Coconut Flour Chocolate Chip Cookies (Grain-free)

Variety is the spice of life, right?


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 from this recipe


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


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.)


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.


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.


*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.

4.9 from 57 reviews
Coconut Flour Chocolate Chip Cookies (Grain-free)
Prep time: 
Cook time: 
Total time: 
Serves: 12
A light and fluffy cookie, made with coconut flour.
  • 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
  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.


  • 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.


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.


  1. Penny says

    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.

    • mary barber says

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

  2. Sarah says

    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.

  3. Jennifer says

    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.

  4. Theresa Holland says

    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!

  5. Abbi*tarian says

    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)!

  6. jennifer says

    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!

    • Megan says

      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!

    • Megan says

      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!

  7. Natalia says

    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).

  8. Kelly says

    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! :)

  9. Hila says

    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!

  10. Sheena says

    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.

  11. Alex says

    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

  12. Tonya says

    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!

  13. Jen says

    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.

  14. Brenda says

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

  15. Michelle says

    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.

  16. Kayla says

    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.

  17. Beth says

    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.

  18. says

    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 !

  19. Debbie says

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

  20. says

    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. :)

  21. Thephrog says

    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! :)
    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!

  22. says

    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.

  23. Megan says

    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?

  24. Megan says

    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 :(

  25. Andrea says

    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.

  26. isabella says

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

  27. Amanda L says

    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!

  28. Sophie says

    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!

  29. Jackie Morrill says

    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.

  30. T says

    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!

  31. says

    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.

  32. Amanda P says

    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.

  33. Silvia says

    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 :) I didn’t have any problems with dryness or anything. Thanks for the recipe!

  34. Brenda says

    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.

  35. Monica says

    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!

  36. Mandy says

    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)

  37. Jerene cook says

    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:)

    • Bron says

      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.

  38. helena says

    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…

    • Megan says

      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!

  39. Cassie says

    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. :(

  40. Rosa says

    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

  41. Jak says

    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. :)

  42. Sunnygirl says

    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.

  43. Courtney Smith says

    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…

  44. Booplasterer says

    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.

  45. Sarah says

    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.

  46. Sandy says

    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..

  47. Sarah says

    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!

  48. Jodi Grotegut says

    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!

  49. Pam says

    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.

  50. Zoya says

    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!

  51. Erica says

    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. :)

  52. Alison says

    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.

  53. s says

    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!

  54. Mary says

    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.

  55. Maydo says

    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!

  56. Linda says

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

  57. Brooke says

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

  58. Cassie says

    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!

  59. Kirby says

    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:)!

  60. aleq says

    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.

  61. Joelle G says

    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!

  62. Dani says

    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!

  63. Tracy says

    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 :) Also sub’d rice syrup for the maple syrup. Delicious – thanks!

  64. Mama654 says

    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!

  65. Laura says

    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

  66. Haley says

    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!

  67. Haley says

    (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.

  68. KE says

    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!!

    • Megan says

      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.

  69. Mary says

    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!

  70. Charity says

    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!

  71. Eliza says

    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

  72. Lauren says

    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!

  73. Aaron says

    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!

  74. Susan E says

    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.

  75. says

    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!

  76. Jessy says

    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!

  77. Erin says

    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

  78. Robert says

    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.

    • Mindy says

      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. :)

  79. says

    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.

  80. Lynn says

    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!

    • Megan says

      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! :)

  81. Helen says

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

  82. Be ca says

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

  83. Sandra says

    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! =)

  84. Chris says

    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…?

  85. Rebecca says

    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.

  86. Erika says

    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 =)

  87. says

    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!

    • Nik says

      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.

  88. says

    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!

  89. says

    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.

    • Megan says

      The FDA considers coconut a tree nut, and the American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut 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.

    • R.J. Macready says

      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.

  90. Rob says

    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.

    • Megan says

      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.

  91. Mandy says

    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.

  92. Mary Anne says

    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!

  93. Sarah Beam says

    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!

  94. says

    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

  95. Lourdes says

    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

  96. Lourdes says

    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!

    • Megan Gilmore says

      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!

  97. Lourdes says

    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

    • Megan Gilmore says

      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!

  98. Cori says

    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!

  99. lourdes says

    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

  100. Lourdes says

    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!

  101. Sharna says

    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.

  102. Sarah says

    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.

  103. whitney morris says

    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!

  104. Jackie says

    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 :)

  105. says

    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.

  106. ecaterin says

    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 :) 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 😛 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 😀

    • ecaterin says

      Made these again tonight with gelatin as the ‘egg’ and they’re great this way, too :) 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 :)

      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 😛 *cough*

  107. maria says

    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.

  108. says

    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!

  109. Stephanie says

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


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