Coconut Flour Chocolate Chip Cookies

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.

Coconut Flour Chocolate Chip Cookies

4.1 from 10 votes

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.

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Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Author: Molly Leonard

INGREDIENTS

• 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

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.
• Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or 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

How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!

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