These Coconut Flour Chocolate Chip Cookies are gluten-free, soft and chewy with a slightly crisp edge. With chocolate in every bite, and specks of vanilla throughout, everyone loves them!
Coconut flour is one of my gluten-free go-to flours. I love it!
Made from dried coconut meat, coconut flour thickens batters without drying out the final product, creating soft, chewy and delicate textures. And that’s exactly what these cookies are — soft, chewy and delicate. Not to mention super delicious!
This recipe is so delicious, quick and easy! You can be eating them within about thirty minutes!
* Learn all about coconut flour, and get more coconut flour recipes here! *
How to Make Coconut Flour Chocolate Chip Cookies
The batter takes one bowl and about five minutes, and baking takes about twelve.
- Mix the softened butter with the sugar, vanilla and salt.
- Blend the eggs into the butter mixture.
- Fold in the coconut flour, baking soda and chocolate chips.
- Shape the cookies into balls without flattening them, and bake in a 350°F oven until the edges are slightly golden.
(More detailed instructions are below.)
Recipe Tips and Substitutions
- This recipe calls for vanilla paste. I love the specks of vanilla. You can use pure vanilla extract if you don’t have the paste. (It's a 1:1 substitution.)
- Coconut flour is sometimes a bit lumpy, but you don't have to sift it -- the lumps easily smooth out with the back of the mixing spoon.
- I use semisweet chocolate chips in my coconut flour cookies, but feel free to use what you like (milk, dark, white).
- Coconut flour cookies are a bit fragile before they cool, so definitely leave them on the baking sheet for at least 15 minutes before moving them to a cooling rack.
Can you make them ahead?
Yes, you can definitely make these cookies ahead.
Room temperature. In a tightly sealed container, the cookies can be kept at room temperature for about three days.
Refrigerator. In a tightly sealed container, they can be stored in the refrigerator for up to a week.
Freezer. If sealed tightly, the cookies can be stored for about a month in the freezer.
More Must-Try Gluten-Free Cookie Recipes
Hope you love these Coconut Flour Cookies with Chocolate as much as my family and I do!
They’re SO GOOD!
Coconut Flour Chocolate Chip Cookie Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 tablespoon vanilla paste
- ¼ teaspoon salt
- 2 large eggs
- 1 cup plus 1 tablespoon coconut flour
- ½ teaspoon baking soda
- 1â…› cup semisweet chocolate chips
Instructions
- Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Set aside.
- Make the batter. In a medium-sized bowl, mix the butter with the sugar, vanilla paste and salt. Then add the eggs and mix until they’re incorporated. Then fold in the coconut flour, baking soda and chocolate chips. (It helps to blend the eggs in with a large fork.)
- Shape and bake. Use a 1¼ inch cookie scoop to shape the batter into balls, placing them on the parchment-lined baking sheet as you go. They should have about 2 inches between them. (Do not flatten them!) Bake in the preheated 350°F oven just until the edges begin to turn golden, about 10 to 12 minutes.
- Cool. Let the cookies cool on the baking sheet for at least 15 minutes.
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Rotalia Borja
I made these cookies for the first time and they don't look the same but delish! I didn't flatten per your instructions so they stayed balls 😊
Valentina
So happy you liked this cookie recipe. Taste over shape, right? 😉 Thanks for trying the recipe and checking out my site! ~Valentina
Deborah
I did flatten them and thought that was better to do, my first batch seemed under baked but my second batch was better. Thanks for the simple and easy recipe.
valentina
Hi Deborah, Thanks so much for writing. I'm happy you liked these, and I hope you'll make them again. 🙂 ~Valentina