A few weeks ago Lauren of Empowered Sustenance shared her recipe for Coconut Flour Cookies with us. I really love her cookie recipe and I adapted her recipe to make these chocolate chips cookies. I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.
These cookies are grain free, nut free, dairy free, egg free and refined sugar free!
Free E-Book: Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.
PrintCoconut Flour Chocolate Chip Cookies
Ingredients
- 3 Tablespoons Coconut Flour
- 2 Tablespoons Coconut Oil
- 1–1 1/2 Tablespoons Honey or Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- Pinch of salt
- 2 Tablespoons Chocolate Chips
Instructions
- Preheat your oven to 350 degrees.
- Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla extract and salt together.
- Add chocolate chips and mix until chips are evenly distributed in cookie dough.
- Use a round 1/2 tablespoon measuring spoon to scoop out each cookie.
- Place cookies on a parchment lined cookie sheet. You will have 10-12 small cookies.
- Bake cookies for 8-10 minutes or until they are golden brown. Let cookies cool before removing from the cookie sheet.
- They will crumble if you try to remove them before they are cooled. Serve warm and enjoy!
Allergy Disclaimer: These cookies contain Coconut. Some people with savear tree nut allergies cannot have coconut.
Last Updated on
Judy P
June 1, 2019 at 7:05 amMade these for a party I’m going to today and I’m not happy with them at all. I followed the recipe to a T and for some reason, they didn’t melt down. They stayed as little balls on my tray! What happened????
Knott
May 14, 2019 at 10:22 pmThe recipe requires 3 tablespoons of coconut flour??? Doesn’t sound right
Nana
April 24, 2019 at 2:35 amI just made this and it turned great! Crunchy surface and soft inside. I’ve tried some of your recipes and they never fail to please me. Thank you so much<3
Beth
March 6, 2019 at 4:35 amI love these light little cookies. I substituted dark mint chocolate chunks for the chocolate chips though. I doubled the batch using a little less than 3 TBSP of maple syrup. I will add a bit more next time if using dark chocolate. Thank you for sharing this recipe.
Karen
November 10, 2018 at 5:24 pmAfter purchasing coconut flour for the first time this recipe has become a favorite! I tripled the recipe and got 20 teaspoon sized cookies that are super delicious and filling!! Thank you for an easy and tasty recipe : )
★★★★★
Jo
March 3, 2018 at 11:22 amoh dear!! they actually are not runny although I melted the coconut oil !! very soft, so nice!!!!
Jo
March 3, 2018 at 11:16 amI melted my coconut oil and now I have a runny mess in the baking tray lol
Daphne
February 3, 2018 at 9:50 amHi! it’s really weird.. I followed the recipe exactly and my batter was just super dry… it didn’t stick at all. Am I doing something wrong?
eva
October 12, 2017 at 6:35 pmOk texture, easy and fast. VERY bland to me not sweet at all
★★★
Barbara Shanks
October 1, 2017 at 9:48 amNever cooked with coconut flour before, but bought a bag because apparently the flour has a high fiber content. Do you have any nutritional information for your very interesting recipes? I look at every food from a protein/fat/fiber standpoint and think I should incorporate coconut flour into my repertoire but would like to have this info. Thanks, Barbara
Christine
March 21, 2017 at 5:05 amUsed the same ingreds but no good?
Angela
February 19, 2017 at 11:20 amMy boyfriend loved them!!
I doubled the dose and We had 6 medioum cookies. i was a bit worried initially as the batter was quite oily but cookies kept their shape during baking!
★★★★
Nancy
February 11, 2017 at 5:56 amWhy are the ingredients different in the video vs the written recipe for coconut chocolate chip cookies. E.g.4 tbsp coconut oil vs 2 tbsp cocnut oil…which is the correct one?
The Coconut Mama
February 11, 2017 at 8:14 amHi Nancy,
Both are correct. We doubled the recipe for the video. 🙂
Sophie
January 8, 2017 at 6:49 pmI was skeptical before making them, but they turned out amazing! They held their shape and didn’t fall apart for me (definitely let cool off a bit). I mixed it all together with a wooden spoon and it worked well. The coconut oil wasn’t completely solid, but it wasn’t liquid either…it made a perfect cookie dough (texture so close to a regular chocolate chip cookie dough). Made small, teaspoon sized cookies. Hit the spot!! Will be making these again. Thank you for the recipe!
