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When the craving for a chocolate chip cookie hits, these Coconut Flour Chocolate Chip Cookies will be your new go-to! These chewy coconut flour cookies are soft and packed with rich, chocolatey goodness while staying gluten-free, dairy-free, and refined sugar-free. Bonus: they come together in just one bowl with simple, wholesome ingredients.
Whether you’re embracing paleo baking or simply love a healthier twist on classic cookies, this recipe is a must-try!
Love paleo desserts? Try these paleo brownies, gluten-free biscotti, and paleo banana bread next!
Table of Contents
If you’re looking for more healthy alternatives to traditional baked goods, check out Paleo Molasses Cookies, Oat Flour Chocolate Chip Cookies, and Healthy Cookie Dough.
Ingredients You’ll Need
- Nut Butter: Cashew butter works best for a creamy texture and mild flavor, but almond butter is another great option.
- Coconut Oil: Slightly softened to mix smoothly with the nut butter. If you’d like you can substitute ghee or avocado oil or melted butter if you’re not dairy-free.
- Coconut Sugar: A natural sweetener with a low glycemic index and a mild caramel flavor.
- Eggs: Use one whole egg and one yolk for added richness.
- Vanilla Extract
- Baking Soda: This leavening agent helps your cookies rise slightly and creates a soft, tender texture. Be sure to measure it accurately—too much can affect the flavor.
- Salt
- Coconut Flour: The star of this recipe! Coconut flour is naturally gluten-free and creates the perfect chewy texture.
- Dark Chocolate Chips: Choose a brand like Lily’s for a low-carb option, or any high-quality dark chocolate you love.
- Flaky Sea Salt (Optional): A sprinkle on top takes these cookies to the next level.
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Step 1: Prep the Oven. Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
Step 2: Mix Wet Ingredients. In a large bowl, beat together the coconut oil, nut butter, and coconut sugar until smooth. Add the egg, egg yolk, and vanilla extract, mixing until creamy. A stand mixer works well here too.
Step 3: Incorporate Dry Ingredients. Add the baking soda, salt, and coconut flour. Mix until just combined, then fold in the chocolate chunks.
Step 4: Scoop the Dough. Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Top with extra chocolate chunks and sprinkle with flaky sea salt if desired.
Step 5: Bake and Cool. Bake for 8–10 minutes, until the cookies are golden brown. Let them cool on the baking sheet for 5–7 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Measure Coconut Flour Accurately: Coconut flour absorbs a lot of liquid, so leveling your measuring cup is key to achieving the right texture.
- Room Temperature Eggs: This helps the ingredients combine more smoothly.
- Don’t Overbake: Coconut flour cookies can dry out if overbaked. They should look slightly underdone when you take them out—they’ll firm up as they cool.
- Add Extra Chocolate: For an indulgent touch, press extra chocolate chunks into the tops of the cookies before baking.
- Nut-Free Option: If you are completely avoiding nuts, you can sub out the cashew butter for sunflower seed butter or tahini! Tahini (which has a stronger flavor).
Serving Tips
Enjoy these cookies warm for the ultimate gooey chocolate experience! Pair them with a glass of almond milk or a cup of coffee for a cozy snack or dessert.
For a fun dessert platter, serve alongside other paleo-friendly treats like zucchini bread, fresh fruit, or a handful of nuts.
Top a slightly cooled cookie with a scoop of dairy-free ice cream for a quick and indulgent cookie sundae.
Storage Tips
Room Temperature: For best results, store leftover cookies in an airtight container for up to 3 days. Adding a small slice of bread to the container can help keep them soft.
Refrigerator: Extend their freshness by storing them in the fridge for up to a week.
Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature or reheat in the microwave for a warm treat.
Make-Ahead Dough: The dough can be pre-scooped and frozen. Simply bake from frozen, adding an extra 1–2 minutes to the bake time.
