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.
Hello Brittany I followed your recipe but I skipped the salt and substitute honey with coconut sugar and what I got is cracked broken cookies what can I do please I felt down after it 🙁
Hey Yousef, I’m so sorry to hear that these cookies didn’t turn out for you. The coconut flour is already a dry flour, so swapping the honey for coconut sugar probably dried out the cookies more. Did the dough seem dry to you? If you don’t want to use honey, next time I would suggest using maple syrup or agave instead.
If you need to use up coconut flour as I did, this is much better than making something larger. The size of cookies was perfect for them to be soft inside, yet not too fragile.
Thanks for trying my recipe, Gunda! I’m glad the cookies turned out for you. 🙂 And thank you so much for coming back to leave a comment + star rating, I so appreciate it!
Trying to get rid of my coconut flour and honey so this was perfect. I increased the vanilla extract and subbed melted margarine instead of coconut oil so the texture came out more like small fluffy cakes but still tasted great! Flavours were very subtle.
Although not sure how you yielded 12 because I only got 8 shop-bought sized cookies out of the batter. I guess maybe if you bulked it out with chocolate chips?
So glad you enjoyed these cookies, Jenny! I used a small cookie dough scoop to portion out the cookies, so mine might have been smaller? Thanks for coming back to leave a comment + star rating. It means the world to me. <3
I could not believe how delicious these cookies were. I substituted chopped peans and two flax eggs. Increased the vanilla to a tsp. The batter tasted so good, I couldn’t wait to get them in the oven. I rolled 2 tsp.of the batter into a ball in my hand and gently flattened them like you would do making hamburgers. If you put in too many chopped pecans the cookies will crumble. A+++ recipe!!!!
Ahh this makes me so happy to hear, Lisa! I’m so glad you enjoyed these cookies. Thank you for trying my recipe and for coming back to leave a comment and star rating. It means the world to me!
Thanks Brittany. These are curiously moreish and out of the fridge is a good tip! We used a choc melt on the top of each biscuit instead of the choc chips and were pretty happy with the result. Trying it again with some chopped glace ginger. Australians don’t use these things called ‘cookie scoops’ so the shaping was a bit fiddly but I just rolled about a tablespoon of mixture into a ball and flattened it out. While I’m here, thanks for your samoas recipe – I get rave reviews for those even without the choc topping 🙂
The taste is nice but I too had the problem of them not flattening and crumbling. This was a let down. Yes, I used the right measurements and pressed down into a cookie shape. If you need a crumble for anything else, this would taste good crumbled on something perhaps.
I’ve been afraid to indulge in cookies due to their sugar content. I substituted the honey with monk fruit (sugar substitute). Cookies are light and delicate. Such perfection! Thank you for sharing this wonderful recipe.
Yay!! Thank you for trying my recipe, Karen. I’m so glad you enjoyed these cookies. And thank you for coming back to leave a comment + star rating. It’s super helpful to other readers!
I changed the recipe just a bit because I didn’t have all of the ingredients. I used butter in place of the coconut oil, xylitol instead of honey (Idissolved in a little water to make it a thicker consistency) and I replaced the chips with pecans. They were good as they were, but then I found a bar of 80% cocao in the pantry, so melted a square and added about a tsp of HWC stirred it up and drizzled across the cookie. I only made 8 out of this recipe. About the size of a package cookie. I bet these will taste even better once placed in the refrigerator. I am very pleased.
Wanna make these but I need to know what size cookie scoop did you use? Teaspoon, 2Teaspoon or Tablespoon? These will make great Christmas cookies😁 Thank you in advance!!!
My cookies stay in a ball shape never get flatter like the pictures say! They also are always so crumbly when baked. I wait until the batter is thick and sticks together great when I roll the dough into balls. What am I doin. Wrong?!
Hey Kate – I am so sorry to hear that! Did you press the dough into a cookie shape with your fingers before putting the pan into the oven? And if they are turning out crumbly that means you might have overbaked them or that they didn’t have enough liquid. How long did you leave them in the oven for and did you change anything about the recipe?
Hi, I don’t have time to read all the comments, maybe this was asked before ( I saw other substitutions) Can I use Rapeseed or Sunflower or Olive oil instead of coconut oil? Love the sound/look of these, I’m very new at the coconut thing, have both flour and sugar here at home but the coconut oil is expensive here (in England, UK) ….
