These coconut flour cookies with chocolate chips have the perfect texture and taste just like traditional chocolate chip cookies! This recipe is paleo with a vegan option and can also be made keto.
Adapted from my Perfect Paleo Chocolate Chip Cookies
So it seems like people are loving the coconut flour brownies I posted a few weeks ago. All the reviews have been super positive so go check them out if you need convincing!
I’ve been asked for an all coconut flour version of my chocolate chip paleo cookies pretty much since I first posted them and I’ve always said there was no way to sub coconut flour for the almond flour. Which is true. Kind of!
But after trying off and on for about a year, I finally got it! What I did was use an additional 1/4 cup coconut flour in place of the 1 cup of almond flour and I added an egg yolk. For the vegan version of these coconut flour cookies, I used 1.5 chia eggs total.
Even better than the original?! As good as regular (awesome) cookies?!
The texture is more like a traditional buttery chocolate chip cookie than the one with almond flour + coconut flour.
You know how recipes with all coconut flour usually use have AWFUL texture? Even if the recipe says, “This recipe doesn’t taste eggy to me! It has a great texture!” I have been disappointed 100% of the time. These cookies will not disappoint.
They’re super soft right out of the oven but they firm up as they cool. Then they’re crisp on the outside and chewy on the inside. They’re perfect.
The next day, they’re soft – inside and outside. Like the most amazing soft batch chocolate chip cookies ever.
Coconut flour baked treats usually require a bunch of eggs that result in a weird (to me) texture. That isn’t at all the case with these coconut flour cookies!
All you need is an extra egg yolk and it definitely doesn’t do anything funky to the texture.
Vegan version
I think using egg replacers in all coconut flour goodies is usually not very easy. Because those recipes often call for an absurd number of eggs.
So I was thrilled when 1.5 chia eggs worked out so well. They’re just as delicious and the texture is perfect.
I’m not vegan and think eggs are really healthy, but still usually use chia eggs in this recipe because I don’t want to have a leftover egg white.
The key is… almond butter!
The almond butter is key to the texture and taste of these cookies. They don’t taste almondy. They taste like regular chocolate chip cookies, but less sugary and more complex (thanks to the almond butter!).
At least they taste like regular cookies when you use refined coconut oil. Then you can’t taste the coconut taste at all. If you want to taste the coconut, and quite strongly, you can use unrefined coconut oil.
Be sure to use almond butter that’s free of added sugar and fat. I have no idea how or if these cookies would come out if almond butter with added ingredients.
I usually use homemade almond butter, but store-bought works, too. Here’s how to make almond butter if you haven’t tried making your own yet! you might be able to save a bit of money. :)
Nut-free version
Want a nut-free cookie? You can use sunflower seed butter in place of almond butter! But know that the cookies might turn green.
I have some tips on how to avoid that in my paleo peanut butter cookies post.
I prefer these coconut flour chocolate chip cookies over the original but I’d love to hear what you think! :)
I hope you’ll enjoy the cookies! If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them. :)
Questions about these chocolate chip coconut flour cookies?
- Can I just add an egg instead of an egg yolk?
You could but the texture would be off. They were too cakey and couldn’t really be held when I made them with 2 eggs rather than 1 egg + 1 yolk.
- What can I use instead of the egg or chia egg?
I’m hesitant to recommend any other egg replacers in this recipe because I haven’t tried them but I’m guessing a flax egg should work. One reviewer used Orgran No Egg Egg Replacer with success! Coconut flour recipes are more finicky than wheat-based ones where you can often use whatever egg replacer you’d like.
- Can I use something instead of coconut sugar?
Brown sugar would work if you don’t care about it being paleo. Subbing in a liquid sweetener won’t work. Lakanto Monkfruit Sweetener works for a low-carb version. Some people would consider it paleo, some don’t. It’s up to you! Do note that your cookies won’t be as chewy or spread as flat as the ones in the picture.
- Can I use something instead of coconut flour? (Yes, someone will ask this at some point ;))
Nope! Even the original recipe I based this off of uses 1/4 cup coconut flour so there’s no way around it.
