Why You’ll Love This Recipe
These coconut flour chocolate chip cookies are everything you want in a treat—quick to make, naturally gluten-free, and packed with chocolate in every bite. With just a large mixing bowl and a few pantry staples like coconut sugar and nut butter, you’ll have a batch ready in no time.
This coconut flour cookie recipe is perfect whether you’re baking with kids, prepping healthy snacks for the week, or craving something sweet after dinner. Soft and chewy like a classic cookie, these come with a wholesome twist thanks to the coconut flour.
Need more inspiration for cookie options, perfect for lunchboxes and late-night cravings? Check out these paleo molasses cookies or this chocolate pudding cookies.. You can also explore more in our gluten-free cookie collection.
Table of Contents
Ingredients You’ll Need
- Nut Butter: Cashew butter has the creamiest texture and a neutral flavor, but almond butter or even peanut butter are also great options.
- Coconut Oil: Use slightly softened coconut oil so it mixes well. You can sub with ghee, avocado oil, or melted butter (if not dairy-free).
- Coconut Sugar: A natural sweetener that adds subtle caramel notes and keeps this refined sugar-free.
- Eggs: One whole egg and one yolk provide structure and richness.
- Vanilla Extract: A flavor booster that ties it all together.
- Baking Soda: Adds lift and softens the cookies.
- Salt: Balances the sweetness and enhances the chocolate.
- Coconut Flour: The star of this chewy coconut flour cookie! It gives structure while keeping the texture tender. New to coconut flour? It absorbs much more liquid than other flours—use it sparingly for best texture.
- Dark Chocolate Chips: Use chopped dark chocolate or a keto-friendly brand like Lily’s.
- Flaky Sea Salt (Optional): Adds a finishing touch that enhances every bite.
How to Make Coconut Flour Chocolate Chip Cookies
Step 1: Prep the Oven. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix Wet Ingredients. In a large mixing bowl, beat together the coconut oil, nut butter, and coconut sugar until creamy. Add the egg, egg yolk, and vanilla and stir until well combined.
Step 3: Incorporate Dry Ingredients. Add the baking soda, salt, and coconut flour. Stir just until the dry ingredients are fully incorporated, then fold in the chocolate chips.
Step 4: Scoop the Dough. Scoop dough using a tablespoon or cookie scoop, spacing each about 2 inches apart on the sheet. Press extra chocolate on top and sprinkle with sea salt if using.
Step 5: Bake and Cool. Bake for 8–10 minutes or until golden around the edges. Let them cool on the pan for 5–7 minutes, then transfer to a wire rack to cool completely.
Expert Baking Tips
- Measure Coconut Flour Carefully: It’s super absorbent—too much and your cookies may be dry.
- Room Temp Eggs: Help everything mix more evenly and prevent clumping.
- Don’t Overbake: They’ll continue to firm up as they cool.
- Go Heavy on Chocolate: Press a few extra chunks into each dough ball for gooey, melted tops.
- Nut-Free Option: Try sunflower seed butter or tahini (note: tahini adds a slightly stronger flavor).
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 3 days. Add a small piece of plastic wrap or a slice of bread inside the container to help keep them soft.
- Refrigerator: These cookies will stay fresh in the fridge for up to a week.
- Freezer: Place cookies in a single layer to freeze, then store in a freezer-safe container for up to 3 months. Reheat in the microwave for 15–20 seconds.
- Make-Ahead Dough: Scoop the dough onto a tray and freeze. Store frozen dough balls in a zip-top bag. Bake from frozen, adding 1–2 extra minutes for best results.
Recipe FAQs
No, coconut flour is much more absorbent than almond flour. Substituting 1:1 will result in dry cookies. If you’re looking for almond flour options, try my almond flour peanut butter cookies.
Use an airtight container and store at room temp for 3 days, in the fridge for a week, or in the freezer for up to 3 months. Reheat frozen cookies for a fresh-from-the-oven feel.
Yes—if you use a low-carb sweetener and keto chocolate chips, these qualify as keto cookies.
Absolutely. Pre-scoop the dough and freeze. Bake from frozen as needed—perfect for cookie dough emergencies!
These coconut flour chip cookies are soft, chewy, and packed with rich chocolate flavor—all while being paleo, dairy-free, and gluten-free. They’re the perfect little treats to satisfy your sweet tooth with wholesome ingredients.
More Cookie Recipes
Best Cookie Recipes
Iced Oatmeal Cookies
Recipes
Buckeye Cookies
Best Cookie Recipes
Chocolate Chunk Marshmallow Cookies
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)
Save this Recipe!
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
This post may contain affiliate links. Read our disclosure policy.
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!!