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!
6 comments are awaiting moderation!
i used peanut butter because my husband has tree-nut allergy, and they were so good. he usually doesnt like my gluten free treats, he said he couldnt even tell they were gf. so delicious, thank you for this simple and easy recipe!!
You’re welcome! I’m so glad that you and your husband both enjoyed the cookies. They’re so good with peanut butter! Thanks for your feedback. :)
Erin, I commented on your original chocolate chip cookie recipe using the almond and coconut flour a couple years ago. I was amazed. My daughter-in-law cannot tolerate any kind of flour, and nut flours are my only option. I pulled up your “old reliable” chocolate chip cookie recipe to whip up a batch and saw your note about using only coconut flour….and was intrigued. How could you possibly do better?, I asked myself….Well, dear Erin, you are a genius!!! These are beyond amazing!! The texture and taste are flawless. THANK YOU!! I know you put countless hours into this recipe (and all the others) and I appreciate you!! My daughter-in-law will have her mind blown when she tastes these. Dare I say they are better than my own traditional chocolate chip cookie recipe? Yep. I think they are. You are truly the best.
Hi Jenny! 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 really glad that I could convince you to try the coconut flour version! I just want to shout, “BUT GO CHECK OUT THE COCONUT FLOUR VERSION!” in the original post but it’s not like anyone would believe an all coconut flour version is really better. 😆 I hope that your daughter liked them as much as you do! Thanks for recognizing the work that goes into the recipes. :) Thanks a ton for your nice comment and sorry again for just now replying. I really feel so bad!
This is a great recipe and my family loves it! I am usually a little reluctant to use coconut flour but this is excellent.
My apologies for just now seeing your review! It was in spam for some weird reason with a bunch of other comments. :( I’m really glad that you all liked them! And I totally understand how you feel about coconut flour. Thanks a ton for your comment and sorry again. :/
Hello there. My son has nut allergy, Can I use sesame seed paste aka tahini instead?( its more widely here in middle east).
Hello! I’ve never used that. Is it much runnier than almond butter? If so, I’m not sure. I find nut / seed butters to not always be interchangeable so I’m afraid I can’t give you an answer without testing it first. Sorry about that! If you try it, I’d love to hear how it comes out!
My family has recently decided it was time to get serious about having a dairy free, plant based diet, but we still have our sweet tooth yell at us every so often. I used coconut everything, the powder almond butter, and dark chocolate….. they are SOOO YUMMY!!! 😋 Thanks for the recipe!
I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I’m so glad that you all enjoyed the cookies! I hadn’t heard of powdered almond butter before. Neat! Thanks a ton for your comment and sorry again. I feel awful!
Disappointed that almond or sunflower butter is a must. Son is allergic to nuts, and sunflower butter is not available in our area.
I’m sorry you’re disappointed. It seems like I always disappoint someone, no matter how many ways I test a recipe with different nut /seed butters, egg subs and sugar subs. If your son is allergic to nuts, I would recommend ordering some sunflower seed butter online or making your own. It would make baking a lot easier.
Thank you Erin!! Your recipes are always so reliable and tasty! I was wondering if you think it would work well to sub palm oil shortening for the butter/coconut oil?
I’m glad to hear you think so! :) I’ve never used palm oil shortening but if that’s something that usually works as a sub for butter / coconut oil, I think it’d work here. I’d love to hear how it works out!
These are amazing! Best gluten/dairy free cookie I’ve ever made. We used peanut butter and regular sugar because it’s what we had on hand, and it turned out incredible.
Yay! I’m super happy that you liked them so much. Thanks for your feedback. :)
I just made these today and I must say “WOW”! These are really good. My teenage son ate 8 of them, I used the small scoop. I’m normally low carb and will make them using Lakanto sweetener next. I hope they are just as yummy!
Haha. I love that he ate 8. :D Well, Lakanto doesn’t taste like coconut sugar. You can definitely taste a difference but if you’re used to low-carb / Lakanto, you should still enjoy them!
And thanks for your feedback. :)
Incredible recipe! I even cut the coconut sugar by a lot! I use just 1/4 cup of coconut sugar for this recipe. Kids and adults LOVED IT!!!! Thank you so much.
Wow! I’m shocked that that worked well. Did they still have the chewy texture of a traditional cookie? Thanks for your feedback! I’m so glad you liked them.
I actually made 3x what this recipe called for, but only had 3/4 cup of coconut sugar on hand, so that is what I ended up using for the entire bulked up recipe. Also used just 3 eggs (no extra egg yolks) and a total of one cup of chocolate chips for entire recipe x3. Cookies were crunchy on the inside and soft and slightly chewy on the inside the first few hours. But I let them sit out for awhile, so they became softer all around. Put them in the fridge tonight, cant wait to eat them tomorrow! I’m pregnant with gestational diabetes – and these cookies (at least the way I made them) didn’t spike my blood sugar too much! Kids and I managed to make 60 smaller cookies out of this awesome recipe (multiplied by 3). I ate four cookies for lunch :) and my blood sugars were just 115 an hour later, after a little walking too. THANK YOU!
You’re welcome! And wow. I’m going to have to try that for myself because I just don’t see how they can be any good with so little sugar. 😂 But I would LOVE to post a lower-sugar version! Thanks a ton for your comments. I’m so glad you could find a treat to eat that doesn’t spike your blood sugar. Woohoo. :D
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.