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.
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.
Now, fold in the chocolate chips.
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.
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.
More Healthier Treats to Try
- Frozen Banana Snack Bars
- Pumpkin Mousse
- Mini Pumpkin Pies
- Healthy Chocolate Banana Bread
- Almond Flour Brownies
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!
Coconut Flour Chocolate Chip Cookies (Grain + Gluten Free)
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
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla.
- 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.
- Stir in chocolate chips.
- 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.
- Bake for 10-12 minutes or until set and lightly browned on the bottoms. Cool and enjoy.
- Store cookies in an airtight container in the refrigerator for up to 7 days.
Comments
Chuck says
Would I be able to substitute almond flour for coconut flour on this recipe? Would it be 1:1? Thanks in advance.
Christina says
Just made these and they are delicious! With all of the holiday treats floating around, it’s so nice to be able to have this treat and feel completely guiltless about it! I love how light they are and the hint of coconut!
Patricia says
I’m such a fan of your recipes but these didn’t work for me. I prefer the almond butter cookies you posted last year. Maybe I was too anxious to get them out of the oven and maybe they needed to be baked a little longer. I might give them another try.
Priyanka says
I was a bit apprehensive about how these would turn out, but they were a huge success!! I modified them to make a double chocolate chip cookie and brown sugar instead of maple syrup. Next time I am going to try the recipe with some coconut sugar. Thanks for sharing this recipe!
May says
Hi Dani! would it be alright if I substitute honey for the maple syrup?
Dani says
Yes! That would work for sure.
Michelle Cradock says
Hi Dani, Just a little note to say that I’ve just made these and they are delicious. Problem is, is that I want to finish them all. They’ll make a great snack. I have also recently made the roasted sprouts with grapes for Christmas dinner and they were loved by all. Keep the great recipes coming as I really enjoy your You Tube channel.
Thanks again
Michelle
Dani says
Thanks Michelle – I have that same problem when I make them – I want to eat them ALL! lol
Lisa says
If I were to use raisins instead of chocolate chips, do I have make many changes to the recipe? Thank you 🙂
Dani says
nope! Although I might add a sprinkle of oats and see what happens;)
SB says
This is the second time I make these and they are SO good!!! It will probably be my go-to cookie recipe. Thanks Dani!!!
Dani says
I feel ya! They are pretty insane!
Michal says
Hi Dani! I’ve been following your channel for a very long time!
love it!! I just made the cookies and they are SO GOOD!!!!
My boyfriend loved them too!
Thanks! Keep posting the videos.
I also loved the recent “food prep” video and the entire “in the pantry” series – would love to see more of those videos!
Dani says
Thanks for all the support:) The in the pantries are very popular, so I plan to do some more for sure!
Josey says
Hi, Dani! Where does one buy coconut flour? I plan to check Whole Foods tomorrow, but if I strike out there…? Thank you! –Mounds Bar Fan, NYC 🙂
Dani says
Whole foods should definitely have it! I have also bought some at Costco. And if that all fails, you can buy it online at Amazon:)
Rich says
Your recipe says;” 1/4 real maple syrup”. 1/4 what?
Dani says
EEK! That was 1/4 cup – I just fixed it. Sorry for the inconvenience.
Anais says
Just made them. Thank you for the lovely recipe. I love them. The hint of coconut might not be for everyone. For me it works. I needed to bake them a lot longer though. And only got 8 small cookies. I am very happy to have a clean recipe on hand.
Dani says
I love the coconut too!
karen says
hi dani, was wondering if I could use butter instead of coconut oil because I down have any and if so how much butter would I use?
Dani says
Yes! That should work just fine. Just sub equal parts melted butter for the melted coconut oil.
Putri says
Hi Dani, I just want to know if your cookies turned out like crispy on the edge and little bit soft in the middle? Mine just like that, tried to make it today and my cookies turned out like kinda soft cookie but its yummy though, really do the job which make your belly full.. Such perfect snacks 🙂 thank you
Dani says
Yes – mine are a little soft in the middle but not undercooked. They should be cooked through and hold together – but they are softer in the middle. I think thats because of the coconut flour – thats the type of lecture it produces:)
Hana says
I just made them yesterday and they are absolutly delicious. Just have one question how big is 1 cup in US? I live in czech and we have there two sizes 250ml and 200ml so which one use in your recipes.
