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.
The cookies turned out really good. I couldn’t stop eating them. I had to make some changes since I didn’t have all of the ingredients called for. I used butter instead of coconut oil, sugar instead of maple syrup, 1 egg since it was very large, and fresh coconut pulp from making coconut milk. Also I added almonds since I love nuts. I let them bake longer to crisp up.
These were great! I subsituted olive oil and honey for the coconut oil and maple syrup because I didn’t have either of those and they were tasty!
I only get between 9-10 cookies from this recipe. Which is good then I don’t eat so many LoL. Second time making them my fiance loves them!!
I could eat the whole bowl of dough! This is a great backup recipe for when I run out of almond flour. Super simple and easy! Thank you!
4 grams of salt should be 1 gram of salt or a pinch of salt… unless you want salty cookies🤢
these are delicious and i love the coconut taste! my batch made 12 cookies. i had to add sugar and added milk chocolate chips! love this recipe.
I used Salted Caramel Maple Syrup and it was really delicious!
I like the recipes that you post and I was very excited to try this one. I am not sure if I did something wrong or these are supposed to taste eggy. I guess I don’t like the egg empowering the overall flavor of the cookie..
Thank you for providing the recipe! I don’t normally bake, but was craving cookies on this snowed-in day. All I had in the cabinet was coconut flour… was grateful to find a recipe with simple ingredients that I have on hand to make these cookies!
I just made these cookies and they are AMAZING. I did everything as written, but at the end I also added 2 or 3 tablespoons of sweetened shredded coconut to my batter. 100% satisfied my cookie craving! They were light, fluffy and had that perfect cookie taste minus the guilt. Thank you for sharing this wonderful recipe – it’s a keeper for me!
Can I sub a different oil if I don’t have coconut oil.
I’ve made this so many times over the last year. I’m newly diabetic and this is a lifesaver. Thank you!
Delicious! I made these cookies last night. They were so quick and easy. I love the light coconut taste and cakey consistency.
Can I substitute monkfruit sweetener for the maple syrup?
I am making these for the second time in one week because I just loved them! So easy to whip together and so yummy… I love that they are gluten free and healthy!
I’m so glad you like them, and thanks for letting me know!
My gluten free little boy really loved these cookies! Thank you so much 🙂
I do some modifications (less sugar, some chopped dates, nuts instead of chocolate chips), but always used eggs. The last time I made them I doubled the recipe, but only had 2 eggs, so I decided to add one flax egg to the mixture. I prefer to shape them in balls, so they need a bit longer cooking time but they were still delicious.
Wow, I thought this would be dry, but it was pretty moist. Delicious! Like a light almont joy 🙂
Ooh, these are glorious! Dense and just a perfect a hint of sweetness! Oh the fiber, too! I dig these!
These were really good! I just made them and they were tasty! I got 5 cookies out of the recipe. On 2 of them I sprinkled on top unsweetened coconut flakes and cinnamon. One of them I spread fresh ground peanut butter and the last two I left them plain chocolate chip! Not dry and crumbly at all like some people in the other reviews I read said.I used grapeseed oil and 1 whole egg and 2 tbsps egg whites. These were definitely much better than any almond flour chocolate chip cookies I’ve made. Just sayin…
Made these earlier this week and what a tasty treat! Even my husband who isn’t a fan of healthier eats liked them. They are mom, toddler, and husband approved!
Excellent – I added coconut flakes in it and was so dreamy and fluffy.
I followed the recipe step by step and my cookies are in the oven melting together, and possibly will be all wasted. Very disappointed since most of the ingredients are pretty pricey and hard to come by since I’m currently in Turkey. Not to mention I absolutely hate hate hate wasting food. I thought this would work since I retired your “best ever banana bread” using coconut flour.
I loved these cookies!!! Thank you for making the recipe easy to follow!!
Made these today and my husband loved them! I think the flavor is good and the cookies are soft, which I like, but they’re a bit dry. Followed the recipe entirely, baked them for 12 minutes.
Any thoughts on how to make them a bit more moist without adding more maple syrup?
Also, I think I may add more chocolate chips next time!
I accidentally put the choc.chips in the melted honey and coconut oil when warm and ended up with a chocolate dough with choc. chips in it and added more chips. So I had a chocolate chocolate chip cookie. Really was good. Will do it again.
These cookies are AMAZING!! I was shocked at how they turned out whenever I saw how thin the batter was. However they were very delicious and macro friendly! Will make again!
Can I Substitute coconut oil with butter?
Yes, that should be fine!
Excellent! Except instead of chocolate chips I used blueberry instead of maple syrup I used Walden sugarfree blueberry syrup. It came out amazing!
The BEST nut free, gluten free cookie recipe I have ever tried. THANK YOU!
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.
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.
This only made 7 cookies
Made a triple batch (4 children in the house) and the cookies were still gone within the day. Quick, easy and delicious.
I put a bit less chocolate and they were 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.
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.
Love these and and so easy to make. I added chopped pecans and oats
Was able to use flax eggs, and make them into bars… Delicious