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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.
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I made these today, doubled the recipe to the T, and the cookies turned out very flat. I am wondering what I did wrong, I followed all the instructions!
What turned out was delicious though! : )
Oh no! So sorry to hear that these cookies didn’t turn out for you, Nate. My only thought would be that maybe your baking soda was old or expired? That would probably cause the cookies to be flat.
Not bad, but they’re kind of bland. The only thing I changed about the recipe was that I added cinnamon, which if anything gave them more flavor than they would otherwise have.
The texture is okay, they do stay soft, but not to soft.
What I liked the most is how easy to make these are!
Overall, they’re just okay. Would probably make again, but with my own adjustments. Pretty good bade to start with.
Thanks for sharing your review, Melissa! Cinnamon is a great idea 🙂
I made these but substituted coconut flakes instead of chocolate. They browned up nicely but remained quite soft. I cooked them a little longer but the texture remained like an almond joy without the chocolate. I thought perhaps I should add more coconut flour next time?
Thanks for the recipe! I’m am looking to eat more like a bird.
Cheers. Robert
Hi, Robert. Did you change anything else about the recipe? They should remain soft but not too soft. I’m glad you enjoyed them otherwise!
I’m new to coconut flour but have developed a killer muffin recipe, so I decided to move on to cookies.
Your recipe was pretty good. I exchanged date syrup for honey because honey should never be heated, it’s not only harmful to consume, but also kills any value it would otherwise have. Also, date syrup is much lower on the glycemic scale. However, it makes for a darker cookie.
The dough was difficult to handle. I ended up smooshing it into little balls in my hand and baking them that way. They were yummy, but after they cooled they were way too dry — we needed water! So next time I will add another egg for a binder and maybe some liquid. The recipe was a good place to begin and the taste was delicious. Thanks for helping me enjoy a treat. After going grain free and sugar-free I haven’t had a cookie in a long time.
Hi, Diane! Thank you so much for sharing the swaps and changes you made. I’m glad this was a good starting point for you! 🙂
Made these cookies they are my favorite.
Hi, Rose! I’m glad these cookies are your favorite! Thank you so much for leaving a review, I really appreciate it.