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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 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.