Coconut Flour Chocolate Chip Cookies

These delightful gluten-free Coconut Flour Chocolate Chip Cookies offer a perfect balance of sweetness and texture. The coconut flour creates a uniquely soft, cake-like consistency while keeping the cookies light and satisfying.

Whether you’re following a gluten-free diet or simply looking to try something new, these cookies deliver all the comfort of traditional chocolate chip cookies with the added benefits of coconut flour. They’re perfect for afternoon treats or lunch box surprises.

Why You’ll Love This Recipe

• Naturally gluten-free without complicated flour blends
• Only 6 simple ingredients needed
• Ready in under 30 minutes
• Perfect for both novice and experienced bakers

What is Coconut Flour?

Coconut flour is a soft, fine flour made from dried coconut meat after the oil has been extracted. It’s highly absorbent and packed with fiber, making it an excellent gluten-free alternative. Learn more about coconut flour and its uses.

Ingredients

• Eggs: Large eggs provide structure and moisture, essential when baking with coconut flour.
• Coconut Oil: Use melted coconut oil for moisture and subtle coconut flavor. For more about cooking with coconut oil, check our guide to coconut oil.
• Honey or Maple Syrup: Natural sweeteners that add moisture and complement the coconut flavor. Local honey is preferred for its unique flavor and potential health benefits.
• Coconut Flour: This gluten-free flour creates a soft, tender texture. Its high absorbency means a little goes a long way.
• Chocolate Chips: Add classic cookie flavor and melty goodness. Learn more about types of chocolate.

Substitutions and Additions

• Sweetener: Agave nectar can replace honey or maple syrup.
• Chocolate Chips: Try white chocolate chips, chopped nuts, or dried fruit for variety.
• Coconut Oil: Butter can substitute for coconut oil if you don’t need dairy-free cookies.

Instructions

• Preheat oven to 350°F and prepare baking sheet
• Mix eggs, melted coconut oil, and honey

• Add coconut flour and salt

• Stir until thick dough forms

• Fold in chocolate chips

• Form into 10 balls and place on baking sheet

• Flatten slightly with spatula

• Bake 18-20 minutes until golden edges appear

• Cool completely before serving

Recipe Tips

• Don’t skip lining the baking sheet – these cookies can stick
• Let the coconut oil cool slightly before mixing with eggs
• Be patient while cooling – the texture improves as they cool
• Don’t overbake – they should be just golden around the edges

Serving Suggestions

Enjoy these cookies with a glass of cold milk or try them with our Vanilla Chai Latte. They make excellent additions to dessert platters alongside other treats like our Walnut Cranberry Oatmeal Cookies.

Storage & Reheating

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To maintain freshness, place parchment paper between layers. Let frozen cookies thaw at room temperature before serving.

Recipe FAQ

Why did my cookies not spread? Coconut flour cookies don’t spread much during baking, which is why we flatten them before baking.

Can I use different sweeteners? Yes, but liquid sweeteners work best to maintain proper moisture content.

Why are my cookies dry? Coconut flour is very absorbent – make sure to measure precisely and don’t overbake.

Can I make the dough ahead of time? It’s best to bake these cookies right after mixing, as the coconut flour continues to absorb moisture over time.

Yield: 10 cookies

Coconut Flour Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delightful gluten-free Coconut Flour Chocolate Chip Cookies offer a perfect balance of sweetness and texture. The coconut flour creates a uniquely soft, cake-like consistency while keeping the cookies light and satisfying.

Print

Ingredients

• 2 large eggs
• 5 T. coconut oil, melted
• 4 T. honey (preferably local) or maple syrup
• 1/2 c. coconut flour
• 1/4 t. salt
• 3/4 c. chocolate chips

Instructions

1. Preheat the oven to 350°F.  Line a rimmed baking sheet with a piece of parchment paper or a Silpat mat for easy clean up.
2. In a large bowl, combine the eggs, coconut oil, honey, coconut flour, and salt. Stir until a smooth and thick cookie dough forms and then gently fold in the chocolate chips.
3. Roll into balls and arrange on the prepared baking sheet – this recipe should yield approximately 10 cookies. Lightly press with a spatula to flatten and help the cookies spread.
4. Transfer into the oven and bake until golden around the edges, approximately 18-20 minutes.
5. Allow to cool completely before serving.

Notes

Don't skip lining the baking sheet - these cookies can stick

Let the coconut oil cool slightly before mixing with eggs

Be patient while cooling - the texture improves as they cool

Don't overbake - they should be just golden around the edges

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 181Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 86mgCarbohydrates: 18gFiber: 3gSugar: 14gProtein: 3g