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!
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:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Gather and measure ingredients.
Tip: try to have all ingredients at room temperature.
4. Add the wet ingredients (egg, vanilla, water, maple syrup, lemon juice) to a mixing bowl and whisk together.
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.
7. Add the chocolate chips and stir into cookie dough batter. I like to use dairy-free dark chocolate chips for this recipe.
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.
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.
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
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p.s. I love to see what you’re making! Post a photo and tag me on Instagram @24carrotkitchen!
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!
- 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)
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
-
In a small mixing bowl, whisk the egg with the vanilla, water, maple syrup, and lemon juice.
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In a small mixing bowl, add the coconut flour, coconut sugar, baking powder, tapioca flour, sea salt and whisk together.
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Pour the dry ingredients into the wet ingredients and stir to combine.
-
Add the chocolate chips and stir well to combine.
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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.
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Bake for 12-14 minutes (depending on your oven) until browned at the edges and fully baked.
-
Place on a baking rack and let cool. Store in an airtight container for up to a few days in the refrigerator.
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.
Mindy says
Would there be something I could sup for the tapioca starch as I'm intolerant. Cant have arrowroot either.
Christine Galvani says
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!