These coconut flour cookies are soft, chewy, buttery, and made with just 5 main ingredients! Made in just one bowl, they take less than 12 minutes to make! 3 grams net carbs per serving.
Coconut Flour Cookies
When it comes to recipes using coconut flour, my favorites to make are a coconut flour chocolate cake, muffins, and these coconut flour cookies.
Over the past few weeks, I’ve been making a valiant effort to use up all my pantry ingredients before buying new ones. See, I have a very bad habit of hitting up the health food or specialty food stores and leaving with a bunch of new ingredients. I do use them, but it’s usually only for one or two recipes, and then it gets forgotten about. To combat this, I have banned myself from buying anything new until I had used up every single thing in my pantry.
One of the first things I found was a huge bag of coconut flour that was about to reach its expiry date. I tend to use coconut flour on occasion, but it isn’t something I use very often. As such, I’ve been finding more ways to use it. As someone who LOVES cookies, they had to be the first recipe I made using it!
I’ve been meaning to share a coconut flour cookie recipe for quite some time. They have been my go-to dessert lately and I can’t see myself stopping! They use simple ingredients and they literally take 12 minutes to make!
No grains and no sugar are needed, but you’d never tell. The texture is slightly crisp around the edges, and soft and chewy in the middle. They are sweet and packed with chocolate chips, and have no coconut taste whatsoever!
I had some friends over for coffee the other morning and served them these cookies and NO ONE believed me when I said it was made with coconut flour- They thought it tasted like any good chocolate chip cookie!
How do you make coconut flour cookies?
The ingredients
- Coconut flour– Be sure to sift your coconut flour well, to ensure there are no clumps throughout.
- Granulated sweetener of choice– I used keto brown sugar, but erythritol and monk fruit sweetener can also be used.
- Baking soda– Helps the cookies remain thick and chewy.
- Eggs– Room temperature eggs.
- Butter– Salted and melted butter. If your butter is unsalted, add 1/4 teaspoon of salt.
- Chocolate chips– Optional, but I love folding through some sugar free chocolate chips.
The Instructions
Start by mixing together your dry ingredients until combined. Next, add the wet ingredients and mix well. Using a rubber spatula, fold through the chocolate chips if using them.
Now, using your hands, form 12 balls of dough. Place them on a lined baking sheet and bake them for 10-12 minutes, or until lightly golden brown around the sides. Let the cookies cool on the sheet for 15 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best coconut flour chocolate chip cookies
- Do not overbake these cookies, as they firm up while they are cooling.
- If you don’t follow a strict keto diet, brown sugar or coconut sugar can be used.
- Feel free to omit the chocolate chips and add some dried nuts, seeds, or even chopped chocolate!
Storing and freezing coconut flour cookies
- To store: Coconut flour cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you’d like them to keep longer.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More coconut flour recipes to try
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Coconut Flour Cookies
Ingredients
- 1/2 cup coconut flour
- 1/2 cup + 2 tablespoons granulated sweetener of choice I used sugar free brown sugar
- 1/4 teaspoon baking soda
- 1/3 cup butter salted and melted
- 3 large eggs
- 1 cup chocolate chips of choice optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
- Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
- Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
Notes
Nutrition
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Just gave these a try, I think if I were to make them again I would add salt.
Cookies was AMAZING!! I added chopped walnuts to the batter!! Love this recipe!
These were delicious. I added a little extra Swerve brown sugar because the batter didn’t taste sweet enough to me. Even the non low carbers enjoyed them.
I made them exactly and they were soooo good, next time I may add cinnamon maybe nuts, I think they are perfect for us . Thanks so much I will be following you ,Ruby
These cookies were delicious and not too sweet. I used coconut sugar and Trader Joe brand chocolate chunks, so they weren’t sugar-free. I like a little crunch to my cookies, so next time I will add chopped nuts. They were a tad dry at 12 min bake time in electric oven.
Cookies’ texture is more like cake to me 😅. I didn’t have enough chocolate chips so it was a mix of white chocolate and chopped almonds. I used 1/4 cup monk sugar. All other ingredients I used were healthier alternatives.
Healthy treats that goes well with teas and coffee.
I tweaked the recipe a little I added 1/2tsp baking powder and a teaspoon of vanilla and they turned out amazing 😍
These were delicious! Thanks for the recipe! I will make these as my go to cookies!
I cannot eat eggs. Can I substitute with flax eggs
You are welcome to experiment and see.
I made these cookies last night. Thank you a million times for a recipe without almond flour. My husband is allergic and almost everything has almond. This is such a versatile recipe I can wait to make again with different flavors. It could have been my oven but I had to cook about 10 mins longer. They tasted great and have a cookie snap. I used a mini scoop so I made 28 cookies. Thanks for sharing!
So thankful for this recipe and for you! Those cookies were delicious, I’m currently waiting for my second batch to be ready! Thanks again
Super easy and SUPER YUMMY!! Can’t think of any higher praise than that! 🙂
I do have to say I’m a little confused by all the questions about applesauce in the comments, though. Didn’t see that the recipe called for applesauce??? Regardless, I made it using 5 ingredients, and the cookies were FABULOUS!!
Really good! Even my non-gluten-free husband approves! Also I live at high altitude and pushed the temp a little higher; still looking for the right temp – and added a bit extra flour. They were delicious.
I followed this recipe but used peanut oil instead of butter. It turned out very watery, so ended up doing muffins instead and needed much more time in the oven. Do you know why that might be? Should I add more flour? I’m not an experienced baker, especially with coconut flour, any advise would be so awesome 🙂
Hi Kat! Unfortunately you swapped out the butter for peanut oil, which doesn’t work and cannot be substituted. I’m not surprised it didn’t work out 🙂
Awesome and delicious , I used organic coconut flour and organic coconut sugar