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Home » Cookies

Coconut Flour Chocolate Chip Cookies

Published: Dated: April 16, 2019 Modified: Last Modified: March 21, 2025 Christine Galvani 2 Comments This post may contain affiliate links ·

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Coconut flour chocolate chip cookies that are irresistibly delicious yet Paleo, nut-free, gluten-free, grain-free and dairy-free!  Freezer friendly and see below for lots of tips when making these cookies!

I am so glad to bring these to you today - Yum!

cookies stacked on plate with bottle of milk behind.

Having a bit of a sweet tooth, I love cookies and miss the traditional cookies from bake shops since eliminating grains, gluten, and dairy.  These cookies solve that dilemma.  

What I love about these cookies is that they are nut-free and coconut flour is generally less expensive than my other favorite gluten-free flour - almond flour.

Although I have many readers that skim through the post to the recipe, I have as many that read through all the tips. which  I recommend since baking with coconut flour can be tricky!  

How To Make Coconut Flour Chocolate Chip Cookies:

  1.  Preheat oven to 350 degrees F. 
  2.  Line a baking sheet with parchment paper.
  3.  Gather and measure ingredients.

Tip:  try to have all ingredients at room temperature.

ingredients for coconut flour chocolate chip cookies on counter.

4.  Add the wet ingredients (egg, vanilla, water, maple syrup, lemon juice) to a mixing bowl and whisk together.

wet ingredients in mixing bowl with whisk.

5.  Add the dry ingredients (coconut sugar, baking powder, coconut flour, tapioca flour/starch, sea salt) to a mixing bowl and whisk together.

6.  Add the dry ingredients to the wet ingredients and stir until combined.

dry ingredients added to wet ingredients in mixing bowl with spoon.

7.  Add the chocolate chips and stir into cookie dough batter.  I like to use dairy-free dark chocolate chips for this recipe.

Chocolate chips added to mixing up cookie batter in mixing bowl.

8.  Scoop and measure about 1 1/2 tablespoons of dough and roll into a ball then place on a baking sheet and press and mold into your desired cookie shape.

Note:  These cookies don't spread so it's important to mold the cookie into the shape you want of the final cookie.

 

Cookies on parchment lined baking sheet ready for oven.

9.  Bake for 12-14 minutes (depending on oven), until lightly browned at edges and cookie is cooked through.

10.  Using a spatula, move cookies to a cooling rack and let cool for 10 minutes.  Store in an airtight container.  

Please note: cookies do become somewhat soft in an airtight container so these cookies are best eaten right away. 

Baked cookies on cooking rack with bottle of milk behind.

Baker's Tips:

  • Toss in a few tablespoons of dried cranberries or chopped walnuts for an extra treat.
  • The eggs are necessary because coconut flour needs moisture and do not believe flax or chia eggs would work in this recipe.
  • Do not substitute the coconut flour for another gluten-free flour (like almond).
  • For gluten-free baking powder, try this recipe.
  • Shape the cookies on the baking sheet to the desired cookie as these cookies do not spread when baking.
  • Try to have all ingredients at room temperature prior to mixing the ingredients.

FAQ’s

  • Does these coconut flour chocolate cookies taste eggy?  No, since I used only 1 egg, these cookies do not have a pronounced egg flavor.
  • Are these cookies freezer friendly?  Yes!
  • How to determine the cookies are baked through?  The edges will be slightly golden and the tops will be firm to the touch.
  • Can I omit the eggs?  I have not tried this and do not believe it would work due to the properties of coconut flour.
  • How do I store these cookies?  Store in an airtight container, or cover with plastic wrap.
  • How long do these Paleo chocolate chip cookies last?  They are best consumed the day you make them, however, store in an airtight container in the refrigerator for a day or two.

