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.
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!
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.
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.
These cookies are super simple to whip up, especially since you can make the cookie dough in one bowl!
Form dough: 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.
Add chocolate chips: 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.
Pre-heat oven + line baking sheet: 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.