These soft and chewy coconut flour cookies are easy to make, with melty chocolate chips in each delicious bite!
Low carb coconut flour cookies
With a deliciously fluffy texture, these keto friendly cookies taste like a cross between a gooey chocolate chip cookie and a sweet coconut macaroon.
And you can make them with just 5 ingredients!
The homemade healthy cookies include low carb, vegan, gluten free, soy free, wheat free, tree nut free, grain free, paleo, and sugar free options.
Plus, there is no stand mixer required. The recipe is super quick to prepare in your very own kitchen. Whip up a batch for dessert, and watch them all disappear.
You may also like: Keto Cheesecake
Coconut flour chocolate chip cookies
This is the best coconut flour cookie recipe you will find.
While many coconut flour cookie recipes require other flours, starch, or nut butter to hold the cookies together, this one needs no almond flour and no tapioca flour.
It can be made with no eggs as well.
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
Ingredients for the recipe
To make the coconut flour cookies, you need coconut oil, sweetener, salt, eggs or flax eggs, optional chocolate chips, and of course coconut flour.
The recipe works with any all purpose liquid sweetener, including pure maple syrup, honey, or agave.
For keto coconut cookies, use keto syrup. Some readers have also mentioned successful results with stevia and water in place of the liquid sweetener, but I have not tried this option.
You can choose either melted coconut oil or butter for the fat in the recipe. To yield the best results and most buttery texture, do not substitute low fat butter spreads.
For vegan coconut flour cookies, make your own flax eggs. 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.
Feel free to add a handful of dark or semi sweet chocolate chips, peanut butter chips, or white chocolate chips.
These cookies are also lovely with a pinch of cinnamon or a sprinkle of finely chopped walnuts, almonds, or pecans stirred into the dough.
What is coconut flour?
Dried coconut is the one and only ingredient in coconut flour.
The coconut is finely ground until it resembles traditional wheat flour, yet it is grain free and contains no gluten.
Coconut flour is very high in fiber and also packs potassium, iron, and three grams of protein into just two tablespoons.
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 is best to find recipes that specifically call for coconut flour instead of trying to substitute coconut flour for almond flour or all purpose flour.
Can I substitute a different flour?
This recipe has only been tested with coconut flour, so use one of the following recipes instead if you prefer a different flour:
For almond flour cookies, make these Keto Cookies.
To make oat flour cookies, try these Healthy Chocolate Chip Cookies.
For cookies with spelt or white flour, make Vegan Chocolate Chip Cookies.
How to make coconut flour cookies
Start by measuring out your cookie 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 paper.
In a large mixing bowl, stir everything together to form a cookie dough.
Then roll the dough into cookie dough sized balls. Place the cookie dough balls on the prepared baking sheet.
These cookies do not flatten on their own, so I like to press them down into cookie shapes before baking. If you prefer cookie balls, this flattening step is not required.
Cook on the oven’s center rack for twenty two minutes.
They will still look soft and undercooked when you remove them from the oven. So it is important to let the coconut cookies cool completely. They will firm up considerably during this cooling time.
Once cooled, transfer the cookies to a lidded container and store on the counter. They should stay good for up to four days.
You may also freeze leftover cookies in an airtight covered container for up to three or four months. Thaw before serving, or reheat in the microwave.
Easy coconut flour cookie recipe video
Above, watch the step by step 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 coconut oil or butter (melted)
- 1/2 cup chocolate chips (optional)
Instructions
- To make coconut flour cookies, preheat the 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. Let the cookies cool completely, because they firm up as they cool. Store leftovers in a covered container for up to four days.View Nutrition Facts
Video
Notes
More Coconut Recipes
Chocolate Oatmeal No Bake Bars
Coconut Ice Cream – 5 Flavors
Thanks sharing these delicious coconut flour cookies!
Absolutely amazing! This cookie recipe will go on repeat!
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.
Thank you so much for making them!
Excellent cookies! They were easy to make plus the flavour and texture were good. Will definitely be making these again.
These are so easy to make and taste amazing!
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
HI there, can I use erythritol powder or swerve instead of liquid sweetener?
I’d really appreciate your help with this,
Thank you.
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!
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.
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!
Best cookies ever! Thank you for this recipe 🙂