Soft and delicious, these coconut flour cookies are so easy to whip up (only 8 ingredients)! Plus they’re grain-free, low carb, low sugar and less than 95 calories each!
Dessert recipes are always so popular here on EBF so I’ll continue to give you what you want… with a healthy spin. If you have a sweet tooth, but are also trying to make healthy decisions, these cookies are for you.
Why Coconut Flour Cookies?
Honestly, I’m really excited for today’s recipe because I’ve been experimenting with coconut flour a bit more lately. I realized that almost all my healthy baking recipes involve almond or oat flour, and I only have one with coconut flour (this amazing coconut flour banana bread!).
The reason? Baking with coconut flour can be challenging and it takes some experimenting to get recipes just right! But it’s oh so worth it because it offers a texture that is a bit softer and more dense than traditional flour and the flavor is awesome. And I love that it adds a hint of natural sweetness to baked goods without a ton of coconut flavor, making it a great option for baking, even if you’re not looking to make a coconut flavored dessert.
Like I mentioned, coconut flour has a little natural sweetness built in, making it perfect for baked goods. It’s a great option for anyone allergic to almonds or those looking for a gluten-free and grain-free flour option. Coconut flour is also cheaper than other grain-free flours like almond flour. Woo!
Where to Buy Coconut Flour
I’ve been ordering my coconut flour from Thrive Market when I put in my pantry staples order (I love the Bob’s Red Mill brand), but I’ve seen coconut flour in most of the major grocery stores now too which is awesome! You might also be able to find it in bulk at Whole Foods or your local health food store.
Ingredients in Coconut Flour Cookies
I love recipes that require minimal ingredients and prep work and these coconut flour cookies totally fit the bill. You only need 8 ingredients (7 if you skip the chocolate chips) and one bowl.
coconut flour
coconut oil
honey
eggs
vanilla extract
sea salt
baking soda
chocolate chips (optional)
How To Make Coconut Flour Cookies
These cookies are super simple to whip up, especially since you can make the cookie dough in one bowl!
Step 1: Start by mixing your wet ingredients (coconut oil, honey, eggs, and vanilla) together in a medium-sized bowl. Mix in the coconut flour, salt, and baking soda until well combined. The mixture may seem runny at first, but it will thicken as the coconut flour absorbs the liquid! Trust me, coconut flour is like a sponge.
Step 2: After the dough has thickened a little, stir in the chocolate chips. As I mention in the recipe notes, you can leave the chocolate chips out if you want to keep the sugar and carbs lower. That said, I think the chocolate chips totally make the cookies so I would highly recommend using them.
Step 3: Bake the cookies at 350° degrees for 12-14 minutes or until the edges are golden brown. Let cool on the pan and then transfer to a wire rack for additional cooling. Once completely cool, it’s time to enjoy!
For storage: I recommend keeping the cookies in an air-tight container in your refrigerator. Coconut flour cookies will last much longer (up to 7 days) stored in the refrigerator. Plus, I really like how they taste straight from the fridge.
If you make these coconut flour cookies, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.
Soft and delicious, these coconut flour cookies are so easy to whip up (only 8 ingredients)! Plus they’re grain-free, low carb, low sugar and less than 95 calories each!
Ingredients
½ cup (60 grams) coconut flour
1/4 cup coconut oil, melted
1/4 cup honey
2 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/3 cup chocolate chips (optional)*
Instructions
Preheat oven to 350° F.
Stir together coconut oil, honey, eggs, and vanilla into a medium size mixing bowl.
Add coconut flour, salt, and baking soda until mixture is combined. It may seem a little loose at first but the dough will begin to thicken as the coconut flour soaks up the liquid. Stir in chocolate chips, if using.
Scoop dough using a cookie scoop and press into a cookie shape with your fingers.
Place cookies on the baking sheet and bake for 12-14 minutes, or until the bottom and edges of the cookies are golden brown. Remove from oven.
Allow to cool on the pan, then transfer to a baking rack to cool completely and enjoy!
