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.
I’ve never had anything with coconut flour tastes so good!! I used maple sugar 1:1 instead of maple syrup and they are still great texturally and flavor-wise! This a great, simple, and economical recipe!!
My batter turned super hard once I put the eggs in. They were cold from the fridge and made the coconut oil mixed with coconut flour turn hard. I managed to separate the ingredients but might be good to include as a heads up in the recipe.
These were sooooo friggin’ delicious! My whole family enjoyed them and felt great knowing they were made out of quality ingredients and gluten free! Will absolutely be making these again.
Absolutely amazing. My family couldn’t even tell that it was made from coconut flour! I will definitely be making these again. I made about 35 half tablespoon cookies that I baked for about 10 minutes. Thank you so much for such a delicious recipe! 😄
These are very easy to make and super tasty too! I made a batch yesterday evening and everyone loved them
I was looking for coconut flour recipes and was delighted when I came across your recipe recreated by the YouTuber “Clean and Delicious”
Can’t wait to try the next batch with Matcha Powder 🙂
Thank You Megan for sharing such wonderful recipes!
Can I use brown sugar instead? And if so how much? Thanks!
You’ll need to adjust the liquid, as maple syrup adds moisture to the recipe. If you add a little more oil, you could probably use 1/4 cup of brown sugar.
How do they get to be fluffy?
The eggs + coconut flour combine for a fluffy result.
I don’t know what I did wrong but my batter had a very crumbly texture so I couldn’t make cookies. I just poured it in a heat resistant bowl and baked it :/ Still waiting for the outcome
If your eggs were cold from the fridge, they might have made the coconut oil harden, which would make the batter more crumbly. I think they should still bake fine, just harder to work with the dough.
I used the same amount of monk fruit/erythritol sweetener and added 2 tbsp of cocoa powder to the dough. they turned out really good. I think next time I will take 1 tsp of sweetener away.
*sub sweetener for maple syrup
I have also made it with butter instead of coconut oil (same quantities) and it works out very well.
Great!
This recipe is amazing and my husband loves them. So simple and perfect with just the right amount of ingredients. My go to coconut flour cookie recipe! I’ve made this about 10 times and they are perfect every time.. even at high altitude!
These are really really good!
I don’t really much care for coconut but this recipe with the coconut flour I think is very awesome!
We LOVE your coconut flour chocolate chip cookie recipe. I made them exactly how you show the recipe here. DELICIOUS!!!!!!!
These cookies were delicious. Thank you for the tips on each of the ingredients. I was out of pure maple syrup and substituted suger-free maple syrup(same measurement). It turned out just delicious.
I cannot wait to try your other recipes!
Is there anyway I can use this recipe without eggs?
I haven’t found an egg-free solution with coconut flour yet. I imagine you’d need to use another starch for structure, like arrowroot powder, and something bulky like banana or pumpkin puree, but the overall texture will be more mushy and cake like. Please let me know if you have any success!
Wow these are amazing! Every recipe I have ever tried of yours are so good! Thanks for another delicious and toddler approved treat
Aw, thank you! Glad they were toddler approved, too!
To the peeps that want something more moist, I made mine with coconut sugar and it turned out pretty moist
Hello there,
Made this recipe and am IN LOVE WITH IT.
Thanks!
My kids loved the cookies! We added some walnuts as well. Thank you!
So thankful I found this recipe. Love it! The cookies are delicious! Many thanks.
Could I use melted butter instead of coconut oil?
Definitely!
I followed the recipe exactly but my cookies melted in the oven into a sheet. What caused that?
I just made them with walnuts instead of choc chips AMAZING!!!
Made these tonight. They never formed in the oven and just broke apart when I touched them. Didn’t taste great either.
I made these last night and they were fabulous! I also added an 1/8 tsp of coconut extract just to give it an extra coconuty kick. My S.O. and I devoured all of them after dinner haha. Next time I will have to double the recipe!
My granddaughter is Type 1 diabetic and has Celiac disease. We were excited to make these until we saw there was no carb count. Diabetic’s need to count carbs for insulin.
The nutrition information is listed right below the recipe for you. Carbs and fiber to get the net carbs! Hope that helps.
Thank you so much for posting these! I just made them and I used monkfruit instead of syrup and Lily’s chocolate chips (they have no added sugar) so the recipie has no added sugar and still tasted great! I thought the texture might throw me off, but it was great!
Can I substitute the maple syrup for xylitol? I’m completely sugar free.
Are these supposed to sit for a while before scooping onto the pan?
