These amazing Coconut Flour Cookies are exactly what you expect from a great cookie: they have crisp edges, chewy centers, and are loaded with chocolate. However, they are gluten-free, clean eating, and paleo, with an option to make them vegan as well.
I've been on the search for perfect cookies made with coconut flour for a VERY long time. I posted a coconut flour sprinkle cookie recipe in my early blogging days, which is great but makes rather soft, almost cakey cookies.
Those are always a hit with my family, but personally, I prefer my cookies with crispy edges and chewy, slightly underbaked centers. And finally - after literally YEARSÂ of experimenting - I've come up with the perfect recipe.
Baking with Coconut Flour
Using coconut flour is quite tricky because it behaves quite different from wheat flour and even any other gluten-free flour. It is hygroscopic - meaning that it absorbs a LOT of moisture.
But simply adding a lot of liquid like water or milk doesn't work, because the baked good will end up with no structure. In my coconut flour quick bread recipes like muffins and bread, I used eggs and oil to satisfy the coconut flour's need for moisture while also giving the baked treat structure.
How to Make Coconut Flour Cookies Moist and Crispy
However, eggs also make for a fluffy, light texture which I didn't want for these cookies. I was looking for a moist, chewy, and crispy texture instead. Finally, I realized that the oil component from nut or seed butter would add extra moisture to the cookies while their fiber would allow for a denser structure.
I started experimenting with homemade all-natural peanut butter which made for delicious low carb coconut flour peanut butter cookies. But then I experimented with other nut and seed butters to make this coconut flour chocolate chip cookie recipe suitable for those with different dietary restrictions.
How to Make Coconut Flour Cookies
To start making these grain-free chocolate chip cookies, you should line your baking pan and preheat the oven. I like to line the sheet with a silicone baking mat, but parchment works well too. Next, you mix the coconut oil with your choice of nut or seed butter, and coconut sugar, before adding the egg and vanilla extract. For the butter, feel free to use either almond butter, sunflower seed butter, or even tahini sesame seed paste. All work perfectly well in this recipe while adding different complexities to the final flavour. Afterward, you stir the dry ingredients in followed by the chocolate chips. I like to use dark chocolate chips or chunks here, but you can use sugar-free chocolate chips if they are preferable to you.
To shape the cookies, I like to use a 1 to 2 tablespoon scoop to ensure equal-sized cookies. Once you place them on the baking sheet, you can press them gently before studding them with more chocolate chips and sprinkling them with sea salt to add a salty finish. These should bake for a total of 10 to 12 minutes depending on the size you decided to make them. The baked cookies should be golden brown around the edges. You can also tell they are done by whether the tops of them are dry rather than glossy. Once they are out of the oven, cool them on a wire rack to allow air circulation so they cool down faster than if you were to leave them on the baking sheet.
Modification Options for Dietary Restrictions & Allergies
Paleo
You can use any nut or seed butter rather than peanut butter. Peanuts are legumes rather than nuts, which make them unsuitable for paleo. Almond butter or cashew butter would work well.
Nut-Free
Coconut flour is great if you are looking to avoid gluten but are allergic to tree nuts (almond flour recipes aren't an option for those requiring nut-free diets). Coconut flour is great for both gluten-free and nut-free diets as it is basically finely ground dried coconut whereas almond flour comprises ground almonds which are unsuitable to those with nut allergies. It has a wonderful coconut taste that lends itself well to desserts, too.
To make these gluten-free coconut flour cookies nut-free, you should also use seed butter rather than nut butter in these cookies. Sunbutter may turn the cookies a shade of green (it reacts with the baking soda) but the resulting cookies will still taste super delicious.
You can also use sesame butter or tahini, but be sure you give them a taste first to make sure you like the flavour. Sometimes tahini can be quite bitter which will make the cookies a little bitter too. However, if you are someone who likes a sweet and savoury combination, tahini may be an excellent option for you. Additionally, if you buy it and decide you don't like it, it is wonderful in a wider array of savoury recipes like hummus or salad dressings.
