Coconut Flour Cookies



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You only need 8 simple ingredients and 1 bowl to make these soft and chewy coconut flour cookies! They’re grain-free, low carb and low sugar.

I’m really excited about 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 a few with coconut flour (like this delicious coconut flour banana bread), so today I’m sharing a recipe for coconut flour cookies!

Coconut flour chocolate chip cookies on a wire rack.

Why You’ll Love This Recipe

  • You only need 8 ingredients and one bowl!
  • These cookies are keto-friendly, grain-free, gluten-free, nut-free and low-sugar!
  • They’re soft, perfectly moist and absolutely delicious.
Coconut flour cookies spread out over a wooden cutting board.

What is Coconut Flour?

Coconut flour is made from dried, ground coconut flesh. It’s packed with healthy fats, fiber and protein. It absorbs more liquid than other flours, so cannot be swapped 1:1 with other flours.

Baking with coconut flour can be challenging and it takes some experimenting to get recipes just right because a little coconut flour goes a long way! 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.

Coconut flour 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.

It’s also a great flour option for anyone allergic to almonds or those looking for a gluten-free and grain-free flour option.

Ingredients measured out to make Coconut Flour Cookies: coconut oil, coconut flour, honey, eggs, baking soda, sea salt, vanilla and chocolate chips.

Ingredients Needed

  • coconut flour – can’t have coconut flour cookies without coconut flour! I love using Bob’s Red Mill organic coconut flour, which you should be able to find in the baking aisle at most major grocery stores. I do want to make a note that different brands of coconut flour can vary in consistency and texture, but I’ve never had an issue with Bob’s Red Mill, so I highly recommend picking up a bag!
  • coconut oil – melted coconut oil replaces the butter in this recipe.
  • honey – the perfect natural sweetener for these cookies. The honey pairs perfectly with coconut flour.
  • eggs – helps to bind the ingredients together and gives the cookies structure.
  • vanilla extract – a great flavor enhancer.
  • sea salt – just a pinch!
  • baking soda – to help the cookies rise.
  • chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life dark chocolate chips for a dairy-free/soy-free option.
Collage of four photos showing how to make Coconut Flour Cookies: making batter and baking cookies.

How To Make

These coconut flour chocolate chip cookies are super simple to whip up, especially since you can make the cookie dough in one bowl!

Start by mixing your wet ingredients (coconut oil, honey, eggs, and vanilla) together in a large mixing 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.

After the dough has thickened a little, fold in the chocolate chips. Scoop dough using a cookie scoop and place it on a baking sheet lined with parchment paper or a silicone mat. Press the dough down into a cookie shape with your fingers.

Bake the cookies at 350°F for 12-14 minutes or until the edges are golden brown. Let them cool on the pan and then transfer them to a wire rack for additional cooling. Once completely cool, it’s time to enjoy!

Four coconut flour chocolate chip cookies stacked on one another.

Substitutions & Notes

Coconut flour – I don’t recommend swapping the coconut flour for another type of wheat flour or gluten-free flour. The high amount of fiber makes coconut flour super absorbent so when using it for baking you typically can’t use it as a 1:1 sub for other flours. Try my almond flour cookies instead.

Coconut oil – You can use melted butter or any neutral oil like olive oil or avocado oil instead of coconut oil if you prefer.

Honey – Maple syrup or agave should work just fine as a substitute for honey. I wouldn’t recommend swapping the liquid sweetener for a dry sweetener like coconut sugar or brown sugar as that’ll change the consistency of these cookies.

Chocolate chips – You can skip the chocolate chips altogether if you want or swap them with another mix-in of choice like fresh blueberries, chopped nuts or dried fruit.

Vegan – I haven’t tested it, but others have made these cookies with flaxseed eggs instead of regular eggs and said they turned out perfectly! You can also swap the honey for maple syrup.

A coconut flour cookie with a bite taken out of it.

How to Store Coconut Flour Cookies

At room temp: These cookies can be stored at room temp for 2-3 days. After that, I recommend storing them in the fridge.

In the fridge: Store these cookies in an airtight container in the fridge for up to 7 days.

In the freezer: For longer storage, store these cookies in a freezer-safe container for up to 3 months.

Coconut flour cookies close together on a baking tray after being baked.

Frequently Asked Questions

Can I swap the coconut flour for a different type of flour?

Since coconut flour absorbs up way more liquid than other flours it can’t be swapped 1:1 with other flours. If you’re looking for a chocolate chip cookie recipe that uses a different flour I have these almond flour chocolate chip cookies or these healthy chocolate chip cookies made with wheat flour.

