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.
Do you have an egg free version of this recipe
the coconut oil solidified by the time i got done stiring the batter….
You can bake them even if the coconut oil hardens up, but if you feel the mixture isn’t uniform when that happens, you can place the bowl in a warm place for a few minutes and the oil will melt again.
You have the best coconut flour recipies hands down! Thank you for sharing!
My only complaint is that the recipe is too small 🤣 not enough cookies!! Delicious, used honey and added toasted coconut
I’m sensitive to chocolate but I’m looking for a coconut flour cookie, can I swap the chocolate for walnuts and raisins?
Can these cookies be made with sugar free syrup instead of maple syrup? (Keto)
I made them with agave instead of maple syrup. They’re perfect 👌
How long do they stay good for in the fridge?
I just made this, it’s soft like something in between cookie/muffin. Really delicious. Unfortunately we finished it within 10 minutes 🙂
Made these earlier today, followed the recipe but added about a couple of tablespoons unsweetened grated coconut. Absolutely delicious. Having a hard time just eating one….lol
If you want a softer textured cookie, not so dry, use 1 egg and 2 egg yolks (Or 2 eggs and 1 egg yolk) instead. And you can also add about a teaspoon of gelatin if you happen to have it on hand. I think this makes the cookies much better when you’re in the mood for a softer cookie. If you’re in the mood for a crunchier cookie, then don’t do that.
Another tip is to not eat them until the next day. The texture is WAY better the next day.
This has been my go-to recipe for chocolate chip cookies for a long while now. They’re the best recipe online that doesn’t require almond flour.
I adjust the recipe though. I use applesauce + Stevia in place of the syrup.
How did you store them? air tight container on the counter or in the fridge?
I store them in the fridge. Grain-free baked goods get very soft the next day at room temperature in my experience.
Thank you so much for sharing this recipe! My guy generally does not like recipes that deviate from the classic standards — but he loves these and even asked for them again! Finally a recipe we both can enjoy. Can’t wait to try some more of your recipes. 🙂
Don’t waste your time with this recipe. It is a complete waste of good money. It turns into a giant mess of the ingredients cooked all over the baking sheet…..I followed the recipe exactly as printed using high quality fresh ingredients.
This recipe did not work at all. The coconut flour did not set up, liquid batter. Not happy…
I followed the recipe exactly as posted but unfortunately the end result was a very runny batter that resulted in more muffin tops than cookies.
Very good! And very easy! These were a hit with my kids: thank you!!!
This was my first attempt at gluten free baking and wow what a success !!!! Thank you ! I did not change a thing !
I have made these multiple times. The first time I followed the recipe and found them to be too moist, oily. I then added granola to the second batch and 1tbsp more of coconut flour and it was a huge improvement (cookie form). The past 2 times I have made them.cookie bar form using 1tbsp more of coconut flour and they are perfect bars. Last night 1 doubled the batch and the extra flour and it was a perfect 1/4 sheet of bars. Hubby wants me to add raisins next time.
Hi, may I substitute the coconut oil for extra virgin olive oil? Would it be the same amount? Thanks.
Hey! Thanks for the recipe. I made it a few times and It’s delicious. I am wondering if I can add matcha powder to it to make matcha cookies? If so, is there any other ingredient I should use more or less of?
thanks so much 🙂
Great recipe! I’ve made this twice now. Such simple ingredients! These taste really similar to Emmy’s Organics cookies!
love this recipe but the cookies did spread out quite a bit on the cooking tray in oven. wondering why?
Swapped out the eggs for mayonnaise and cut the amount of oil in half. The result was a less cakey and essentially crispier cookie when completely cooled!
It was still dense and soft in the center but the crispier exterior is a winner in my book. Don’t know if this was the effect of swapping out the eggs, but cut the cook time to 10 mins since it browned faster on the outside.
I’m SO pleased! Finally, a lo-carb cookie recipe that delivers on promise. These were quick, easy and simple and the cookies are excellent! Thank you
Very very good cookie, thank you for the recipe.
Sad that my cookies did not turn out like the photos 🙁 I followed the recipe exactly but for some reason my cookies melted and became flat – maybe too much liquid as they’re quite oily. next time I want to try coconut sugar instead of maple syrup so it might hold the shape better.
