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
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.
yum! they’re in the oven now, and holding up. I didn’t pack the 1/3 cup of coconut flour at first, it was just kid of loose and fluffy in my measuring cup, and I had to add a bit more to get the right consistency. I think that’s what happened to Sandra. After adding a little more (little by little, it’s easy to overdo the coconut flour) the cookie dough thickened up. They look perfect now & are holding up great in the oven. Can’t wait to taste them! Thx for the recipe!
These were really good! Subbed honey for maple syrup as I didn’t have any on hand. Also added a handful of oats and another of unsweetened shredded coconut. Will definitely be making these again. They remind me of my favorite Uncle Eddie’s oatmeal, chocolate chip cookies from Trader Joe’s!
Batch made 8 cookies baked for 20 minutes.
They did stick to the parchment, but after letting them cool for a few minutes I just slid a butter knife under them and they popped right off without falling apart.
These are hands down the BEST chocolate chip cookie- they are amazing and so easy to make. Just like Linder, I also added some oats and shredded coconut. The batch was gone in a few hours, devoured by my husband and kids. Thanks so much for this incredible recipe!
Yum. Thank you.
Love them! I’ve used coconut sugar as sweetener. They taste delicious!
Thank you for this great recipe. Cookies are so easy to make..I decided to make them half hour ago, after my Sunday lunch, and 20 minutes later I’ve already eat 2. I know they are super healthy, but still..I have to be careful not to eat every single one before my daughter wakes up from the nap.
I followed your advice to measure coconut flour precisely, and they were like yours from the photos. I’ve seen other comments, someone added shrede coconut and oats, but as I measured all the ingredients there was not enough liquid to add anything more, they were already perfect.
Can I do honey I stead of maple syrup
I usually do. I taste the coconut flour/coconut oil/honey mixture before putting eggs in. I think i use about 1.5 tablespoons 😀
These are amazing! I’ve given the recipe to friends who begged me for it after tasting the cookies. This will be my only chocolate chip cookie recipe from now on. I followed it, no changes, and the cookies were great. I formed them into balls and flattened to about 3/8″ to 1/2″ before cooking, and used my oven on the convection setting.
Amazing! Absolutely loved these and so did my husband who is a huge chocolate chip cookie fan. I didnt see your comment about flax eggs and used them with success! I also used honey and oiled the parchment paper. 8 cookies, 350 for 15min. My new goto cookie recipe!
I was a bit nervous to try another coconut flour recipe – cuz sometimes they’re just not great. This one totally hit the spot last night when i was craving a little something sweet after supper! And I *might* be making them again tonight 😉 Super quick and easy!
Yum! I doubled the recipe and was worried that they would have an “eggy” taste, but they were still delicious!
Instead of maple syrup, can I use honey, how much honey would I use. Please let me know
Awesome recipe!!!!
something is a miss. the batter was soooo runny. I added almost another 1/3 cup coconut flour. getting ready to put in the oven. see what happens
Can you add some dried fruits and nuts to this dish?
Wow, amazing ! My sons (18, 20) are never going to leave with all of your amazing recipes, that btw we eat on a daily basis. Lucky me!
thanks so much for another awesome recipe! i tripled the recipe (and lowered the maple syrup to 2/3 cup), and added raisins instead of choco chips. my toddler had a good time making them with me, and the cookies are very tasty.
YUM! Made these last night and they are delicious. The batter was a bit runny… but it didn’t seem to affect the overall cookies. Thanks so much for the recipe!
I’m making these this weekend. We have dinner at church on Sunday and several of our ladies can’t have regular flour. It will be great to finally have a dessert that we can all eat. Kid tested and approved!
Thank you for the recipe! I have a nut allergy and this is the first time I have found a gfree chocolate chip cookie made with a flour substitute I can eat! These were delicious with dark chocolate chips, mmm. I used karo syrup instead of maple syrup and the taste is perfect for me, texture is a little wetter than a cookie made w/ AP but I am happy! Also, I let the batter sit for about 10 minutes to thicken up which made it easier to scoop and shape,
My cookies went flat in the oven. Followed recipe 100% but used honey. Thoughts?