Hey Dana – You should be able to follow the recipe as listed. The only thing I could foresee is that you might need to bake them a tad bit longer. I’d just keep an eye on them while they’re baking!
I’m so glad you enjoyed this recipe, Billie Jo! Thanks for coming back to leave a comment and star rating. The ratings are super helpful, so I appreciate it.
We were craving cookies tonight, but have a lot of sensitivities that make baking difficult (and we’ve had a lot of coconut flour cookies that have flopped). My husband and I both loved these! We are adding the recipe to our cook book so we never lose it! Highly recommend!
Yay!! That makes me SO happy to hear, Amy. I’m glad these cookies turned out for you! And thank you so much for taking the time to come back and leave a comment and star rating. The ratings are super helpful so I appreciate it!
A very nice cookie recipe that can be fiddled with! I added 2 T of cocoa powder to the dry ingredients instead of chocolate chips to get the chocolate taste without the added fat and sugar, and I tried the recipe again leaving out the vanilla and adding 2 t of grated lemon rind for a lemon cookie. Both worked well.
So easy to make and so delicious! You have to love the texture the coconut flour gives to any recipe, this was my first try with this type of flour and thanks to your recipe it was very successful!
Woo-hoo! This makes me so happy, Veronica. You’ll have to try some of my other coconut flour recipes too. I LOVE this coconut flour banana bread. And thank you so much for coming back to leave a comment (and star rating) on the recipe. I so appreciate it and I know other EBF readers will too.
Yay! I am so happy to hear that you enjoyed these cookies, Heidi. Thank you for coming back to leave a comment and star rating as well. I so appreciate it!
I didn’t have enough coconut oil so I added melted pure peanut butter. And substituted chia “eggs” for the eggs and cacao nibs for the chocolate chips. This is the first time I’ve baked anything other than eggs/butter/flour/sugar/chocolate chips and wow, these are addictively good. Thank you!
Hi Dorothy! I’m so glad that you enjoyed this recipe with your substitutions. I’m sure the melted peanut butter was a delicious addition! Thanks for sharing and thank you for taking the time to come back and leave a comment (and star rating). Your feedback is super helpful to the EBF community!
I was craving a sweet treat and had coconut flour in pantry so I found this recipe online, made them and our household loved them! Shared the recipe with a friend who shared it with her sister too :)) it’s a keeper.
Hi Nenita! I am so happy you found this recipe and that you enjoyed the cookies! Thank you for sharing and for taking the time to leave a comment and star rating. It means the world to me!
Made it for a second time. It is our new favorite. The guests went nuts for it at our party.We made a huge vat of it. We were asked who the caterer was who made it. I said “I did!” The complement goes to the creator of this post. Thank you for sharing.
These are not only delicious, but are so quick and easy to make. Today I made them for the second time. The only thing I changed was that I used maple syrup instead of honey. Thank you Brittany!
The coconut flavour captured the whole house. I added a bit coconut sugar as well. Even without vanilla extract they are so nice. My family liked the cookies so much. Thanks a lot for such an easy and perfect recipe. I’m going to make the next portion 😉😉😉
Woo-hoo! I’m so excited that you enjoyed the coconut flour cookies, Nadia. And I really appreciate you coming back to leave a comment and star rating on the recipe as well. This feedback is super helpful so thank you! <3
After I had lost hope in coconut flour baked goods these cookies were amazing! Super easy to make and very delicious. I also made the coconut flour banana bread and it is a new staple in our house. Thank you Brittany!
Made these exactly according to the recipe and they were a big hit with my family! All 12 were gobbled up before I knew it. The coconut flour plus the honey gives them a nice sweetness without having to add any sugar. These are a great treat to have on hand!
Hooray! This makes me so happy Emmeline. I love that your whole family enjoyed them. And I totally agree, the coconut flour and honey add the perfect amount of sweetness to the cookies. Thank you SO much for coming back to leave a comment and star rating. It’s so helpful.
Hi Theresa. This recipe was specifically tested with only coconut flour because I wanted to create a tasty coconut flour cookie. I haven’t tried it with a gluten-free flour blend but I would imagine you’d need more flour.
