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

1. Why I love this recipe
2. Ingredients needed
3. How to make coconut flour cookies
4. Arman’s recipe tips and variations
5. Storage instructions
6. Frequently asked questions
7. More coconut flour recipes to try
8. Coconut Flour Cookies (Recipe Card)

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

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

More coconut flour recipes to try

• Coconut flour peanut butter cookies
• Coconut flour banana pancakes
• Coconut flour brownies
• Coconut flour cake

Originally published June 2021, updated and republished April 2024