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Coconut Flour Chocolate Chip Cookies (Grain-free)

Variety is the spice of life, right?

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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

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.)

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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.

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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.

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*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 40 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.

159 comments to Coconut Flour Chocolate Chip Cookies (Grain-free)

  • 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.

  • 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.

  • Hila

    Thanks! I have all the ingredients. Can’t wait to make them!

  • Obsessed! I’ve been on a total coconut flour kick lately. I’m almost finished with my batch of coconut flour lemon poppyseed muffins…so these are next!

  • What kind of chocolate chips do you use? Do they have sugar in them?

  • Kaija

    Would you consider giving your measurements also in grams? It would help a great deal to try your recipes :)

  • Michelle

    These cookies sound great, and I have all the ingredients…Yay! Thank you for your fabulous recipes :)

  • Denise

    These cookies are delicious! Toddler-approved 1 and 2 year olds). I made these today and they were great!

  • Oh my gosh, yes, yes, and YES! I am making these tonight. So excited that you posted the recipe :)

  • 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.

  • Everyone has been making cookies! I’m going to have to just make all of them. Love that they are super simple!

  • 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!

  • Those look delish…new reader and can’t wait to scour your blog for more recipes! Cheers!

  • 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)!

  • 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!

    • Megan

      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!

  • jennifer

    They did taste delicious! Thank you.

  • Jo

    I found these a little dry, good but a little dry. Would adding more maple syrup help?

    • Megan

      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!

  • 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).

  • 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! :)

  • 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!

  • 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.

  • Sunny

    Like Natalia, I used Ener-G egg replacer, and they turned out beautifully! I’ll definitely try these again~

  • 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

  • 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!

  • 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.

  • 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?

  • 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.

  • Autumn

    O my!! I just made these!!! Soooo good

  • Dana

    We made these cookies this weekend! They are incredible! Thank you so much for the great recipe!

  • gigi

    Made these with raw agave instead of maple syrup…still yummy!

  • 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.

  • Kayla

    Also, I think storing them in the fridge makes them a little doughier, and they taste good cold.

  • Kerry

    These look great, but I am unable to have honey of maple syrup. Would is be possible to make with powdered Stevia?

  • Hi there- I love your site!
    I linked to your recipe in a post I did for vegan chocolate chip cookie dough.
    http://www.thealmondflower.com/2013/08/classic-chocolate-chip-cookie-dough.html

    I can’t wait to see more of your lovely blog!
    xoxo
    Mollie

  • Rachel

    Made these tonight and they turned out incredible! My fiance and I ate them ALL!! new favorite go to cookie recipe!

  • 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.

  • Love these, I used 50% less sugar Maple Syrup but still came out amazing.

  • 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 !

  • Debbie

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

  • 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. :)

  • […] This weekend I took home my batch of Detoxinista’s paleo chocolate chip cookies for my family to enjoy, which left me with none when I returned to school (glad they liked them)! The cookies were so good that I couldn’t stop thinking about them, however I’m completely out of almond flour. Being in a lazy Monday mood, the last thing I wanted to do was go to the grocery store so I decided to use my resources and made another Detoxinista original- Coconut Flour Chocolate Chip Cookies http://detoxinista.com/2013/08/coconut-flour-chocolate-chip-cookies-grain-free/ […]

  • 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! :)
    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!

  • Thephrog

    I made the cookies but forgot to soak the dried mango. They still turned out really nice!

  • 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.

  • 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?

  • 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 :(

  • […] tried to make gluten free cookies for the first time & they were a huge success. I followed the Detoxinista’s recipe (almost, altered it slightly) & the result were moist, delicious chocolate chip cookies my […]

  • 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.

  • Christine

    I just made these tonight, they’re delicious!!

  • isabella

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

  • 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!

  • 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!

  • […] it. Also, if you’re like me, you have the WORST sweet tooth! I get my chocolate fix by making delicious and healthy chocolate chip cookies. The entire process takes about 20 minutes and they last me all week long (I even bring some to […]

  • 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.

  • 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!

  • 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.

  • 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.

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

  • 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.

  • 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!

  • 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)

  • julie

    is it better to combine with nuts (for coconut) or flesh group (for eggs)? THANKS!

  • 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:)

    • 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.

  • I stumbled upon your website today and i’m so glad that I did. These cookies are amazing! I can’t wait to try your other recipes.

  • 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…

  • helena

    just took these out of the oven — can’t tell yet….
    do you really only use 1/2 C coconut flour???

  • helena

    whoops – it’s late meant 1/3 C coconut flour

  • 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. :(

  • Rachelle

    Would are mine so runny?

  • 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

  • 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. :)

  • I just tasted the batter and already can’t wait for them to get out of the oven :-D

  • 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.

  • I substituted maple flavored agave syrup and left the rest as written and these were very tasty!

  • 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…

  • 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.

  • 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.

  • Yum yum yum! So what’s the calorie count? Amazing!!

  • 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..

  • karen

    Can the maple syrup be substituted with something thar has a much lower glycemic index such as xylitol?

  • 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!

  • Cookie

    The chocolate chip cookies were OK, but when I substituted shredded coconut–YUMMY!!!

  • 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!

  • 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.

  • 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!

  • 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. :)

  • 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.

  • 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!

  • 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.

  • 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!

  • Linda

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

  • […] These Coconut Flour Chocolate Chip Cookies are a total crowd pleaser. I made a double batch for a work birthday celebration and ended up […]

  • […] that last statement. Without further ado – the recipe! I adapted mine from this incredible blog […]

  • 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!❤️❤️❤️❤️❤️

  • 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!

  • Julie

    Hi, if I want to use honey instead of maple syrup how much should I use?

  • 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:)!

  • 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.

  • 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!

  • 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!

  • Erica

    I just made these and added walnuts! They are delicious! Thanks!

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

  • 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!

  • 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

  • […] This recipe was adapted from The Detoxinista’s coconut cookie recipe. […]

  • 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!

  • 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.

  • Brooke

    In ayurveda they say heating honey turns it toxic! Love these cookies with maple syrup!

  • […] Coconut flour chocolate chip cookies from The Detoxinista: […]

  • 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!!

    • Megan

      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.

  • 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!

  • cathy

    I tried these but they run altogether. One bit cookie mess.

  • […] Paleo Cookies- As some of you may have seen I am trying out the Paleo diet. It may seem radical to some I just felt like my body needed a detox and wanted to clean up my eating a little. A girl’s still gotta have a sweet treat now and again so i stumbled across this paleo recipe for cookies. My attempt doesn’t look as yummy but they still tasted good! (detoxinista.com) […]

  • 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!

  • […] muffin or cake, I figured I would rename the cookies I made Chocolate Chip Cake bites! This is the recipe I […]

  • We tried these tonight. They were wonderful!!!
    Thank you for the recipe. I look forward to stalking your page for more. :)

  • 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

  • Pami

    Just made these today and they were fantastic!! :) Thank you!

  • 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!

  • 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!

  • 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.

  • Thank you for the recipe! Can I add 1/3 or 1/4 cup of fine unsweetened coconut flakes?

  • 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!

  • Yesica

    Can I use melted coconut butter instead?

  • 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!

  • Mer

    Does anyone think these would taste good with carob chips instead of chocolate chips?

  • I love it! So many cookies (including my own!) use nuts which they aren’t kinder or school safe (we have strict rules I’m Australia). Thanks

  • […] 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 … […]

  • 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

  • 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.

  • 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.

  • Lindsay

    Obsessed!!! This has become my go to dessert! so simple, so delicious, and so quick! Thank you!

  • 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!

    • Megan

      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! :)

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