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!
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.
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 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.
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!
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.
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.
Frequently Asked Questions
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.
Coconut flour cookies are supposed to be soft, not crispy! The texture is going to be more cake-like versus a traditional crisp cookie.
Everything You Need to Make Coconut Flour Cookies
Williams Sonoma Goldtouch® Pro Nonstick Corrugated Cookie Sheet
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OXO Good Grips Medium Cookie Scoop, Black/Silver
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Bob’s Red Mill Organic Coconut Flour 16 Ounce
Buy Now →More Coconut Flour Recipes to Try
- Coconut Flour Banana Bread
- Coconut Flour Pancakes
- Banana Coconut Flour Mug Cake
- Chocolate Peanut Butter Eggs
- Coconut Flour Muffins
More Cookie Recipes to Try
- Homemade Samoas Cookies
- Oatmeal Breakfast Cookies
- S’mores Cookies
- Almond Flour Cookies with Chocolate Chips
- Gluten-Free Snickerdoodles
- Molasses Cookies
Be sure to check out all of the cookie recipes as well as the full collection of dessert recipes. on EFB!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Coconut Flour Cookies
Ingredients
- ½ cup coconut flour
- ¼ cup melted coconut oil
- ¼ cup honey
- 2 large eggs
- ¼ teaspoon vanilla
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips
Instructions
- 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.
- 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.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
Can I use chia in water as substitute for the eggs?
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. 🙂
I’ve not made these yet but am wondering if I can use sugar free maple syrup in place of the coconut oil?
Hey Karen – I am not sure how they’ll turn out with sugar-free syrup instead of the coconut oil, but you can certainly try it! Let me know how these cookies turn out if you try them.
Delicious! Kid tested and approved! I followed the recipe except I did not add salt and I did 1tsp of vanilla. Thanks!
Woot woot! So glad you and your kids enjoyed these cookies, Kayla! 🙂
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 had the opposite happen! We don’t tend to use cookie scoops in Australia so I just used a teaspoon and got at least 16. They’re bite-sized though, definitely not ‘shop-bought’ size (I always find those too big).
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. 🙂