These Coconut Flour Cookies are quick & easy to make, calling for just 7 ingredients that you probably already have on hand. I love that they are naturally gluten-free and dairy-free!
Why Use Coconut Flour?
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.
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. I’ve included weights in the recipe below, too, if you’d rather use a food scale for precise measuring.
Can you Use Almond Flour Instead of Coconut Flour?
I do not recommend making any substitutions when a recipe calls for coconut flour. Coconut flour is very absorbent, and requires more eggs and moisture than other types of flour.
It’s better to look for a recipe that calls for what you have on hand, so you won’t have as much guess work. Check out the following cookie recipes if you want to use another type of flour.
- 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
For even more ideas, browse my dessert recipes.
What Do Coconut Flour Cookies Taste Like?
Instead of being dense and chewy like a traditional chocolate chip cookie, this particular recipe yields a much lighter, fluffy, almost cake-like cookie, similar to a chocolate chip muffin top.
It’s simply impossible to create a chewy cookie using only 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 include nuts in the recipe, I’d rather make a batch of Almond Butter Cookies or these Healthy Cookies (that are date-sweetened!), 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 soft, 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!
Best Coconut Flour Chocolate Chip Cookies
- 1/3 cup + 1 tablespoon coconut flour , leveled off (48 grams)
- 1/4 cup coconut oil , melted (54 grams)
- 1/4 cup pure maple syrup (79 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/4 teaspoon baking soda (1 gram)
- 1/4 teaspoon salt (2 grams)
- 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, oil, maple syrup, vanilla, baking soda, 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. (Note: Enjoy Life brand chocolate chips are dairy-free & nut-free.)
- 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.
Nutrition information is for 1 of 15 cookies. This information is automatically calculated using generic ingredients, so it’s just an estimate and not a guarantee.
- 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.
If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
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.
Questions and Reviews
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.
This is my go-to recipe for chocolate cookies,sometimes I’ll add raisins, making them this morning for my orhto dr.
How can this be nut free if you are using coconut flour??
Coconut isn’t a nut, its a seed.
Raisins!? Excellent suggestion!!!!
is there a way to make this recipe vegan?
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.
I made mini muffins, they do not rise but work perfectly for a more dense popable treat.
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!
Can I get your coconut flour lemon poppy seed recipe? Thank you in advance!
I would love to have your coconut flour lemon poppyseed muffins if you do’t mind. Thank you very much. Sylvie
I tried this recently.. Was this the one with Apple cider vinegar? I thought they were disgusting 🙁
Do you see apple cider vinegar anywhere in the ingredients??!
THIS WAS THE BUCKWHEAT RECIPE. THEYBWERE DIFFERENT…BUT GOOD. I found the recipe to be crumbly so I added egg to finish it off. That may have changed the recipe.
awesome! Thanks for posting 🙂
What kind of chocolate chips do you use? Do they have sugar in them?
Read the recipe…. she said she used Enjoy Life allergen-free mini chocolate chips
Isn’t there a good chewy cookie that doesn’t use a nut flour or anything with grains? I can’t have any grains or nuts. Coconut flour is a nut.
If you’re not allergic to sesame, look for recipe of tahini cookies. They are life changing! This is a good one and you can modify it to be more keto: https://melindastrauss.com/2020/01/02/tahini-chocolate-chip-cookie-sticks/
Coconut is not a nut. It’s a fruit. We have nut allergies in our house and no issues with coconut.
Coconut is Not a nut, my son has a peanut allergy so I specifically asked the doctor that a long time ago!
Would you consider giving your measurements also in grams? It would help a great deal to try your recipes 🙂
Found this link for you:
I also come from metric system but for baking much prefer cups and teaspoons – so much easier and quicker to measure. Treat yourself to a set and soon you’ll be asking the grams peeps to give their measurements in cups.
