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?
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
157 comments on “Coconut Flour Cookies – Perfect Texture! (paleo, keto, vegan options)” — Add one!
6 comments are awaiting moderation!
Hi there
This looks yummy! Can you sub the coconut oil for anything else? Currently, all out.
Thanks
Hi! Butter works if you can have that. :)
These are so so so good! Do you happen to have the nutrition facts? Carbs, protein, fat, calorie content?
I’m sorry for just now seeing your comment! Check out the comment below yours. :) I’m so glad you liked the cookies! Thanks for your comment.
These are wonderful! I also used half of the chocolate chips and they were perfect! Wondering what the nutritional info on these are. Any idea? Thank you for sharing!
I’m so happy you liked them! :) I don’t have that info but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!
So, this was my first “sugar free” dessert to make. The changes I made were as follows: peanut butter instead of other nut butter, salted butter instead of coconut oil (omit salt), and with the sugars I used monkfruit sweetener (red bag) 1/2c of the white and then 1/4c of the golden. Used Lily’s chips.
Granted, before I quit sugar, I had a major MAJOR sweet tooth. Big on baking desserts. But since I quit, I’ve really missed dessert. But! Praise God, THESE COOKIES are AMAZING! And they WONT upset my inflammation! Honestly, I think they’re even better after sitting in the fridge a while. They do have that classic “coolness” that I’ve heard that the erithritol has, but I think it’s very fitting and delicious!
And by the way, they’re GORGEOUS. If I didn’t know any better, I’d have sworn I used all regular ingredients.
I really look forward to this being a staple in my home, kept apart, secret, and special only for myself 😁😁
Oh wow! What a nice review. Thanks a ton! I’m so glad that you liked them so much and I hope that your family won’t dig into your stash. :) Thanks for listing your changes – did you also happen to add a little bit of water? I wonder because you said the cookies were gorgeous and mine with monkfruit sweetener don’t look as nice as the regular version. Thanks again for your awesome comment! It made my week.
I wish I didn’t wait so long to try these cookies , I just think they are amazing !!! I love having one paleo treat after dinner , and these have been my go to lately .
I’m glad to hear that they’re your go-to treat and that you gave them a try! Thanks for your comment. :)
I made these the other night and they were fantastic! I used PB instead of Almond Butter (because of what I had on hand). They were fantastic. Thank you!
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam (I get hundreds of spam messages a day and with the last disaster of a year, I haven’t been checking it). :( I’m so glad that you enjoyed the cookies and that they worked well with almond butter! Thanks a ton for your comment and sorry again. I feel awful!
As ususal, a superb recipe. I do love your other choc chip recipe with the almond flour but this one was even easier and very very tasty!
I subbed brown sugar (what I had), cashew butter (what I had). These were so so good, you are a genius!
thank you so much for your hard work!
Try this recipe, you will NOT be disappointed.
Aww, thank you for your kind words! I’m super happy that you liked them so much. :) It’s great to know that cashew butter works well. You’re welcome for the recipe and thanks again for the nice review!
Oh my gosh! These turned out so good! They tasted like my moms chocolate chip cookies out of the oven from when I was little.
Instead of coconut oil I used ghee and I didn’t have enough almond butter so I used the Costco version of the nutzo 7 nut butter.
I didn’t realize I was supposed to refrigerate and roll them into balls, so I just stirred all my chocolate chips in, scooped them out and put them on the sheet.
Best cookies I think I’ve ever made! (And I’ve made a lot of cookies. Regular and paleo)
Oh, yay! I’m so glad to hear this. Thanks a bunch for your review! I love that you think they’re the best ever. I’m with you there! :D Thanks again and sorry for my slow reply!
Fantastic recipe! The cookies have a really good texture and the coconut sugar gives an amazing taste. Well done Erin with this recipe.
I did end up just pressing the mixture into a slice tin though as I couldn’t be bothered rolling out all of the cookies by hand. Worked great! I just baked it a little longer to make sure it cooked through.
The only thing I would do differently next time is I would decrease the amount of chocolate chips and coconut sugar as it ended up a little sweeter than I would have liked. I’ll just adjust those two ratios next time. Otherwise, it’s a 10/10. Easy and delicious.
I’m so glad that you enjoyed the cookies! You can also use a cookie scoop if you don’t want to roll them into balls. :) A little less sugar is always a good thing if they’re still sweet enough for your liking. :D Thanks a bunch for your feedback!
