Go Back
–+ servings
coconut flour cookies on a piece of parchment paper.

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!
PRINT RECIPE PIN RECIPE
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Servings: 12 cookies
Author: Molly Thompson

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
Standard - Metric

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.

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 30mg | Sodium: 171mg | Fiber: 3g | Sugar: 7g | Vitamin A: 44IU | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!