★★★★★
Claudia
December 23, 2016 at 12:09 amI will try it next week but i am sure its great.
Robin
November 12, 2016 at 11:25 amHi! I’ve never used coconut flour before. I’ve heard it’s very good at absorbing liquids. I would like to substitute the honey/syrup in this recipe with green leaf stevia that I grew and dried. Do you know if that will work? Should I add some water?
Thanks!!
Dessa
October 24, 2016 at 2:12 amHello! This looks really good, but I have a question. Why the need for a blender or food processor when making this? Can’t I just mix it?
Kate
August 22, 2016 at 9:30 amI doubled the recipe and added one egg as a binder. I got 11 tiny cookies that baked in 12 minutes. Held together fine! Texture is a little off but they are good. Definitely a filling cookie
★★★★
Samantha
April 2, 2016 at 8:10 pmThe measurements seemed wrong. Tried it exactly as above in my blender and not enough ingredients to mix all the way. I then made it in a bowl and used my hand mixer and doubled the ingredients and barely had enough to make 8 cookies. Hopefully they will taste better than they looked.
Andi
March 26, 2016 at 7:40 amHi! This might be a stupid question but i’m asking anyways… since this is egg free, can I eat the dough just like cookie though?
Tosha
March 16, 2016 at 11:55 amWell, I tried this recipe using honey, and they came out of the oven totally flattened and unedited after 10 min. I know I followed the directions well, and my coconut oil was room temp, so unless it was due to the temp of ingredients, I am not sure where I went wrong.
Tosha
March 16, 2016 at 11:56 amMaybe I didn’t chill long enough….
Gil
May 25, 2019 at 1:29 amI had the same trouble as Tosha. Mine were edible but totally flat unlike in the picture. What did I do wrong ?
Emilie.blakley
January 29, 2016 at 5:17 amHey love the cookies they are amazing however I only managed to make 6 out the portions u gave…and they were tiny ones at that too..are they suppose to be bitesize??
The Coconut Mama
January 31, 2016 at 8:47 pmYes!
Becca J
January 10, 2016 at 11:55 amJust made these cookies. Doubled the recipe for more cookies. I was able to get 21 cookies. I had no problem with any phase of baking. They are so light! I wonder if those who had a liquidy batter melted their oil first or blended the batter too long? I used my pulse button on my processor intermittently about 6 times and the batter held. I kept the oil solid also.
Thanks for the yummies!
Gili
May 25, 2019 at 1:31 amI didnt melt mine and they were solid on the tray before baking
Candice
June 10, 2015 at 10:14 amI made these cookies and my mom loves them! Me too! My six year old has a thing about looks but she thought they were good(ok). She is has to acquire the coconut taste. I have to be as productive in adding treats, as well as tasty foods to my true gluten-free diet for my family, especially my one year old with food allergies. We are working on healing the gut. Could essential oils benefit her? I would love to know more. I have some, but I am not so keen on how to utilize them.
Tammie
May 20, 2015 at 9:21 pmTurned out great! Thank you!
Carey
April 25, 2015 at 6:25 amLooks great! I bought coconut flour and coconut sugar to use in recipes. Can coconut sugar be used instead of honey/syrup in this recipe? How much? Thanks 🙂
Danielle
December 26, 2017 at 8:32 amCoconut flour is really very dry, so I wouldn’t recommend making that sub. It might leave out some necessary moisture
Kelley
February 25, 2015 at 2:49 pmI just made these exactly per the recipe. They turned out fabulous. I know why they’re small…very rich! Very satisfying! My kids love them. Great recipe. Thank you.
tasia
February 22, 2015 at 9:02 pmGood
tasia
February 22, 2015 at 5:35 pmCookies are sooo awsome. I tripped the ingredients and got 17 mini cookies. I used 1 table spoon of reg.maple and 3 &1/2 tablespoons of sugar free maple syrup. Nice cookies I’m happy.
Liya
January 24, 2015 at 2:19 pmI did everything on here, but why does my cookie taste all powdery??
Luana Thermos
December 20, 2014 at 9:57 pmHow many cookies does this recipe yield?
Sharmilla
November 1, 2014 at 6:32 pmHi! This might be a stupid question but I’m in Australia and I just wanted to clarify, is it 350 degrees Fahrenheit or Celsius? These look great by the way!