Cam, I have always used cups and teaspoons, but when it comes to coconut flour, I find it much more helpful to have a grams measurement (as per the above recipe, yay!) as it is more accurate. A little more or less coconut flour can make a big difference in a recipe. I think grams are more accurate for other flours too, such as almond flour, as there could be a difference in how the flour is packed in a measuring cup. So for baking, I’m much happier to see grams measurements.
These cookies sound great, and I have all the ingredients…Yay! Thank you for your fabulous recipes 🙂
These cookies are delicious! Toddler-approved 1 and 2 year olds). I made these today and they were great!
I’m so glad! Thanks for letting me know! 🙂
Oh my gosh, yes, yes, and YES! I am making these tonight. So excited that you posted the recipe 🙂
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!
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!
How much stevia should you use in place of syrup?? Thanks!
Theresa – do you make any other adjustments? I live in Denver. Thx!!
Those look delish…new reader and can’t wait to scour your blog for more recipes! Cheers!
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)!
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!
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!
I made these last night and although my dough was solid enough to shape before sticking them in the oven, they didn’t hold its shape. They just about doubled in size while baking but they weren’t totally flat either. They turned out great either way!
Mine were the same, I would have had one big cookie! Even after sitting 20 minutes, they weren’t changing. I thought it might be because I was using home made coconut flour, so I added a tbsp of Bob’s Red Mill, they thickened right away.
They did taste delicious! Thank you.
I found these a little dry, good but a little dry. Would adding more maple syrup help?
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!
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).
That’s not a few tweaks, that’s a whole different recipe, lol
I searched for recipes on the back side of chocolate chip packages at the grocery store, and I found one for Raspberry Chocolate Chip Cookies! This was just inspiration; I wanted to use coconut flour, so I found this recipe online and added raspberries (about three handfuls; measurements are more of a FEELING anyway).
I also subbed the maple syrup for coconut sugar with a splash of water to make a wet, sticky consistency.
Those were the only two changes made here.
So this was a 10/10. I would definitely make this again. With less chocolate chips. Maybe just a quarter cup. Wow. I am munching on a cookie a I write. These are incredible.
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! 🙂
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!
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.
Like Natalia, I used Ener-G egg replacer, and they turned out beautifully! I’ll definitely try these again~
Hi Sunny/Megan- I need to make a paleo nut free vegan dessert (that is also low in oxlate) for my birthday. I haven’t had much luck finding a cake, unfortunately, so I figured these cookies would be good to try to create a cake like dessert. Except I need it to be vegan. Do Ener-G egg replacer go 1:1 ratio with the eggs that are used in this recipe? Are any other changes needed? Thank you- very much appreciate help!
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
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!
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.
To eliminate the syrup or honeycould I use the equivalent amount of coconut milk mixed with liquid stevia to the acheive the same sweetness?
I would like to know the same thing. Did you try it? Thanks
I don’t understand what happened. I followed the recipe completely and my cookies came out so runny and flat, I ended up throwing them away. I had a feeling that was going to happen because the dough was so runny so I let them sit for about 10 min as suggested. Very disappointed.
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.
O my!! I just made these!!! Soooo good
We made these cookies this weekend! They are incredible! Thank you so much for the great recipe!
Made these with raw agave instead of maple syrup…still yummy!
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.
Also, I think storing them in the fridge makes them a little doughier, and they taste good cold.
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.
I can’t wait to see more of your lovely blog!
Made these tonight and they turned out incredible! My fiance and I ate them ALL!! new favorite go to cookie recipe!
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.
where do you get the maple syrup?
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 !
Just made these, minus the chips, since the only ones I have are not dairy free. Still delish! Moist and yummy. 😀
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. 🙂
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!
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.
Would you mind giving us the vegan recipe for these? About how many flax eggs? And what about baking time? Thank u!
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?
They’re not bad but I wouldn’t make them again. I found them to be oily, dense, and too sweet. Sorry!
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 🙁
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.
I just made these tonight, they’re delicious!!
The blog my health living coach lists the same recipe and photos without giving credits to you. Thought you would like to know.
Thanks, it’s a shame when that happens.