Perfectly chewy, gooey, and crispy Coconut Flour Cookies that have show-stopping amazing texture. You’d never guess they’re grain-free! Recipe includes dairy-free and sugar-free options.
For me, it’s the combination of a chewy gooey inside with that amazing outer crisp that keeps me so attracted to chocolate chip cookies. This otherworldly mouthfeel (don’t kill me with fire) may as well be its own food group, spirit animal, state of being.
Tantalizing texture is a matter of great importance!
For the longest time, I stuck to my basic Almond Flour Chocolate Chip Cookies and The Best Gluten-Free Chocolate Chip Cookies not only because they are sultry and amazing, but because I believed with one hundred percent certainty that cookies made with coconut flour would never not suck.
Well here we are, discussing Coconut Flour Cookies and let me just spoiler alert you..
These are BANANAS!
I was so shocked at how well they turned out that I had to triple check I used the right flour, I was in that much disbelief.
So let’s talk about that texture to really drive this topic home.
What is The Texture of Coconut Flour Cookies:
I’m so happy you asked! I’ll be the first to admit I never in my wildest dreams believed the texture of coconut flour cookies could turn out in any other way than: dry.
I’m pleased to inform you, these amazing cookies are all-things soft, chewy, gooey, and crispy when they first come out of the oven, and they stay soft after they have sat for days on end.
No dry cookies for us!
On the contrary, they are light and fluffy yet chewy and crispy.
My guess is most people wouldn’t be able to guess they are gluten-free, much less grain-free.
Let’s discuss the simple ingredients used in these amazing grain-free cookies.
Coconut Flour Cookies Ingredients:
Butter: That ingredient that brings iconic cookie flavor to a cookie. While I’ve baked countless batches of cookies using coconut oil and still enjoy them, nothing beats the flavor and texture butter brings to a chocolate chip cookie.
That said, if you have an issue with lactose, feel free to swap the butter for ghee or coconut oil. I’ve found coconut oil can be slightly greasier than butter, so you may need to add an extra 2 to 3 teaspoons of coconut flour if the dough looks far too oily.
Eggs: A couple large eggs cause these cookies to rise to perfection! If you have the forethought, place the eggs on the counter for 15 minutes before you start making the dough so that they can get closer to room temperature. I haven’t tested the recipe with a egg replacers like flax eggs yet, but please report back if you do make vegan coconut flour cookies.
Creamy Almond Butter or Peanut Butter: Just two tablespoons of a creamy nut (or seed) butter adds some depth of flavor to these cookies and also brings in a nice chewy texture. You can taste it (although the flavor is subtle), so choose the seed or nut butter according to your personal flavor preference.
Vanilla Extract: Adder of warm flavor and taste bud snuggles.
Coconut Flour: The star of the show! A little coconut flour goes a long way so don’t freak out at the fact there’s only ⅔ cup in the whole recipe. Coconut flour absorbs four times more liquid than any other flour, which is why we often use many eggs and a lot of butter or milk of some form.
It is a very dense flour that has a subtle sweetness to it but the coconut flavor is indistinguishable in this application. Both gluten-free and nut-free, coconut flour is ideal for those with nut allergies who also follow a grain-free diet.
Because coconut flour it its own animal and needs a lot of liquid, other alternative flours like other grain-free flours, gluten-free flour, all purpose flour or wheat flour cannot be used to replace it in a 1:1 replacement.
Sweetener: Choose your favorite granulated sweetener. You can use granulated cane sugar, brown sugar, maple sugar, coconut sugar, or sugar-free sweetener if you’re following a keto diet or watching your blood sugar for low carb cookies. If you use coconut sugar, just note that the cookies will be a darker brown color (this is normal) and will not taste quite as sweet. For paleo cookies, use coconut sugar or maple sugar.
While I love using maple syrup to sweeten cookies, you would need to make adjustments to the amount of coconut flour in order to get the cookies to turn out right.
Baking Soda: We only need a tiny amount of baking soda to leaven these cookies, but a little bit goes a long way! It helps the cookies rise and keeps them held together nicely so that they don’t spread during the baking process.
Ground Cinnamon: I love adding a touch of cinnamon to my cookies because it adds that little chef’s kiss to any treat. I do just enough to make it barely noticeable. Around ¼ teaspoon is what I added to these cookies.
Sea Salt: Salt turns the volume up on every ingredient, which makes these cookies taste like an absolute dream. Don’t skip it!
Chocolate Chips: That epic goo fest! What makes a chocolate chip cookie so addicting are those pockets of delicious chocolate goo. Pick your favorite chocolate chips! You can also use peanut butter chips, butterscotch chips, white chocolate chips, sugar-free chocolate chips, etc. Omit the chocolate chips for coconut flour cookies that are similar to sugar cookies.
Optional Additions: If you love nuts in your cookies, add ½ cup of chopped raw walnuts or raw pecans. If you prefer dried fruit instead of chocolate, consider swapping the chocolate chips for raisins or dried cranberries. Feel free to add up to 1 cup of rolled oats for coconut flour oatmeal cookies.
Let’s bake a batch or twelve!
How to Make Coconut Flour Chocolate Chip Cookies:
Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.
In a separate bowl, stir together the coconut flour, sugar, baking soda, and sea salt until combined (dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms. Stir in the chocolate chips. The dough will appear very soft and greasy – this is normal.
Refrigerate the cookie dough for 15 minutes.
Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.
Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time – start with 8 minutes.
Remove the cookies from the oven and allow them to cool for at least 15 minutes before trying to move them from the cookie sheet (they will crumble easily if you try to move them before they have a chance to set up). If you have a wire rack, feel free to transfer the cookies over after they have cooled, but a wire rack is not necessary.
Serve, and enjoy!
Store any leftover cookies in an airtight container on the counter for up to 3 days, then transfer to the refrigerator for up to another 3 days. These cookies freeze very well! Freeze any leftovers in a zip lock bag and keep them for up to 3 months.
If you’re a cookie monster like me, check out these additional gluten-free cookie recipes.
More Amazing Cookie Recipes:
- Keto Cowboy Cookies
- Keto Lemon Cookies
- 3-Ingredient Banana Cookies
- Keto Double Chocolate Chip Cookies
- No-Bake Kitchen Sink Cookies
That’s it! The best coconut flour chocolate chip cookies one could possibly desire! I hope you love these as much as we do!
Coconut Flour Cookies
- ½ cup butter ghee or coconut oil, melted
- 2 large eggs
- 2 Tbsp creamy almond butter or peanut butter
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour leveled
- ½ cup granulated cane sugar*
- ¼ tsp baking soda
- Pinch ground cinnamon
- ¼ tsp sea salt
- ½ cup chocolate chips
- Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.
- In a separate bowl, stir together the coconut flour, sugar, baking soda, and sea salt until combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms.
- Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal. Refrigerate the cookie dough for 15 minutes.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.
- Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes.
- Remove the cookies from the oven and allow them to cool for at least 15 minutes before trying to move them from the cookie sheet (they will crumble easily if you try to move them before they have a chance to set up).