Me too 🙁 …tasted good but flat not fluffy
Used agave nectar instead of maple syrup and they were perfectly sweetened, came out really nice! Tasted like sweet ricotta cookies. Thanks!
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.
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!
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!
How many carbs and CALORIES per cookie
First coconut flour anything i’ve tried that turned out perfect. Very yummy and thank you very very much 🙂
Substituted the maple syrup for clover honey and the chocolate chips for cacao nibs and it came out SPECTACULAR. Thank you!!!!!
Great recipe
Can you use sugar free maple syrup in this recipe?
Do you have the full nutrition facts for this?
I followed the recipe as stated, and the batter was runny. I added more flour and still it was runny. Had to just pour the batter on to the baking sheet. Not sure where I went wrong?
great cookies!
I made them last night- made just 10 so next time I m gonna double the dose. Have you tried them with nuts instead of chocolate? My boyfriens doesnt like chocolate ( I know!!! sounds silly!!!)
so I need to find an alternative for him!!!
I just baked these cookies about an hour ago and followed the directions correctly. However, once I went to take them out of the oven, not only were they still completely raw, but all of the coconut oil leaked out of the cookies and made a giant puddle on my cookie sheet. Any advice?
So yummy! I added coconut flakes and I used agave nectar because I was out of maple syrup! Still delicious!
Absolutely delicious! Thank you so so much for sharing this recipe! My 9 year old daughter loved these! We both had to stop ourselves from having more than two. Super easy and really moist. I had to bake them for 9 minutes though. If you have an oven that gets really hot, I recommend pulling them out early and letting them sit for a few minutes.
FYI, I just used psyllium husk powder as a replacement for the eggs to make them vegan and it turned out incredibly.
I’ve used it heaps in my baking recipes and imo it’s a much better binder than flax eggs.
They turned out perfectly. Soft and delicious!
Deliciousss!! I actually didn’t have vanilla extract on hand but (for some reason) had pure peppermint extract instead and substituted them and added 1/2 teaspoon almond milk and baked as directed and *sigh* these taste like Christmas in a cookie!!!!!!
I love these cookies! They are my favorite from among the ones on your website. Can this recipe be double?
Is 1/3 cup flour the correct amount. Runny is an understatement. Needs much more flour to even hold a cookie shape. Can someone check this?
I didn’t have chocolate chips but was desperate for a sweet. Made these with butter instead of coconut oil. Pretty good. I ate all of thm by the next day 🙁
Loved it. I didn’t have chocolate chips so I substituted shredded coconut. I didn’t miss the chocolate at all! These cookies have a wonderful texture.
Yum! I was looking for a basic coconut flour cookie recipe, and this fit the bill nicely! Since I am on the SCD, I substituted honey + water for the maple syrup, and chopped dried apricots & almonds for the chocolate chips. This totally satisfied my treat craving – thanks!
Hey there! I made these cookies but they did not come out fluffly, just very flat. Can you tell me what I possibly did wrong?
Thanks!
I’d see if your baking soda is fresh? Did you make any substitutes? I’m not sure what else could go wrong! Hope they still tasted good, though. 🙂
Made a variation of this today and they turned out really good! I used 10 drops of stevia + a heavy drizzle of honey instead of maple syrup as well as switched out the eggs for flax eggs. They still turned out delicious!
Anyone know how well these freeze??
Flax egg worked for me! I added a tablespoon of coconut milk fat took
Thank you! These cookies are the best coconut flour cookies ever. Thank you so much! 👍
I made these and was pleasantly surprised at how “coconut-y” taste they had! Lol. These turned out, a little crunch on edges but very soft, almost muffin/cake like texture inside. I shaved a 100% cocoa bar that I had just a tad since I didn’t have chips. Teenager dusted his in powdered sugar. lol. This took 5 minutes to whip up which was a bonus. I melted my oil, added all liquids, whipped with hand mixer and added flour to continue whipping. It was runny thick like syrup but still held up and cooked perfectly.
DEEELISH! Works perfectly, added some dessicated coconut to it (I’m in the Carribean..that’s how we roll!)….thanks!!