Could I add more coconut oil in place of the nut butter?
Unfortunately not. Sorry about that! They’d be too oily.
Hi there, can I use baking powder instead of baking soda and salt? Thanks for the recipe, I made keto chocolate chip cookies last night with almond flour and sugar free maple syrup. (A different person’s recipe) They were a curiosity yet somewhat edible. I’m excited to try your coconut flour recipe because I really want keto chocolate chip cookies that taste good and have the proper texture!
Hello! I’m sorry for just now seeing your question. I had to laugh at your comment that the other cookies were “a curiosity yet somewhat edible.” Keto desserts definitely aren’t usually like regular ones. :/ Baking powder and soda aren’t really interchangeable but I read this, which might be helpful for you. I’ve never used that sub so I’m not sure it’ll work in this recipe. Sorry again for the slow reply!
Dear Erin! You deserve a big hug for creating this best ever cookie recipe! I did substitute cashew butter instead of almond butter. Also, I was down to one egg so I used that and made your chia egg recipe 1T. to substitute for the extra yolk.i cooked them about 8 min. They were a little fragile right out of the oven, so I let them rest on pan to cool a bit before removing. They are so delicious! I think the chia gives them a little extra crunch (even though I mulled them a bit) and they’re picture perfect!!! Thank you!!!
You’re welcome! I’m so very happy that you liked them and think they’re the best cookie ever. I have to agree and it drives me crazy that people don’t seem to love this recipe as much as I do. ;) It’s great to know that cashew butter works! Thanks a bunch for your feedback (and the hug :D) and sorry for my slow reply.
Hi there! Just made these as my 1st healthy snack. A 1st in doing Keto and I really want to succeed. The coconut oil is a challenge, I’m having trouble with my pallet, it’s so use to eating sugary crap that I’m finding it hard to get down. Can I substitute with anything else ,pleezzze?
I’m so sorry for just now seeing your question! You could use butter. But do you know about refined coconut oil? It has 0 coconut taste and smell! That’s what I always use.
Ok I’ll try to find it and give it a go!
Good luck! :)
Okay, so it’s a HOT summer day in Arizona, and these cookies caught my eye. I mean, what else is there to do on a hot day!? My husband was begging for some cookies. So I tried these . . .
DELICIOUS!!! I’d just say, make sure you put lots of chocolate chips on each cookie. Other than that, it’s my fav!!!! Thank you for great recipes!
You’re welcome! I’m really glad that you like them. I do the same on hot days and we don’t have AC. My husband doesn’t like it so much. ;) Thanks for your feedback and sorry for my slow reply! I just got back from vacation.
A++ These are very good. I subbed butter for the coconut oil and subbed cashew butter for the almond butter and they were excellent. I also added some cinnamon, pecans and coconut to mix it up a bit.
Thank you for wonderful recipes, I love seeing your name when looking through pinterest posts because I always know your recipes will turn out and taste great. Thank you using healthier ingredients.
Aww, thanks! The Pinterest thing made me really happy to read. :) And your version of these cookies sounds super yummy! Thanks for your feedback. :)
Can you give me the nutrition values for these. They are amazing
I’m happy you like them! I don’t have that info but you could use this recipe analyzer for the nutritional profile.
I wish I could send a photo on how beautiful these cookies look! They really did come out great. Made two batches. I warmed up my coconut oil with my almond butter in the microwave and added a teaspoon of cinnamon to the second batch. I also used guirardelli 72% cocao which was perfect. Great cookie with amazing texture! Thanks so much!
You’re welcome! Cinnamon sounds like a delicious addition. I’m happy that you liked them so much! Thanks for the tip and for your feedback. :)
I Baked these cookies today – the texture and taste came out perfect. I added some colostrum powder (this is my sons school snack and we take this every day), also used to whole eggs and added another tablespoon of coconut oil since I added other ingredients in powder form, I figured the flour would need some more liquid. I am impressed with this recipe as most healthy ones are usually fails.
I’m really glad that you were impressed with these! The colostrum powder sounds like an interesting addition. I’ll have to look into that! Thanks a bunch for your feedback. :)
These are the only paleo
Chocolate chip cookies I will eat from here on out! The only sub I used was maple sugar!
I’m so glad to hear that! :) And maple sugar sounds delicious. Thanks for the feedback and I’m very sorry for my slow reply!
can you freeze these after you bake them ?