- Can I use butter / ghee in place of the coconut oil?
Butter will work. Ghee is super expensive so I’ve never baked with it so I can’t say. Anyone want to chime in here? Does it work well most / all of the time / rarely in place of butter?
- Can I use something instead of almond butter?
For a nut-free version, use sunflower seed butter. I haven’t tried any other nut butters so I can’t say for sure that these coconut flour chocolate chip cookies would come out as well as with almond butter. My guess is that they wouldn’t. Whatever you use should be free of added fat and sugar.
- Can I freeze the dough / baked cookies?
Yes! Let the dough thaw overnight in the fridge. The baked cookies only take about 10-20 minutes to thaw at room temperature.
Chocolate Chip Coconut Flour Cookies (paleo, vegan option)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 cookies
Ingredients
- 1/2 cup (64 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil (I used refined for no coconut taste – the oil must be solid, like room temp butter and not melted or the dough will be greasy)
- 3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this) or Lakanto Monkfruit Golden for a keto version
- 6 tablespoons (98 grams) natural almond butter or sunflower seed butter for nut-free (the kind with just nuts and no added fat / sugar)
- 1 1/2 teaspoons vanilla extract
- 1 large egg + 1 large egg yolk or 1.5 chia eggs for vegan1
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided2
Directions
- In a medium mixing bowl, stir together the coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sugar, almond butter and vanilla at medium speed until well combined, about 1 minute.
- Beat in the egg and egg yolk on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. Chill the dough for about 1-2 hours or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 12 (54-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 4" apart on the prepared baking sheet.
- Bake for 12-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. On the first day, they'll be crisp on the outside. On the second day, the outsides soften. Store in an airtight container for up to 3 days. If the cookies are too soft for your liking, chill in the refrigerator for a firmer cookie.
Notes
- To make a chia egg, I mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. So for this recipe with 1.5 chia eggs, you'd need 1.5 tablespoons of ground chia eggs and 3 tablespoons + 2 1/4 teaspoons water.
- Make sure to use vegan / paleo / low-carb chocolate chips if needed!
- If you are very sensitive to gluten, check out my post on Are Chocolate Chips Gluten-free? to see which brands of chocolate chips are safe for celiacs. And if you're vegan, I have a vegan version – Are Chocolate Chips Vegan?
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157 comments on “Coconut Flour Cookies – Perfect Texture! (paleo, keto, vegan options)” — Add one!
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i literally LOVE! THESE! my sister has developed a gluten allergy and these have impressed my family for years! the coconut flour does not upset her stomach and I love surprising people telling them they are paleo and vegan :)
I made some changes due to allergies in our family:
– Flax egg instead of Chia (used 1.5 tbsp flax meal and 2.5 Tbsp of water)
– Regular creamy peanut butter and margarine (microwaved for 30 seconds until soft)
I also made mine into 1 t balls and got 21 out of it! Love this recipe so much <3
Hi Erin! I’m sorry for just now seeing your nice comment. I’m really glad that you’ve been enjoying these cookies for so long. Thanks a bunch for taking the time to let me know! It’s great to know that a flax egg and regular peanut butter works. I’m surprised that regular peanut butter worked! Thanks a ton for the tips and sorry again for the slow reply. :)
Hi Erin,
I made this 2nd time with exact ingredient & it was perfect!
Thank you for the recipe.
Yay! I’m so glad to hear that! Thanks for the feedback. :)
Favourite recipe EVER! The only time it didn’t turn out was because I forgot to use the scale@!
I’d like to lower the sugar content but I can’t seem to find the right amount of sugar to make the texture and taste good but the OG is slightly sweeter than I need. I can’t do alternatives as I end up in so much pain. I’ve almost gone to the hospital 3 times from Erythritol/xylitol and Allulose (stubborn to finding an alternative) which is in everything marketed under other titles (stevia, monk fruit etc). Anyway! Do you know how much sugar/carbs//fibre is in each cookie with your current recipe?
