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Coconut Flour Cookies

4.88 from 239 votes

These soft and chewy keto coconut flour cookies are quick and easy to make, with melty chocolate chips in each delicious bite!

Keto Coconut Flour Cookie Recipe

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 Cookies

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

Coconut Flour Chocolate Chip Cookies

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.

Keto Cookie Dough

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

How To Make Coconut Flour Cookies

The recipe was adapted from my Keto Muffins and Keto Peanut Butter Cookies.

Pin it now to save for laterPin Recipe

Coconut Flour Cookies

These soft and chewy keto coconut flour cookies are super quick and easy to make!
Cook Time 22 minutes
Total Time 22 minutes
Yield 5 – 9 cookies
4.9 from 239 votes

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

Also be sure to try these popular Keto Brownies.
 

Have you made this recipe?

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Published on April 25, 2021

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42 Comments

Leave a comment or reviewLeave a rating
  1. 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.

    • Poornima says

      5 stars
      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?

  2. 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 😂

  3. 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!

  4. Anonymous says

    Absolute best cookies me and my sister have ever had. These cookies make being gluten intolerant not so bad. 10/10 recommend

  5. 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.

  6. Stanley Smurlick says

    4 stars
    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

  7. Izzy says

    5 stars
    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!

  8. Jayme says

    5 stars
    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!

  9. Maddy says

    5 stars
    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 🙂

  10. Kathi says

    5 stars
    I made these cookies with chopped fresh Mejool dates instead of chocolate chips and they are delicious. Thanks for sharing this recipe!

  11. Shannon says

    5 stars
    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.

  12. Bridget says

    5 stars
    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.

  13. 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

  14. Eddie says

    5 stars
    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!

  15. Andrea says

    4 stars
    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.

  16. 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!

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