These Coconut Flour Cookies are gluten-free, soft and chewy with a slightly crisp edge. With chocolate in every bite, and specks of vanilla throughout, everyone will love them!
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Coconut flour is one of my top two flours I reach for when I'm making gluten-free baked goods. (The other is AP Cup4Cup.)
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!
What’s in this recipe?
- unsalted butter
- granulated sugar
- vanilla paste
- coconut flour
- baking soda
- semisweet chocolate chips
This recipe is so easy!
How to Make Coconut Flour Cookies
The batter takes one bowl and about five minutes, and baking takes about twelve.
- Mix the softened butter with the sugar, vanilla paste and salt.
- Blend the eggs into 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. (Switch it one-to-one.)
- 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.
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. Sealed tightly, you can store the cookies for about a month in the freezer.
Hope you love these Coconut Flour Cookies with Chocolate as much as my family and I do!
They’re SO GOOD!
More coconut flour cookie recipes:
- Coconut Hatch Chile Chocolate Chip Cookies
- Simple Cinnamon Coconut Cookies
- Coconut Flour Butter Cookies
Coconut Flour Cookies with Chocolate
- 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.
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