Coconut Flour Chocolate Chip Cookies

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Coconut-lovers, gather ‘round. Chocolate chip cookie-lovers should come on over, too. Today’s recipe is for a chocolate chip cookie like no other. Made with coconut flour, coconut oil, coconut sugar, coconut milk, and shredded coconut, these bring quite the haul in the coconut department. Who would’ve guessed, right? Hah. Although you have the option of using other ingredients in place of some of the coconut ones, all the different coconut-based components come together into a cookie that’s amazingly soft, chewy, and packed with that sweet, tropical flavor. And did I mention they’re grain- and gluten-free?!

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Don’t be expecting your average butter-flour-and-sugar-based chocolate chip cookie to come out of this recipe…these Coconut Flour Chocolate Chip Cookies have a taste and texture unique to themselves. Funnily enough, both my dad and my brother described these as being “like a cross between a coconut macaroon and a chocolate chip cookie” without any idea that the other had given the exact same description. I guess that means it must be pretty spot-on! With coconut flour as the only dry ingredient (minus the salt and sugar), the cookies are super moist and chewy, and combined with the texture of shredded coconut and the subtle flavor of coconut milk and coconut oil, the macaroon aspect of these cookies really takes off. A dash of vanilla, a pinch of salt, and a generous dose of semisweet chocolate help balance out all of that coconut, creating a wonderful new variety of chocolate chip cookie.

Be aware that coconut flour works very differently than most types of flours. It loooves moisture, and too much coconut flour can make baked goods dry and dense. However, if combined with the right amount of wet ingredients, coconut flour will provide a wonderfully moist, chewy texture as well as a slight coconut essence in the finished product. The two large eggs and the coconut milk in this recipe give the coconut flour all the moisture it needs to make the cookies soft and light rather than heavy and dry. At first it may seem like you’ve done something wrong—the dough will be very runny, more like batter than dough, but if you let it sit for about 10 minutes the coconut flour will work its magic and soak up all that liquid. It kinda makes you feel like a talented scientist, doing all that tricky chemistry. Or maybe that’s just me.

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If you love coconut, make these cookies! If you love chocolate chip cookies, make these cookies! If you’re on a gluten-free diet, make these cookies! If you’re a human being with functioning taste buds, make these cookies! They’re macaroon-slash-chocolate-chip perfection.

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Coconut Flour Chocolate Chip Cookies

Yield: about 20 cookies

2 large eggs

1/4 cup melted butter (or melted coconut oil)

1/4 cup coconut sugar (or brown sugar)

1/2 cup coconut milk (or almond milk, soy milk, etc.)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup coconut flour

1/3 cup mini chocolate chips

2-3 tablespoons shredded coconut, if desired

Directions:

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or spray with baking spray. Set aside.

In a medium bowl, whisk together the eggs, melted butter, sugar, milk, vanilla, and salt until smooth. Using a rubber spatula, stir in the coconut flour, chocolate chips, and coconut until combined. The dough will be quite runny.

Let the dough sit for 10 minutes or until it has thickened to the consistency of more traditional cookie dough (it may still be soft). Scoop the dough by rounded tablespoonfuls and drop onto prepared baking sheets. Bake for 10-12 minutes or until cookies are set and just turning golden-brown.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve.

(Recipe adapted from The Lemon Bowl)

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35 thoughts on “Coconut Flour Chocolate Chip Cookies

  1. Mine are in the oven right now, and they aren’t flattening.. I pressed them down with the spatula, which left a mark in them like peanut butter cookies. Hopefully they are at least edible when they’re done. It would be a shame, I was so excited about this recipe.

    • Hi Eddie! Sorry to hear that the cookies aren’t spreading out very well…it’s hard to say what might have gone wrong, but one thing is to make sure you’re measuring the coconut flour by lightly spooning it into the measuring cup and then sweeping off the excess rather than scooping it all up at once. I have no idea if that’s the cause of the flattening issue (sometimes flukes just happen) but I do know that the way flour is measured can make a huge difference in the amount. A bit too much coconut flour in this recipe would definitely cause harder, taller cookies. Regardless, I hope they still tasted good!!

  2. I just made these cookies too, and they were absolutely delicious! My batter was not runny at all, I actually added a little extra coconut milk to make it less crumbly, and rolled the dough into balls, then flattened with a knife. Coconut flour seems to be a tricky beast, some flours are more absorbent than others, just a matter of playing around until you get it right!
    Thanks for a great recipe, I’ll be linking to it on my blog – anarchyroad.wordpress.com.

    • Hi Hayley! I’m so glad you enjoyed these! You are SO right that coconut flour can be quite tricky, since it’s so absorbent. It can so quickly make baked goods tough and dry, so it’s hard to find that balance…but it sounds like you did! Thanks for the comment 🙂

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  4. Best Coconut Recipe and I tried the others :). What I like about this one, is that you were able to reduce the “chalk, hard to swallow” issue with baking with Coconut flour. If this helps anyone, after combining all the ingredients I put the dough in the freezer for about 10 minutes to thicken up. Then I add the chocolate chips and wait another 5 minutes. Coconut flour is super absorbent as i have learned and you don’t need a lot of flour to make a lot of baked goods. 🙂 This recipe allowed me to make little dough balls and flatten them to a cookie shape with my hands. They did not flatten naturally which is typical with Coconut flour. I also used Coconut Oil melted.

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  6. I don’t know what I did wrong, I measured everything out precisely, the cookies came out kind fluffy with a slight mealy texture..

    • Sorry to hear the recipe didn’t turn out well for you! It’s hard to say what the problem was, and it may not have been your fault at all. I’m no expert on coconut flour but I do know that it’s very finicky, and finding the right texture can require eye-balling it more than precise measuring. The humidity, size of your eggs, method of measuring dry ingredients, etc. can all influence the results. Hope they still tasted good!

  7. Think I could use something else besides coconut sugar or brown sugar? I would like to make the recipe as “sugar free” as I could. Just wondering if you have any suggestions! Regardless I am going to try this recipe soon.

    • I wouldn’t recommend using any sticky sweeteners (honey, agave, etc.) because with coconut flour in the mix that would probably change the texture quite a bit, but maybe you could try date sugar? It’s still a sweetener, but is natural. I would hesitate to cut out any type of sweetener entirely, but please let me know if you experiment and find something that works! Good luck!

  8. Made these bad boys twice already. I add baking soda to it and that flattens up without having to play with the cookie.

    • Hi Chastity,

      Yes, due to the coconut flour these won’t have a traditional chocolate-chip-cookie texture, but will be a bit softer and moister. You can play around with the exact amount of flour you use to make them more or less dry, however. Coconut flour tends to soak up a lot of moisture, and even a tablespoon extra can take away from their chewiness. Good luck!

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    • Too bad they didn’t turn out well! The coconut flour is most likely the culprit…it is extremely absorbent, and finding the right ratios of liquid to flour can be hard. As you might see in the comments, this recipe works wonderfully for some and not-so-well for others…the differences might lie in measuring technique, brand of flour, altitude…I wish I knew the answer!! Better luck next time.

  10. Thanks for the recipe! My husband wanted oatmeal raisin cookies but I only had coconut flour on hand. I found your recipe and adjusted it a little to make what he wanted. I reduced the coconut flour to 1/3 since I was adding another dry ingredient (1/3 cup of oatmeal) and added in a handful of raisins. Followed the rest of your recipe as listed and they came out great!

  11. I would definitely agree that these taste like a macaroon/chocolate chip cookie! They were very good and GLUTEN FREE!

    Thank you for the recipe!

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