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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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!