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+ servings
stack of coconut flour cookies

Coconut Flour Cookies with Chocolate

Valentina K. Wein
These Coconut Flour Cookies are gluten-free, soft and chewy with a slightly crisp edge. With chocolate in every bite, and specs of vanilla throughout, everyone will love them!
*Makes about 32 small cookies / about 2 per serving
4.72 from 7 votes
Prep Time 5 mins
Cook Time 12 mins
Cooling Time 15 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 16
Calories 193 kcal


  • 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
  • 1⅛ cup semisweet chocolate chips


  • 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.


Calorie count is only an estimate.
Keywords coconut flour recipes, gluten-free cookies
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