I’m so sorry for just now seeing your question! Hopefully you found the answer in the post (right before the recipe). :) You can!
These sound delishous! Can you substitute coconut butter for the almond butter.
I’m so sorry for just now seeing your comment! Unfortunately you can’t. I’ve tried it a few times but the cookies don’t spread properly. Sorry again for my slow reply!
Just cooked these, they are so delicious. I did the vegan version with the 1.5 chia eggs. Thank you so much for this recipe. Even my non-vegan partner who’s my taste tester likes these and wants me to make it again without the chocolate.
One of the most delicious vegan cookie recipes I’ve ever made. Thank you so much Erin.
It was a great tip to refrigerate it before rolling it into balls, made it much easier to roll. Found myself eating it whilst rolling it into balls! Delicious!
Problems I had:
The bottoms slightly burnt in the oven (I may have done it a couple of minutes too long or slightly too high a temperature) so i’ll keep a closer eye on cooking temperature and time it more precisely next time.
Just a question about quantity of almond butter and coconut oil (at room temperature). Are they level tablespoons or heaped? I wasn’t sure and measured out the room temperature coconut oil several times when double checking quantity only to get a different amount each time. Because it is more solid then liquid it wasn’t measuring out consistently so I wasn’t sure whether to go for more heaped or more level.
Changes I made to recipe:
Instead of using 213 grams of chocolate chips and putting it on top, I just mixed straight into the mixture 100 grams of dark (90% cocoa) chopped chocolate (chopped to same size as chocolate chips) as I’ve used more chocolate in other cookie recipes in the past and it’s been too much but 100 grams in this recipe was perfect, I loved it (although my partner said even 100 grams chocolate was a bit too much for him).
And I used only 125 grams of coconut sugar as it looked like a lot when I was measuring it out and it’s turned out delicious.
Tip: The quality of almond butter is so important. If it tastes slightly rancid or off it makes the cookies taste off. So taste test the almond butter before using it.
I find Whole Earth nut butters to be pretty fresh tasting whilst another company I used to buy always tasted rancid or off (hence I stopped buying it). However we’re going to get a Vitamix food processor so we can make fresh almond butter!
Thank you very much, Maya
You’re so welcome for the recipe! I’m really glad that you liked them. :) I hope the chocolate-free version will work just as well. I haven’t tried it in a long time but I think there was an issue with them spreading very flat (though I could be wrong!). Do you by any chance live outside of the US? I’ve noticed that in Europe, black or very, very dark grey pans are used which could explain the burning bottoms of the cookies. And the measurements are level. They should always be level unless the recipe specifically says heaped. :) Next time, I recommend using a scale, then it’ll be easy with the measurements! You’re right about the almond butter – definitely never ever use any nut butters or oils that taste or smell rancid in anything. Thanks for your feedback! :)
I must admit that not every recipe blogger has really good recipes. But when I googled “Coconut flour chocolate chip cookies” and found your site to have a recipe, I knew it was worth trying. I have made your “healthier carrot cake muffins that are the bomb. As always, I never have everything on hand and I’m bad at thoroughly reading recipes. So I used cashew butter instead of almond butter. I also used brown sugar. I really like the recommendations for sugar substitutes that I’ll need to put on the grocery list. The batter was loose as I melted the coconut oil (to measure) so I added another 1/4 c coconut flour. Although I made these modifications and didn’t cool the batter to form balls, the cookies kept their shape and are still amazing. My husband was very impressed with how tasty and soft they are. Thanks again for this wonderful recipe!!!
I’m thrilled that they came out well with cashew butter and brown sugar! That sounds delicious. And thank you for your kind words. I’m happy that you have confidence in my recipes and that you also like the carrot cake muffins. :) Thanks a bunch for your comment!
I’m so funny! I knew I posted a comment on a couple of your recipes but didn’t see this until after I had already posted on this recipe again. I think I like the most recent substitution I made with half egg and chia egg. My son couldn’t stop eating them. Thanks again!
Haha. No worries! I REALLY loved getting both your comments so thank you! :D
Another five star recipe! These are delicious!
Also, I think it is very important, as Erin, suggests, to weigh certain ingredients… Especially the flours and coconut sugar. Every recipe I have made and measured has turned out perfectly!
I am very thankful for the coconut flour recipe… Baking for our five children, it is so much more affordable than almond flour.