Hi, This recipe looks great! Just quickly, I was wondering if you would recommend a fruit substitute (raspberries, blueberries, sultanas etc) for the chocolate- I am a teacher (gluten free) and so wanting to explore recipes with the children that contain fruit and vegetables. Thanks so much
I’m so glad you enjoyed the coconut flour cookies, Elisabeth. I just ate the last one of my batch last night so I need to make another batch soon! I also really appreciate you taking the time to come back and leave a comment and star rating on the recipe. This feedback is super helpful!
These are delicious! Thanks so much for the recipe! I did use butter instead of the coconut oil with white chocolate chips and pecans–they’re delicious!
I haven’t ever worked with aquafaba and I know coconut flour needs eggs to help with the texture and rise of baked goods. I should test this recipe with aquafaba and see how it works. Until then, I recommend checking out my friend, Dana’s site. She works with aquafaba a ton and has has several recipes using it including these cookies: https://minimalistbaker.com/perfect-vegan-gluten-free-chocolate-chip-cookies/ 🙂
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Hello Brittany I followed your recipe but I skipped the salt and substitute honey with coconut sugar and what I got is cracked broken cookies what can I do please I felt down after it 🙁
Hey Yousef, I’m so sorry to hear that these cookies didn’t turn out for you. The coconut flour is already a dry flour, so swapping the honey for coconut sugar probably dried out the cookies more. Did the dough seem dry to you? If you don’t want to use honey, next time I would suggest using maple syrup or agave instead.
If you need to use up coconut flour as I did, this is much better than making something larger. The size of cookies was perfect for them to be soft inside, yet not too fragile.
★★★★★
Thanks for trying my recipe, Gunda! I’m glad the cookies turned out for you. 🙂 And thank you so much for coming back to leave a comment + star rating, I so appreciate it!
Trying to get rid of my coconut flour and honey so this was perfect. I increased the vanilla extract and subbed melted margarine instead of coconut oil so the texture came out more like small fluffy cakes but still tasted great! Flavours were very subtle.
Although not sure how you yielded 12 because I only got 8 shop-bought sized cookies out of the batter. I guess maybe if you bulked it out with chocolate chips?
Thanks for the recipe!
★★★★★
So glad you enjoyed these cookies, Jenny! I used a small cookie dough scoop to portion out the cookies, so mine might have been smaller? Thanks for coming back to leave a comment + star rating. It means the world to me. <3
I could not believe how delicious these cookies were. I substituted chopped peans and two flax eggs. Increased the vanilla to a tsp. The batter tasted so good, I couldn’t wait to get them in the oven. I rolled 2 tsp.of the batter into a ball in my hand and gently flattened them like you would do making hamburgers. If you put in too many chopped pecans the cookies will crumble. A+++ recipe!!!!
★★★★★
Ahh this makes me so happy to hear, Lisa! I’m so glad you enjoyed these cookies. Thank you for trying my recipe and for coming back to leave a comment and star rating. It means the world to me!
Thanks Brittany. These are curiously moreish and out of the fridge is a good tip! We used a choc melt on the top of each biscuit instead of the choc chips and were pretty happy with the result.
Trying it again with some chopped glace ginger. Australians don’t use these things called ‘cookie scoops’ so the shaping was a bit fiddly but I just rolled about a tablespoon of mixture into a ball and flattened it out. While I’m here, thanks for your samoas recipe – I get rave reviews for those even without the choc topping 🙂
★★★★
The taste is nice but I too had the problem of them not flattening and crumbling. This was a let down. Yes, I used the right measurements and pressed down into a cookie shape. If you need a crumble for anything else, this would taste good crumbled on something perhaps.
★★
Love these! Great to get to eat chocolate chip cookies again without guilt. Thank you!
★★★★★
I’m so glad you tried and enjoyed these cookies! And thank you so much for coming back to leave a comment and star rating. I so appreciate it. 🙂
I’ve been afraid to indulge in cookies due to their sugar content. I substituted the honey with monk fruit (sugar substitute). Cookies are light and delicate. Such perfection! Thank you for sharing this wonderful recipe.
★★★★★
Yay!! Thank you for trying my recipe, Karen. I’m so glad you enjoyed these cookies. And thank you for coming back to leave a comment + star rating. It’s super helpful to other readers!
I changed the recipe just a bit because I didn’t have all of the ingredients. I used butter in place of the coconut oil, xylitol instead of honey (Idissolved in a little water to make it a thicker consistency) and I replaced the chips with pecans. They were good as they were, but then I found a bar of 80% cocao in the pantry, so melted a square and added about a tsp of HWC stirred it up and drizzled across the cookie. I only made 8 out of this recipe. About the size of a package cookie. I bet these will taste even better once placed in the refrigerator. I am very pleased.