The Coconut Mama
November 4, 2014 at 9:17 amFahrenheit 🙂
Suzanne
October 23, 2014 at 7:56 pmI’ve tried several coconut flour recipes and this is the best yet! Thank you so much!!
The Coconut Mama
October 25, 2014 at 10:55 pmYay! Glad you liked them. 🙂
Sangita
October 21, 2014 at 4:14 pmJust whipped these up! Nice & easy, leaving cookie batter you can eat:) I added a little more flour and walnut pieces. Def let them cool before eating!
Lindsey
August 28, 2014 at 5:03 pmI’m new to GF baking. (I’m also dairy free.) And so far GF baking has been super intimidating. These turned out great! I love how simple and quick they are to make, and I love that this recipe just makes a very small batch. My husband (he’s not GF) even approved of them! I recommend sticking them in the freezer/fridge for several minutes before scooping them onto the cookie sheet.
elly
July 24, 2014 at 4:35 pmYummy! Sweet! And EASY ! Great recipe 🙂
Rachel
July 21, 2014 at 4:01 pmHi! What does the cookie taste like at the end? Do you have the nutrition? Also whats the texture of the done cookie?
meg
July 7, 2014 at 10:55 amI made these last night and they were good! I played with the recipe a bit , I’m currently doing aip paleo so I added cinnamon, and added a tbsp of tapioca and a tbsp more of coconut oil. Omitted the chocolate for aip
Taylor
June 16, 2014 at 8:05 pmAm I reading this wrong- only 2 tablespoons of coconut oil and 3 tablespoons of coconut flour. Seems like you’d need more than just a couple tablespoons of everything. I really want to give these a try, but want to make sure I use the right amount. Thanks!
The Coconut Mama
June 16, 2014 at 9:37 pmHi Taylor,
Yes, you read that right! This recipe only makes 8 tinny bite size cookies. The measurements are accurate. 🙂
Kristen Campbell
May 28, 2014 at 5:47 pmMade them with organic white chocolate chips, YUM! Thanks so much for posting!! 🙂
Yuna- greenhealthygirl.com
May 13, 2014 at 11:03 amThese look amazing! I have 2lb of coconut flour! Now I know what I’ll do with it! Thanks!
Christina
April 27, 2014 at 9:27 amI made these tonight and they were yummy. I ended up tripling the recipe and that gave me 12 normal size cookies. I suggest adding more flour as they are a bit runny. I made these with brown rice syrup and they were sweet enough for me.
Janine
April 17, 2014 at 6:32 amI use coconut flour in many of my recipes, and have found, thru alot of trial and error, that all coconut flour is not created equal unfortunately. This could be the issue with alot of the problems people are having. What brand of coconut flour do you use Tiffany?
lumen
April 10, 2014 at 12:40 pmI just made these and they came out fantastic! I tripled the recipe and used a 1/2 teaspoon to measure out the cookies. They are tiny and perfect! It made about 50 🙂 thank you!
Francesca
February 3, 2014 at 3:04 pmI just baked these cookies, The flavour is really good, i love it! i have to say i doubled all the ingradients and i got 14 very tiny cookies…so i really don’t see how you got 12 small cookies out of just three tablespoons of flour…also i had to add some flour as they got quite runny, it think maybe too much coconut oil…they break very easily, not good for guests, they do not look very nice, mostly came out as crums, but they taste good anyway.
Francesca
February 4, 2014 at 3:31 pmthey were good just out of the oven! after they got cold they got hard as rocks! not good…:(
cheri
August 7, 2013 at 12:13 pmhi tiffany, tried this recipe 2 times yesterday. both times it melted all together about 1/8 inch thick. it tasted good but ill have to use it for crumbly icecream topping. is there anything else you did to keep the shape? cheri
Summer
June 17, 2013 at 1:01 pmYummy! I love the simplicity. Thanks, I can’t wait to try these.
Terri
June 10, 2013 at 4:45 pmThe key to these cookies is using cold, solid coconut oil. Even after mixing the dough, place the bowl of dough in the freezer for a few minutes. You need to have a thick, solid dough going in the oven to maintain the round shapes shown in the pictures above.. The cookies are pretty good. We liked the cookies small, as coconut flour can tend to be like eating a spoon of peanut butter – rather thick and clingy in your mouth. We used expeller-pressed coconut oil that doesn’t have a coconut flavor, so the chocolate chips really make the cookies.
