Coconut flour chocolate chip cookies are an easy, chewy and healthy cookie recipe! This recipe is paleo so it’s naturally gluten free, dairy free and refined sugar free. In just one bowl and a few minutes you can the best coconut flour cookies.
I’ve had so many people ask me for a healthy cookie recipe and every time I looked in my archives I was a little disappointed TBH, because I wanted to give people THE BEST healthy cookies and I just haven’t spent the time to create a recipe for you guys.
Today that changes!
Today, I bring you the best coconut flour chocolate chip cookie. It’s chewy, it’s easy and it’s filled with dark chocolate chunks. Bonus points if you add sea salt on top!
I know a lot of people are nut-free and still want to eat cookies. Because a lot of baked goods are made with almond flour I really want to bring you a coconut flour chocolate chip cookie recipe that’s nut-free!
What nut or seed butter to use in coconut flour chocolate chip cookies:
I used cashew butter in this coconut flour cookie recipe, but you can absolutely use almond butter! If you’re nut-free I recommend sunflower butter or tahini! Tahini has a stronger flavor so I’d opt for sunflower butter if you can find it.
Can you use coconut flour instead of all purpose flour?
No, you can’t swap coconut flour for all-purpose flour in recipes. If you’re hoping to bake with coconut flour, make sure you’re following a recipe created specifically with coconut flour (like this one!).
Coconut flour absorbs A LOT of moisture. It absorbs way more moisture than almond flour or all purpose flour so if you try to swap them evenly they will likely be very dry. It’s why this recipe only calls for 1/3 cup of coconut flour!
How healthy is coconut flour
Coconut flour is very healthy for you, especially if you follow a grain free or low carb diet. Coconut flour is high in fiber, protein and healthy fats. It’s also low in carbs and has a low glycemic index. If you’re looking for more baked goods with coconut flour like these coconut flour chocolate chip cookies you HAVE to try these paleo pumpkin bars.
Is coconut flour good for keto?
Coconut flour is a great flour alternative for a low carb or keto diet. If you eat low carb and want to bake nut free coconut flour is a great option, especially for baking.
Low carb alternative for this recipe: swap the coconut sugar for Natvia or Erythritol.
These coconut flour chocolate chip cookies will blow your mind with their chewy texture and sweet and salty flavor. If you make them and love them as much as I do, tag me on Instagram! Use @What_MollyMade or #WhatMollyMade.
- 1/2 cup nut butter (i used cashew)
- ¼ cup coconut oil solid and slightly softened
- 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 chopped dairy free dark chocolate plus more for topping
- flaky sea salt for topping optional
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Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
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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.
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Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.
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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.
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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.
How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.
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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!!
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:)