These simple coconut flour chocolate chip cookies are soft, cake-like and packed with chocolate! They’re grain free, nut free, dairy free, easy to make and irresistible! Gluten-free, Paleo friendly and kid approved.
Coconut flour drives me crazy sometimes, to put it lightly. In reality, coconut flour makes me completely insane whenever I’m experimenting with a new recipe that relies entirely on it.
Those of you who’ve been around the block a few times with coconut flour know exactly what I’m talking about. An extra Tbsp will turn your baked good crumbly and chalky, too little and it’s like you didn’t add flour at all.
Since you know the answer is there somewhere, you persist! For these cookies, I made 4 batches of “experiments” before deciding on a recipe I liked, and then 2 more test batches after that to make sure I had it right.
So, why even bother with an all coconut flour, um, anything, if it’s THAT annoying?! Well, because when done right, coconut flour is pretty darn amazing. It’s the key to grain free, nut free baking in my opinion.
Although some people have an allergy to coconut, most people with tree nut allergies CAN have coconut, (since it’s not actually a tree nut) and that makes it a great option for those who can’t have almond flour.
It’s also high in fiber, low in carbs, and downright CHEAP compared to almond flour. Plus, you use such a small amount in each recipe (just 1/3 cup in this batch of cookies!) that the cost is cut even further.
Now, those of you who read here often know I usually approach a recipe with a few “goals” in mind. I had only two in mind for this recipe:
1.) Use coconut flour ONLY – no tapioca, almond, arrowroot or anything else.
2.) Keep it nut free – meaning no nut butters. Yes, nut butters do wonders for paleo chocolate chip cookies (I have a coconut flour/nut butter cookie recipe here), but for those who have to remain nut free, this defeats the purpose. Boo.
So, as I experimented I started to get the gist of what type of texture an all coconut flour/coconut oil cookie would produce.
These are not crispy cookies, so if you’re looking for something with a crunch, these are not that. These coconut flour chocolate chip cookies are super soft at room temperature, with a cake-like texture.
However, after chilling in the fridge for awhile, they develop a deliciously chewy texture that I have to say I enjoy more than the soft/cakey texture they have at room temp (thank you coconut oil!)
I almost want to describe the refrigerated texture like those old Entenmann’s soft cookies. Almost, at least, that’s what comes to mind! Don’t quote me on that one, though, those cookies are a lot to live up to.
Lastly, even though these are coconut flour cookies, you might want to cut down on the coconut flavor by using organic refined coconut oil, which is totally flavorless. Especially if you’ll be serving these to people who aren’t the biggest coconut fans! With refined oil, these cookies don’t have any coconut flavor at all, in my opinion!
Okay, I think all is covered and we’re ready to bake – let’s go!
Coconut Flour Chocolate Chip Cookies {Paleo, Nut Free}
Coconut Flour Chocolate Chip Cookies {Paleo, Nut Free}
These simple coconut flour chocolate chip cookies are soft, cake-like and packed with chocolate! They're grain free, nut free, dairy free, easy to make and irresistible! Gluten-free, Paleo friendly and kid approved.
Ingredients
- 2 eggs
- 1/3 cup organic coconut oil melted and cooled
- 1/3 cup coconut sugar
- 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/3 cup coconut flour sifted**
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cups dark chocolate chips See Notes*
Instructions
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Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
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In a large mixing bowl, using a whisk or electric hand mixer, beat the eggs first, then add the coconut sugar, honey, vanilla and coconut oil until and beat until smooth.
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Add in the coconut flour, baking soda and salt, stirring with a spoon or rubber spatula to form the cookie dough. Since coconut flour absorbs a lot of moisture, wait about a minute after mixing for it to fully absorb the wet ingredients. Once absorbed the dough should be scoop-able. You can chill the dough if necessary to get a scoop-able texture.
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Fold in the chocolate chips, then scoop the dough onto the parchment lined baking sheet with a medium cookie scoop, forming 12 cookies. They'll spread a bit while baking so make sure to leave about 2" between cookies.
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Bake in the preheated oven for 12 minutes or until set snd golden brown. Cookies will be too soft to handle right away, let them cool for at least 5 minutes on the baking sheet before transferring with a spatula to wire racks to cool completely. Cookies will be very soft at room temp and chewy after chilling. Store in the refrigerator for up to 5 days, they freeze well too! Enjoy!
Recipe Notes
* To make your own paleo friendly (maple sweetened) homemade chocolate chunks, use this recipe.
