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.

Stack of coconut flour chocolate chip cookies.

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.

Coconut flour chocolate chip cookies on a wire cooling rack next to a vase of flowers.

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.

Cookie dough for coconut flour chocolate chip cookies.

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)

Coconut flour chocolate chip cookies on a cooling rack.

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.

Hand holding a coconut flour chocolate chip cookie.

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.


Coconut Flour Cookies

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 12


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! 


  • 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)*


  1. Preheat oven to 350° F.
  2. Stir together coconut oil, honey, eggs, and vanilla into a medium size mixing bowl.
  3. 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.
  4. Scoop dough using a cookie scoop and press into a cookie shape with your fingers.
  5. 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.
  6. Allow to cool on the pan, then transfer to a baking rack to cool completely and enjoy!
  7. 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.


  • Leave out the chocolate chips to keep this recipe lower in carbs and sugar.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • 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

Coconut Flour Recipes:

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  1. I made a batch of these delicious cookies for my girlfriend and she loved them. Then I made a batch for myself where I replaced the coconut oil with my finest homemade THC infused butter. Being gluten intolerant, it was nice to find a nice recipe to go flying real high. Thank you !

  2. I made this during the quarantine in Sri Lanka where we now have curfew. The cookies are lovely.i used fresh vanilla as that’s all I had at home. I also had to bake for a bit longer since I made the cookies a bit bigger.

  3. Just baked these cookies, they are delicious.
    Thank you Will definitely baked them again

    • Ahh that makes me so happy to hear, Sylvana! I’m so glad you enjoyed these cookies. Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!

  4. Hi, I don’t have my coconut oil, can I substitute it with something else? They don’t have to be dairy feee, I have some coconut flour I need to use up, thank you

  5. Made these yesterday during New Zealands 4 week Covid19 lock down. Really delicious, thank you.
    So simple to make, I’ve shared this recipe with my work colleagues.
    Many thanks, Helen

  6. Excellent! I was looking for a coconut cookie recipe so I used sweetened coconut instead of the chocolate chips and I dipped the tops of the cookies in coconut before I shaped them on the cookie sheet. The only other change I made was that I doubled the vanilla. I loved the fact that they weren’t too sweet – just perfect!

    • I’m not sure since I haven’t tried it! I would just look up baking soda to baking powder conversions because you might need to use less or more. Let me know if you end up trying it!!

  7. I was looking for a cookie recipe where I could use my leftover coconut flour and corn syrup “maple syrup” (from church breakfast). I hate wasting or throwing away any food. Your recipe was perfect! Since my husband loves coconut, I used the “maple syrup” to replace the honey, used coconut extract instead of vanilla, used sweetened coconut flakes to replace the chocolate chips. The cookies turned out wonderful! My husband loves them – crispy on the outside and soft on the inside with just the right amount of chewiness! The taste of the coconut was perfect. No maple flavor came through, just a mild sweetness. I will make these again – thank you for the recipe!

  8. These are AMAZING! Trying to please toddlers while remaining healthy is a challenge but this recipe lives up to it! Wondering, though, if I can use pure maple syrup ILO honey as the honey can be a bit overwhelming in the cookies, for my taste.

    • Ahh this makes me so happy to hear, Liz! Thanks for tying my recipe and for coming back to leave a comment and star rating. I so appreciate it! And yes, you can totally swap out the honey for maple syrup!

  9. Loved the simplicity of the ingredients! Fast to put together and fun with kids. So delicious! They were gone instantly! my dough was a bit wet even after i waited for the flour to absorb the moisture. i added a little more flour (i think i added more oil and thats the reason why it was more wet than it had to be) i will be trying this recipe again! <3

  10. I have made these twice, i love how easy they are! Mine seem to come out a with more of a cake density than cookie. But they are still delicious. Do you have any suggestions? My batter doesn’t seem to be as smooth as the video. My only other thought is to bake them longer.

    • Hey Elizabeth – These cookies are definitely supposed to be more dense than traditional cookies since we’re using coconut flour. Do you feel as though your batter has chunks of coconut flour still in it? You might just need to mix the batter more. 🙂

  11. I am just done baking those , I did 2 flax seed egg , I added 1 Tbs natural crunchy peanut butter and reduced the coconut oil by 1Tbs . My batter was perfect the cookies are very tasty , I like crunchier cookies so I decided to pop them in my dehydrator for a bit longer just to see if they will crisp up . I liked your recipe because it was quick not too many ingredient and not too fattening ..

    • Hey Maritza – I haven’t tried it with chia eggs, so I’m not sure how the cookies will turn out. I have had someone let me know that they used flax eggs and they turned out perfectly for them, so I’m sure chia eggs will be just fine. Definitely let me know if you try these cookies and how they turn out. 🙂

  12. 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.

  13. 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.

  14. 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

  15. 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!

  16. 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 🙂

  17. 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.

  18. 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.

  19. 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.

  20. 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!!!

  21. 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?

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. Thank you so much for this recipe. It still worked so well though I just used oven toaster. Happy cooking!

  27. 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!

  28. 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.

  29. 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.

  30. 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!

  31. 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

  32. 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!

  33. They are so easy to make and delicious. However I would go a little lighter on the honey. Planning in making more!!

  34. 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.

  35. 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.

  36. 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

  37. 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!

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