Chewy and chocolaty, these Coconut Flour Cookies are also gluten-free. They’re deliciously soft and filled with gooey chocolate chunks that make them hard to resist.
Table Of Contents
Coconut Flour Cookies Recipe Details
I love these Coconut Flour Cookies because the recipe is nice and easy and I can serve them to all my friends and family. They are chewy and delicious, and also gluten-free!
- Taste- Sweet chocolate chunks in a nutty cookie base, these Coconut Flour Cookies taste amazing.
- Texture- Soft, chewy, and with delightfully gooey chocolate, they are so decadent.
- Ease- This recipe is really simple. You’re going to love how easy it is to make these delicious chocolate chunk cookies.
- Time- These Coconut Flour Cookies will take under 30 minutes to make.
What You’ll Need
- Wet ingredients- Coconut oil or butter (melted), Cashew butter, Coconut sugar, Eggs, and Vanilla extract.
- Dry ingredients- Coconut flour, Baking soda, and Salt
- Dark chocolate chunks
How to Make Coconut Flour Cookies
- Cream together the oil, butter, and sugar. Add the melted coconut oil or butter, cashew butter, and coconut sugar to a large bowl and then mix with an electric hand mixer.
- Add the eggs and vanilla. Now add in the egg, egg yolk, and vanilla. Mix again.
- Mix in the dry ingredients. Sift in the coconut flour, baking soda, and salt. Mix to combine.
- Add the chocolate chunks. Once the dough is ready, mix the chocolate chunks in.
- Scoop out the cookie dough. Scoop out the coconut flour cookies with a medium-sized cookie scoop and place them on a parchment paper-lined baking sheet, spaced out. You should get about 28 cookies.
- Add extra chocolate chunks. Flatten the cookies slightly and add some additional chocolate chunks on top.
- Bake. Now bake them at 350 degrees Fahrenheit for about 8 minutes. Allow to cool slightly before serving.
- Level off the flour for accuracy- Spooning and leveling off the coconut flour in the measuring cup will avoid too much getting packed in. This keeps your cookies moist and chewy.
- Use a cookie scoop to measure the dough- Cookies that are a consistent size and shape will bake evenly. A cookie scoop helps avoid smaller cookies that burn, and larger ones that are underdone.
- Flatten the cookies before adding the chocolate- To keep the chocolate chunks on top from falling off, slightly flatten the cookie dough so they are secured.
Add-ins and Substitutions
- Add nuts- Chunks of walnut, pecan, almond, or macadamia nut add flavor and crunch to these cookies.
- Make them dairy-free or vegan- Just substitute the butter with coconut oil and use applesauce or ground flax seeds for the eggs. Also opt for dairy-free chocolate chunks or chips.
- Use different chocolate- Substitute white chocolate, dark chocolate, or milk chocolate chips for a different look and flavor.
- Drizzle them with ganache- Dress these cookies up with a drizzle of chocolate ganache.
It’s best to keep coconut flour in the refrigerator or freezer to avoid it getting rancid. It should stay fresh for about 6 months in the refrigerator, and up to 12 months in the freezer.
Coconut flour does contain more fiber and healthy fats than other types of flour, and it’s also a great alternative for those with allergies or on special diets. Another plus is that it has a lower glycemic index, meaning it causes less of spike in blood sugar when you eat it.
Technically, yes they can, but you might have to make changes to the ratio of ingredients. Coconut flour is heavy and dry, so it can’t be substituted 1:1 with other flours because the texture is different. You may need to increase the wet ingredients to compensate.
These Coconut Flour Cookies are so delicious, they are the perfect dessert for any meal. Here are some tasty ways to serve them:
- Desserts: If you’re setting out a dessert tray, serve these Coconut Flour Cookies alongside Nutella Brownies (gluten-free), Chewy Oatmeal Raisin Cookies, and No Bake Mini Cheesecakes (VIDEO).
- Drinks: Serving these cookies with an Iced Caramel Macchiato or Caramel Frappuccino Recipe (Starbucks Copycat) would be a treat. Or just enjoy a simple coffee, tea, or glass of milk with them.
- Gluten-free dishes: Serve these cookies after a lunch or dinner of Stir Fry with Rice Noodles, Cast Iron Ribeye Steak, or Brown Rice Jambalaya with Chicken and Shrimp.
Make These Coconut Flour Cookies in Advance
Make ahead: You can make the cookie dough and store it in the fridge for up to 24 hours, or longer if it’s frozen. You can also bake and store these Coconut Flour Cookies to be served later.
Storing: Store any leftover Coconut Flour Cookies in the refrigerator in an airtight container for up to 1 week.
Freeze: Freeze the cookie dough in balls on a baking sheet before transferring to a ziplock freezer bag. You can also freeze baked and cooled cookies in an airtight container with a piece of wax paper between each layer to avoid sticking. They will last for up to 3 months.
More Scrumptious Cookie Recipes!
- Chewy Nutella Cookies
- Easy Keto Peanut Butter Cookies
- Almond Flour Chocolate Chip Cookies
- Chewy M&M Cookies
- Lofthouse Frosted Sugar Cookies
Full Recipe Instructions
Coconut Flour Cookies
- In a large bowl, add 1/2 cup melted coconut oil or butter, 2/3 cup cashew butter, and 1 cup coconut sugar. Use an electric hand mixer to combine everything together.
- Now add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract. Mix again.
- Then mix in 1 cup coconut flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Once the cookie dough begins to take shape, mix in 1 cup dark chocolate chunks or chips.
- Line a baking sheet with parchment paper and place scoops of the coconut flour cookies on top. I used a medium sized cookie scoop and got 28 cookies out of this recipe.
- Now flatten the cookies slightly before baking and add additional chocolate chunks on top. Bake at 350 degrees Fahrenheit for about 8 minutes.
- How to make them vegan
- How to make it dairy-free
- How to make these ahead of time