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.

4.7 from 87 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.

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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 organs— 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!

288 thoughts on “Coconut Flour Chocolate Chip Cookies (Grain-free)

  1. 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
  2. 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
  3. 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
  4. 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
  5. Carrie

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

    Reply
  6. Sandra

    Must have been in the measuring ! But I’m looking at one mass of mixture spread out all over my baking tray 🙁 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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 😉 Super quick and easy!

    Reply

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