These coconut flour chocolate chip cookies are grain-free, dairy-free, egg-free and refined sugar-free! These cookies are so tasty and go well with a glass of milk or coconut milk!
I love these little coconut flour chocolate chip cookies for many reasons, but my favorite thing about it is that it’s super easy and this recipe makes tiny tinny bit-size cookies!
This recipe is adapted from my very popular 3-ingredient coconut flour cookies. While the original recipe is GAPS diet-friendly, it is sweetened with honey and doesn’t have chocolate chips. I changed this recipe up by using maple syrup and chocolate chips.
Coconut Flour Chocolate Chip Cookies
For this recipe, you’ll need coconut flour, coconut oil, maple syrup, vanilla extract, and chocolate chips.
In a food processor, blend all the ingredients together except the chocolate chips. Use a rubber spatula to incorporate the chocolate chips into the batter.
Use a cookie scooper to scoop the cookies out onto the cookie sheet. Bake the cookies for 8-10 minutes or until they are golden brown. Wait a few minutes for the cookies to cool before you serve them. They’re very delicate and will crumble if you don’t let them cool first.
Ingredient Substitutions
This recipe works with both honey and maple syrup. If you’re looking to make these keto-friendly, Lakanto Maple Flavored Syrup is a great alternative to maple syrup. I used soy-free chocolate chips but Lily’s stevia-sweetened chocolate chips are a great sugar-free substitute.
Shop Ingredients:
New to grain-free baking? Learn the basics of baking with coconut flour with these coconut flour recipes!
PrintCoconut Flour Chocolate Chip Cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 bit-size cookies 1x
- Category: dessert
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 8-10 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!
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Fat: 6.5g
- Carbohydrates: 7g
- Fiber: 1
- Protein: 1
Allergy Disclaimer: These cookies contain coconut and some people with severe tree nut allergies cannot have coconut.
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Oh wow. these cookies are delicious. i have been looking for an egg-less chocolate chip coconut flour cookie and this definitely works. For those wondering about replacing the honey with sugar, I used 1 TBSP brown sugar and 1/2 TBSP water to make a syrup that had a similar consistency to honey. I ended up adding a touch more water at the end (maybe 1/4 TSP) since the batter was a bit too crumbly. Also only used 1.5 TBSP coconut oil at room temperature. They burned a bit on the bottom so I think next time i’ll bake for 7 min instead of 8 min.
Hello,
thank you for the recipe. I am going to make these cookies for the first time.
It seems they are easy to make and delicious, but after reading the comments I see people have/had problems. I think it would be very helpful for all of us if The Coconut Mama would also answer to those who have/had troubles making the cookies. (Of course it may seem difficult to know the solution to the problem, since there can be numerous reasons for it, but the debate could start and at least it would be a nice gesture from the author of this post (i.e. it would be polite)).
Best regards.
Made 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????
I made delicious chocolate chip cookies the other day by just going 50/50 with the amount of wheat flour that was called for on the Ghirardelli bag of milk chocolate chips. 50% coconut flour, 50% wheat flour. The texture turned out soft, chewy and dense with a unique flavor from the coconut flour. Not sure if your Ok with wheat but if you are you will not be disappointed with the flavor.
The recipe requires 3 tablespoons of coconut flour??? Doesn’t sound right
I 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
I 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.
After 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 : )
★★★★★
oh dear!! they actually are not runny although I melted the coconut oil !! very soft, so nice!!!!
I melted my coconut oil and now I have a runny mess in the baking tray lol
Hi! 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?
Ok texture, easy and fast. VERY bland to me not sweet at all
★★★
Never 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
Used the same ingreds but no good?
My 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!
★★★★
Why 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?
Hi Nancy,
Both are correct. We doubled the recipe for the video. 🙂
I 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!
★★★★★
I will try it next week but i am sure its great.
Hi! 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!!
Hello! 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?
I 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
★★★★
The 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.
Hi! 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?
Well, 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.
Maybe I didn’t chill long enough….
I had the same trouble as Tosha. Mine were edible but totally flat unlike in the picture. What did I do wrong ?
Hey 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??
Yes!
Just 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!
I didnt melt mine and they were solid on the tray before baking
I 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.
Turned out great! Thank you!
Looks 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 🙂
Coconut flour is really very dry, so I wouldn’t recommend making that sub. It might leave out some necessary moisture
I 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.
Good
Cookies 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.
I did everything on here, but why does my cookie taste all powdery??
How many cookies does this recipe yield?
Hi! 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!
Fahrenheit 🙂
I’ve tried several coconut flour recipes and this is the best yet! Thank you so much!!
Yay! Glad you liked them. 🙂
Just 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!
I’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.
Yummy! Sweet! And EASY ! Great recipe 🙂
Hi! What does the cookie taste like at the end? Do you have the nutrition? Also whats the texture of the done cookie?
I 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
Am 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!
Hi Taylor,
Yes, you read that right! This recipe only makes 8 tinny bite size cookies. The measurements are accurate. 🙂
Made them with organic white chocolate chips, YUM! Thanks so much for posting!! 🙂
These look amazing! I have 2lb of coconut flour! Now I know what I’ll do with it! Thanks!
I 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.
I 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?
I 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!
I 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.
they were good just out of the oven! after they got cold they got hard as rocks! not good…:(
hi 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
Yummy! I love the simplicity. Thanks, I can’t wait to try these.
The 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.
Coconut 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.
Coconut 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
Only 3 tablespoons of flour…is that right?
Yep! Coconut flour absorbs a lot of liquid.
Just 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!
Hi 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
the coconut oil was probably at room temp to make it runny
Shara » You’re probably right, Shara!
Is this recipe for mini cookies? I doubled the recipe and it made 7 tablespoon size cookies. They are really yummy, thanks!
I 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.
Hmmm I’m not sure what your doing to make the batter runny. Maybe you could refrigerate the dough before baking it?
How much easier could a chocolate cookie recipe be? These look fab!!! Thanks so much for sharing!
Your welcome, Ellen! They’re the easiest cookies I’ve ever made 🙂
How did you get these to turn out so well! I did everything according to the directions and it was a runny mess 🙁
The 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.
These 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!
Awesome! I’m glad your dad liked them too! 🙂
This 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!
I 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.
Great cookies!