Coconut Flour Cookies

70 comments

5 from 1437 votes
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These coconut flour cookies are soft, chewy, buttery, and made with just 5 main ingredients! Made in just one bowl, they take less than 12 minutes to make! 3 grams net carbs per serving. 

coconut flour cookies

When it comes to recipes using coconut flour, my favorites to make are a coconut flour chocolate cake, coconut flour muffins, and these coconut flour cookies.

I’ve been meaning to share a coconut flour cookie recipe for quite some time (after many of you wanted it after my almond flour cookies!). 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
  1. Recipe highlights
  2. Ingredients needed
  3. How to make coconut flour cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. More coconut flour recipes to try
  7. Coconut Flour Cookies (Recipe Card)

Recipe highlights

  • 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

As mentioned earlier, these coconut flour chocolate chip cookies need a handful of ingredients which are mostly pantry staples. Here is what you’ll need:

  • 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. 
  • 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).

Find the printable recipe with measurements below.

How to make coconut flour cookies

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. 

coconut flour chocolate chip cookies

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.
  • 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.

keto coconut flour cookies

More coconut flour recipes to try

coconut flour cookies

Coconut Flour Cookies

5 from 1437 votes
These coconut flour cookies are soft, chewy, buttery, and made with just 5 ingredients! No sugar and no grains, they are made in one bowl!
Servings: 12 Cookies
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients  

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

TO STORE: Coconut flour cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you’d like them to keep longer. 
TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

Nutrition

Serving: 1CookieCalories: 164kcalCarbohydrates: 7gProtein: 3gFat: 14gSodium: 39mgPotassium: 2mgFiber: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 49mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    These were delicious! I used almond flour the second time I made them and it was just as good (:
    Thank you!

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. Why do so may reviews reference maple syrup and applesauce when they are not included in the ingredient list?

    1. 5 stars
      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?

      1. Hi Vanessa- you reduced the eggs and also didn’t use butter, so I’m not surprised it didn’t turn out as expected 🙂

  6. 5 stars
    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!

  7. 5 stars
    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.