Looking For More Coconut Flour Recipes?  Check these out:

  • Coconut Flour Banana Muffins
  • Coconut Flour Banana Pancakes
  • Coconut Flour Banana Bread
  • Coconut Flour Chocolate Donuts
  • Coconut Flour Cut-Out Cookies

★Did you make this recipe? Please give it a star rating below!★

p.s. I love to see what you’re making!  Post a photo and tag me on Instagram @24carrotkitchen! 

cookies stacked on plate with bottle of milk behind.
Print
Coconut Flour Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Coconut flour chocolate chip cookies that are irresistibly delicious yet Paleo, nut-free, gluten-free, grain-free and dairy-free!  Freezer friendly and see below for lots of tips when making these cookies!

Course: Cookie, Cookies, Dessert
Cuisine: American, Cookies, Dessert
Servings: 8
Calories: 80 kcal
Author: Christine Galvani
Ingredients
  • 1 large egg
  • 1/8 cup coconut sugar
  • 1 teaspoon baking powder (I use my grain-free baking powder recipe on the site)
  • 1/2 cup organic coconut flour
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon tapioca flour/starch
  • 1/4 teaspoon sea salt
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon lemon juice
  • 2 tablespoons chocolate chips (dairy-free, gluten-free, grain-free)
Instructions
  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

  2. In a small mixing bowl, whisk the egg with the vanilla, water, maple syrup, and lemon juice.

  3. In a small mixing bowl, add the coconut flour, coconut sugar, baking powder, tapioca flour, sea salt and whisk together.

  4. Pour the dry ingredients into the wet ingredients and stir to combine.

  5. Add the chocolate chips and stir well to combine.

  6. Scoop about 1 1/2 tablespoons into balls and set on a baking sheet. Press to form a cookie shape (as the cookies will not spread during baking).  Press a few chocolate chips into the tops of cookies if desired.

  7. Bake for 12-14 minutes (depending on your oven) until browned at the edges and fully baked.  

  8. Place on a baking rack and let cool.  Store in an airtight container for up to a few days in the refrigerator.  

Recipe Notes

Baker's Tips:

  • Toss in a few tablespoons of dried cranberries or chopped walnuts for an extra treat.
  • The eggs are necessary because coconut flour needs moisture and do not believe flax or chia eggs would work in this recipe.
  • Do not substitute the coconut flour for another gluten-free flour (like almond).
  • For gluten-free baking powder, try this recipe.
  • Shape the cookies on the baking sheet to the desired cookie as these cookies do not spread when baking.
  • Try to have all ingredients at room temperature prior to mixing the ingredients.

FAQ’s

  • Does these coconut flour chocolate cookies taste eggy?  No, since I used only 1 egg, these cookies do not have a pronounced egg flavor.
  • Are these cookies freezer friendly?  Yes!
  • How to determine the cookies are baked through?  The edges will be slightly golden and the tops will be firm to the touch.
  • Can I omit the eggs?  I have not tried this and do not believe it would work due to the properties of coconut flour.
  • How do I store these cookies?  Store in an airtight container, or cover with plastic wrap.
  • How long do these Paleo chocolate chip cookies last?  They are best consumed the day you make them, however, store in an airtight container in the refrigerator for a day or two.
Nutrition Facts
Coconut Flour Chocolate Chip Cookies
Amount Per Serving
Calories 80 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 26mg9%
Sodium 107mg4%
Potassium 65mg2%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 45IU1%
Vitamin C 0.1mg0%
Calcium 33mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. Mindy says

    April 20, 2019 at 11:17 pm

    Would there be something I could sup for the tapioca starch as I'm intolerant. Cant have arrowroot either.

    Reply
    • Christine Galvani says

      May 13, 2019 at 1:53 pm

      Hi Mindy! Sorry, I just saw this comment. Since there is only one tablespoon, I'd try to leave out the tapioca. I have not done this, but I've made lots of batches and I bet it would work fine. Let me know if you try it!

      Reply

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Christine Galvani

Welcome!

Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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