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If this is your first time working with coconut flour, let’s chat. Coconut flour is unlike any other flour you’ve ever worked with. It can be gritty, ultra-absorbent, and quite concentrated when compared to traditional flours.
That’s why I spent several weeks testing this coconut flour cookie recipe. I was hoping to create a cookie that mimics my almond flour chocolate chip cookies (which have a rich texture like a classic Tollhouse cookie), but after several attempts, I realized my expectations needed to change.
What I’ve learned from all of these experiments is that coconut flour is meant to create fluffier, lighter baked goods. As a result, these coconut flour chocolate chip cookies might remind you of muffin tops, rather than a dense, chewy cookie. If you’re into that, you’re going to love these!
⭐⭐⭐⭐⭐ Featured Review
“These are absolutely amazing and a huge hit for my boys and husband! Thank you so much!” – Avangeline
Why Use Coconut Flour in Baking?
Coconut flour is helpful for those who need grain-free and nut-free recipes. (In 2025, the FDA removed coconut from its Tree Nut List when it comes to labeling products for allergies.)
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 in this recipe (believe me, I’ve tried), and if you don’t measure the coconut flour correctly, it can dramatically affect the results.
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. I’ve included weights in the recipe below, too, if you’d rather use a food scale for precise measuring.
How to Make Coconut Flour Cookies
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. For the best results, I recommend taking a moment to sift the coconut flour through a fine mesh sieve.
This will remove any clumps, making it easier to stir in the cookie dough. (But this is optional if you’re in a hurry.) Then, combine the coconut flour, maple syrup, eggs, melted coconut oil, vanilla, baking soda, and salt in a large bowl.
Note: It’s ideal to start with room-temperature eggs rather than cold ones from the fridge. Using cold eggs may cause the coconut oil to solidify, making your cookie dough feel thicker and possibly harder to mix. However, this won’t affect how the cookies bake, so it’s not a huge concern either way. Just something to keep in mind!
Step 2:
Stir well until the dough looks evenly mixed. It might look wet at first, but it will thicken as it rests. (It reminds me of a thicker muffin batter.)
Fold in the chocolate chips, or any other mix-ins you like.
Step 3:
Use a tablespoon or cookie scoop to scoop the dough onto the prepared baking sheet. I usually get about 15 cookies from this batch. These cookies won’t spread much on their own, so use your hands to flatten them into the shape you want.
Then bake at 350ºF for 12-14 minutes, or until the edges are lightly golden.
Let the cookies cool on the pan for at least 10 minutes. They will be very fragile to move while they are hot, but they will firm up as they cool. As soon as they are firm enough to handle, you can enjoy them!
Storage Tip: Leftover cookies should be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.
The Best Coconut Flour Cookies Ever
Ingredients
- ⅓ cup + 1 tablespoon coconut flour (scooped and leveled)
- ¼ cup coconut oil , melted
- ¼ cup pure maple syrup , at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 whole eggs , at room temperature
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350ºF and line a large baking sheet with parchment paper. If your coconut flour looks lumpy, sift it through a fine mesh strainer before measuring. This will make the cookie dough smoother, but it's optional.
- In a large bowl, combine the coconut flour, melted coconut oil, maple syrup, vanilla, baking soda, salt, and eggs. (This works best if the eggs and maple syrup aren't too cold from the fridge.) The batter will look a bit runny at first, but it will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly.
- 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 much on their own, so you'll want to shape them how you'd like them to turn out.
- Bake at 350ºF for 12-14 minutes, until the edges are golden brown. Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. As soon as they are cool enough to pick up and handle, they are ready to enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
More Recipes to Try
- Buckwheat Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Almond Butter Cookies
- Chocolate Crinkle Cookies (made with almond butter)
- Oat Flour Chocolate Chip Cookies
If you try these coconut flour cookies, please leave a comment and star rating below to let me know how you like them.
I like the taste but mine did spread out like a pancake! I live at higher altitude, 5,000 feet above sea level. I think the flour amount should be increased, but by how much? Dough was still runnier than yours in the pictures. I would like to try again. Thank you!
Hi Martina! Did you use a food scale for measuring the coconut flour? If the weight of the flour is the same, then I would assume the altitude is affecting things. If you want to increase the coconut flour, I’d start with just 1 tablespoon extra and see how the dough looks. It’s very absorbent, so I’d start small. Hope you enjoy them!