That’s another good point about the cost! I never thought about it but you’re so right. :) Thanks for chiming in on the weighing thing! I’m totally with you. :)
Yay! Happy that you think so. Thanks for your comment! :)
I don’t know what I did wrong but these were still dry and not very sweet :-(
With all of the rave reviews, It must have been me! One thing I will say is that these cookies never flattened in the oven and there is no instruction to flatten them pre cooking. Also, when I weighed a 54g cookie dough ball as instructed it was massive !
I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ There’s no need to flatten them before baking. The cookie balls are big but they bake best when they’re large. These are definitely not dry or lacking in sweetness so I’m not sure what could have gone wrong. Did you make any subs at all to the recipe? Did you weigh your coconut flour? It could be that you really packed in the flour tightly or that you didn’t add enough coconut sugar. I’m sorry it didn’t work out well! If you didn’t use a scale last time, I recommend trying again with one. :)
Hello! I felt it might be helpful to recipe viewers if I say how I modified the recipe.
I added 2 tablespoons instant coffee and 1 tablespoon of cocoa for color. I also added much more vanilla and I subbed a bit of stevia instead of erythritol, but with a net sweetness gain to counter the bitterness of the cocoa and coffee. I also used 1/2 the amount of chocolate chips.
Hi there! Yes, it’s very helpful when readers share their adaptations. :) Your version sounds delicious! Especially with the coffee. Thanks for your feedback!
The perfect paleo chocolate chip cookies were my absolute favorite but I noticed that when I bake with almond flour, I have a bit of a reaction on my face. I get itchy red bumps. So I’m really thankful for this recipe! These are my favorite cookies of all time! I know I’ll make them again and again! Thank you!
Aww, yay! This is one of my favorite comments ever. I’m so happy that the all coconut flour version has helped you stay away from almond flour (it’s early and I don’t know how else to phrase that ;)) And I love that this version is your favorite! Thanks a ton for your nice comment. :) PS – might I recommend my coconut flour brownies? :D They’re also almond-free!
I’ll definitley have to try those!
Oh my these are so good! I used the 75% less calories brown sugar and unrefined coconut oil and dark chocolate chips for lower sugar and they came out so yummy! Thank you so much for this recipe!! Got to do brownies like that!
You’re welcome! I’m thrilled you liked them so much. :) What brand of sugar did you use? Thanks for the tip!
Ohhhhh my goodness, these are good. I’m obsessed with your Perfect Paleo chocolate chip cookies, but today I didn’t have much almond flour on hand, which led me to this recipe. I’m always wary of coconut flour recipes because they always turn out funky for me. But these cookies turned out SOOO GOOD. They’re my new go-to!!!
I’m with you! You say funky, I say nasty. ;) Haha. I’m so happy you liked them! Thanks a bunch for your feedback. :D
I made these last week and am about to make them a second time (um, yes, that whole batch is gone already. So? A girl can eat several cookies daily for a week if she wants. I’m a grown woman, I do what I want.). I came here to say
1) THANK YOU!!! Thankyouthankyouthankyou. Bless you, Texan Erin.
2) These actually did not taste like regular chocolate chip cookies to me, AT ALL. At all. But they tasted WAY better, so I’m not mad 😉🙏
Haha. I love this comment. Thank you! It made my day. I’m so happy that you enjoyed them so much. Thanks for your feedback and sorry for my slow reply!
I made these last night, they turned out great. But today they are green on the inside!!!??? Has any body else had this happen? I mostly followed the recipe, used egg, and half peanut/ half sunflower butter because that’s what I had in the cupboard. I can’t figure out where the green would come from…reaction between ingredients?
I’m happy you enjoyed them! And that’s normal with sunflower seed butter. I talk about it in the first paragraph after the third picture. :)
I missed that part, thank you!
You’re welcome. :)
Kudos to you Erin. These are fantastic! After many failed attempts at different recipes, I had given up hope of ever finding a paleo cookie that actually tasted like a decadent chocolate chip cookie. Hope restored! 😉 Thank you for giving us such a scrumptious recipe!! My 3 picky boys love them too!!!! 🙌🏻🍪👍🏻
Aww, yay! I’m so happy that you now have hope and that you and your boys loved them! Thanks a bunch for your nice comment. :)
Oh! My! Word! Delish!!!!
So happy you liked them! Thanks for your comment. :)
This is a fantastic recipe. My cookies have been a hit with the fam and the office! Nobody believed me when I told them they were vegan and gluten-free!