Woohoo! So glad that they’re your favorite! I made this recipe dozens of times before posting to get the perfect texture, so I know what you mean. I’m sure you’ve figured out that if you reduce the sugar, it changes the texture in a bad way. :/ I also don’t like sugar subs and do very little with them. My stomach doesn’t like them, and I don’t think they’re good for the gut (which I have issues with). I’m sorry I don’t have a way to reduce the sugar, or replace it, with the same result! I don’t have that info but you could use this recipe analyzer for the nutritional profile. Thank you for your comment! It made my day. :D
Thanks so much I’ll check it out! It helps to know I’m not alone in the camp who struggles with the sugar replacements. It’s true I can compromise on sweetness, sometimes add fleur de sel to the top of the cookies in low sugar ones but I can’t mess with texture too. I am not a cake in cookie form kind of gal. ha ha. Thanks again!
Hi Erin,
I made this the other day I love it so much TQ for the great recipe, so tasty. Only down side for me is a bit too sweet & the cookies were soft. Also I do not know what I did wrong because my cookies were rather flat unlike yours. Actually I am not strict on GF but I love GF flour like almond & coconut flour.
Can I add some normal All purpose flour to make the cookies like normal cookies crispy & crunchy? I seldom made cookies this is only my 3rd time baking cookies. hope you can give me some advice. TQVM
Hello! I’m glad that they were tasty. :) Did you make any changes at all to the recipe? Make any subs? Did you use a scale? If not, I recommend using one next time. It could be that you didn’t use enough coconut flour! I wouldn’t recommend adding normal flour to the cookies. These cookies are still among my favorites years later and the texture is really great, so I hope we can figure out the problem! Another idea is that your coconut flour may not be very absorbent. Or that the oil in the almond butter jar wasn’t incorporated very well (the oil rises to the top of the jar over time, even if you don’t see a layer of oil).
Hi Erin,
I scaled all ingredient. The only subs I made was, I used normal butter. Oh no! I jz read you said the the key is almond butter.
I love this cookies will try again.
My daughter and I call these cookies – illegal for a good reason. They are incredible! We follow the recipe strictly. That 1 egg and 1 yoke is a deal breaker. I couldn’t believe it until I tried. We have also tried chocolate version and stick to OG ;)
I’m really glad that you both enjoy them so much! And I’m happy that you agree that the egg yolk is important. It kind of kills me a little when I see people saying they just used 1.5 eggs. ;) Because they’re so much better with the egg + yolk! Thanks a ton for your feedback. :)
Best gluten free, refined sugar free cookies I’ve had!
I’ve so glad that you enjoyed them so much! Thanks for your feedback. :)
I made them yesterday substituting sunflower seed butter instead of almond butter, chia seed eggs and used 1/2 cup dark chocolate chips and 1/2 cup heath toffee chips. Made them smaller so made about 20. Turned out excellent. Thank you
Hello! Sorry for just now seeing this. I’m so glad that they worked out well! I haven’t had Heath chips in years. I need to try them in these cookies! Thanks a ton for your feedback. :)
I used brown sugar and chia egg (as vegan alternative). It was easy to follow and also easy to make. I used a toaster oven so the bake time resulted the cookies to be on the crunchier side. The taste was great nevertheless with a lot chocolate goodness. Thank you so much and happy new year!
My apologies for just now seeing your review! It was in spam for some weird reason with a bunch of other comments. :( I’m so glad that it worked out well in a toaster oven! We’re so far into the year now so I’ll say happy St. Patrick’s Day in a few weeks. ;) Thanks a ton for your comment and sorry again.
I was REALLY surprised at how great these cookies turned out. Usually coconut flour requires so many eggs. This has just one whole egg and one yolk. Great recipe. I will definitely make these again!
I’m so very sorry for only now seeing your comment! I just found it in the spam with a bunch of other reviews. :( I’m really glad that you gave the cookies a try despite them only calling for coconut flour. I know that’s always a risk. ;) Thanks a ton for your comment and sorry again!
Can I cut the sugar in the recipe in half? Or even more? I think I’m going to try them with 1/4 cup of sugar.
If you reduce it by half, they’ll likely be very cakey and not hold together well, if at all. I wouldn’t recommend it.