Store cookies in an air-tight container at room temp or in the refrigerator. Cookies will last much longer (up to 7 days) stored in the refrigerator. I personally really like how they taste straight from the fridge.
Notes
Leave out the chocolate chips to keep this recipe lower in carbs and sugar.
Category:Dessert
Method:Bake
Cuisine:American
Nutrition
Serving Size:1 cookie without chocolate chips
Calories:94
Sugar:6g
Sodium:85mg
Fat:6g
Saturated Fat:5g
Carbohydrates:9g
Fiber:2g
Protein:2g
Cholesterol:31mg
Keywords: coconut flour cookies
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I followed this recipe to the T but I could not form cookies and the chocolate chips just fell away from the dough. Ended up making one giant sheet cookie to salvage the ingredients.
Thanks so much for this recipe! They were lovely but I think my coconut flour was too dry. They were quite dry so I’m going to try them again with more coconut oil or try butter. Also I like the idea of adding some peanut butter. But really simple and light. Thank you!
I’m glad you enjoyed these! Your coconut flour could have been dry or maybe the cookies baked for a tad bit too long? Either way I bet a splash of milk or extra liquid would help next time!
these were very easy to make, i had all the ingredients at home. smelled so good when it was baking. took a picture and wanted to show you but i don’t have Instagram. thank you for this recipe, will be my go-to when i have coconut flour.
Have just made your coconut flour cookies; I like that they are light and not too sweet. Most pleasant to eat; quick and simple to make, following your straightforward instructions. I used golden syrup and melted salted butter rather than honey and coconut oil as there weren’t any in the cupboard. As butter is salted, no salt was added. Apologies for tinkering with your recipe.
Followed directions but had loads of trouble shaping them so they sure didn’t look like yours did. Chips would not stick to the dough. They tasted good though. What did I do wrong?
I had to tweak the recipe, didn’t have coconut oil. I used olive oil, Splenda instead of honey, and no chocolate chips. And then put little bit of natural peanut butter in, It was very good.thank you for the recipe. the kids loved them, my husband did also. He is diabetic that’s why I switched cpl ingredients.
Hello, made these cookies and came out lovely, kids enjoyed it..Also made pancakes n brownies too. looking forward to using more coconut flour in my baking.
Hey Carla – Some people have used flax eggs and said it worked well so I would imagine chia eggs would work too. Let me know how the cookies turn out for you if you end up trying them!
I made it last night…they were good but they were a bit soft.it wasn’t crunchy..can you suggest what to do?..what else can we add instead of honey and sugar?
These have really great sweet flavour but the texture is kind of weird – I think it’s the coconut flour! Maybe a bit of icing would be nice on them to contrast the grainy texture? Nice dipped in a cup of tea as they don’t leave bits at the bottom of the cup! 🙂
This cookie is so soft and delicious. Wonderful snack for the kiddos. I didn’t have any honey so I used homemade date syrup instead and it was just perfect. My family loved them. Thank you for the recipes!
I was looking for a simple cookie recipe with coconut flour that tastes good and this is the one. My whole family loves it. I might double the batch next time. Thank you
Yay!! This makes me so happy to hear. I’m so glad these cookies were a hit with your family. Thank you for coming back to leave a comment and star rating. I really appreciate it!
Hello, DO NOT UNDER AN CIRCUMSTANCES REFRIDERAGE YOUR DOUGH. I had a really cool project in which I was going to make 200 cookies for thanksgiving and hand them out and I came across some free coconut flour and I made this recipe twice once with 12 and I second time with 24 and it was great and they were ver delicious after I took the recipe and multiplied it by 14 to make 168 cookies I put the dough in the fridge for about 8 hours then put in 48 cookies on my 2 24 cookie sheets and they do not work I predict it is because of the coconut oil hardening anyway lesson learned DO NOT REFRIGERATE!
Oh no!! So sorry to hear that, Brody!! Was the dough just super hard once you took it out of the fridge? I would imagine it would soften up a bit after letting it thaw before placing it on the pan, no?
