These soft and chewy keto coconut flour cookies are quick and easy to make, with melty chocolate chips in each delicious bite!
A coconut flour recipe with JUST 5 INGREDIENTS!
With a deliciously fluffy texture, they taste like a cross between a gooey chocolate chip cookie and a sweet coconut macaroon.
The homemade healthy cookies can be low carb, vegan, gluten free, soy free, wheat free, tree nut free, grain free, paleo, and sugar free.
There’s no stand mixer required, and they can even be made with no eggs.
You may also like: Keto Cheesecake
Coconut flour chocolate chip cookies
While many coconut flour cookie recipes must add other flours, starch, or nut butter to hold the cookies together, these are different because they’re made with ONLY coconut flour.
No almond flour, no tapioca flour, no white flour.
Throw in a handful of chocolate chips or sugar free chocolate chips to make chocolate chip cookies, or leave the chips out for coconut shortbread cookies or sugar cookies.
Also make this Avocado Chocolate Mousse
What is coconut flour?
Dried coconut is the only ingredient in coconut flour, and it’s finely ground until it resembles the texture of wheat flour but contains no gluten.
Coconut flour is very high in fiber and also contains potassium, iron, and 3 grams of protein in just 2 tbsp.
It absorbs liquid like a sponge and therefore can almost never be used as an equal substitution in baked goods calling for other flours, so it’s best to find recipes that specifically call for it instead of trying to substitute coconut flour for almond flour or all purpose flour.
Can I use a different flour in the cookies?
This recipe has only been tested with coconut flour, so use one of the following recipes instead if you’d prefer to use a different flour:
For almond flour cookies, make these Keto Cookies.
For oat flour cookies, make these Healthy Chocolate Chip Cookies.
For cookies with spelt or white flour, make these Vegan Chocolate Chip Cookies.
How to make coconut flour cookies
Start by measuring out your ingredients.
Preheat the oven to 325 degrees Fahrenheit, and line a cookie sheet with parchment paper. (If using a silicon baking mat, you can skip the parchment.)
In a mixing bowl, stir everything together to form a cookie dough, then roll the dough into balls. Place on the prepared baking sheet.
The cookies don’t flatten on their own, so I like to press them down into cookie shapes before baking. If you prefer cookie balls, this step isn’t required.
Cook on the oven center rack for 22 minutes. They will still look soft and undercooked when you remove them from the oven, so let the coconut cookies cool completely, during which time they will firm up considerably.
*For vegan coconut flour cookies, flax eggs do work here. Just be sure to whip up the flax eggs and give them time to sit and fully gel before proceeding with the next steps of the recipe.
Above, watch the coconut flour cookie recipe video
The recipe was adapted from my Keto Muffins and Keto Peanut Butter Cookies.
Coconut Flour Cookies
Ingredients
- 1/3 cup coconut flour
- 1/8 tsp salt
- 2 1/2 tbsp liquid sweetener (such as maple syrup, honey, or keto syrup)
- 2 eggs or flax eggs
- 1/4 cup melted coconut oil or butter
- 1/2 cup chocolate chips, optional
Instructions
- Preheat oven to 325 F. Stir all ingredients together in a mixing bowl. It will look very liquidy at first, so keep stirring until it suddenly thickens into cookie dough. Roll into balls, smush into cookie shapes, then bake 22 minutes on a lined cookie sheet on the oven's center rack. They will be very delicate when you take them out of the oven, so let the cookies cool completely and they firm up as they cool. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Coconut Recipes
Chocolate Oatmeal No Bake Bars
Coconut Ice Cream – 5 Flavors
Kitty says
How did you know I was looking for a vegan coconut flour cookie recipe?! I am making these right now. But Do they flatten in the oven? I don’t like thick ball cookies….. that’s just me lol<3
CCK Media Team says
The recipe instructions say to smush them into cookie shapes. They don’t flatten on their own, but they can be flattened either before or after baking.
Amy says
I flattened before baking and they were perfect!
Kitty says
Haha I saw it right after I hit the “post” button! Reporting back from the cookies: Perfect. I got 8 big cookies, swapped yogurt for butter, date syrup for maple and chopped a dried cacao banana fruit jerky from Whole Foods. Thank you for this!!
