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+ servings

Coconut Flour Chocolate Chip Cookies

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
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8
Calories 80 kcal
Author Christine Galvani


  • 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)


  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.


  • 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.