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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
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?
what is sugar free brow sugar lol?
Brown sugar substitute 🙂
I thought they’d be bad, having tasted the dough. Much to my surprise, they got brown, a tiny bit crispy at the edges and they are FABULOUS. The texture is sort of like a whoopie pie. I can’t get over how great they taste. I did add a splash of vanilla extract and about 1/4 c of shredded coconut.
A MUST TRY!
Best coconut flour cookies ever!
Great recipe and easy to follow thank you!
So welcome!
Love them so much, so soft and chewy.
Love the recepies, so quick and easy to make
They are softer than I expected, but overall taste pretty good. I found them sweeter than I generally like, so if I make them again, I will either use a different sweetener or cut back on it a bit. Maybe after they site a while the sweetness will get more balanced as the one I had was still a little warm.
Very good!
These were delicious! I used almond flour the second time I made them and it was just as good (:
Thank you!
I enjoyed these, I used coconut sugar and melted coconut oil. I also used slightly fewer chocolate chips. I scoop them with a 1 in cookie scoop and then flatten each small cookie. I will definitely make these again.
I’ve made these three times and they keep getting better!
These are good! Easy to make, I got 15 cookies out of this LOL! The perfect amount of cookies too.
We loved these! So easy to make and so intensely delicious. Had to add a couple tablespoons more flour, it was too sticky. Also had to increase baking time by another 10 minutes but ovens vary. Used unsweetened 100% cacao chips. Highly recommend!
Best coconut flour cookies recipe EVER!
These are amazing! my husband is diabetic and loves them! Using coconut oil instead of butter for dairy free option
Seriously, the best keto cookie recipe I’ve ever tried. Way better than almond flour cookies. Even my non keto children enjoyed them.
Great cookies..We are all a Keto family,everyone loved the cookies, did cook them 14 minutes added walnuts and used half white and brown monkfruit. I will add white and milk chocolate sugar free chips next time.
I made a half quantity of these yesterday. I modified the recipe quite substantially.
I reduced the amount of sweetener, as I don’t have a very sweet tooth (I used Xylitol)
I substituted corn oil for the butter (it’s such a faff to melt butter for a recipe)
I excluded the chocolate and added 1/2 tsp of cinnamon instead.
Delicious!
I just made these as written. Absolutely perfect!! Thank you!
This recipe came out delicious! Soft and so good!
Yummy!! Better than regular cookies!!
Why do so may reviews reference maple syrup and applesauce when they are not included in the ingredient list?
Hey so I used coconut oil instead of butter and 2 eggs only
Since the coconut oil was liquid I put the batter in the fridge a good 15 minutes but the dough was still super sticky…oil or water on my hand helped to form balls but after cooking it everything just melted together flat…it was delicious but not the cookies I was expecting……….what do you think went wrong?
Hi Vanessa- you reduced the eggs and also didn’t use butter, so I’m not surprised it didn’t turn out as expected 🙂
All the way from South Africa. Made this for my family one night and they loved it.
These were soooo good! I chilled the batter for 10 minutes before forming the balls because the melted butter made it too runny as is. That worked perfectly. For anyone else trying this, they will not spread much when baking, so press and shape them into exactly the shape you want. I used 3/4 tsp baking powder because I had no soda, coconut sugar, milk chocolate chips, and desiccated coconut. Really good and will definitely make again–thank you for this recipe!
Just baked these, and came out surprisingly good! A few things I changed though…coconut oil for butter since I can’t eat dairy, monkfruit for sweetener, and only 1/2 cup of mini chocolate chips. Added 1/4 tsp cinnamon and 1/4 tsp vanilla. Oh…and I actually used tbsp scoops, so ended up with 19. Thank you for the recipe! This is nice when you can’t eat gluten nor use gluten free flour with potato starch.
Awesome and delicious , I used organic coconut flour and organic coconut sugar
I followed this recipe but used peanut oil instead of butter. It turned out very watery, so ended up doing muffins instead and needed much more time in the oven. Do you know why that might be? Should I add more flour? I’m not an experienced baker, especially with coconut flour, any advise would be so awesome 🙂
Hi Kat! Unfortunately you swapped out the butter for peanut oil, which doesn’t work and cannot be substituted. I’m not surprised it didn’t work out 🙂
Really good! Even my non-gluten-free husband approves! Also I live at high altitude and pushed the temp a little higher; still looking for the right temp – and added a bit extra flour. They were delicious.
Super easy and SUPER YUMMY!! Can’t think of any higher praise than that! 🙂
I do have to say I’m a little confused by all the questions about applesauce in the comments, though. Didn’t see that the recipe called for applesauce??? Regardless, I made it using 5 ingredients, and the cookies were FABULOUS!!
