{"id":126204,"date":"2025-09-06T05:00:49","date_gmt":"2025-09-06T09:00:49","guid":{"rendered":"https:\/\/thealmondeater.com\/?p=126204"},"modified":"2025-09-02T10:56:26","modified_gmt":"2025-09-02T14:56:26","slug":"coconut-flour-cookies","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/coconut-flour-cookies\/","title":{"rendered":"Coconut Flour Cookies"},"content":{"rendered":"\n

One bite of these soft, chewy, and chocolate chip-loaded Coconut Flour Cookies<\/strong> and you’ll be hooked! You won’t believe how easy they are to make using coconut flour and gluten-free baking staples.<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/p>\n\n\n\n
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Sweet treat<\/strong>: These cookies are just as gooey and sweet as my classic chocolate chip cookies<\/a>! <\/li>\n\n\n\n
Wholesome:<\/strong> They’re made with coconut flour and minimal ingredients, making them slightly more wholesome than your average cookie recipe. Plus, they’re naturally gluten-free and nut-free.<\/li>\n\n\n\n
Customizable<\/strong>: Swap the chocolate chips for your favorite mix-ins or leave them out to enjoy these coconut flour cookies in all their glory.<\/li>\n<\/ul>\n\n<\/div><\/div>\n\n\nTable of Contents<\/h2>
Ingredients<\/a><\/li>
How to make coconut flour chocolate chip cookies<\/a><\/li>
Tips and FAQs<\/a><\/li>
Recipe Tip<\/a><\/li>
Storage<\/a><\/li>
More gluten-free cookies<\/a><\/li>
Coconut Flour Cookies Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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These Coconut Flour Cookies are a little different from my regular chocolate chip cookies<\/a> but taste just as mouthwatering. Slightly crisp on the outside, chewy in the middle, and loaded with chocolate chips, they’re everything you could want in a gluten-free cookie.<\/p>\n\n\n\n
Never baked with coconut flour before? It’s just as easy as any other gluten-free flour alternative. Personally, I think light, airy, and naturally sweet coconut flour deserves a little more time in the spotlight. After all, it’s what makes my coconut flour cake<\/a> a perfect centerpiece and these banana muffins<\/a> a moist and fluffy snack. And yes, it’s even great in chocolate chip cookies!<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n
Butter<\/strong> – I used regular butter to make the cookies nice and soft. You may be able to use melted and cooled coconut oil as a substitute, although your cookies will likely have a more noticeable coconut flavor this way.<\/p>\n\n\n\n
Brown sugar<\/strong> – I haven’t tested this recipe with anything other than granulated brown sugar. White sugar, cane sugar, coconut sugar, or a granulated sugar-free alternative might work as a substitute. Maple syrup and other liquid sweeteners likely won’t work as well.<\/p>\n\n\n\n
Eggs<\/strong> – Whole eggs add moisture and structure to the cookie dough. You might get away with using two flax eggs if you’re looking for a vegan or egg-free version, but I haven’t tested it.<\/p>\n\n\n\n
Coconut flour<\/strong> – This gluten-free flour substitute is made from dried and ground coconut meat. I have only tested this recipe with coconut flour and do not recommend making any substitutions.<\/p>\n\n\n\n
Chocolate chips<\/strong> – Or use an equal amount of your favorite mix-in instead, like chocolate chunks, peanut butter chips, chopped nuts, etc.<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.<\/em><\/p>\n<\/div>\n\n\n\n
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How to make coconut flour chocolate chip cookies<\/h2>\n\n\n\n
Step 1: Cream the butter.<\/strong> Beat the butter and brown sugar together in a large bowl. Mix in the eggs and vanilla until the batter is pale and frothy. <\/p>\n\n\n\n
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Step 2: Add the rest.<\/strong> Next, mix in the coconut flour, baking soda, and salt until combined. Fold in the chocolate chips with a spatula.<\/p>\n\n\n\n
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Step 3: Shape the cookies.<\/strong> Roll the cookie dough into balls and place them on a prepared baking sheet. Repeat until you run out of dough. Next, flatten the cookie dough balls, then top each one with extra chocolate chips.<\/p>\n\n\n\n
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Step 4: Bake.<\/strong> Bake the cookies until the edges are golden brown. Let them cool for a few minutes, then enjoy!<\/p>\n<\/div>\n\n\n\n
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Tips and FAQs<\/h2>\n\n\n\n
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This recipe makes approximately 12 cookies<\/strong>. Feel free to cut the quantities in half or double the recipe depending on how many cookies you need.<\/li>\n\n\n\n
Take the butter and eggs out of the fridge 30 minutes before making the dough<\/strong>. It’s always best to start with softened butter and room temperature eggs!<\/li>\n\n\n\n
Sift the coconut flour through a fine mesh sieve<\/strong> to prevent lumps in the dough.<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Recipe Tip<\/h2>\n\n\n\n
This recipe will not work with almond flour, <\/strong>oat flour<\/strong><\/a>, or any other gluten-free flour alternative.<\/strong> Coconut flour absorbs liquid differently from other kinds of flours, and replacing it (without changing the other ingredients and measurements) will likely yield wet or flat cookies.<\/p>\n\n<\/div>\n\n\n
<\/strong>Do coconut flour cookies taste like coconut?<\/strong>
Not really. The brown sugar and chocolate chips do a good job of hiding the coconut flavor. Instead, you’re left with naturally sweet cookies with subtle molasses flavors.<\/p> <\/div>
<\/strong>Can I make the cookie dough ahead of time?<\/strong>
Yes, you can make this recipe up to the point of shaping the cookie dough balls. Lay them on the baking sheet, freeze them until solid, and transfer the balls to a freezer-safe container. The frozen cookie dough balls will keep for up to 3 months in the freezer.

The cookies can be baked while still frozen, but I recommend adding an extra 1 to 3 minutes to the baking time.<\/p> <\/div> <\/div>\n\n\n\n
Storage<\/h2>\n\n\n\n
Room temperature<\/strong>: Transfer the baked and cooled cookies to an airtight container and keep them on the kitchen counter for up to 4 days.<\/p>\n\n\n\n
Refrigerator<\/strong>: Or refrigerate the cookies in a covered container for up to 1 week.<\/p>\n\n\n\n
Freezer<\/strong>: The baked coconut flour cookies will also freeze well for up to 3 months. Let them thaw on the kitchen counter for about 30 minutes before serving.<\/p>\n<\/div>\n\n\n\n
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More gluten-free cookies<\/h2>\n\n<\/div><\/header>
$\"a$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Healthy Birthday Cake Cookies<\/a><\/h3><\/div><\/article>
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VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Flourless Chocolate Chip Cookies<\/a><\/h3><\/div><\/article>
$\"protein$ <\/a><\/div>
VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a><\/div>
Protein Cookies<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/em><\/strong><\/p>\n\n\n
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How to make coconut flour chocolate chip cookies<\/h2>\n\n\n\nStep 1: Cream the butter.<\/strong> Beat the butter and brown sugar together in a large bowl. Mix in the eggs and vanilla until the batter is pale and frothy. <\/p>\n\n\n\n