Hi!
Wanna make these but I need to know what size cookie scoop did you use?
Teaspoon, 2Teaspoon or Tablespoon?
These will make great Christmas cookies😁
Thank you in advance!!!
Hi PJ – I use a small cookie scoop, which is about 2 tsp.
My cookies stay in a ball shape never get flatter like the pictures say! They also are always so crumbly when baked. I wait until the batter is thick and sticks together great when I roll the dough into balls. What am I doin. Wrong?!
★★★
Hey Kate – I am so sorry to hear that! Did you press the dough into a cookie shape with your fingers before putting the pan into the oven? And if they are turning out crumbly that means you might have overbaked them or that they didn’t have enough liquid. How long did you leave them in the oven for and did you change anything about the recipe?
Hi, I don’t have time to read all the comments, maybe this was asked before ( I saw other substitutions) Can I use Rapeseed or Sunflower or Olive oil instead of coconut oil? Love the sound/look of these, I’m very new at the coconut thing, have both flour and sugar here at home but the coconut oil is expensive here (in England, UK) ….
Yes, you can substitute a different oil or even butter for the coconut oil. Definitely let me know what you think of these cookies if you try them!
Easy and delicious. Love that it’s gluten free and still taste good. Thank you for sharing.
★★★★★
I’m so glad you enjoyed this recipe, Lizzie!! Thank you for taking the time to leave a comment and star rating, I so appreciate it. <3
Do you have any advice on how to cook these at high altitude’s about 3200 feet?
★★★★★
Hey Dana – You should be able to follow the recipe as listed. The only thing I could foresee is that you might need to bake them a tad bit longer. I’d just keep an eye on them while they’re baking!
Very easy. Very moist. Very good.
★★★★★
I’m so glad you enjoyed this recipe, Billie Jo! Thanks for coming back to leave a comment and star rating. The ratings are super helpful, so I appreciate it.
We were craving cookies tonight, but have a lot of sensitivities that make baking difficult (and we’ve had a lot of coconut flour cookies that have flopped). My husband and I both loved these! We are adding the recipe to our cook book so we never lose it! Highly recommend!
★★★★★
Yay!! That makes me SO happy to hear, Amy. I’m glad these cookies turned out for you! And thank you so much for taking the time to come back and leave a comment and star rating. The ratings are super helpful so I appreciate it!
Soo tasty but going to add a bit more vanilla next time.
★★★★
A very nice cookie recipe that can be fiddled with! I added 2 T of cocoa powder to the dry ingredients instead of chocolate chips to get the chocolate taste without the added fat and sugar, and I tried the recipe again leaving out the vanilla and adding 2 t of grated lemon rind for a lemon cookie. Both worked well.
★★★★★
Thanks Liz. Love the two cookie variations you made. I’ll have to try the lemon version soon. Sounds amazing.
What can you substitute the honey with?
Maple syrup or Agave would be a good substitute for the honey!
So easy to make and so delicious! You have to love the texture the coconut flour gives to any recipe, this was my first try with this type of flour and thanks to your recipe it was very successful!
★★★★★
Woo-hoo! This makes me so happy, Veronica. You’ll have to try some of my other coconut flour recipes too. I LOVE this coconut flour banana bread. And thank you so much for coming back to leave a comment (and star rating) on the recipe. I so appreciate it and I know other EBF readers will too.
Thank you so much for this recipe. It still worked so well though I just used oven toaster. Happy cooking!
★★★★★
Yay! I am so happy to hear that you enjoyed these cookies, Heidi. Thank you for coming back to leave a comment and star rating as well. I so appreciate it!
I didn’t have enough coconut oil so I added melted pure peanut butter. And substituted chia “eggs” for the eggs and cacao nibs for the chocolate chips. This is the first time I’ve baked anything other than eggs/butter/flour/sugar/chocolate chips and wow, these are addictively good. Thank you!
★★★★★
Hi Dorothy! I’m so glad that you enjoyed this recipe with your substitutions. I’m sure the melted peanut butter was a delicious addition! Thanks for sharing and thank you for taking the time to come back and leave a comment (and star rating). Your feedback is super helpful to the EBF community!
