These Paleo, gluten and dairy-free Coconut Flour Chocolate Chip Cookies are so delicious and soft. The perfect little treats for anyone with dietary restrictions or are looking for a healthier chocolate chip cookie!
Made with nine simple ingredients, these coconut flour chocolate chip cookies are such a delicious little treat! They’re so simple to make and are perfect if you have a child who tells you last minute about a bake sale or a class party. These cookies don’t require any specialized baking equipment, no fancy ingredients, and are made in less than 30 minutes. A lot of chocolate chip cookies require chilling the dough before baking but not this one, making it a great last minute dessert!
And since these coconut flour chocolate chip cookies don’t require any fancy mixers, you can pass your little one a bowl and spoon and have them mix your ingredients for you! I love bringing my son into the kitchen with me and this is one of those recipes that he’s able to help with!
So what is coconut flour? Coconut flour is a healthier alternative to flour as it is high in fibre and protein. Since coconut flour is grain free, making it naturally gluten free and paleo. They also give the cookies a nice cake-like texture to them, making them nice and chewy!
These cookies also don’t use any dairy product (substitute coconut oil instead of melted butter) in it so it is great accommodating dessert. Coconut flour is also a more budget friendly gluten-free product. Almond flour can be on the pricer side so when making a lot of gluten-free treats, coconut flour can save you some money!
Want to more cookies? Try my Almond Butter Cookies Recipe, Chocolate Almond Biscotti Cookies, Healthy Peanut Butter Oatmeal Cookies, and Almond Flour Shortbread Cookies.
How to Make this Coconut Flour Chocolate Chip Cookies
Ingredients
- Coconut flour
- Baking soda
- Sea salt
- Coconut flakes
- Eggs
- Melted butter or coconut oil
- Maple syrup — or honey if you prefer.
- Vanilla extract
- Dark chocolate chips — more for topping
Instructions
Heat the Oven and Prepare your Sheet Pans
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
Combine Your Dry Ingredients and Wet Ingredients Separately
- In a large bowl, toss together coconut flour, baking soda, coconut flakes and salt. Set aside.
- In a medium bowl, add eggs, butter, maple syrup, and vanilla extract. Mix well until everything is combined.
Combine your Ingredients and Portion Them Out
- Pour the wet ingredients into the dry ingredients bowl. Mix everything together. Add the chocolate chips and fold in the dough.
- Scoop out 1 tablespoon of the batter onto the tray 2 inches apart.
- Flatten the cookies with your fingers and top with a few more chocolate chips.
Bake The Coconut Flour Chocolate Chip Cookies and Enjoy!
- Bake for 10-12 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tips and Notes
- Chocolate chips can be swapped for any types of chips (such as butterscotch, white chocolate, etc) to change things up! Got extra you want to use up? Try my Chocolate Almond Butter Cookies or Cranberry Almond Chocolate Chip Cookies.
- The coconut flour cannot be substituted in this recipe and I don’t suggest substituting any other ingredients not listed as coconut flour can be finicky.
- I always recommend using pure vanilla extract and not artificial vanilla extract as I find that it tastes best.
- To fancy up these coconut flour chocolate chip cookies, I like to drizzle some chocolate on top like in the photos. You don’t have to do that if you don’t want to but I find it just looks a tad prettier.
- Check out this round-up of 12 Healthy Gluten-free Cookies Recipes for more cookie recipes to try.
Storing and Making Ahead Coconut Flour Chocolate Chip Cookies
- Store all coconut flour chocolate chip cookies in an airtight container or ziploc bag. It can remain at room temperature for a week but it’ll probably all be ended before then!
- If you want to make this ahead of time, you can freeze the cookies after they’ve been baked or you can freeze your cookie dough raw. Thaw roll into balls and bake or freeze them after rolling them into balls and then you can bake it straight from frozen.
More Desserts You Might Like
- Sugar-free Nutella Thumbprint Cookies
- Almond Flour Shortbread Cookies
- Cranberry Almond Chocolate Chip Cookies
- Gluten-free Chocolate Beet Cake
- Low-carb Cranberry Thumbprint Cookies
- Low-Carb Almond Butter Chocolate Truffles
- Low-Carb Peanut Butter Cookies
- Gluten-free Peppermint Brownies
Gluten-free Coconut Flour Chocolate Chip Cookies
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Ingredients
- 1 cup coconut flour
- 1/4 teaspoon baking soda
- pinch of sea salt
- 1/3 cup coconut flakes
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup maple syrup or keto syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar-free chocolate chips more for topping
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, toss together coconut flour, baking soda, coconut flakes and salt. Set aside.
- In a medium bowl, add eggs, butter, maple syrup, and vanilla extract. Mix well until everything is combined.
- Pour the wet ingredients into the dry ingredients bowl. Mix everything together. Add the chocolate chips and fold in the dough.
- Scoop out 1 tablespoon of the batter onto the tray 2 inches apart.
- Flatten the cookies with your fingers and top with a few more chocolate chips.
- Bake for 10-12 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate chips in the microwave and drizzle over the cookies.
Tips
- Adapted from Leelalicious.
- Feel free to use any type of chocolate chips like semi-sweet, milk-dark, butterscotch, caramel, and more!
- I like to drizzle some chocolate on top of the cookies once they've cooled but that's optional.
- Give the cookies time to cool before transferring them as they're delicate and can break.
- To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Alyssa @ A Bite of Inspiration says
Hi Olivia! This post caught my eye because I love alfajores! They have such a delicate, crumbly texture that is definitely reminiscent of a cookie made with coconut flour like the recipe you have here. I will definitely have to make these soon. Love that your chocolate chip cookies have no refined sugar. Pinned!
Olivia says
I know, right? I love their crumbly texture too 😉
Linda Gregory says
These didnt turn out It never really formed a dough Came out crumbling through my fingers and yellow. What did i do wrong?
Olivia says
So sorry to hear that. I made again this recipe to taste and it turned out very well. What kind of coconut flour did you use? I use this one from Bob’s Red Mill.
Linda Hebert says
Mine didn’t turn out either, it was so crumbly they wouldn’t stay together. Even melting the chocolate Chios did not go well. I used organic coconut flour.
Olivia says
Sorry to hear that. It is probably the type of coconut flour. I normally use Bob’s red mill. It’s my fave for this recipe. It always turns out well!
Angie says
Olivia, thank you for the many delicacies!
I wish you a peaceful holiday !
Olivia says
You’re very welcome!
HH says
Great but who in the world eats 1 cookie????
kiera says
the dough was really crumbly i added some extra of the wet ingredients to make it stick together more and that worked fine