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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 was super skeptical while making these because I had to use gelatin eggs so the consistency of the dough was like a science experiment gone wrong, but they came out of the oven with a lovely cake-like consistency with a nice crisp around the edge.
I also added some cinnamon and subbed dried cranberries for the chocolate chips. The cinnamon really makes them taste like snickerdoodles!
Was able to use flax eggs, and make them into bars… Delicious
I was going to ask if I can use flax eggs. Thank you!
Love these and and so easy to make. I added chopped pecans and oats
This recipe is really delicious! I made them vegan by using Bob’s Red Mill Egg Replacer, and they turned out great – I followed the directions on the bag for two eggs. I also used two tablespoons of brown sugar and two tablespoons of maple syrup to have less liquid and create the texture that I love from brown sugar in a chocolate chip cookie recipe. They came out fluffy, browned, and delicious.
I wanted to love this recipe but unfortunately not for us. The taste is delicious but the texture was sort of grainy. Maybe I did or didn’t do something although i followed the recipe. I’m new to coconut flour and maybe it’s just not for me.
I put a bit less chocolate and they were delicious!! 🍪
Made a triple batch (4 children in the house) and the cookies were still gone within the day. Quick, easy and delicious.
This only made 7 cookies
Are eggs mandatory? Can I skip eggs as I don’t eat.
Coconut flour requires eggs for structure in most cases. You might want to try my Almond Flour Cookies instead, since you don’t need eggs to make those.
These cookies were ok, more like muffins than cookies. They tasted good but were not what I was looking for. I was looking for GF cookies that I could make for a Christmas Party with our small homeschool group. We have several Parents and children with Celiac disease. I have made GF brownies in the past but wanted to make GF chocolate chip cookies. Again these were good, just not what I wanted in a cookie. Having made GF baked goods in the past I decided to try to create my own recipe based on the Toll House cookie recipe. These turned out great.