CCK Media Team says
Your version sounds delicious!
ree says
how much yogurt and what kind did you use to sub for butter?
Poornima says
Hello,
Great recipe. Although i dont like the taste of coconut oil it is too strong. Instead can i susbtitute with a nut butter. I dont use other dairy free butter? Will this work?
Amy says
These are SO DELICIOUS!
I had coconut flour leftover from a different recipe and when I got your chocolate chip cookie recipe in my email this afternoon I was able to make them right away. Perks of working from home this year 😂
Saieshni says
Hi Katie,
Thank you so much for the recipe. Any advice on baking time if I half the ingredients?
Maureen says
This is an excellent recipe. I’ve tried a few other low carb or keto cookie recipes from other blogs and been unhappy with the results, but these were fabulous! Soft, gooey, chewy, with a slight coconut flavor that wasn’t overpowering. Very happy camper over here!
miranda says
My son & I LOVE these….. thank you
Anonymous says
Absolute best cookies me and my sister have ever had. These cookies make being gluten intolerant not so bad. 10/10 recommend
CCK Media Team says
Thank you so much for trying them!
Emily says
I love these! I may not serve them at a party but they are good and satisfy dessert cravings. I always keep them on hand.
Stanley Smurlick says
Amazing, the Cook Time and Total Time are both 22 minutes.
If trying this for the first time. allow time to melt the coconut oil while preparing everything else.
Much simpler than other recipes that call for many more ingredients.
Coconut is naturally sweet. For my family, no need for additional sweetness.
Almost doubled the recipe.
2 eggs plus 7 tablespoons water
just one portion of salt
Sue Nadon says
Very good cookies! Instead of butter I used Crisco butter flavor stick
Rachana Patel says
Can I use erythritol powder instead of liquid sweetener??
Estela Leyva says
I had the same question or granular mink sugar
Estela Leyva says
I had the same question or can we use monk fruit granular sugar
M. says
These were excellent!
B. says
YUM! We loved these!
Izzy says
Words cannot describe my love for these cookies. I’ve made the almond flour ones too and they’re fine but I like these even better. So good!
Jayme says
This is a great recipe! I don’t use coconut flour nearly as often as I should and always end up having it expire. Not anymore!
Margie says
These cookies were absolutely delicious. My favorite keto cookie I’ve tried yet!
Maddy says
These cookies were delicious! I used flax eggs and vegan butter to make them vegan friendly and I was very happy with how they turned out. I wasn’t patient enough to let them cool as the recipe suggests but I didn’t find them too crumbly – in fact they were better for being warm 🙂
CCK Media Team says
This makes us so happy 🙂
DebbieM says
The taste of the cookies with sugar free chocolate chips was very good.
Kathi says
I made these cookies with chopped fresh Mejool dates instead of chocolate chips and they are delicious. Thanks for sharing this recipe!
CCK Media Team says
Thank you for making them!
Kelly says
I was surprised by how good these cookies turned out!
Shannon says
Used the pulp from making coconut milk. Had to use significantly more that what is called for, but… these are fantastic.
I practically live off of your Spaghetti O’s recipe (modified – I use dairy).
Your recipes have been surprisingly trustworthy.
bell says
Thanks sharing these delicious coconut flour cookies!
Diana says
Absolutely amazing! This cookie recipe will go on repeat!
Bridget says
I’m new to keto and needed “something” for a dessert fix. This recipe was just what I needed and I’ll definitely make it again. I’ll cut back the maple syrup a little bit next go and also reduce the chocolate chips a bit more to lessen the sugar next go. These ones were more than sweet enough with the 2.25 tbsp of maple syrup.
CCK Media Team says
Thank you so much for making them!
Mel says
Excellent cookies! They were easy to make plus the flavour and texture were good. Will definitely be making these again.
Chinelle says
These are so easy to make and taste amazing!
