The Best Coconut Flour Chocolate Chip Cookies

Variety is the spice of life, right?

stack of coconut flour chocolate chip cookies

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 The Lemon Bowl

Ingredients:

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

Directions:

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

mixing coconut flour chocolate chip cookie dough in a bowl

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.

coconut flour chocolate chip cookie dough on a cookie sheet

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.

coconut flour chocolate chip cookies

*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.

4.75 from 95 votes
Print
Coconut Flour Chocolate Chip Cookies (Grain-free)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

A light and fluffy cookie, made with coconut flour.

Course: Dessert
Servings: 12
Calories: 109 kcal
Author: Detoxinista.com
Ingredients
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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Comments

Carlie

Used agave nectar instead of maple syrup and they were perfectly sweetened, came out really nice! Tasted like sweet ricotta cookies. Thanks!

Kaity

These were pretty good. I used 1/8 cup butter and 1/8 cup olive oil. I also replaced half of the maple syrup with stevia.

This recipe definitely only produced 6 cookies. Should double it for a full batch – 12.

Jarka

Very nice, FRESH COOKIES. REALLY SOFT AS PROMISED! AT FIRST MY DOUGH WAS REALLY WET, AND I WAS QUITE AFRAID, BUT IN A MINUTE IT TURNED OUT JUST PERFECT. THANKS!

Evgenia

I am OBSESSED with this recipe!! They are so filling, tasty and simple to make. It’s also fascinating to me to see how the coconut flour does its job and thickens to a cake batter-like consistency. Even my husband likes them, and he’s a huge “real flour” lover. I’ll keep making these over and over and over again!

Patti

How many carbs and CALORIES per cookie

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