I tried these with egg replacer (rather than a 2:1 yolk/white ratio, it’s recommended I use 2 tbsp of the powder to 4 tbsp water) and added walnuts, vegan chocolate and a touch of cinnamon.
The balance and texture of these were exactly like the chewy-in-the-middle choc chips I used to have in college (straight from the hot display). I baked them for no more than 12 minutes, even though there’s so much oil going into these from the coconut oil and almond butter, but even 2 mins longer and they will burn at the bottom pretty quickly.
Thanks, Erin, for your very informative process before the ingredients list. You essentially explained how you derived at this fool-proof recipe.
Thanks so much for your thoughtful comment! I’m thrilled that the cookies were a hit. I’ve made them myself two times this week just because… why not? ;) What brand of egg replacer did you use? I can add that info to the substitution questions section (which I’m very happy you found useful!). Thanks again for your feedback!
I used Orgran No Egg (Egg Replacer) from my local Holland and Barrett. What’s brilliant about this is that it’s also gluten-free. I might give it a go with cakes and see how they turn out, but for your cookies I’d highly recommend it!
Thanks for letting me know! That helps a lot. I added a note about that brand to my post. :) Thanks again!
I am so shocked at how good these turned out! Even when I taste tested the dough, I thought they would end up like most coconut flour recipes -dry and crumbly. But not these bad boys!! They are gooey and soft just like you would expect a regular cookie to be! I only had unrefined coconut oil so they did have a strong coconut flavor but I didn’t mind – it was actually a nice touch! I will absolutely be making these again. Totally surprised!!
Yay! I’m really happy that you liked them so much. I was also surprised that they were as good or even better than the almond flour + coconut flour version. Thanks a ton for your feedback! :)
I made this cookie, and YUM! I altered the recipe just a little: I used half peanut butter and half almond butter, as I did not have enough almond butter left, and I went ahead and used two whole eggs. Also, I only used about half the amount of chocolate chips called for, but that is only because I forgot to add them on top of the cookies after I had spooned the dough onto the baking sheet…I guess I was in a hurry to get the end product. The cookies turned out great!
Great that half peanut butter and almond butter worked well! I’ve been making them with all peanut butter lately and they’re so good that way. I’m happy that they worked out well for you. :) Thanks a bunch for your feedback!
I’ve been baking gluten-free/paleo for a long time, so I’m not a novice, yet I STILL have problems with many recipes that use only coconut flour. But this, my friends, is a home run! For today’s version, I eliminated the chocolate chips and used peanut butter instead of almond butter. (I love Lily’s stevia sweetened chocolate chips, but am out, and I prefer peanut butter to almond butter any day.) It made the most soft, moist peanut butter cookie I’ve had in years. It’s honestly as good as the peanut butter cookies my mom made with Crisco, Jif, and white sugar when I was a kid! As a 45 year old runner, I need this kind of food to fuel my miles, and I appreciate simple recipes like this one. Next time, I may add the chocolate chips or even raisins…..or I may just stick with the perfection that I experienced this morning. From one Texan to another, thank you!
I’m with you! Coconut flour only treats are usually so bad I have a hard time eating them. :/ I’m thrilled that these cookies were a home run for you! Did you by any chance use another sweetener to make them low-carb? I just ask because you mentioned Lily’s chocolate chips. I can’t wait to try these with peanut butter! Did they have a strong peanut butter flavor or just a hint? Thanks a bunch for your feedback. :)
They were seriously peanutty, which I LOVE! I’m a huge fan of coconut sugar, and I can’t imagine swapping it out for anything else in this recipe. It gives it a delicate, chewy texture and molasses-like flavor. I’m going to make them for the second time this weekend, and can’t wait!
I’ve now made these about 7 times with all peanut butter and they’re amazing! Even better than the almond butter version. Finally a peanut butter cookie with natural peanut butter that’s not cakey and just as tasty as a regular one. I realize that I’m basically leaving myself a review right now but whatever. ;) Thanks for the suggestion to make them with peanut butter!
I am a big fan of your paleo chocolate chip cookie, and make them frequently. I tried these today, using chia eggs (as I do with the other version), and they didn’t hold together at all when baked. They taste good, but are crumbs. I wonder what I did wrong? I weighed all the ingredients.