I’m trying the recipe the second time but the mix is not thickening up as you suggested. Should I add more coconut flour to arrive at the consistency I see in your video?
I’m going to be honest… I loved this cookies! I mean in my opinion they are super soft and sweet and they are just so perfect! I cooked them today because i just needed a dessert and this was what calmed my hunger. I recommend this recipe so much because this is the best healthy way to eat something sweet. Excellent Brittany!
Yay!! I’m so pumped you loved these cookies, Antonella! Thanks so much for making them and for coming back to leave a comment + star rating. I appreciate it. 🙂
These look awesome,I’m about to make them.It’s nice to find all of these recipes that use coconut flour, along with how to effectively bake with it.If you’ve suffered from kidney stones, you realize a low oxalate diet is best.Coconut flour is the lowest oxalate flour.Which is a godsend.
Hey Alina – The sunflower oil might change the taste of these cookies. You can always use canola/vegetable oil or butter/ghee instead of the coconut oil for a more neutral taste.
Hi, i did the chocolate cookies. I left them in the oven for 16 min rather than 12-14. In Celcius degrees the oven should be at 177. I did not have honey so I put coconaut sugar 1/4 cup or less, they where good!
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I followed this recipe to the T but I could not form cookies and the chocolate chips just fell away from the dough. Ended up making one giant sheet cookie to salvage the ingredients.
★
So sorry these cookies didn’t turn out for you, Mike. Did the dough seem dry to you?
Thanks so much for this recipe! They were lovely but I think my coconut flour was too dry. They were quite dry so I’m going to try them again with more coconut oil or try butter. Also I like the idea of adding some peanut butter. But really simple and light. Thank you!
★★★★
I’m glad you enjoyed these! Your coconut flour could have been dry or maybe the cookies baked for a tad bit too long? Either way I bet a splash of milk or extra liquid would help next time!
these were very easy to make, i had all the ingredients at home. smelled so good when it was baking. took a picture and wanted to show you but i don’t have Instagram. thank you for this recipe, will be my go-to when i have coconut flour.
mahalo!
★★★★★
So glad you loved this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it, Lois.
Have just made your coconut flour cookies; I like that they are light and not too sweet. Most pleasant to eat; quick and simple to make, following your straightforward instructions. I used golden syrup and melted salted butter rather than honey and coconut oil as there weren’t any in the cupboard. As butter is salted, no salt was added. Apologies for tinkering with your recipe.
★★★★
No worries! I’m glad these cookies still turned out for you. Thanks for coming back to leave a review. I so appreciate it!
Very easy and very tasty recipe. My whole family enjoyed it.
★★★★★
So glad this recipe was a hit with your fam, JP! Thanks for the review. I so appreciate it!
Followed directions but had loads of trouble shaping them so they sure didn’t look like yours did. Chips would not stick to the dough. They tasted good though. What did I do wrong?
Oh no!! Sorry to hear that, Peggy. Did you change anything about the recipe?
I had to tweak the recipe, didn’t have coconut oil. I used olive oil, Splenda instead of honey, and no chocolate chips. And then put little bit of natural peanut butter in, It was very good.thank you for the recipe. the kids loved them, my husband did also. He is diabetic that’s why I switched cpl ingredients.
I’m glad this recipe turned out for you, Tina!! Thanks for sharing the subs you made. I so appreciate it!
Can you same amount of butter instead of coconut oil
Thanks
I haven’t tested it but I think that should be fine!
Hello, made these cookies and came out lovely, kids enjoyed it..Also made pancakes n brownies too. looking forward to using more coconut flour in my baking.
★★★★★
Oh yay!! I’m so glad you’re loving the recipes. Thanks for the review. I so appreciate it!
Hello!
Can I use chia seeds as an egg replacement for this recipe?
Thanks
Hey Carla – Some people have used flax eggs and said it worked well so I would imagine chia eggs would work too. Let me know how the cookies turn out for you if you end up trying them!
I made it last night…they were good but they were a bit soft.it wasn’t crunchy..can you suggest what to do?..what else can we add instead of honey and sugar?
