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.
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
- 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.
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.
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!
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.
More coconut flour recipes to try
- Coconut flour peanut butter cookies– Flourless and perfectly soft and chewy.
- Coconut flour banana pancakes– My favorite way to enjoy banana pancakes.
- Coconut flour pancakes– Low carb and super fluffy.
- Coconut flour banana bread– A little more dense than your usual banana bread but higher in fiber and protein.
- Coconut flour brownies– These are SO darn fudgy.
Coconut Flour Cookies
- 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.
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