Thanks a lot
Patt says
Hana, it is slightly less than 250 but not quite as little as 200…it’s more like 225.
Erin+Johnson says
Yum! I just made these. They taste like coconut macaroons. Thanks for sharing this recipe!
Dani says
Aren’t they great?! So glad you liked them.
Tia says
I was craving cookies and I only had coconut flour in my pantry. As someone with no dietary restrictions, I can say that these are delicious. It took me like 5 minutes to put everything together, so easy! I made half that followed the recipe (but with just plain melted butter) and half with peanut butter. These were awesome.
Alyse says
Do you have to use the maple syrup or is another sub I could use , like honey?
Dani says
Honey would work just fine!
Yu says
Hi Dani,
I wanna try baking this but if im going to use brown sugar instead of maple syrup, how much should i use. Thanks!
Dani says
I haven’t tried it, but it should work with an equal substitution.
P.LUENGTEERAPHAP says
Thanks for your reply. Will give it a try!
Heather Greene says
I just made these exactly like the recipe but mine spread out big time while cooking. Just wondering why that may have happened? They taste delicious though! I love how they have minimal ingredients and things I always have on hand!
Dani says
Hmm… that’s interesting. I’m not sure why that would have happened… but I’m glad you still liked the taste 🙂
Marisa says
These are a must-make! My hubby absolutely loves to pop one or two of these before the gym (as do I!). They are soft and doughy and just so perfect. I don’t feel an ounce of guilt enjoying these. The perfect clean treat. Thanks, Dani!
Dani says
Yay!! So glad you are enjoying them.
Tianna Weymouth says
I just put these in my oven!! I couldn’t stop eating the raw batter through haha! It’s really good I know they’ll turn out great.
Dani says
I know!! It’s hard to wait… hope you enjoyed them!!
emelie says
I make these for my friends at every opportunity. Your boyfriend moved away? Cookies. Birthday? Cookies. We’re having a movie night? I’m bringing these cookies. Thanks so much for this recipe!!!
Dani says
LOL!! So glad you are enjoying them.
Naomi says
This continues to be one of my favorite cookie recipes. I usually eat the whole batch in two sitting though.
Dani says
I’m so glad you like these Naomi! Thanks for letting me know and for taking the time to rate them. Super appreciated.
Amal says
Very simple and quick..diffinitly making more.
Dani says
So glad you enjoyed the recipe, Amal! Thanks so much for leaving a review!
Amy says
So delish!!! I had to bake them about 5 min. longer than instructed. Turned out perfect. Love love love this recipe. Thank you!!!
Dani says
Thank you for letting me know, Amy! So happy that you enjoyed this recipe!
Gina Mazares says
I just made them tonite for the first time! I love all your recipes. Keep them coming! I enjoy all of your videos. Thank you Dani for what you do!
Dani Spies says
I’m so glad you enjoyed them! I plan to keep on sharing – thanks for taking the time to let me know.
Kimberlee says
I literally had to make a second batch after the first batch cooled because they were immediately devoured by hubs and the kiddos! Thank you for a simple, healthy and delicious cookie that is now added to the rotation! 🙂
Dani Spies says
It’s my pleasure. I’m so glad you enjoyed them.
BARBARA says
Hi! Well I didn’t have coconut oil so substituted olive instead and then had to add a bit more coconut flour to firm up the batter. Also added unsweetened coconut flakes and walnuts. Delish
Dani Spies says
Love how you adjusted this recipe to make it work for you! Thanks for sharing your tips.
Mike says
Needed more sweetener & a tiny bit more salt for me. I added a little Xanthan gum because every coconut flour recipe I’ve tried needs it for binding.
Anna says
How can I make these where they turn out crispy while also subbing the maple syrup for a low carb alternative sweetener (such as monk fruit, stevia, allulose granules, or erythritol granules)?
Dani Spies says
That’s a good question. I wonder if using a granulated sugar option like monk fruit would result in a crispier cookie? Let me know if you give it a try!
Anna says
I have tried that but they still turn out soft.