Do you think I could use Just egg to replace the regular eggs?
I’ve never tried that, so I couldn’t say for sure. I’d love to hear how it goes if you experiment with it!
Heyy ..i see you’ve used baking soda in this recipe. However there is no acidic ingredient for the baking soda to react with? How does it work?
I’ve found that when you use eggs in a recipe, you don’t need an acid for the baking soda. If it were vegan, I would use 1 teaspoon of apple cider vinegar, so you’re welcome to add that if you would like to!
I just made these and turned out perfect! I used agave instead of Maple Syrup and bigger chocolate chunks! Delish! Like little cakes! xx
hi! what liquid should I add if i choose to use coconut sugar instead?
I tried this recipe however I only n. Used 1 eggg. Not sure if that will ruin the cookies! They’re baking right now!!
Tried this recipe out with my daughter and it was amazing! It was our first time baking with coconut flour and it’s definitely something we’ll keep making in the future. Thanks!!
I doubled the recipe but only added 2 large eggs. I didn’t add sweetener but added 3 chopped up prunes plus 1/2 c. chopped coconut. I also added 1/4 c. Organic peanut butter plus 1/8 tsp. Chia Seed.
Next time I won’t double the baking soda because I can taste it in the cookie….and it doesn’t make the cookies rise anyways. Oh, and I added a pinch of xanthum gum.
They tasted yumhealthy….which helps me to eat only a few.😉
Is there something I can substitute the coconut oils with or is there certain properties of coconut oils to work superiorly for this recipe?
This is a great recipe!! My daughter and I made this together. It was a easy recipe so it turned out really nice 🙂
These taste really great! They are cakey but stay together well. I cooked mine a few extra minutes to make them a bit more brown around the edges. I had previously tried another coconut flour chocolate chip cookie recipe and they turned out way too crumbly but these were PERFECT.
What if I do not have coconut oil? Can I use vegetable oil or butter?
When do I add the baking soda? I think I missed it.
I’ve made these twice now. Husband was hesitant with the idea of coconut flour cookies.. He loves these, me too! They’re super soft and just sweet enough.
how much honey is recommended
Dear Megan thank you, so much for your wonderful recipes. I prepared for breakfast your delicious pancakes . My family love them and of course healthy!. Definitely it will be my favorite every weekend. The amount was enoughand your recommendations accurate. 😆
I am going to do the chocolate cookies. Thanks to you I stopped using regular flour, of course in some recipes. THANK YOU KINDLY 👍
They are yummy! I added coconut flakes and had to bake them a little longer, maybe due to needing an extra 1.5 spoons of coconut flour for thickening. I also added unsweetened coconut flakes. Your recipes are always solid and you make it so easy. Thx! 👍🏽
Yum! We added cranberries and toasted pumpkin seeds to ours and did 50:50 on the sweetener with rice malt syrup and maple to reduce the fructose a bit. Just the right amount of sweetness and an almost cake-y texture. Thank you – so good to have a grain-free, nut-free cookie option.
Is it ok to use semi sweet chocolate chips?
Sure, feel free to use what you have!
I love these light and fluffy cake-like cookies! The best of both my favorite dessert worlds! Thanks for sharing the recipe with us. 😀
These were amazing made my second batch today added walnuts this time too
I used egg white instead of whole eggs
Your recipes are the bomb!!!!!! Love them! Thanks! 💋
I am just stsrting a new healthy eating lifestyle journey. I made these cookies this weekend. Although they were good, they were dry. This type of baking might take me some time. My mind still expects the Nestle’s chocolate chip cookie. Either that or I don’t like coconut flour. I sm going to mske the almond flour chocolate chip cookies today. A fun taste test.
Just made some because my husband and I were looking for a healthier alternative for chocolate chip cookies and only had coconut flour on hand. Haven’t tried them yet and added 1/3(maybe less) of coconut sugar to the batch and used regular dark chocolate chips. Didn’t quite make a dozen, but I can almost guarantee it may not survive for tomorrow’s leftover LOL.
Thanks I followed your exact recipe and they came out great.
Thanks for the tip of needing to flatten them myself.
Really nice simple recipe, I substituted honey (50g was enough) and the zest of one orange with dark choc chips 🙂