One bite of these soft, chewy, and chocolate chip-loaded Coconut Flour Cookies and you’ll be hooked! You won’t believe how easy they are to make using coconut flour and gluten-free baking staples.
Why you’ll love this recipe!
- Sweet treat: These cookies are just as gooey and sweet as my classic chocolate chip cookies!
- Wholesome: They’re made with coconut flour and minimal ingredients, making them slightly more wholesome than your average cookie recipe. Plus, they’re naturally gluten-free and nut-free.
- Customizable: Swap the chocolate chips for your favorite mix-ins or leave them out to enjoy these coconut flour cookies in all their glory.
These Coconut Flour Cookies are a little different from my regular chocolate chip cookies but taste just as mouthwatering. Slightly crisp on the outside, chewy in the middle, and loaded with chocolate chips, they’re everything you could want in a gluten-free cookie.
Never baked with coconut flour before? It’s just as easy as any other gluten-free flour alternative. Personally, I think light, airy, and naturally sweet coconut flour deserves a little more time in the spotlight. After all, it’s what makes my coconut flour cake a perfect centerpiece and these banana muffins a moist and fluffy snack. And yes, it’s even great in chocolate chip cookies!
Ingredients
Butter – I used regular butter to make the cookies nice and soft. You may be able to use melted and cooled coconut oil as a substitute, although your cookies will likely have a more noticeable coconut flavor this way.
Brown sugar – I haven’t tested this recipe with anything other than granulated brown sugar. White sugar, cane sugar, coconut sugar, or a granulated sugar-free alternative might work as a substitute. Maple syrup and other liquid sweeteners likely won’t work as well.
Eggs – Whole eggs add moisture and structure to the cookie dough. You might get away with using two flax eggs if you’re looking for a vegan or egg-free version, but I haven’t tested it.
Coconut flour – This gluten-free flour substitute is made from dried and ground coconut meat. I have only tested this recipe with coconut flour and do not recommend making any substitutions.
Chocolate chips – Or use an equal amount of your favorite mix-in instead, like chocolate chunks, peanut butter chips, chopped nuts, etc.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
How to make coconut flour chocolate chip cookies
Step 1: Cream the butter. Beat the butter and brown sugar together in a large bowl. Mix in the eggs and vanilla until the batter is pale and frothy.
Step 2: Add the rest. Next, mix in the coconut flour, baking soda, and salt until combined. Fold in the chocolate chips with a spatula.
Step 3: Shape the cookies. Roll the cookie dough into balls and place them on a prepared baking sheet. Repeat until you run out of dough. Next, flatten the cookie dough balls, then top each one with extra chocolate chips.
Step 4: Bake. Bake the cookies until the edges are golden brown. Let them cool for a few minutes, then enjoy!
Tips and FAQs
- This recipe makes approximately 12 cookies. Feel free to cut the quantities in half or double the recipe depending on how many cookies you need.
- Take the butter and eggs out of the fridge 30 minutes before making the dough. It’s always best to start with softened butter and room temperature eggs!
- Sift the coconut flour through a fine mesh sieve to prevent lumps in the dough.
My Pro Tip
Recipe Tip
This recipe will not work with almond flour, oat flour, or any other gluten-free flour alternative. Coconut flour absorbs liquid differently from other kinds of flours, and replacing it (without changing the other ingredients and measurements) will likely yield wet or flat cookies.
Not really. The brown sugar and chocolate chips do a good job of hiding the coconut flavor. Instead, you’re left with naturally sweet cookies with subtle molasses flavors.
Yes, you can make this recipe up to the point of shaping the cookie dough balls. Lay them on the baking sheet, freeze them until solid, and transfer the balls to a freezer-safe container. The frozen cookie dough balls will keep for up to 3 months in the freezer.
The cookies can be baked while still frozen, but I recommend adding an extra 1 to 3 minutes to the baking time.
Storage
Room temperature: Transfer the baked and cooled cookies to an airtight container and keep them on the kitchen counter for up to 4 days.
Refrigerator: Or refrigerate the cookies in a covered container for up to 1 week.
Freezer: The baked coconut flour cookies will also freeze well for up to 3 months. Let them thaw on the kitchen counter for about 30 minutes before serving.
More gluten-free cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 350° F and line a baking sheet with parchment paper, or spray with nonstick spray; set aside.
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In a large bowl, cream the butter and brown sugar together using a hand mixer or stand mixer. Then, add the eggs and vanilla and mix until the batter is pale and frothy.
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To that same bowl, add the coconut flour, baking soda and salt and mix until the mixture is a dough-like consistency. Last, fold in the chocolate chips with a rubber spatula.
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Use your hands to scoop out a 2-tablespoon scoop and roll the dough into a ball, placing it directly onto the prepared baking sheet. Repeat this step until the dough is gone, leaving a 2-inch space between each cookie.
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Use your palms to flatten the balls into cookies, then top each one with a few extra chocolate chips. Place the baking sheet in the oven and bake the cookies for 11 minutes or until the edges are golden brown.
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Leave the cookies on the sheet for 3 minutes, then carefully transfer to a wire rack. Enjoy!
*Calories are per serving and are an estimation
Calories: 173kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 31mg | Fiber: 2g | Sugar: 18g | Vitamin A: 231IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 0.4mg