Hi Afshan. These coconut flour cookies are actually meant to be soft and don’t crisp up the way some cookies do.
These have really great sweet flavour but the texture is kind of weird – I think it’s the coconut flour! Maybe a bit of icing would be nice on them to contrast the grainy texture? Nice dipped in a cup of tea as they don’t leave bits at the bottom of the cup! 🙂
★★★★
This cookie is so soft and delicious. Wonderful snack for the kiddos. I didn’t have any honey so I used homemade date syrup instead and it was just perfect. My family loved them. Thank you for the recipes!
★★★★★
Yay! So glad this recipe was a hit, Brenda! Thanks for making it and for coming back to leave a review. I so appreciate it!
I was looking for a simple cookie recipe with coconut flour that tastes good and this is the one. My whole family loves it. I might double the batch next time. Thank you
★★★★★
Yay!! This makes me so happy to hear. I’m so glad these cookies were a hit with your family. Thank you for coming back to leave a comment and star rating. I really appreciate it!
This is the easiest cookie recipe I have ever made. Very quick and delicious.
I made one modification to the ingredients. I replaced the coconut oil with melted real butter (In “every” recipe I replace any oil with butter).
The cookies baked beautifully! Thank you for sharing the recipe.
★★★★★
Woo!! So glad these cookies were a hit! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Hello, DO NOT UNDER AN CIRCUMSTANCES REFRIDERAGE YOUR DOUGH. I had a really cool project in which I was going to make 200 cookies for thanksgiving and hand them out and I came across some free coconut flour and I made this recipe twice once with 12 and I second time with 24 and it was great and they were ver delicious after I took the recipe and multiplied it by 14 to make 168 cookies I put the dough in the fridge for about 8 hours then put in 48 cookies on my 2 24 cookie sheets and they do not work I predict it is because of the coconut oil hardening anyway lesson learned DO NOT REFRIGERATE!
★★★★
Oh no!! So sorry to hear that, Brody!! Was the dough just super hard once you took it out of the fridge? I would imagine it would soften up a bit after letting it thaw before placing it on the pan, no?
I followed these instructions but they turned out pasty and a little gritty can anyone tell me why
Hey Jayda – So sorry to hear that. Did you change anything about the recipe? What kind of coconut flour did you use?
I was going to try this recipe but I was wondering if you could store them in the freezer since I only eat a little at a time
Yes, these should last a few months if stored in the freezer. 🙂
I’m trying the recipe the second time but the mix is not thickening up as you suggested. Should I add more coconut flour to arrive at the consistency I see in your video?
Did you change anything about the recipe?
sooo good
★★★★★
I’m going to be honest… I loved this cookies! I mean in my opinion they are super soft and sweet and they are just so perfect! I cooked them today because i just needed a dessert and this was what calmed my hunger. I recommend this recipe so much because this is the best healthy way to eat something sweet. Excellent Brittany!
★★★★★
Yay!! I’m so pumped you loved these cookies, Antonella! Thanks so much for making them and for coming back to leave a comment + star rating. I appreciate it. 🙂
These look awesome,I’m about to make them.It’s nice to find all of these recipes that use coconut flour, along with how to effectively bake with it.If you’ve suffered from kidney stones, you realize a low oxalate diet is best.Coconut flour is the lowest oxalate flour.Which is a godsend.
Made these the last two nights and they’re divine!! I didn’t have enough honey so I used maple syrup and they were perfectly sweet.
★★★★★
Ahh yay!! So glad you’re loving these cookies, Morgan. Thanks for taking the time to leave a comment + star rating. I so appreciate it!
Hi! I would love to try this recipe. My only question is can I use sunflower oil instead of coconut oil? Thank you.
Hey Alina – The sunflower oil might change the taste of these cookies. You can always use canola/vegetable oil or butter/ghee instead of the coconut oil for a more neutral taste.
Hi, i did the chocolate cookies. I left them in the oven for 16 min rather than 12-14. In Celcius degrees the oven should be at 177. I did not have honey so I put coconaut sugar 1/4 cup or less, they where good!