Hmm. If you weighed everything, then I’m stumped. I’ve been making these cookies almost weekly for a long time (with chia eggs!) What brand of coconut flour did you use? Did you make any subs? Any at all? Was your almond butter the natural kind (Without added fat / sugar)? Did you chill the dough? I’m so sorry they didn’t hold together for you! I wish I could help more.
I carefully froze them, and they are yummy frozen. I did use natural almond butter. Honeyville coconut flour.
Next time I will chill the dough longer, and then cool them more assidously.
Thanks for the recipe, though. I love your site and use it regularly!
I’m so happy you like the site! :) I’ve never used Honeyville so I looked it up and found this review on the product homepage. “This coconut flour is much grainier than other brands we have tried. In the first 5 lb. bag picture it looks soft and clumpy as coconut flour should, but in the big scoop and the second 5 lb. picture it looks more like sand. The sand is what I received, and it does not absorb liquid the same way in recipes. It’s almost like it’s freeze-dried.” Have you used it before successfully in other recipes? If it doesn’t absorb properly, that could definitely explain the problem! I’ve had the same issue with a few brands I’ve tried (though I didn’t try different brands in this recipe). I usually use Bob’s Red Mill but I used some random German brand (I live in Germany) in these. I’m super bummed they fell apart for you so if you try them again with another brand, please let me know how they come out. :)
I ordered some more Bob’s Red Mill and can confirm that this brand definitely works. :)
I haven’t had problems with the Honeyville brand, and I do bake with it regularly – but not ever cookies like these. I’ll try another brand. Thanks for the suggestion.
You’re welcome! I hope that’s the solution. Otherwise I have no idea. I’d love to hear how they come out if you try another brand!
My favorite cookies! My son would love these!
Did you know you’re one of my very favorite Paleo bakers? Well, you are! Everything I’ve tried from you is fabulous!! Made your chocolate cupcakes for a party over the weekend and everyone went NUTS over them so I’m very anxious to try these! I have no doubt they’ll be fabulous!!! Thank you for sharing and please keep it up!!!
Aww, thanks! What a nice thing to say. :) I’m so happy that people went crazy for the cupcakes and that you’ve been enjoying the other recipes! I’d love to hear how these cookies come out for you. Thanks a bunch for your comment!
These look fab! I’ve been wondering what to do with the coconut flour I have, so now I know what I’ll be trying :)
Simply amazing! I am pinning these for later.
Thanks! I hope you get to try them out. :)
I love the sound of this recipe!! Coconut Flour can result in a cakey cookie but these look nice and crisp.
Right?! That’s why I love these so much!
Ah, the texture of those cookies looks perfect – I want to chomp into a couple of them right now!
I love that you used coconut flour and sugar! I can’t wait to try this healthier and better-for-me cookie!
I’m excited about the texture of these cookies! I’ve been baking with almond flour and coconut flour recently and I’ve been trying to make a good cookie! These look perfect!
I bake low carb all the time because I’m diabetic and therefore have no other choice. I use Swerve brand sweetener and lately also Lakanto Monk Fruit Sweetener Golden, which is a great brown “sugar” replacer. The one big drawback to these Erythritol sweeteners is their inability to carmelize in the same manner as sugars. But it’s either adjust to this fact or give up baked goods altogether in my situation. I would say that Swerve or Lakanto monk fruit would be used in the same quantity with good results. I personally have used Ghee as a 1 for 1 replacement for Coconut oil with no issues in many recipes. Hope this is helpful. And thank you to Erin for the lovely recipe, looking forward to trying it.
Wow! Thanks Lisa for your super helpful comment. :) I’ll have to check out monk fruit sweetener. I’ve tried Swerve so many times in my cookie recipes and they come out nothing like they’re supposed to. So I kind of gave up. And great to know about ghee! Thanks again for your comment. :) I’d love to hear how you like the cookies and if you’re able to make them low-carb!
These look so good! Thank you for giving me all the options for making these.
I have coconut flour in my kitchen I was wondering what to make with it – and then you came up with this recipe! These cookies look so good so I’ll definitely try them soon!
I’d love to hear how you like them! :)
Can’t wait to try this recipe, but I don’t know how you could top the almond flour chocolate chip cookie! It’s hands down the best chocolate chip cookie I’ve ever eaten.
I’m happy you like the original recipe so much! I can’t wait to hear what people think about this version. It’s different but I somehow prefer it. :) Hope you’ll enjoy them! I’d love to hear what you think (even if you think the original is better ;))