These coconut chocolate chip cookies are a delicious soft and chewy cookie that is loaded with plenty of chocolate chips and coconut flakes! No eggs, no grains, and no butter needed!
Coconut Chocolate Chip Cookies
When I’m looking for an easy dessert option, I always turn to cookies. They are quick and easy, and a great way to mix and match different ingredients. These chocolate chip coconut cookies feature toasted coconut flakes, and when paired with the chocolate chips, are a game-changer!
Texture wise, soft, chewy, and filled with toasted coconut flakes and chocolate chips in every bite. They are pleasantly sweet, and the coconut is NOT overpowering.
Now, these aren’t your traditional fancy chocolate chip cookies. No butter, no eggs, and no grains needed, but you’d never tell. They taste just like the real deal! In fact, I brought these cookies to a cookie exchange and everyone BEGGED for the recipe- No one could tell that they were vegan and low carb!
Ingredients to make these cookies
- Almond flour– Blanched almond flour, not almond meal. Be sure to sift the flour thoroughly, to ensure there are no clumps.
- Coconut flour– Works with the almond flour to keep the cookies slightly soft and cakey.
- Baking powder– Gives the cookies some rise and thickness.
- Coconut oil– Refined coconut oil, so there is no coconut flavor. Gives the cookies a buttery texture, without the need for any butter.
- Maple syrup– Gives sweetness to the cookies, and helps hold them together.
- Unsweetened applesauce– Reduces the need for excessive oil, while keeping the cookies soft.
- Chocolate Chips– Use a mix of mini chocolate chips and standard sized chocolate chips, for even distribution throughout.
- Coconut Flakes– I prefer toasted coconut flakes, but use any kind you like. Use larger flaked coconut, to ensure they don’t burn quickly.
How do you make coconut chocolate chip cookies?
In a large mixing bowl, add your dry ingredients and mix well. In a separate small bowl, add your wet ingredients and mix well until combined. You’ll then combine the wet and dry ingredients together. Using a rubber spatula, fold through half your chocolate chips and toasted coconut flakes in. The other half will be used to place on top of the cookies!
Using your hands or a small cookie scoop, form 12 balls of cookie dough. Place on the lined tray (or Silpat mat) and press each ball gently into a cookie shape. Top with extra chocolate chips and coconut flakes. Bake the cookies for 12-15 minutes, or until the edges are just golden brown and just cooked. Remove from the oven and allow to cool on the tray completely.
Tips and Tricks for the best Cookies
- Sift your coconut flour and almond flour first, to ensure there are no clumps.
- Do not overbake the cookies- They will continue to cook as they cool down. Overbaking them will see the coconut flour burning very easily.
- The cookies will not spread much, so ensure you press down on each one to a cookie shape.
- Avoid adding too many chocolate chips or coconut flakes, or the cookies may fall apart.
How to store coconut and chocolate cookies
- To store: These cookies can keep well at room temperature, in a sealed container or covered in plastic wrap, for up to 5 days. Cookies can also be stored in the fridge and will keep fresh for up to 2 weeks.
- To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months.
More delicious cookies to try
- Almond butter cookies
- Peanut Butter Cookies
- Cranberry Pistachio Cookies
- Keto Cookies
- Vegan Chocolate Chip Cookies
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Coconut Chocolate Chip Cookies
- 1 1/2 cups almond flour blanched almond flour
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 cup coconut oil melted and cooled
- 1/4 cup maple syrup can substitute for agave nectar or keto maple syrup
- 2 tablespoon unsweetened applesauce * See notes
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips of choice
- 1/4 cup coconut flakes
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, add your wet ingredients and mix until combined.
- Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce (or a small amount of milk). Fold through your chocolate chips and toasted coconut flakes.
- Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with extra chocolate chips and coconut flakes. Bake for 12-15 minutes, or until just golden brown.
- Allow cookies to cool on the tray completely.
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