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Dec 18, 2014(updated April 2, 2025)

Coconut Flour Chocolate Chip Cookies (Grain & Gluten Free)

Name: Coconut Flour Chocolate Chip Cookies (Grain + Gluten Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup coconut flour; 1/4 tsp. salt; 1/4 teaspoon baking soda; 1/4 cup melted coconut oil; 1/4 cup real maple syrup; 1 tsp. vanilla extract; 2 whole eggs; 1/3 cup chocolate chips

4.67 from 57 votes

By Dani Spies

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These coconut flour chocolate chip cookies are pillowy soft and made in just one bowl! Naturally gluten-free with a hint of coconut flavor, they’re an easy, delicious treat you’ll love.

Coconut flour cookies topped with flaky sea salt.

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Sweet with a melt-in-your-mouth texture, these coconut flour cookies are downright irresistible! Made with just 8 simple ingredients, like coconut oil and maple syrup instead of sugar, these cookies have a healthier nutrition label than most. They also come together quickly—no chilling required! Perfect for last-minute bake sales, class parties, or when a cookie craving strikes. Plus, they’re ready in just 15 minutes with no mixer needed!

Baking with Coconut Flour

Coconut flour is packed with protein and fiber, making it a fantastic option for those looking for a low-carb, grain-free, and nut-free alternative.

It’s created by drying and finely grinding the leftover pulp from coconut milk production, resulting in a soft, airy flour that works wonderfully in recipes like light and fluffy pancakes.

Because coconut flour is high in fiber, it absorbs a lot of liquid, meaning cookie recipes like this one need more moisture and less flour than traditional ones. It’s not a flour you can swap in a 1:1 ratio, so it’s best to use recipes specifically developed for coconut flour to get the perfect soft and chewy texture.

Everything You’ll Need

The only flour you’ll need to make these is coconut flour! A lot of recipes I found using coconut flour also incorporate other flours. And while I’m sure the final results are probably delicious, I just can’t be bothered buying three different flours for one cookie. This recipe is simple PLUS it uses coconut oil, so you do end up with a mild coconut flavor which I think is insanely delicious. If you wanted to take this cookie one step further, a handful of shredded coconut would be SO good. Here’s the simple ingredient list:

Coconut flour: The star of the recipe! Light, absorbent and packed with fiber, it gives these cookies their unique texture.
Salt: Just a pinch enhances the flavors and balances the sweetness. I also like to add a sprinkle of flaky sea salt to the tops of the cookies after they’re baked.
Baking soda: Helps the cookies rise slightly and stay soft.
Coconut oil: Adds moisture and richness while keeping the cookies dairy-free.
Maple syrup: A natural sweetener that complements the coconut flavor nicely.
Vanilla extract: Rounds out the flavors with a warm, sweet aroma.
Eggs: Provide structure and moisture, helping bind the dough together.
Chocolate chips: The best part! Melty, gooey chocolate in every bite makes these cookies irresistible. I like to use Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free and soy-free option.

How to Make Coconut Flour Cookies

Start off by lining a baking sheet with parchment paper or a silicone baking mat. This will help your coconut flour cookies bake more evenly.

Then, in a medium mixing bowl combine the wet ingredients (melted coconut oil, pure maple syrup, eggs and the vanilla extract.

To the same bowl, add coconut flour, salt and baking soda and mix until combined. The dough will thicken as the coconut flour soaks up the liquid.

Stirring together coconut flour with egg, coconut oil and vanilla.

Now, fold in the chocolate chips.

Stirring chocolate chips into cookie dough.

Drop a heaping tablespoon of dough on your baking sheet and press into a cookie shape with your fingers. Repeat until you have 12 cookies.

Cookie dough on a baking sheet before being baked.

Bake for 10-12 minutes or until set and lightly browned on the bottoms. Cool and enjoy.

Quick Tip

This batter does not spread out in the oven like a traditional cookie batter, so how they look when they go into the oven is how they will look when they come out. This is the reason for pressing the dough into a cookie shape before baking.

How to Store Coconut Flour Cookies

Room temperature: Keep these cookies in an airtight container at room temp for up to 2–3 days. After that, refrigeration is best to maintain freshness.
In the refrigerator: Store in an airtight container in the fridge for up to a week.
Freezer: For long-term storage, freeze in a freezer-safe container or bag for up to 3 months.

Coconut flour cookies stacked on top of one another.

More Healthier Treats to Try

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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4.67 from 57 votes