If this is your first time working with coconut flour, I want to make sure your expectations are in check. Coconut flour is unlike any other flour you’ve ever worked with. It can be gritty, ultra-absorbent, and quite concentrated when compared to traditional flours.
That’s why I spent several weeks testing this coconut flour cookie recipe. I was hoping to create a cookie that mimics my almond flour chocolate chip cookies (which have a rich texture, like a classic Tollhouse cookie).
What I’ve learned from all of these experiments is that coconut flour is meant to create fluffier, lighter baked goods. As a result, these coconut flour chocolate chip cookies might remind you of muffin tops, rather than a chewy cookie. If you’re into that, you’re going to love these!
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How to Make Coconut Flour Cookies
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
In a large bowl, combine the coconut flour, maple syrup, eggs, coconut oil, vanilla, baking soda, and salt. Stir well until the dough looks evenly mixed. (I like to use a whisk to break up any clumps in the coconut flour.)
The cookie dough will thicken over time, so let it rest for 5 minutes to allow the coconut flour to absorb the moisture. Then fold in the chocolate chips.
Note: It’s ideal to start with room-temperature eggs rather than cold ones from the fridge. Using cold eggs may cause the coconut oil to solidify, making your cookie dough feel thicker and possibly harder to mix. However, this won’t affect how the cookies bake, so it’s not a huge concern either way. Just something to keep in mind!
Step 2:
Use a tablespoon or cookie scoop to scoop the dough onto the prepared baking sheet. I usually get about 15 cookies from this batch. These cookies won’t spread on their own, so use your hands to flatten them into the shape you want.
Then bake at 350ºF for 12-14 minutes, or until the edges are lightly golden.
Step 3:
Let the cookies cool on the pan for at least 10 minutes. They will be very fragile to move while they are hot, but they will firm up as they cool. As soon as they are firm enough to handle, you can enjoy them!
Storage Tip: Leftover cookies should be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.
IngredientsUS CustomaryMetric1x2x3x
- 1/3 cup + 1 tablespoon coconut flour , leveled off (48 grams)
- 1/4 cup coconut oil , melted (54 grams)
- 1/4 cup pure maple syrup (79 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/4 teaspoon baking soda (1 gram)
- 1/4 teaspoon salt (2 grams)
- 2 whole eggs
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
- In a medium bowl, whisk together the coconut flour, oil, maple syrup, vanilla, baking soda, salt, and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (Note: Enjoy Life brand chocolate chips are dairy-free & nut-free.)
- Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
- Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
If your batter doesn’t thicken, you can add up to 1 more tablespoon of coconut flour to thicken it. (60 grams total, by weight.) The resulting cookies will be slightly denser, but my kids still eat them that way!
As I mentioned above, there is no substitute for coconut flour. If you want to use a different type of flour, I’d recommend trying my chocolate chip cookie recipes using almond flour or buckwheat flour instead.
I don’t recommend using flax eggs as a substitute for whole eggs in this recipe. I tried it myself, and the resulting cookies were mushy and wouldn’t come off the pan.
Feel free to use honey instead of maple syrup if you like, keeping in mind that honey is sweeter, so you’ll need to use less.
Nutrition
More Recipes to Try
- Buckwheat Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Almond Butter Cookies
- Chocolate Crinkle Cookies (made with almond butter)
- Oat Flour Chocolate Chip Cookies
Recipe Notes:
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Reader Feedback : What’s your favorite recipe using coconut flour? I find that it seems to work better in softer baked goods, like muffins and cakes, so I think these Strawberry Cupcakes are my favorite so far.
Best Coconut Flour Chocolate Chip Cookies
Ingredients
- 1/3 cup + 1 tablespoon coconut flour , leveled off (48 grams)
- 1/4 cup coconut oil , melted (54 grams)
- 1/4 cup pure maple syrup (79 grams)
- 1 teaspoon vanilla extract (4 grams)
- 1/4 teaspoon baking soda (1 gram)
- 1/4 teaspoon salt (2 grams)
- 2 whole eggs
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper.
- In a medium bowl, whisk together the coconut flour, oil, maple syrup, vanilla, baking soda, salt, and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the chocolate chips, and stir to distribute them evenly. (Note: Enjoy Life brand chocolate chips are dairy-free & nut-free.)
- Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
- Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
If your batter doesn’t thicken, you can add up to 1 more tablespoon of coconut flour to thicken it. (60 grams total, by weight.) The resulting cookies will be slightly denser, but my kids still eat them that way!
As I mentioned above, there is no substitute for coconut flour. If you want to use a different type of flour, I’d recommend trying my chocolate chip cookie recipes using almond flour or buckwheat flour instead.
I don’t recommend using flax eggs as a substitute for whole eggs in this recipe. I tried it myself, and the resulting cookies were mushy and wouldn’t come off the pan.
Feel free to use honey instead of maple syrup if you like, keeping in mind that honey is sweeter, so you’ll need to use less.
Nutrition
https://detoxinista.com/coconut-flour-chocolate-chip-cookies-grain-free/