**An exact measurement for the coconut flour is necessary since a little goes a long way!
Nutrition
What I Used to Make My Coconut Flour Chocolate Chip Cookies:
Want More Paleo Chocolate Chip Cookie Recipes? Try one of these!
Soft and Chewy Chocolate Chip Cookies {Paleo, Vegan}
Ultimate Paleo Chocolate Chip Cookies
Paleo Pumpkin Chocolate Chip Cookies
Double Chocolate Tahini Cookies
Chewy Chocolate Chip Cookies {Almond Flour}
Paleo Chocolate Chip Skillet Cookies
Coconut Oil Chocolate Chip Blondies {Paleo, Vegan}
Tell Me!
Which grain free flour do you reach for the most?
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Just made these tonight! So easy and very yummy. Thanks for all you do!
So happy you liked them!!
I use almond flour a lot
I am baking these cookies for my guys this week. Thanks!
Hope you enjoy 🙂
Can I use regular sugar instead of coconut sugar?
I think that would work just fine 🙂
Have you tried making these with gelatin eggs? So hard to find recipes that are gluten, nut, egg and dairy free.
No, I haven’t. From what I know/experienced coconut flour doesn’t do so well without actual eggs unfortunately, but if you wind up testing it out I’d love to hear!
Excellent Cookie!!! Thank you for a great recipe. Perfect directions also.
Great! So thrilled you enjoyed 🙂
How many cookies are in a serving for the nutritional information?
Nutritional information is based on 12 cookies.
IF **An exact measurement for the coconut flour is necessary since a little goes a long way! is needed…then why don’t you write the amount of coconut flour in GRAMS?!
Love how simple and clean this recipe is! Will definitely be giving these a try! x
These sound delicious! And I just accidentally bought 5 lbs of coconut flour (I know-how does one do that on accident?). I think I’ll have to try these in the morning. 🙂
I made these and they are delicious but my came out really flat. I don’t know what happened but they were still good though!
When I was testing, mine came out flat if I added the eggs after combining the coconut sugar and coconut oil. Another reason they might have been flat was under-measuring the coconut flour by a little bit. Either way, glad they tasted good!
Made these last night! My cookies dough was way darker in color, used TJ’s coconut sugar….But still really loved the cookies! Used 1/2 the choc chips. Cooled and chilled them for 5-10 mins in fridge before we tried them.Flavor & texture was great! Next time I think I would reduce the coco oil, seemed a bit oily. But haven’t tried the leftovers that are chilling in the fridge, will see if the oiliness goes away once they get refrigerated like you mentioned. Love your site and great recipes!
I do think these have the optimal texture after chilling in the fridge! If you try them again and reduce the oil, just take away perhaps a Tbsp since any more can lead to a dry cookie thanks to the coconut flour. Happy you liked them!
I replaced the coconut sugar with brown sugar, equal amounts. Still came out so soft, perfect sweetness, perfect cookie.
Highly recommend this recipe!! Thanks for sharing it 🙂
Hey there! I Endesa up with a súper liquid mixture, not scoopable at all. I dont understand?
Did you chill the mixture well?
These are definitely soft and chewy. They tasted pretty good but overall we are not the biggest fans of the texture.
These were delicious. I used butter instead and they turned out amazing. This is the first chocolate chip cookie without nuts that I have loved!
These are the first coconut flour cookies that actually were the consistency I wanted. Thank you so much.
That’s great! I’m thrilled you enjoyed them 🙂
I did so much that I am making them again tonight. My boyfriend has nut allergies, so I was super excited to find your recipe. TThey are definitely going to be a staple at my house during this holiday season.
These didn’t rise at all – they were flat as a pancake and looked nothing like the pictures. I’ve made 3-4 batches now and they all come out exactly the same. Although pretty much everyone who eats them loves them, they are super flat and extremely soft and difficult to pick even one up without a spatula. A tad disappointed.
Perfection. Baking with alternative flours is such a challenge and so many recipes disappoint… but yours never do!
I listened and popped the dough in the freezer for a few moments until it was “scoopable.” I think that’s the key. The commenter complaining about “pancake” cookies should try again with chilled dough 😉
Also my man loves your bacon/balsamic Brussels sprouts. He is visibly excited when I mention we’re trying a “running momma” recipe lol 🙂
You’re the real deal, lady.
I LOVE your website! These cookies were awesome. My question: when I go to PIN one of your recipes to Pinterest…it just takes me to your Pinterest page. Any way to pin individual recipes?
My kids help me make this recipe, and it has been a fast favorite.
My favorite go-to easy Paleo baking recipe!