I ended up with a still runny batter that didn’t constitute in the oven and cooked into a single melted pan-shaped cookie.
I also doubled the recipe, so maybe the added fluids might’ve had something to do with that. I also used extra large eggs… Didn’t think it’d make a difference.
Am male with no baking talent. Please help
P.S. still though, pretty tasty flat-kie
I followed this recipe exact with the exception of the sweetner. I didn’t have any pure maple syrup, and when I checked carbs/sugar on to the processed bottle I had it was shocking. I did have pure honey on hand so I used that, only used about 1/8 cup and sprinkled in a little coconut sugar. They turned out awesome!! Thanks for this super simple great recipe!
1/3 cup coconut flour would not thicken Had to add 2 more tablespoons of coconut flour.
Excellent recipe – was looking for a coconut flour choc chip cookie recip for a birthday gift/treat to a millennial. Your clear website caught my eye – common sense ingredients. I ate four! Have a minor nutrition background- you know your stuff and take creativity to a higher level. Thanks for your hard work! New fan!
This is such a yummy recipe! I have been trying to figure out how to use coconut flour, as I learned the hard way that it is not at all like regular flour, and this recipe is so simple, easy, and delicious – thank you!
Dried out, not particularly sweet, spongy pancakes. I baked them 5, then 10 minutes longer (total). Mine did spread out, about 25% after flattening. Will not make them again.
Not what I was expecting. These cookies are very mushy. No texture. I was hoping for something with more of a cookie or cake like consistency. They definitely taste like coconut and chocolate. I was hoping for something more.
Hi! I wanna know if I can add protein powder to these cookies. And if I can, would I have to change the amount of eggs or wet ingredients?
Hmmm… I have no idea how that would affect things. Coconut flour is tricky, so you’ll have to let us know if you try it!
Is there a trick with the coconut oil? I melted it but when I added it to the other ingredients to whisk, the oil solidified into clumps. Thanks.
I tried this recipe but subbed applesauce in for the eggs. I cannot get them to bake! After 20 minutes, they’re still coming out so moist, they’re falling apart. I’m fairly new to vegan baking. Any tips?
Unfortunately vegan egg substitutes don’t work with coconut flour. I would recommend trying one of my other vegan cookie recipes instead! https://detoxinista.com/?s=vegan+cookie
Can you provide the serving size, Cholesterol, and sodium contents per each serving.
You have THE BEST recipes. They’ve saved me on the restricted diets I have had to be on. I made these but subbed gelatin eggs and carob instead of chocolate to make them AIP. I’m sure the original version is better but these gave me the fix I needed. Thank you!
Hi i’m from Malaysia where coconuy flour is abundant but never came across such a great cookie recipe using coconut flour like this. The first batch of the cookies were finished by my children in just 5 minutes 😂. Thank you for the great recipe!
Easy to make – delicious, my husband loved them!
Pretty sure I followed the directions correctly, the cookies flattened out, ran together and looks like a big pancake
5 year old approved! so easy and healthy!!! i added cinnamon and sea salt on top. they were amazing! thanks for sharing.
Can I use chia eggs instead of eggs
I usually have good luck using chia eggs in cookie recipes. Let me know if you give it a shot!
I’d love to find a recipe that doesn’t depend on white flour or refined sugar. My husband is diabetic and the white flour is raising his A1C and refined sugar is a huge no-no, as are maple syrup and honey. Do you have any suggestions?
None of the recipes on my website call for white flour, so that’s easy here! You can swap cacao nibs for the chocolate chips in any cookie recipe, or use raisins or walnuts as another option. You might want to take a look at my date-sweetened cookies as an option: https://detoxinista.com/vegan-peanut-butter-date-cookies/
can you use agave instead of honey or syrup?
It’s worth a shot! I haven’t tried that, so please let me know how you like it.
WOW! Thank you so much for sharing this amazing recipe. I’ve been trying to find a recipe to use my coconut flour with but so many recipes are complete failures or just don’t hold up to my baking standards. This cookie holds together, has the perfect amount of sweetness and is pretty versatile with the amount of fun things you could do with it. My second time making these I added oats, cinnamon, and raisins and it was great! They also freeze really well and maintain their softness. I will be making these over and over again. Thanks!
I had some leftover coconut flour and thought hmmm cookies? Found your recipe. Yes pretty easy and it came together just like your recipe said it would. I did not have chocolate chips but did have peanut butter chips. I also baked for 16min to achieve that golden brown on the bottom.The extra time did not dry them out. Cakey in texture they are delish. Thank you.