How can I make these cookies crispy?

Coconut flour cookies are supposed to be soft, not crispy! The texture is going to be more cake-like versus a traditional crisp cookie.

More Coconut Flour Recipes to Try

Be sure to check out all of the cookie recipes as well as the full collection of dessert recipes. on EFB!

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4.53 from 270 votes

Coconut Flour Cookies

You only need 8 simple ingredients and 1 bowl to make these soft and chewy coconut flour cookies! They're grain-free, low carb and low sugar.
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12



  • Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium mixing bowl stir together the coconut oil, honey, eggs and vanilla.
    A woman's hand using a metal whisk to whisk the wet ingredients of the coconut flour cookies.
  • To the same bowl, add coconut flour, salt and baking soda and mix until combined. It may seem a little loose at first but the dough will begin to thicken as the coconut flour soaks up the liquid.
    A white bowl containing coconut flour cookie dough.
  • Stir in chocolate chips, if using.
    A white bowl containing coconut flour chocolate chip cookie dough.
  • Scoop dough using a cookie scoop and press into a cookie shape with your fingers.
    Twelve coconut flour chocolate chip cookies on a baking tray before being baked. A woman's hand is pressing one down to make a more uniformed shaped cookie.
  • 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.
    Twelve coconut flour chocolate chip cookies on a baking tray after being baked.
  • 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.



Serving: 1 cookie | Calories: 114kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 97mg | Potassium: 15mg | Fiber: 3g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.


Additional Info

Course: Dessert
Cuisine: American
Keyword: coconut flour cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    My husband and I try to maintain a low carb, low sugar, gluten free diet! My husband works away for 2 weeks at a time so I times the recipe by 6 and make a huge batch of cookies for him to take to work! I have always struggled with coconut flour recipes (usually too dry) but your tip from youtube to let the flour really soak up the wet ingredients was a godsend! I use to think the batter was too wet and would add more flour! These cookies are an absolute staple in our house and I would not be making 30+ at a time if they were not so simple! Love!

    1. Ah this is the best! I am so glad to hear that you and your husband are loving this recipe and they are a hit. Thank you so much for coming back and sharing your review & star rating, I appreciate it!

  2. 5 stars
    So good and so quick to whip up! Instead of chocolate chips I used coconut flakes, chopped almonds and raisins, and they tasted great!

    1. Excellent! I am so excited to hear that you are loving this cookies and that they turned out great for you, Haleigh. Thank you for sharing your review & star rating, it means so much to me!

    1. Hi Ju – I haven’t tested these with flax eggs, but another follower did test them with chia eggs and they said it turned out great. Let me know what you try and how they turn out. Hope you enjoy!

  3. OMG, so excited to try these out! Thank you SO much Mrs. Brittany for coming up with these great ideas!

    1. Hi Monique – Unfortunately I do not, I haven’t made these at a higher altitude so I cannot be sure. Do you typically make adjustments for other baked goods?

  4. Hi there,
    I have just tried this recipe, however, the cookies turned out too soft and the baking time was way much longer, over 30 minutes!

    I used the 2x recipe and swapped the 4 eggs with half-smashed banana + 2 teaspoons of caramelized applesauce + a scoop of yoghurt + some chia seeds + a slash of oat milk- these should have made the dough quite hard, but it was very soft instead.

    Any advise?


    1. Hi Simona – Unfortunately, you almost completely changed the recipe, so that is most likely why they did not turn out for you. Banana and applesauce cannot typically be swapped out for eggs without other adaptations to the recipe. If you need to make these vegan, you can always try to swap the eggs for flax eggs. I hope you give this one another try following the recipe.

  5. 3 stars
    I am not a baker, but I have made your recipe for the blueberry muffins with coconut flour and they were delicious. So I thought I’d try these cookies. Since I made the muffins I was familiar with the batter seeming liquidy. My problem was the batter was too dry. I followed the recipe exactly. Any suggestions because I would like to make them again.

  6. Hello, Brittany!
    Just made your delicious cookies yesterday: easy, tasty, quick! Thank you so much for the recipe, it’s a great one!

    1. Hi Anna – I am so glad you gave these a try and they turned out amazing for you. Thank you for your review & star rating, I really appreciate it!

  7. 3 stars
    It would be great to have a list of how much ingredients to use. I think I messed mine up as the cookies wouldn’t bind together and just crumbled.

    1. Hi Jo. The full recipe is on the recipe card at the bottom of the page, above where you just left a comment. Hope that helps!