You only need 8 simple ingredients and 1 bowl to make these soft and chewy coconut flour cookies! They’re grain-free, low carb and low sugar.
I’m really excited about today’s recipe because I’ve been experimenting with coconut flour a bit more lately. I realized that almost all my healthy baking recipes involve almond or oat flour, and I only have a few with coconut flour (like this delicious coconut flour banana bread), so today I’m sharing a recipe for coconut flour cookies!
Why You’ll Love This Recipe
You only need 8 ingredients and one bowl!
These cookies are keto-friendly, grain-free, gluten-free, nut-free and low-sugar!
They’re soft, perfectly moist and absolutely delicious.
What is Coconut Flour?
Coconut flour is made from dried, ground coconut flesh. It’s packed with healthy fats, fiber and protein. It absorbs more liquid than other flours, so cannot be swapped 1:1 with other flours.
Baking with coconut flour can be challenging and it takes some experimenting to get recipes just right because a little coconut flour goes a long way! But it’s oh so worth it because it offers a texture that is a bit softer and more dense than traditional flour and the flavor is awesome.
Coconut flour adds a hint of natural sweetness to baked goods without a ton of coconut flavor, making it a great option for baking, even if you’re not looking to make a coconut-flavored dessert.
It’s also a great flour option for anyone allergic to almonds or those looking for a gluten-free and grain-free flour option.
Ingredients Needed
- coconut flour
- coconut oil
- honey
- eggs
- vanilla extract
- sea salt
- baking soda
- chocolate chips
How To Make
These coconut flour chocolate chip cookies are super simple to whip up, especially since you can make the cookie dough in one bowl!
Start by mixing your wet ingredients (coconut oil, honey, eggs, and vanilla) together in a large mixing bowl. Mix in the coconut flour, salt and baking soda until well combined. The mixture may seem runny at first, but it will thicken as the coconut flour absorbs the liquid! Trust me, coconut flour is like a sponge.
After the dough has thickened a little, fold in the chocolate chips. Scoop dough using a cookie scoop and place it on a baking sheet lined with parchment paper or a silicone mat. Press the dough down into a cookie shape with your fingers. Bake the cookies at 350°F for 12-14 minutes or until the edges are golden brown. Let them cool on the pan and then transfer them to a wire rack for additional cooling. Once completely cool, it’s time to enjoy!
Substitutions & Notes
Coconut flour – I don’t recommend swapping the coconut flour for another type of wheat flour or gluten-free flour. The high amount of fiber makes coconut flour super absorbent so when using it for baking you typically can’t use it as a 1:1 sub for other flours.
Coconut oil – You can use melted butter or any neutral oil like olive oil or avocado oil instead of coconut oil if you prefer.
Honey – Maple syrup or agave should work just fine as a substitute for honey. I wouldn’t recommend swapping the liquid sweetener for a dry sweetener like coconut sugar or brown sugar as that’ll change the consistency of these cookies.
Chocolate chips – You can skip the chocolate chips altogether if you want or swap them with another mix-in of choice like fresh blueberries, chopped nuts or dried fruit.
Vegan – I haven’t tested it, but others have made these cookies with flaxseed eggs instead of regular eggs and said they turned out perfectly! You can also swap the honey for maple syrup.
