Melt-in-your-mouth soft Chocolate Chip Coconut Flour Cookies that are gluten free, paleo friendly and can be made keto/low carb.
I can barely imagine a world that doesn’t include dessert. I don’t think I want to try even.
While we eat healthy and ‘clean’ at least 80% of the time, that also includes sweets and treats. Maybe it’s because of my incurable sweet tooth or my passion for baking, but we have dessert in one form or another almost every day.
For that reason I try to keep to wholesome real food ingredients even when it comes to desserts and baking. Most regular baking recipes rely heavily on white flour and refined white sugar.
Those are the two main ingredients that I try to replace with other less refined alternatives. In today’s coconut chocolate chip cookie recipe coconut flour and maple syrup take that place.
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How to Bake with Coconut Flour
You may have heard of coconut flour to be notorious, that it is temperamental and difficult to work with. After my first couple of tries at working with this healthier flour I totally agreed with this statement.
That was over 5 years ago. But soon after my first couple of failed attempts, I had some great coconut flour baking success – first with these Coconut Flour Pumpkin Muffins and then a little later with these soft funfetti cookies.
Those cookies were the inspiration for today’s chocolate chip cookies made with coconut flour. And also for continuing to try and figure out this finicky coconut flour.
I learnt that coconut flour is hygroscopic – meaning that it absorbs an incredible amount of liquid, unlike any other flour I have ever worked with. That in turn made me realize that there is no use in trying to take a recipe that calls for regular wheat flour and attempting to replace it with coconut flour.
The ratios of all the ingredients are just completely different. Instead I looked at the few recipes that turned out well, and created new, specific coconut flour recipes that adhered to similar ratios of little flour, plenty of eggs and also a good amount of fat.
How To Make Coconut Flour Cookies More Moist
These gluten free coconut flour cookies are super easy to make. They can be whipped up in just 1 bowl with a whisk or wooden spoon – no mixer required.
But there is one very important thing to do that can make or break this chocolate chip cookie recipe. It is how you measure the coconut flour.
Don’t dip and sweep! Don’t sink you measuring cup into the coconut flour bag and sweep off the top.
This way you are actually compressing the flour and end up with way too much. Instead spoon the coconut flour loosely into the measuring cup until full.
This is actually how you should measure any flour for that matter, but because there is comparatively little flour used in this recipe and because of coconut flour’s unique characteristics it is even more important here.
With measuring the dip and sweep way you end up with way too much flour (and not enough liquid) which can make the cookie dry and crumbly instead of moist and soft.
Soft-Baked Chocolate Chip Cookie Texture
As I have mentioned a few times now this coconut flour recipe produces a soft-baked type of cookie. There is nothing chewy or crunchy or crispy about them.
Instead these soft and moist cookies melt on your tongue into sweet bliss. If you want a chewy coconut flour cookie however, try this recipe instead.
The chocolate chips in this recipe can be replaced with any other add-in, like cacao nibs, raisins, nuts, seeds or you could leave them out altogether.
Is coconut flour OK for ketogenic diet?
Coconut flour is a fantastic low carb alternative to wheat flour. Many of my coconut flour recipes call for 1/2 cup of it, which has 32g carbs and 20g fiber divided over about 12 servings.
Looking at those nutrition facts, coconut flour is very suitable for keto and low carb eating. However, when baking with it you need to make an adjustment to the sweetener.
My favorite – maple syrup – is NOT suitable, but instead I like to recommend Lakanto’s maple-flavoured monkfruit syrup which is sugar-free.
You can still make low carb chocolate chip cookies, but again you need to replace with a sugar-free brand of chocolate chip like Lily’s.
How to store these low carb coconut flour chocolate chip cookies
Because these low carb coconut cookies are so moist I recommend storing them only 1 day at room temperature. Refrigerated in an air-tight container they last at least 5 days.
Coconut Flour Recipes eCookbook
The other super popular coconut flour recipes on my blog are for muffins, mug cakes and pancakes. So much so that I decided to write a digital eCookbook in which I shared all my tips & tricks and best recipes for Coconut Flour Muffins, Pancakes & Mug Cakes. You can get the eBook HERE!
More amazing coconut flour recipes like this one:
- Keto Cheddar Biscuits
- Coconut Flour Waffles
- Coconut Flour Chocolate Muffins
- Gluten Free Chocolate Pie Crust
- Coconut Flour Oatmeal Cookies
- Coconut Flour Biscuits
Coconut Flour Chocolate Chip Cookies
- 1/2 cup coconut flour loosely spoon the flour into a measuring cup - don't dip the measuring cup into the flour
- 1/4 teaspoon baking soda
- 1 pinch sea salt
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup or sugar-free liquid sweetener
- 1/2 teaspoon vanilla extract
- 1/3 cup dark chocolate chips, more for topping or sugar-free chocolate chips
Preheat your oven to 350 F. Get a cookie sheet ready. I like to line mine with parchment or a silicone baking mat to keep the edges from browning too much - but it's optional.
In a large bowl, whisk together coconut flour, baking soda, and salt. Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined.
The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
Finally, fold in the chocolate chips.
Using two tablespoons or a small cookie scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies (with fingers, spoon or bottom of a glass) and top with a few more chocolate chips.
- Bake for 12-14 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. Store in an airtight container for 3-5 days.
- When measuring coconut flour (or any flour) be sure not to dip the measuring cup into the flour container. This compresses the flour and you end up with too much (and dry cookies). Instead, loosely spoon the flour into the measuring cup.
To make this recipe keto or low carb compliant you need to make 2 small adjustments