Looking back on experiences I had like attending Cookie Con, I learned a lot of things from people like how to make special cookies like Expresso Brownie cookies and Samoas cookies. Oh, what delicious fun times you can have with these recipes too!
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These golden brown cookies are an excellent choice for both everyday enjoyment and special occasions!
What are Coconut Flour Chocolate Chip Cookies?
The history of nut-free Coconut Flour Chocolate Chip Cookies ties into the rise of gluten-free and alternative baking trends, which began gaining popularity in the early 2000s. Coconut flour emerged as a byproduct of the growing demand for coconut products, such as coconut oil and milk, especially among those seeking healthier or paleo-friendly options.
As gluten-free diets became more mainstream, bakers started experimenting with coconut flour due to its high fiber content and mild sweetness. Chocolate chip cookies, an iconic American dessert created in the 1930s by Ruth Wakefield, became a natural choice for adaptation. The result was a modern twist: a cookie that retained the comforting flavors of chocolate chip cookies but was suitable for those avoiding gluten or seeking lower-carb alternatives.
Today, Coconut Flour Chocolate Chip Cookies are a staple in many gluten-free kitchens, celebrated for their unique texture and wholesome ingredients.
Variations
- Cinnamon Spice - Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients.
- Zesty Orange - Add 1 teaspoon orange zest to the wet ingredients.
- Holiday Cookies - Add ¼ teaspoon peppermint extract instead of vanilla extract.
Substitutions
- Coconut Flour - Substitute coconut flour with almond flour (4x the amount).
- Baking Soda - Use baking powder (2x the amount).
- Butter - Replace with coconut oil, vegan butter, or ghee (equal amounts).
- Coconut Sugar - Swap for brown sugar, granulated sugar, maple syrup, or honey (adjust liquids).
- Eggs - Use flax eggs, chia eggs, applesauce, or mashed bananas (¼ cup per egg).
- Vanilla Extract - Replace with almond extract, coconut extract, or maple syrup (adjust for flavor strength).
- Chocolate Chips - Substitute with regular chocolate chips, dark chocolate chips, cacao nibs, or carob chips.
- Salt - Use sea salt, Himalayan salt, or omit if using salted butter.
Storage
- Room Temperature: Store cookies in an airtight container for up to 3 days.
- Refrigerator: Place in an airtight container in the fridge for up to 1 week to maintain freshness.
- Freezer: Freeze cookies in a freezer-safe container or zip-top bag for up to 3 months.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- coconut flour
- baking soda
- salt (optional)
- unsalted butter
- coconut sugar
- eggs
- vanilla extract
- mini vegan chocolate chips
See recipe card for quantities.
Instructions
Preheat the oven to 350°F (175°C) before starting. Then in a bowl, whisk together coconut flour, baking soda, and salt until well combined. Set aside.
In another bowl, beat together the butter and sugar using an electric hand mixer or stand mixer until light and fluffy.
Add eggs and vanilla extract to the mixed batter.
Mix well until combined.
Add the dry ingredients and mix.
Then stir in the chocolate chips!
Using a cookie scoop, place the cookie dough on a baking pan lined with parchment paper.
Flatten the dough so it would bake evenly. Bake for 10-12 minutes.
Take out from the oven and cool on a cooling rack.
Transfer to a plate. Then serve!
Hint: Adding chia seeds to this coconut flour chocolate chip cookies recipe is a big YES! It's healthier and gives you a higher energy boost so if you have them, go ahead.
⭐ Top Tip
I used a small cookie scooper to create bite-size keto cookies. But if you want to make larger cookies, add about 5-7 minutes of baking time. If you don't, your cookies will taste grainy.
I used coconut sugar to make these cookies, and for those of you who don't know, coconut sugar is not very sweet. So if you want to have sweeter cookies, add more. Or you can double the number of chocolate chip cookies.
For those who are into the keto diet and cannot get coconut flour nearby, you can substitute the coconut flour with keto-friendly almond flour or psyllium husk powder. Those two are also perfect for baking but of course, the cookie would come out differing in taste when using coconut flour.
FAQ
More Cookie Recipes
- Caramel Salted Chocolate Cookies
- Choco Mint Blossom Cookies
- Mint Chocolate Chip Cookies
- Peanut Butter and Jelly Cookies
Best Coconut Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
Wet Ingredients:
- ½ cup unsalted butter softened
- ½ cup coconut sugar
- 3 eggs
- 1 teaspoon vanilla extract
Mix-ins:
- ½ cup mini vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a silicone baking mat.
- In a medium bowl, whisk together the coconut flour, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter and coconut sugar together until light and fluffy. Add the eggs and vanilla extract, then mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in the mini vegan chocolate chips.
- Using a small cookie scooper or spoon, scoop the dough onto the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Watch The Recipe Video!
This recipe was my first time baking with coconut flour and I loved it!
The texture of the cookies is chewy and a bit on the cakey side, but I love cakey cookies. I gave some to one of my friends, and she told me it tasted like store-bought cookies! (Score!)
Teresa says
I made these and they are pretty good. Especially in a keto chocolate chip cookie fix. Only one thing I did notice is that the picture shows vanilla extract and it calls for it in the directions but it’s not listed in the ingredients and it doesn’t say how much to put in. I put 1 tsp. I also used swerve instead of coconut sugar.
Lainey says
Thank you for your feedback and comment Teresa. I appreciate it. I will improve this so all info is available.
Megan says
Just wondering if the coconut sugar counts as sugar?? Sorry, am new to keto and I thought any quantity of sugar would kick you out of ketosis?
Lainey says
Hi Megan! Yes, it still counts as sugar but it is a natural kind. Here is what I have read about coconut sugar in relation to the Keto diet:
It is slowly absorbed by the blood but it is high in fructose which can contribute to impaired blood sugar control.
Megan says
Thanks for the info!
Diana Salajevaite says
just like to add that no maple syrup or honey should be used instead of coconut sugar they a not keto-friendly! as it was mentioned in frequently question box.
Iris says
Omg! Just got these out of the oven... My kitchen smells amazing... Can't wait for them to cool down.
1 question though.. Are these cookies meant to be super soft even though the bottom has browned? I've kept them longer than 12 mins..
Lainey says
No, they should be like regular cookies. Once you remove the cookies from the oven, allow to cool on baking sheet for 2 minutes, then transfer to cookie rack and cool completely. Resist the urge to eat them immediately. lol.
Thank you for trying out this recipe, Iris! Please keep visiting my blog for more easy and delicious recipes! 😉
ogechi okechukwu says
Hello, what are the macros. I could not find it.
Thanks
NP says
Hi there!
They look great. Going to try this one today, could you please list the amount of vanilla extra? It's not included anywhere on the recipe. Thank you.
Sweet says
Delicious! I love cookies and I love this version!
Lainey says
Thank you, Sweet! So glad you love it! 🍪❤️