These crisp and chewy coconut flour chocolate cookies are a double chocolate chip cookie lover's dream. They are dairy and gluten free, with paleo, keto or low-carb, and vegan option.
Coconut Flour Double Chocolate Cookies
This recipes is a chocolate version of my classic Coconut Flour Chocolate Chip Cookies. In the last 5 years those cookies have become a favorite with so many of you. They have crispy edges and chewy centers and your can hardly tell them apart from regular chocolate chip cookies made with all-purpose flour.
Now this version is a slight variation with even more chocolate flavor for me and all my fellow chocolate lovers. By reducing the amount of coconut flour and adding in unsweetened cocoa powder, we end up with delicious double chocolate coconut flour cookies that are gluten free.
Baking with Coconut Flour
Coconut flour is a wonderful fine flour with a fragrant coconut-like smell. As a result, it lends itself to desserts very well. If you can’t find it in the baking aisle, you might want to look for wherever your store normally keeps gluten-free products. Alternatively, you can order it online or locate it in your local bulk food store or health store.
The first benefit of baking with coconut flour is that it is gluten free; meaning that those who have a gluten allergy or are celiac can enjoy desserts made with coconut flour. Moreover, it is accessible to keto diets in moderation as it is low carb; a ¼ cup still contains approximately 18 g worth of carbs. But also 10 g of fiber, so that there are only 8g net carbs in ¼ cup.
Another benefit is that coconut flour is quite nutritious in comparison to wheat flour. It consists of fat, fiber, protein, and iron, making it a healthy addition to any baked recipe. Its high fiber content will also prevent blood sugar spikes.
If you decide you would like to replace all of your traditional wheat flour recipes with coconut flour for low carb baking, a little coconut flour goes a long way. For example, if your recipe normally starts with 1 cup of all-purpose flour, you would usually want to replace it with a ¼ cup of coconut flour. However, the exact replacement amount may depend on the type of recipe. You can experiment with replacing wheat flour with coconut flour in your home recipes and see what works well for you.
Ingredients, Substitutions and Alternatives
Coconut oil - or melted butter
Natural nut butter (no sugar or fats added) - a variety of nut or seed butters work here. I like peanut butter, almond or cashew butter. Sesame or sunflower seed butter can be used too in case of nut allergies
Sugar - brown or cane sugar. For paleo cookies use coconut sugar and for low carb/keto option substitute sugar-free granulated sweetener
Cocoa powder - make sure it is unsweetened cocoa powder for baking or even cacao powder
Salt - I like to use (pink Himalayan) sea salt
Chocolate chips - my go-to are dark chocolate chips. Semi-sweet are great too. White chocolate chips make a great color contrast with the chocolate cookie dough. Use sugar-free or paleo chocolate chips as needed.
How to make Coconut Flour Chocolate Cookies
1. Start with the melted coconut oil, nut butter, and coconut/brown sugar. Add them to a large mixing bowl and mix together with a whisk or an electric mixer until well combined.
2. Then add the egg and vanilla. Mix again.
3. Now add the dry ingredients: coconut flour, cocoa powder, baking soda, and salt. Mix with the mixer, or by hand with a wooden spoon or spatula.
4. As final ingredient add the (optional) chocolate chips and fold them in.
5. Divide the cookie dough into 16 1-tablespoon sized small cookies, or 8-10 2-tablespoon sized large cookies.
6. Place the cookie dough balls on a lined baking sheet and flatten slightly. Add a couple more chocolate chips on top of each cookie if you like.
7. Bake the cookies in a 350°F oven for 7-9 minutes for the small cookies and 10-11 minutes for the larger size.
8. After baking let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Store the cooled cookies in an air tight container at room temperature for 3-4 days. For longer storage I suggest placing them in the fridge for 7-10 days. Or freeze for several months (3-6 months).
This recipe cane be used to make keto cookies by using a low-carb sugar free sweetener substitute. Also use sugar free chocolate chips or omit them.
This cookie recipe also works out well if made with a flax egg substitute or chia egg. The cookies turn out a little softer with not as crispy edges, but are just as delicious.
In most cases coconut flour and almond flour cannot be substituted one for one. Almond flour might work, but most likely you'll have to add more than ⅓ cup to achieve the same cookie dough consistency.
More Coconut Flour Cookie Recipes
Coconut Flour eBook
I wrote an eBook dedicated to my love of all things coconut flour, which includes several coconut flour recipes.
This one focuses on muffins, pancake & mug cake recipes.
Coconut Flour Double Chocolate Cookies
- ¼ cup coconut oil or butter, melted
- ⅓ cup unsalted nut or seed butter peanut, almond, cashew, sunflower seed, or sesame butter (tahini)
- ½ cup coconut sugar or unrefined brown sugar or monk fruit sugar substitute*
- 1 egg or flax egg
- 1 teaspoon vanilla
- ⅓ cup coconut flour spooned into the measuring cup (don't dip & sweep)
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dark chocolate chips or chunks, or sugar-free chocolate chips
- Preheat your oven to 350° F. Line a baking sheet with parchment paper or a baking mat.
- In a large bowl mix melted coconut oil, nut butter, and coconut sugar with an electric mixer until well combined. Add the egg and vanilla and mix again.
- Add coconut flour, cocoa powder, baking soda, and sea salt. Mix in with a spatula or wooden spoon. Finally stir in the chocolate chips.
- Form 16 small cookies (1 tablespoon dough) or 8-10 large cookies (~2 tablespoons dough) with a cookie scoop and place them on the cookie sheet.
- Slightly flatten each dough ball and add a couple extra chocolate chips and optionally a touch of coarse sea salt
- Bake the cookies until the centers are just set - about 7-9 minutes for the small size or 10-11 minutes for the bigger sized cookies.
- Let the cookies cool on the cookie sheet for 10 minutes, than move to a wire rack to let them cool completely.
- Once fully cooled, store the cookies in an airtight container at room temperature for 3-4 days.
calories: 109 net carbs: 1.5 sugar: 0.7