Becca
March 2, 2013 at 4:06 pmCoconut is a nut, and could cause anaphylaxis in people allergic to tree nuts, like my son (who nearly died after eating a bit of coconut back when I mistakenly thought it was a fruit). PLEASE don’t label things nut free that absolutely are NOT, it can cause some well-meaning person somewhere to put someone else in great danger.
Tiffany @ The Coconut Mama
March 2, 2013 at 4:26 pmCoconut is not a nut. It is considered a seed or a fruit. I know several people who can eat coconut who have nut allergies.
http://en.wikipedia.org/wiki/Coconut
Katayoe
February 28, 2013 at 12:17 pmOnly 3 tablespoons of flour…is that right?
Tiffany @ The Coconut Mama
February 28, 2013 at 12:22 pmYep! Coconut flour absorbs a lot of liquid.
Melissa
December 2, 2012 at 11:24 amJust a couple days ago I was put on a GAPS diet. High protein low carb diet!! I have struggled to find things to eat and of course get through the holidays. Your website has helped me a ton and I wanted to say, “Thank You” One question, if I am only allowed one fruit a day do you think I could skip my fruit and add a cookie or should I wait for a while to add these in…..They looked delicious and I was hoping for a treat to have a Christmas. I am concerned because I was told NO sugar!
The Coconut Mama
December 2, 2012 at 11:50 amHi Melissa,
My understanding is that GAPS is not a low carb diet. It’s important to get enough carbs on GAPS because you can really mess up your thyroid if your not careful. I know honey is legal, but I’m not sure what stage you can introduce it on.
Here are some references that may help you.
http://gnowfglins.com/2012/08/gaps-not-low-carb/#
http://www.cheeseslave.com/gaps-diet-myths/
http://www.cheeseslave.com/how-i-went-too-low-carb-on-the-gaps-diet-guest-post/
I hope this helps!
~ Tiffany
Shara
November 21, 2012 at 8:21 pmthe coconut oil was probably at room temp to make it runny
The Coconut Mama
November 21, 2012 at 10:20 pmShara » You’re probably right, Shara!
Jennifer Yates
October 7, 2012 at 4:28 pmIs this recipe for mini cookies? I doubled the recipe and it made 7 tablespoon size cookies. They are really yummy, thanks!
Kristin
October 5, 2012 at 9:33 amI have to agree with Melanie, I’ve made them twice now and they are a runny mess for me. The edges burn and they spread crepe thin. Should I add more coconut flour? Am I adding too much honey? I do the 1 1/2 tablespoon, maybe next time I’ll just try 1 tablespoon and see if that helps.
The Coconut Mama
October 5, 2012 at 2:08 pmHmmm I’m not sure what your doing to make the batter runny. Maybe you could refrigerate the dough before baking it?
Ellen (Gluten Free Diva)
October 1, 2012 at 4:36 pmHow much easier could a chocolate cookie recipe be? These look fab!!! Thanks so much for sharing!
The Coconut Mama
October 2, 2012 at 11:53 amYour welcome, Ellen! They’re the easiest cookies I’ve ever made 🙂
Melanie
September 25, 2012 at 9:47 amHow did you get these to turn out so well! I did everything according to the directions and it was a runny mess 🙁
Gina
May 8, 2013 at 12:51 amThe same thing happened to me. So I took them out of the oven and added some more flour and made the mixture into a giant cookie. I then cooked it for an extra 10 minutes… it was okay… edible… but not exactly an intact cookie. More like a soggy clump.
Brittany
September 14, 2012 at 6:16 pmThese are amazing! Just made them for the family and even my dad who isn’t really a fan of anything grain-free gobbled these up and asked me to make more!
The Coconut Mama
September 16, 2012 at 6:37 pmAwesome! I’m glad your dad liked them too! 🙂
Lauren @ Empowered Sustenance
September 14, 2012 at 7:36 amThis is so clever!! What a great idea to make these dairy free and add the homemade chocolate chips. They look delicious, and I can’t wait to try this recipe!
Courtney
January 28, 2015 at 8:16 pmI just made these and I had to scrape to get 7 teeny tiny cookies. Then they burned at only 7 minutes. They smell good though.
Mike
September 13, 2012 at 9:35 pmGreat cookies!