The Best Coconut Flour Cookies Ever

coconut flour cookies on a pan with one split in half to show texture.

The Best Coconut Flour Cookies Ever

Course: Dessert

Cuisine: gluten-free

Keyword: coconut flour cookies

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 90kcal

Author: Megan Gilmore

If you are hoping to bake with coconut flour, these coconut flour cookies are a great place to start. They're made with a handful of simple pantry ingredients, like coconut oil and maple syrup, and have a surprisingly light, fluffy texture. Don't be surprised by how little coconut flour you need to make these gluten-free cookies. It's more absorbent than other varieties!

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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 information is for 1 cookie, assuming you get 15 from this batch. This is automatically calculated using an online ingredient database, so it's just an estimate and not a guarantee.

Flour Note: 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.

Egg Note: I don't recommend using flax eggs as a substitute for whole eggs in this recipe. I tried it myself, and the resulting cookies were mushy and wouldn't come off the pan. Try my Paleo Cookies recipe if you need an egg-free option.

Update Note: This recipe was updated in 2026 with new photos and the added option to sift the coconut flour first, which made my batter less lumpy-looking.

Nutrition