Chocolate chip coconut flour cookies are soft, buttery cookies made with coconut flour, butter, eggs, and chocolate chips, with no wheat flour at all. They take fifteen minutes to prepare, bake in twelve, and make twelve cookies.
Coconut flour gives the cookies a tender crumb and a faint coconut aroma, while melted butter and brown edges bring classic cookie flavor. The dough rests for a few minutes to thicken, and dark or sugar free chips melt into pockets of chocolate, making a grain free sweet for cookie jars and lunchboxes.
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Why You Will Love Chocolate Chip Coconut Flour Cookies
Only a handful of ingredients and one bowl keep the dough simple.
Coconut flour makes the cookies tender and slightly cakey rather than hard.
Swapping the sugar or chips lets you adjust them for low carb or lower sugar needs.
What Goes into Chocolate Chip Coconut Flour Cookies
- The dough is half a cup of coconut flour, a third of a cup of sugar or sweetener, half a teaspoon of baking soda, a quarter teaspoon of salt, two large eggs, and half a cup of melted butter.
- Add one teaspoon of vanilla extract and half a cup of chocolate chips.
Coconut flour. It makes a soft, tender crumb.
Butter. It adds richness and browning.
Eggs. They bind the dough and hold moisture.
Sugar or sweetener. It sweetens and helps the edges brown.
Chocolate chips. They melt into pockets of chocolate.
Baking Chocolate Chip Coconut Flour Cookies
1. Heat the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment.
2. Mix the wet ingredients. Whisk the melted butter, sugar, eggs, and vanilla until smooth.
3. Add the dry ingredients. Stir in the coconut flour, baking soda, and salt, then rest the dough for five minutes.
4. Add the chips. Fold in the chocolate chips and scoop twelve mounds onto the sheet.
5. Bake. Flatten each slightly, bake for twelve minutes until the edges are golden, and cool on the pan for ten minutes.
Flatten the dough balls before baking. Coconut flour dough does not spread like wheat dough, so the cookies stay as tall as you scoop them. Press each mound to about half an inch thick with your palm so the centers cook through and the edges brown evenly.
Let the cookies cool on the sheet for ten minutes. They are very soft when they come out of the oven, and they firm up as they cool. If you lift them too soon, they will break. A wire rack is fine after the rest, once the bottoms have set.
Tips for Better Chocolate Chip Coconut Flour Cookies
Flag the allergens. These cookies contain eggs, milk, and sometimes soy from the chocolate, and coconut can count as a tree nut, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. Bake until the edges are set and golden.
Rest the dough. Five minutes lets the flour absorb the moisture.
Measure carefully. Too much flour makes dry cookies.
Use dark chips. They balance the sweetness.
Chill the dough. Fifteen minutes makes scooping easier.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and baked goods.
For a dairy free version, use coconut oil instead of butter and dairy free chocolate chips. For a low carb one, use a granulated keto sweetener and sugar free chips. Both swaps keep the texture, though the edges brown a little less, so bake an extra minute if needed.
You can add chopped nuts, shredded coconut, or a pinch of cinnamon to the dough. A sprinkle of flaky salt on top before baking makes the chocolate taste richer. Keep the added pieces small so the cookies hold together when you bite them.
Serving Ideas for Chocolate Chip Coconut Flour Cookies
Serve the cookies warm with a glass of milk or coffee, or crumble one over ice cream. For more cookie ideas, try coconut flour peanut butter cookies, crisscross peanut butter cookies, double chocolate muffins, or blueberry coconut flour muffins.
Storing Chocolate Chip Coconut Flour Cookies
Store the cookies in an airtight container at room temperature for up to five days, or in the refrigerator for up to one week. Freeze baked cookies for up to three months, and thaw at room temperature. Warm them in the microwave for ten seconds to soften the chips again.
FAQ About Chocolate Chip Coconut Flour Cookies
How do you keep chocolate chip coconut flour cookies from crumbling?
Rest the dough, flatten the mounds, and cool them fully on the pan.
Can you make chocolate chip coconut flour cookies ahead of time?
Yes. Scoop the dough a day early and bake when ready.
Can you freeze chocolate chip coconut flour cookies?
Yes, baked or as raw dough balls for up to three months.
Can I use coconut oil instead of butter?
Yes. Use the same amount, melted.
Why are the cookies not spreading?
Coconut flour dough stays put, so flatten it before baking.
Chocolate Chip Coconut Flour Cookies
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- ½ cup coconut flour
- ⅓ cup sugar or sweetener
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup butter melted
- 1 tsp vanilla extract
- ½ cup chocolate chips
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a baking sheet.
- Whisk. Whisk the butter, sugar, eggs, and vanilla.
- Combine. Stir in the dry ingredients and rest 5 minutes.
- Scoop. Fold in the chips and flatten 12 mounds.
- Bake. Bake 12 minutes and cool on the pan.