Recipe FAQs
Coconut flour is much more absorbent than almond flour, so it’s not a 1:1 swap. For this recipe, it’s best to stick with coconut flour. If you want almond flour cookie recipes, try my Almond Flour Peanut Butter Cookies or Gluten-Free Biscotti.
These cookies with coconut flour are intended to be soft and slightly chewy. They will not crisp up!
You can try replacing the egg and yolk with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), but the texture may vary.
Coconut flour absorbs a lot of moisture, so recipes need more liquid or eggs to create the right texture.
If you use a keto-friendly sweetener and dark chocolate, these cookies can fit into a low-carb diet.
More Coconut Flour Recipes
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Coconut Flour Chocolate Chip Cookies
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Ingredients
- 1/2 cup nut butter (I used cashew butter)
- 1/4 cup coconut oil room temperature
- 1/2 cup coconut sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut flour
- 1/2 cup dark chocolate chips or chopped dark chocolate
- Flaky sea salt for topping optional
Instructions
- Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat together the coconut oil, nut butter and coconut sugar until smooth. Add the egg, egg yolk and vanilla and mix until smooth, 1-2 minutes.1/2 cup nut butter, 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
- Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/3 cup coconut flour, 1/2 cup dark chocolate chips
- Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks then sprinkle with flaky sea salt if desired. Bake for 8-10 minutes or until they turn golden brown.
- Allow to cool for 5-7 minutes on the cookie sheet, then transfer to wire rack to cool completely. Top with more flaky sea salt if desired.
Notes
- Measure Coconut Flour Accurately: Coconut flour absorbs a lot of liquid, so leveling your measuring cup is key to achieving the right texture.
- Room Temperature Eggs: This helps the ingredients combine more smoothly.
- Don’t Overbake: Coconut flour cookies can dry out if overbaked. They should look slightly underdone when you take them out—they’ll firm up as they cool.
- Add Extra Chocolate: For an indulgent touch, press extra chocolate chunks into the tops of the cookies before baking.
- Nut-Free Option: If you are completely avoiding nuts, you can sub out the cashew butter for sunflower seed butter or tahini! Tahini (which has a stronger flavor).
- Dark Chocolate. I love using Lily’s or Hu Kitchen dark chocolate bars and chopping them. Lily’s also makes great sugar-free chocolate chips.
- Nut Butter. I like these best with creamy cashew butter, but I’ve also made them with almond butter and even tahini for a nut free option!
- Keto option: swap coconut sugar for 1/4 cup Erythritol
- Carbs in the low carb option: 8g
- How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
I loved this recipe when I did Keto a few years ago. I recently rediscovered it and love it just as much, maybe even more than I did before. I use Lily’s semisweet chocolate chips and substitute the coconut sugar with 1/4 cup granulated Swerve and 1/4 cup brown Swerve. I also replaced the coconut oil with a 50/50 blend of coconut oil and ghee.
They’re amazing.
Love this! Thank you for sharing!
Update! Just finished making these for a second time this week and they are SO incredible! Seriously my new favorite cookie. So tender, chewy and flavorful. They disappeared so quickly! 🙂 The first time I used ghee instead of coconut oil and they turned out great.
Instead of using a mixer I processed all the wet ingredients together in a food processor and then moved to a bowl to stir in the dry ingredients – turned out perfectly! And definitely recommend adding the extra chocolate and sea salt on top – it takes the cookie to a whole new level ??
Ahh yes!! That makes me so happy! I’ll have to try the food processor. A friend of mine also tested it using honey instead of coconut sugar and said they turned out great too:)
I did exactly as instructed and ended up with an oily mess, no binder, not enough flour.
Hey Debra! The batter is a bit oily before you bake them but once they’re in the oven they turn out perfectly everytime I’ve tested them. Hope you give them another try!
This photos are stunning and the recipe looks amazing! I’m definitely going to make them ASAP! ??✨
Thanks, Nyssa! ❤️Let me know what you think!!