I was craving a sweet treat and had coconut flour in pantry so I found this recipe online, made them and our household loved them! Shared the recipe with a friend who shared it with her sister too :)) it’s a keeper.
★★★★★
Hi Nenita! I am so happy you found this recipe and that you enjoyed the cookies! Thank you for sharing and for taking the time to leave a comment and star rating. It means the world to me!
Thank you for a wonderful cookie recipe my new favorite
★★★★★
Hi Mary! I am so happy to hear that – thank you so much for coming back to leave a comment (and star rating). It means the world to me!
Made it for a second time. It is our new favorite. The guests went nuts for it at our party.We made a huge vat of it. We were asked who the caterer was who made it. I said “I did!” The complement goes to the creator of this post. Thank you for sharing.
★★★★★
These are not only delicious, but are so quick and easy to make. Today I made them for the second time. The only thing I changed was that I used maple syrup instead of honey. Thank you Brittany!
★★★★★
The coconut flavour captured the whole house. I added a bit coconut sugar as well. Even without vanilla extract they are so nice. My family liked the cookies so much. Thanks a lot for such an easy and perfect recipe. I’m going to make the next portion 😉😉😉
★★★★★
Woo-hoo! I’m so excited that you enjoyed the coconut flour cookies, Nadia. And I really appreciate you coming back to leave a comment and star rating on the recipe as well. This feedback is super helpful so thank you! <3
After I had lost hope in coconut flour baked goods these cookies were amazing! Super easy to make and very delicious. I also made the coconut flour banana bread and it is a new staple in our house. Thank you Brittany!
★★★★★
They are so easy to make and delicious. However I would go a little lighter on the honey. Planning in making more!!
★★★★★
Made these exactly according to the recipe and they were a big hit with my family! All 12 were gobbled up before I knew it. The coconut flour plus the honey gives them a nice sweetness without having to add any sugar. These are a great treat to have on hand!
★★★★★
Hooray! This makes me so happy Emmeline. I love that your whole family enjoyed them. And I totally agree, the coconut flour and honey add the perfect amount of sweetness to the cookies. Thank you SO much for coming back to leave a comment and star rating. It’s so helpful.
Thank you for the recipe!
Do you know if a gluten free flour blend would work well with this recipe, instead of the coconut flour?
Hi Theresa. This recipe was specifically tested with only coconut flour because I wanted to create a tasty coconut flour cookie. I haven’t tried it with a gluten-free flour blend but I would imagine you’d need more flour.
Hi,
This recipe looks great! Just quickly, I was wondering if you would recommend a fruit substitute (raspberries, blueberries, sultanas etc) for the chocolate- I am a teacher (gluten free) and so wanting to explore recipes with the children that contain fruit and vegetables.
Thanks so much
I think raisins, currants or dried cranberries would work great. I’m not sure about fresh berries because of the added moisture.
Amazing flavor, super quick to whip up and the recipe makes the perfect amount, 12! It helps with my poor self-control. Give these a try for sure.
★★★★★
I’m so glad you enjoyed the coconut flour cookies, Elisabeth. I just ate the last one of my batch last night so I need to make another batch soon! I also really appreciate you taking the time to come back and leave a comment and star rating on the recipe. This feedback is super helpful!
What can I use instead of honey ? Can I add almond milk instead? Can’t have honey.
Any other liquid sweetener would work. Do you have maple syrup?
Delicious and quick to make. I used butter and maple syrup in place of coconut oil and honey and it worked very well. Will definitely make again.
★★★★★
These are delicious! Thanks so much for the recipe! I did use butter instead of the coconut oil with white chocolate chips and pecans–they’re delicious!
★★★★★
I can hear good sound thank you so much for sharing nice post.
★★★★★
Any substitute for the honey to make these keto friendly?
You could use another no-sugar liquid sweetener like stevia or mockfruit.
Have you ever used aquafaba in place of eggs ? I’m allergic!
I haven’t ever worked with aquafaba and I know coconut flour needs eggs to help with the texture and rise of baked goods. I should test this recipe with aquafaba and see how it works. Until then, I recommend checking out my friend, Dana’s site. She works with aquafaba a ton and has has several recipes using it including these cookies: https://minimalistbaker.com/perfect-vegan-gluten-free-chocolate-chip-cookies/ 🙂