Dairy-Free
This recipe works well with either melted butter or coconut oil. I love to make coconut flour cookies with butter but to make the recipe dairy-free (and vegan & paleo) be sure to use coconut oil or a dairy-free butter substitute in place of the butter. The results will be equally delicious and you will be able to ensure you can serve the cookies to more people.
Vegan
Usually, my grain-free coconut flour recipes rely quite heavily on a good amount of eggs and substitutes just don't work as well. But since these coconut flour chocolate chip cookies only call for one egg, I tested them with a flax egg instead and the recipe worked out just as well texturally. Flaxseed does add a slightly different flavour to the cookies, but is quite a healthy ingredient to add to dessert recipes due to its fiber content.
Keto/Low Carb
Substitute the coconut sugar or brown sugar with something like monk fruit sweetener instead. Additionally, be sure to use sugar-free chocolate chips, for a lower carb option.
My friend Lorena also has some delicious Keto Diet Recipes.
How to Store These Cookies
I am a sucker for cookies fresh from the oven. I don't want to eat them when they are so hot that I burn my tongue, but somewhere within the first couple hours after baking.
These are truly the best low carb cookies when the chocolate chips/chunks are still melty and the chewy centers are slightly gooey! As a result, I prefer to shape the cookie dough into balls and freeze them so that I can bake fresh cookies more often. However, I know that not everyone has time to bake fresh cookies all the time. So I recommend storing these low carb cookies in an airtight container on the counter for 3-4 days. The coconut flour sugar cookies will lose some of their crispness and turn softer after a day in a container. However, if you store them without covering, they will quickly dry out and become hard and crumbly.
If you would like to keep them for longer, they should stay fresh in the freezer for a few months, though. They also thaw very quickly so you will be able to pull out just a few whenever you need them. Consider making a double batch of these cookies so you can have them on hand for lunches, snacks, and desserts all of the time!
More Delicious Gluten-Free Cookie Recipes:
- Coconut Flour Shortbread Cookies
- Coconut Flour Peanut Butter Cookies
- Tigernut Flour Cookies
- Healthy Gingerbread Cookies
- Hazelnut Macaroons
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.
Check out Coconut Flour Muffins, Pancakes + Mug Cakes HERE!
Coconut Flour Cookies
Ingredients
- ¼ cup coconut oil or butter, melted
- â…“ cup unsalted nut or seed butter peanut, almond, 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
- ½ cup coconut flour spooned into the measuring cup (don't dip & sweep)
- ½ teaspoon baking soda
- ½ teaspoon sea salt more for sprinkling (optional)
- ½ cup dark chocolate chips or chunks, or sugar-free chocolate chips
Instructions
- 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, 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.
- 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 10 minutes for the small size or 12 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.
Notes
carbs: 7Â fiber: 3Â sugar:1.7
Nicky
Could I use watermelon seed butter for the cookies or if I could substitute baking soda for something different so that my cookies don’t turn green if I use sunflower seed butter. Any help would be much appreciated. <3
Regina
This is the first time I hear about watermelon seed butter. How cool is that! Do you use it like a spread on toast? Then I don't see a reason you shouldn't be able to use it in these cookies.
Alayna Wallstedt
It was good, the thing was that they had a little bit too much coconut oil, therefore mine did not cook correctly. I had to cook them for an extra ten minutes.
Regina
Hmm, I wonder if your coconut flour wasn't as absorbent as most usually are. Do you live in a humid climate? Did the cookies not burn after 10 extra minutes?
Nitasha
Hello! I made this as a vegan option using flax egg (two batches, first one with coconut oil + coconut sugar and second with nuttelex and brown sugar) it was delicious. However I had a few questions:
1. Is there anything I can change so that I use less nut better?
2. Mine were so soft and chewy but I missed the slight crispiness on the outside. How can I fix this?
3. It was soft - it didn't crumble apart but it also didn't hold together perfectly. Perhaps the binding agent? Maybe I could use more flax egg?
4. Would it be more crispy using white sugar?
Thank you sooooo much for a delicious recipe.