So thankful for this recipe and for you! Those cookies were delicious, I’m currently waiting for my second batch to be ready! Thanks again
I made these cookies last night. Thank you a million times for a recipe without almond flour. My husband is allergic and almost everything has almond. This is such a versatile recipe I can wait to make again with different flavors. It could have been my oven but I had to cook about 10 mins longer. They tasted great and have a cookie snap. I used a mini scoop so I made 28 cookies. Thanks for sharing!
I cannot eat eggs. Can I substitute with flax eggs
You are welcome to experiment and see.
These were delicious! Thanks for the recipe! I will make these as my go to cookies!
I tweaked the recipe a little I added 1/2tsp baking powder and a teaspoon of vanilla and they turned out amazing 😍
Cookies’ texture is more like cake to me 😅. I didn’t have enough chocolate chips so it was a mix of white chocolate and chopped almonds. I used 1/4 cup monk sugar. All other ingredients I used were healthier alternatives.
Healthy treats that goes well with teas and coffee.
These cookies were delicious and not too sweet. I used coconut sugar and Trader Joe brand chocolate chunks, so they weren’t sugar-free. I like a little crunch to my cookies, so next time I will add chopped nuts. They were a tad dry at 12 min bake time in electric oven.
I made them exactly and they were soooo good, next time I may add cinnamon maybe nuts, I think they are perfect for us . Thanks so much I will be following you ,Ruby
These were delicious. I added a little extra Swerve brown sugar because the batter didn’t taste sweet enough to me. Even the non low carbers enjoyed them.
Just came across your recipe. I tried this and I have to tell you that it’s the best one so far. Even those not on a Keto diet loved these cookies. I was looking for a good recipe using coconut flour and am so happy I found yours!!
Wonderfully soft and chewy, good alternative to regular chocolate chip cookies. Caveat that my husband did comment “hey this isn’t a chocolate chip!” Lol~ I still enjoy them and yes they have a heavy peanut butter flavor as well
Cookies was AMAZING!! I added chopped walnuts to the batter!! Love this recipe!
Your cookies are the best
These are really good! Are you counting the carbs in the sweetener? Just trying to calculate correctly, I keep my carbs very strict! Thank you!! These are a keeper!
For the sweetener is it equivalent to regular sugar? So if I substitute a different sweetener (like truvia) I would use an amount equivalent to that much regular sugar?
Just gave these a try, I think if I were to make them again I would add salt.
Can I substitute the almond flour with any other flours or use only coconut flour?
Not that I’ve tried. You can try using all purpose flour if you’d like.
They are delicious and addicting. Love the maple syrup flavor (I used Lakanto keto syrup) in the cookies. I used an egg instead of applesauce for substitute and added more stevia sugar to taste.I do like how easy these are too make. Mine stayed a round shape.
Fabulous- Thanks for the feedback, Patti!
hello :-), do you have a recipe for Applesauce?
thank you.
I don’t 🙂
These are very good and easy cookies….I actually like them better the next day!!
Oh fantastic! 🙂
I substituted the apple sauce for pumpkin and the maple syrup for light agave nectar. I baked for 12 minutes they burned around the edges but were light in the centers. They were not sweet enough and taste slightly burned. I suggest 10 minutes baking time and more sweetener if you like cookies to taste like cookies.
Thanks for the feedback, Cassandra!
can you sub the coconut oil for butter?
I think that should be fine!
Can I not add the applesauce?
I haven’t tried, you’d be best to replace it with another mashed starch, like banana, pumpkin or sweet potato.
Technically, this is low carb, but not keto and not sugar free. There is sugar in applesauce and applesauce is not a keto friendly ingredient.
The amount distributed amongst the cookies is minimal, so is indeed keto and sugar free. I don’t consider applesauce to be sugar. Enjoy!
Can I substitute the apple sauce? These looks amazing!
You could try some milk, but I can’t vouch for that.
Is there a another vegan substitute for the apple sauce? It throws me out of Keto.
You could try pumpkin!
Hello Arman, what do you mean exactly bu press into a cookie? And what ustensile do you use to combine your wet and dry ingredients? Thanks!
Very tasty! It made a softer cookie than I was expecting. Love the coconut/almond/chocolate combination. For calorie counters, I calculated 185 calories per cookie, if you made 12 cookies.
Hi! Can I sub honey/coconut sugar for agave/maple ?? Thanks
Honey would be best to replace liquid sweeteners, and coconut sugar for granulated sweeteners.
Can you swap butter for coconut oil with the same measurement?
I don’t see why not!
It looks like it’s mostly not coconut flour.. so why is it titled as coconut flour….
It is a main ingredient which cannot be substituted enjoy.
Found them very thick when eating them but sooo yummy
Coconut flour is literally the only flour used. What a weird thing to say.
Hi Arman. I love your recipes. I noticed that the cooking temp for these cookies is not provided here. Could you please include the cooking temp. Thank you, Krissy