Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)
4.18 from 28 votes
When that sweet tooth strikes, these chewy Coconut Flour Chocolate Chip Cookies are your answer. Soft, rich, and packed with chocolatey goodness, they’re everything you love in a cookie—without the gluten, dairy, or refined sugar. Bonus: they come together in just one bowl and are ready in 20 minutes!
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.