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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
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