Kelly says
This past Christmas I realized I was allergic to gluten. My first experience making gluten free and vegan sugar cookies was traumatic. Months later, I finally have the mental willpower to try again. These cookies were easy and pretty good. I used egg replacer instead of flax eggs. I think I could have used a bit more sweetness, but that’s just my taste. I haven’t had a cookie in ages, so I’m pretty happy. Thank you for the recipe
Eddie says
HI there, can I use erythritol powder or swerve instead of liquid sweetener?
I’d really appreciate your help with this,
Thank you.
CCK Media Team says
Hi, sorry we have never tried. For sure, you’d need to make up the liquid somehow. If you experiment, be sure to report back!
Andrea says
I made this recipe for the first time and followed the directions to a T. I am not sure why, but the ingredients never magically turned in to a dough-like consistency. I stirred and stirred for about 20 minutes with no luck at all. It remained a liquid consistency. I double & triple checked that I followed the receipt exactly and I did. I finally ended up adding more coconut flour, maybe about another 1/4 cup, and it firmed up just a bit. I then put the “dough” in the refrigerator for about 5 minutes. The ingredients firmed up a bit more but the consistency could still not form a ball. It was still sticky. I gave up and baked them and they came out all right. I will keep trying and hopefully the next time the dough will come out better.
L.A. says
Just made these cookies! They’re so delicious and easy to make!!! I’ve been looking for gluten free (either made with almond flour or coconut flour) recipes and so glad I’ve found this one!! Only made a batch, had I known I would’ve doubled the recipe to make two batches:-)!
On to another great CCK recipe!
Mina says
Best cookies ever! Thank you for this recipe 🙂
Kendra says
Amazing and super easy and quick!!!
So good. says
These are delicious! I subbed mashed banana for the oil to make them lower fat/calories, and they taste like mini chocolate chip banana bread cookies. Obsessed.
Mia w says
I just Made them & plan to try that next time. I’m eating them all but next time I’m using more expensive eggs. I feel Like a cheap flavor of eggs came out. But the recipe worked. Thanks for sharing the banana idea.
Chris says
Quick, easy, and delicious! My four year old son likes helping.
Diane says
I didn’t know what to expect, but these coconut flour cookies were delicious! It was my first time baking with coconut flour, which I’d picked up at the store on a whim because I love coconut.
Mia W says
Question? Because I’m in high altitude denver, should I have Added some baking soda?
Yana says
Thank you for the recipe! How do you store them? Refrigerator or room temperature?
Mari says
Great recipe! So simple. The cookies come out like something between a chocolate chip cookie and a short bread cookie. Sure, they’re a bit fragile, but so delicious! Next time I might try adding a drop or two of coconut flavoring to really punch up the coconut vibe.
Mia w says
I truly Love this recipe. The first time I made it I used Coconut chips and recognized that won’t work. I bought coconut flour and it works great. I did use vegan butter today instead of coconut oil just cause it’s cheaper and it turned out well today too. Yay. Thanks for the recipe.
CCK Media Team says
Thank you so much for making them!
Max Boutelle says
Absolutely love these. Used the flax eggs. Not a fan of choc 😮, so I used dried cherries and sprinkled some flaked coconut which got nice and toasty.
Delicious vegan cookie. I like the small batch as well, as I live alone, and well…you know.
Vanessa says
I tried the recipe several times before getting the final version. I replaced the coconut oil (digestion) by 3.5% fat yogurt (same quantity). I used half flax egg, half egg, semi-sweet chocolate chips and no liquid sweetener. All the ingredients are organic except the chocolate chips.
The taste of the cookies is a little sour because of the yogurt and works perfectly for me. I had to go keto years ago and can eat several cookies at a time. Thank you Katie for another great recipe.
Sarah says
Hello Katie!
My name is Sarah,
Thank you for sharing your recipe.
I baked the Coconut Flour cookies and I love them!
I made some changes (SF Chocolate in pieces instead of chocolate chips and to sweeten I used 3 different syrups)
I had to add more coconut flour almost at the end, because even though I kept mixing the dough it didn’t arrived to the desired consistency (I wonder: Could it be because I live in very hot climate? Coconut oil here stays all year long in a liquid state).
I also added Monk Fruit powder.
Finally, to one third of my dough I added some cocoa powder with great results.
Thank you again!
Blessings!