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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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:-)