Regina
Hi Nitasha
1. I have only tried and tested this recipe with that amount of nut butter. Sorry I don't have a suggestion here
2. Maybe a couple extra minutes of baking time would make crisper edges?
3. Yes, you can certainly try using more flax egg to make them hold together more
4. And yes, white suge makes them more crispy. Brown/coconut sugar usually results in softer/more moist baked goods.
Cyndi
These are really good. I followed the recipe exactly and wouldn't change a thing.
Susan
This is the first coconut flour recipe I have actually liked. I substituted ginger for chocolate chips because I was halfway through mixing before I realized my family had eaten all my chocolate chips. The recipe was perfect with ginger.
Regina
So glad to hear you finally found coconut flour success! And ginger in these cookies sounds amazing
Vanessa
Thanks for sharing! What is your favorite nut butter to use?
Alisa
These were awesome great taste texture and just plain delicious
Regina
So great to hear you enjoyed the cookies
Yara
These look amaaaaazzziiiinnnngggg!
Was wondering if I can substitute the half cup of monkfruit with quarter cup of ripe mashed banana or organic honey?
Regina
Using mashed banana or a liquid sweetener instead of granulated sweetener/sugar will alter the texture of the cookies (they will be softer) but I am sure they will still be delicious
Sincere herrera
What can i substitute for nut butter? Thank you and God bless.
Regina
How about a seed butter?
angela
Thank you so much for this recipe! One of our family traditions is baking cookies then setting up the Christmas tree and decorations. My dad recently found out he's diabetic and I was looking for a recipe that was lower in carbs and sugar. They turned out great and now I can't wait to try out more recipes with coconut flour. I'll be checking out your other recipes soon 🙂
Regina
What a wonderful Christmas tradition. I am so glad you could keep it going for your dad with these cookies
Kim
just made these and it tastes delicious! however they are slightly dry. i found that the coconut oil seeps out while baking. how do i prevent that?
Regina
Hi Kim, I don't recall much oil seeping out. I think overbaking is actually the main issue for too dry cookies
Tori
These cookies developed dark green dots all over them the morning after I cooked them. I’m not sure what caused the reaction? I threw them away just to be safe.
MM
It’s likely the nut butter you used. Some nut butters like sunflower butter turn green when baked even though the color is harmless. I used almond butter, and they are great.
andrea
The inside of my cookies were green too! I used sunflower butter too. They tasted really good but they look concerning!
Regina
Hi Andrea, I explained in the post body that sunbutter will make green cookies. But since this is now the second concerned comment I will make sure to write it in the recipe box as well. Just so that anyone using sunbutter at least is prepared for it 🙂
Regina
Did you use sunbutter? As I mentioned in the post above, sunbutter reacts with baking powder and turns baked goods green while they cool. Perfectly safe to eat unusual to look at.
Liza
Just made these and love them!!
Regina
Yay! Thanks for taking the time to comment
Amee
These cookies are so good, tastes just like a regular cookie . I will make these again!
Regina
That's amazing feedback! Thank you
Jaszmyn
Was looking for a good coconut flour recipe and stumbled upon these. They turned out amazing! So chewy and delicious. Satisfied all of our cookie cravings! Thank you!
Regina
Yay!! So glad to hear you liked the cookies
moon
Can I skip the sugar in this recipes? if not, any substitute? tks
Regina
If you don't like to use coconut sweetener you could try substituting a sugar-free sweetener like granulated monk fruit sweetener
Kristi
Just made these and followed recipe with coconut oil, coconut sugar and no sugar added natural peanut butter. We used a half of a 84% (80 gram) dark chocalate bar. Nine minutes was perfect time in my oven and I am at sea level. Chewy and just the right sweetness. Thank you for the recipe.
Regina
Awesome! So great to hear you enjoyed the cookies
April
So soft and delicious thank you!
Regina
You are very welcome, April!
Serena
Just made the vegan version and they were delicious!
Regina
Yay! So great to hear you enjoyed them
Regina | Leelalicious
Awesome. Thank you for taking the time to leave a comment
Robert Burrus
Thank you ever so much for posting this
Amazing Recipe