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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!
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
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.
Recipe 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.
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.
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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.
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! 🙂
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 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!
They did taste delicious! Thank you.
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.
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)!
Those look delish…new reader and can’t wait to scour your blog for more recipes! Cheers!
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!!
Everyone has been making cookies! I’m going to have to just make all of them. Love that they are super simple!
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.