God Bless you for this recipe!!! My doctor has me on a low oxalate diet and that cuts out nuts as well as a lot of paleo flours and starches, such as cassava, arrowroot and limited amounts of tapioca! I’m trying to experiment with potato starch (not flour), and tigernut flour but I’m so happy to find a recipe that just uses coconut flour and one that I don’t have to do any guessing on! I have to replace the chocolate for white chocolate since cocoa is a very high oxalate, but you don’t know how much this recipe just made my day…especially at Christmas! Thank you! Pleaaasse more of these kind of recipes!
hey! I’m really happy with these! Excellent! I’m new to coconut flour, so your guidance was really helpful. IF you hadn’t said to wait for the batter to firm up I could have easily thought it needed more flour… but it did form into a better consistency after waiting, and once baked they had the perfect texture.
These looked so good but was so disappointed. I followed the recipe exactly and even chilled the dough. However, one in the over, they flatten to a pancake and spared out in the pan. The chocolate chips melted holes in the cookies. They were chewy, flat and holey . Sadly, I thru them away:( Hope you have better luck.
The cookies were delicious but a little disappointing as they were baked properly but did not melt down or become hard they were extremely soft to the touch and were like cookie dough
Okay, so I tried these yesterday but swapped the honey with stevia, the coconut sugar with Swerve, and didn’t have chocolate chips (since chocolate gives me migraines). They were good but not quite chewy enough for my taste. I spread cream cheese on top and they were SO good. They actually reminded me of baking powder biscuits so I ended up dipping one in my creamy soup at dinner.
Today, I decided to try again and, again, subbed the stevia for the honey and the Swerve for the coconut sugar, swapped the egg with chia seeds (so my egg-free son could try them), accidentally added a little too much coconut oil, added (accidentally too much) cinnamon, and tossed in a handful of raisins and slivered almonds. They are SO good. Still not chewy, which I like in a cookie, so I may add xanthan gum next time, but so delish. I have no idea whether or not these still exist, but when I was little, my dad used to take me to Hardees every Sunday morning and I would order the cinnamon raisin biscuits. These remind me of those. I’m having flashbacks, lol. Anyway, thanks for the recipe! I love that it’s easy to alter to fit my needs (keto, chocolate free, egg-free) and holds up to the substitutions.
Hi there, I’m so excited to try these! Thanks for doing the recipe work for us, and sharing. : )
I was wondering if one can replace coconut sugar with either honey or maple syrup…or would the recipe not work with all liquid sweeteners?
Also, just out of curiosity, would they work with real butter? I’m all for the C.O., but I was thinking of sharing these with some people that might appreciate the butter flavor more.
I just made this recipe and realized that my daughter whom was reading the recipe to me as I made it, forgot to tell me about the 1/3 cup of coconut sugar and we only used the 2tbs of honey and omg ? they were sooooo yummy, we even added unsweetened coconut about 1/3 cup and even better! But I just had to comment on here they these are delicious and perfect without the sugar, just use the honey. Amazing mistake …..even my husband loved them and he’s always super picky about my “healthy” cookie recipes.
These cookies are absolutely delicious, soft on the inside and a little crunchy on the inside. I had to use regular sugar and vegetable oil, but they were still great. 1/3 cup oil seems a bit much and I had to add more coconut flour and chill it to get a scoopable dough, so I will try 1/4 cup oil next time.
AMAZING!!!!!! My son is sensitive to so many things!!! Including eggs, so we made these with egg replaces and they’re perfect!! The first time I made them, I forgot to add the oil (left it in the microwave!!) and was surprised that they turned out just great!! I wasn’t sure if I should add it the next time. So, I’ve been doubling the recipe and only adding a couple of tablespoons of oil. This works for us. Fresh out of the oven, they will have a crisp to them. But after that, they’re soft and still amazing!! My son LOVES these!!!! Thank you so much for this recipe!!!
Made this a few times and started doubling the recipe, the original batch is never enough:-)
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Ive made these so many times. I love them so much! I have to admit i always do things a tad different. I use all coconut sugar no syrup. I was using butter instead of oil butnow that im dairy free i use earth melts or earth balance butter. Its amazing how the batter is so runny at first then it firms up so much after like 5 mins!! I always use baking powder instead of baking soda now so i just do 1/2 tsp. Works great! I also bake mine for 15 mins.
Anyways they are delicious. No egg flavour. Thank you for figuring out how to make coconut flour cookies!! Lol
The flavour was fine but the texture was weird. They were like pancakes even after I chilled them. Followed the recipe to the letter so no idea how they turned out this way. Was looking for a nut free recipe so I could send it to school. Won’t make these again 😞