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These coconut flour cookies are soft, chewy, buttery, and made with just 5 main ingredients! Made in just one bowl, I love how they bake in just 12 minutes.
Want more coconut flour recipes? Try my coconut flour chocolate cake, coconut flour banana bread, and coconut flour pancakes.
I’ve been meaning to share a coconut flour cookie recipe for quite some time (especially after many of you loved my coconut flour muffins!). They have been my go-to dessert lately, and I can’t see myself stopping! They use simple ingredients, and although they use coconut flour, there is NO coconut flavor or taste.
Table of Contents
Why I love this recipe
- No grains and no refined sugar are needed, but you’d never tell. The texture is slightly crisp around the edges and soft and chewy in the middle.
- They are sweet and packed with chocolate chips and are easy to customize.
- The cookies bake in minutes and don’t need any chill time.
- Naturally gluten-free, nut-free, grain-free, paleo, and easily made low carb.
Ingredients needed
- Coconut flour. Be sure to sift your coconut flour well to ensure there are no clumps throughout.
- Sugar. I used keto brown sugar, but standard sugar, brown sugar, or coconut sugar works well too.
- Baking soda. Helps the cookies remain thick and chewy.
- Eggs. Room temperature eggs are preferred, especially when working with butter. If using cold eggs, it cools down the butter and will make the batter super crumbly.
- Butter. Salted and melted butter. If your butter is unsalted, add 1/4 teaspoon of sea salt. I tested these cookies with liquid coconut oil but found the edges became greasy to please only use it as a last resort (or if you need these to be dairy-free).
- Vanilla extract. Optional, but highly recommended.
- Chocolate chips. Optional, but I love folding through some dark chocolate chips (or sugar-free chocolate chips).
How to make coconut flour cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. Start by mixing together your dry ingredients until combined. Next, add the wet ingredients and mix well. Using a rubber spatula, fold through the chocolate chips if using them.
Step 2- Shape. Now, using your hands, form 12 balls of dough.
Step 3- Bake. Place them on a lined cookie sheet or silicon mat and bake them for 10-12 minutes or until lightly golden brown around the sides. Let the cookies cool on the sheet for 15 minutes, before carefully transferring to a wire rack to cool completely.
Arman’s recipe tips and variations
- Do not overbake these cookies, as they firm up while they are cooling.
- If the dough seems to be too crumbly, add a tiny bit of milk but only enough to make the dough easy to shape into balls. Do not use a cookie scoop, as it won’t work properly.
- Prep the cookie dough in advance by covering the dough and chilling it for up to 5 days. Before baking, let it sit at room temperature for 30 minutes.
- Feel free to omit the chocolate chips and add some dried nuts, seeds, or chopped chocolate!
Storage instructions
To store: Coconut flour cookies will keep well at room temperature in an airtight container for up to 1 week. Store the cookies in the refrigerator if you’d like them to be kept longer.
To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Unfortunately, this recipe only works with coconut flour, as this flour absorbs much more liquid than other flours. You can try my almond flour cookies, oatmeal chocolate chip cookies, or oat flour cookies instead.
These cookies are supposed to be soft and cakey, not crispy.
While I haven’t tested it myself, you could experiment with an egg substitute to see if it works.
More coconut flour recipes to try
- Coconut flour peanut butter cookies
- Coconut flour banana pancakes
- Coconut flour brownies
- Coconut flour cake
Coconut Flour Cookies
Ingredients
- 1/2 cup coconut flour
- 1/2 cup + 2 tablespoons sugar I used a brown sugar substitute
- 1/4 teaspoon baking soda
- 1/3 cup butter salted and melted
- 3 large eggs
- 1 cup chocolate chips of choice optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
- Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
- Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
Notes
Nutrition
Originally published June 2021, updated and republished April 2024
I really enjoyed these cookies and the coconut flour helps gluten free!! Thank you!! I didn’t put as many chocolate chips as the recipe called for and was delighted at the results…
Looking forward to more!!
Delicious. Thx
I used coconut sugar and put some walnuts in and they came out really good. I will definitely keep this recipe.
Great! I have bought coconut flour few days ago so I will try this.
Will try this biscuits as I always buy coconut flour but never baked biscuits with it.
This is a great recipe. I added a tablespoon of gelatin and a half teaspoon of xanthan gum and it made them even better!
Love the addition of gelatin!
Will try! I have coconut flour just now in my house and dont know for what to use it.
The first time I made this recipe was for my niece for a family get together. Everyone liked the cookies – even the “tough guys” who didn’t like gluten free food. 😂 (I did add vanilla to the recipe) The second time I made this recipe, was for my granddaughter’s second birthday party. Since I was well above my usual “sea level elevation”, I had to make an adjustment to the recipe by adding 3 Tbsp coconut flour. It turned out just fine, once again. This is a nice, easy recipe, whether you are celiac or not – it’s a tasty treat! Thank you for sharing! It will be in my “go to” recipe box from now on. 👍🏻
😀 thank you, Resa!
How much vanilla did you add?
1/2 teaspoon 🙂
This is the PERFECT coconut flour cookie recipe!
I’ve tried this recipe with substitutes and without them and it’s great every single time 😀
I used raw cane sugar ( I recommend using 1/4 cup since this is kind of sugar is really sweet). Also tried the recipe with flax eggs, because I ran out of eggs, the flaxmeal flavor was a little too overpowering for me, so I added a teaspoon of coconut oil to enhance the coconut flavor and it worked like a charm.
Thank you so much for your work, I’ve tried several recipes with coconut flour and this is by far THE BEST ONE 🥳
The coconut flour cookies are absolutely delicious. My husband said these are the best cookies ever!! Thanks for the great recipe.
Shockingly really good. I added some sea salt on top and vanilla extract into the mix and did a little bit less sugar and chocolate chips than the recipe called for and was amazing .
Thanks, Kelly!
Best coconut flour cookies recipe ever!
These cookies are so good. I love cooking with coconut flour. It gives food a slightly tropical flavor
That’s a good way to put it 🙂
I’m allergic to coconut(almonds too.) Is there another flour I can substitute?