanks!

    Reply
  165. Rachel

    Yum! My five year old tried to convince me he could eat the whole batch. I let him have 2.
    I think I made them too big. I only got 7 cookies. They needed 20 minutes cooking time.
    I’ll oil the paper next time too. I lost the bottom of the cookie on the paper.
    I’d love to try these with stevia or monk fruit.

    Reply
  166. Diane

    Hi Megan!
    I happened on your site while searching for a recipe to use my coconut flour. I just tried your recipe and these are fabulous! Thanks so much for sharing them! I used your exact measurements and they came out great…very light and cake-like. After seeing the texture I can think of many things to add to them besides chocolate chips that would also be yummy.
    I shaped them with my hands like you did and they looked wonderful, too. I made them about 2″ round and was wondering if you knew the calorie, fat and carb count that may be in each cookie??
    Thanks again!

    Reply
  167. Erika

    I have made other coconut chocolate chip cookies and my husband was not a fan. He wants the fatty buttery ones. WELL HE LOVED THESE!!! Thank you. I added a little butter extract and used agave maple syrup.

    Reply
  168. Carrie

    My 11 year old daughter just made these cookies, they are delicious, I will TRIPLE to recipe next time:)

    Reply
  169. Sandra

    Must have been in the measuring ! But I’m looking at one mass of mixture spread out all over my baking tray πŸ™ not happy what a waste of time and ingredients!

    Reply
    1. Dianna

      Initially my batter was thin too. I found I had to had a little more coconut flour. I think it could have been due to the size of the eggs used. My eggs were on the large size. I also baked the cookies for closer to 20 min. Came out great and tasted great!

      Reply
  170. Sarah

    Made these today and they’re good, considering I’m not a big fan of coconut flour baked goods (so trying to use up my supply). I used rice bran syrup instead of maple and substituted one of the eggs with a small banana. Baked for about 20 minutes and they came out crispy on the outside and soft & moist on the inside. The comparison to a muffin top is about right but texture is obviously different because of the coconut flour.

    Reply
  171. Dimitri chappas

    Great recipe and the cookies are yummy. Don’t expect the same consistency of tollhouse cookies but if youre trying to watch carbs and crave something sweet, this is it.

    Reply
  172. Jodi Dale

    This is my absolute favorite choc chip cookie recipe ever! I have some in the oven right now but always forget I should double (or triple) this recipe as they don’t last very long cuz they’re so good! Love your cookbook too!

    Reply
  173. Hala

    yum! they’re in the oven now, and holding up. I didn’t pack the 1/3 cup of coconut flour at first, it was just kid of loose and fluffy in my measuring cup, and I had to add a bit more to get the right consistency. I think that’s what happened to Sandra. After adding a little more (little by little, it’s easy to overdo the coconut flour) the cookie dough thickened up. They look perfect now & are holding up great in the oven. Can’t wait to taste them! Thx for the recipe!

    Reply
  174. Linder

    These were really good! Subbed honey for maple syrup as I didn’t have any on hand. Also added a handful of oats and another of unsweetened shredded coconut. Will definitely be making these again. They remind me of my favorite Uncle Eddie’s oatmeal, chocolate chip cookies from Trader Joe’s!

    Batch made 8 cookies baked for 20 minutes.

    They did stick to the parchment, but after letting them cool for a few minutes I just slid a butter knife under them and they popped right off without falling apart.

    Reply
  175. Juliet

    These are hands down the BEST chocolate chip cookie- they are amazing and so easy to make. Just like Linder, I also added some oats and shredded coconut. The batch was gone in a few hours, devoured by my husband and kids. Thanks so much for this incredible recipe!

    Reply
  176. Vildana

    Thank you for this great recipe. Cookies are so easy to make..I decided to make them half hour ago, after my Sunday lunch, and 20 minutes later I’ve already eat 2. I know they are super healthy, but still..I have to be careful not to eat every single one before my daughter wakes up from the nap.
    I followed your advice to measure coconut flour precisely, and they were like yours from the photos. I’ve seen other comments, someone added shrede coconut and oats, but as I measured all the ingredients there was not enough liquid to add anything more, they were already perfect.

    Reply
  177. Karen Pederson

    These are amazing! I’ve given the recipe to friends who begged me for it after tasting the cookies. This will be my only chocolate chip cookie recipe from now on. I followed it, no changes, and the cookies were great. I formed them into balls and flattened to about 3/8″ to 1/2″ before cooking, and used my oven on the convection setting.

    Reply
  178. Valerie

    Amazing! Absolutely loved these and so did my husband who is a huge chocolate chip cookie fan. I didnt see your comment about flax eggs and used them with success! I also used honey and oiled the parchment paper. 8 cookies, 350 for 15min. My new goto cookie recipe!

    Reply
  179. Michelle

    I was a bit nervous to try another coconut flour recipe – cuz sometimes they’re just not great. This one totally hit the spot last night when i was craving a little something sweet after supper! And I *might* be making them again tonight πŸ˜‰ Super quick and easy!

    Reply
  180. Joe

    something is a miss. the batter was soooo runny. I added almost another 1/3 cup coconut flour. getting ready to put in the oven. see what happens

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: