Satisfy your sweet tooth with these chocolate chip coconut flour cookies. They're a gluten-free treat that's soft, chewy, and easy to make when you want a wholesome, chocolatey dessert!
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These chocolate chip coconut flour cookies are a go-to when I'm craving a classic cookie but want to keep it low-carb. Coconut flour adds a subtle sweetness and makes the cookies gluten-free and keto-friendly without sacrificing the chewy texture that I crave.
What I love most about these cookies is that they don’t require anything too fancy. Coconut flour, sugar free chocolate chips, a few pantry staples, and you're ready to go. They are easier than making almond biscotti and almost as easy as my 3-ingredient almond butter cookies.
These cookies are a great option if you're trying to cut down on refined carbs without cutting back on flavor. They’re rich, chocolatey, and have a satisfying texture that’s surprisingly similar to regular cookies. I’ve even brought them to gatherings, and people are surprised to learn they’re gluten-free.
Ingredients
- Almond Butter: Adds a creamy texture and rich, nutty flavor while keeping the cookies moist.
- Coconut Oil: Provides a subtle coconut taste and keeps the cookies soft without using butter.
- Granular Sweetener: Sweetens the cookies without adding sugar, making them a healthier choice.
- Egg: Binds the ingredients and helps the cookies rise for a chewy texture.
- Coconut Flour: Absorbs liquid, creating a soft yet dense cookie structure with a hint of coconut flavor.
- Vanilla Extract: Enhances the sweetness and adds depth to the cookie's flavor.
- Baking Soda: Leavens the cookies, giving them a slight lift and lightness.
- Salt: Balances sweetness and enhances the flavors of the chocolate and coconut.
- Dark Chocolate Chips or Pieces: Adds rich, intense chocolate flavor and a satisfying bite.
Scroll down to the recipe card for quantities used.
Instructions
To start, preheat the oven to 350°F and line the baking sheet with parchment paper. Then, follow the simple step-by-step instructions.
In a medium mixing bowl, beat together the almond butter, coconut oil, and sweetener until smooth.
Beat in the egg and vanilla.
Add coconut flour, baking soda, and salt.
Combine to form cookie dough.
Stir chocolate chips into dough.
Use a cookie scoop to portion the dough onto the lined baking sheet. Press each scoop down with the palm of your hand.
Bake for 7 minutes or until the cookies start to get dry around the edges and begin to brown. Remove from oven and allow to cool for five minutes before moving to a cooling rack.
Hint: Stir the almond butter well before adding it to the dough. This ensures the natural oils are evenly distributed, which helps the cookies bake evenly and keeps them from being too oily or dry.
Variations
Here are a few easy ways to customize this chocolate chip coconut flour cookies recipe:
- Add Nuts: Mix in chopped almonds, pecans, or walnuts for a crunchy texture and extra protein.
- Switch Up the Chocolate: Use milk chocolate, white chocolate chips, or a mix for a sweeter or creamier flavor.
- Add Dried Fruit: Toss in dried cranberries, strawberries, cherries, or raisins for a fruity twist that pairs well with chocolate.
- Sprinkle with Sea Salt: A sprinkle of flaky sea salt on top enhances the sweetness and adds a hint of savory flavor.
- Use Flavored Extracts: Substitute vanilla with almond or coconut extract to enhance the nutty or tropical flavor profile.
- Cinnamon or Nutmeg: Add a dash of warm spices to give the cookies a cozy, spiced twist.
- Dip in Chocolate: Once cooled, dip half of each cookie in melted chocolate for an extra indulgent treat.
- Swap the Sweetener: Use maple syrup or honey as a natural sweetener for a slightly different texture and taste.
Tips
Top tip: Measure coconut flour carefully. Coconut flour is very absorbent, so even a little extra can make the cookies dry. Use a level measuring spoon or cup for accuracy. Weight is the most accurate to get the same amount each time.
- Don’t overmix the dough: Mix just until the ingredients are combined to avoid a tough texture. Overmixing can lead to dense cookies.
- Use room temperature ingredients: Room temperature eggs and almond butter blend better and help the cookies bake evenly.
- Allow the dough to rest: Letting the dough sit for a few minutes helps the coconut flour absorb moisture, which improves the texture of the cookies.
- Flatten before baking: Since these cookies don’t spread much in the oven, press them down slightly on the baking sheet to get the desired shape.
- Watch baking time closely: Coconut flour cookies can go from perfectly baked to dry quickly, so keep an eye on them in the last few minutes.
These tips can help you avoid common issues with coconut flour and make sure your cookies turn out soft, chewy, and delicious!
Serving suggestions
For a classic approach, enjoy them warm straight out of the oven with a glass of milk or a cup of coffee. The slightly nutty flavor of almond butter in the cookies pairs well with both, offering a cozy treat to enjoy anytime.
Try serving them alongside a scoop of coconut or vanilla ice cream. Drizzle a bit of chocolate or caramel sauce over the ice cream and cookies to add even more flavor. Use a keto-friendly syrup for a gluten-free, low-carb sweet treat.
Another fun serving idea is to create a cookie sandwich with a filling in between. Spread almond butter, a thin layer of coconut whipped cream, or even chocolate ganache between two cookies for a rich, decadent twist.
Storage
To store chocolate chip coconut flour cookies, first allow them to cool completely before placing them in an airtight container. They can be stored at room temperature for up to three days or in the refrigerator for about a week.
If you’d like to keep them longer, these cookies freeze well. Just place them in a freezer-safe bag or container with parchment paper between layers to prevent sticking. They will stay fresh up to three months in the freezer.
FAQs
Coconut flour is unique because it’s highly absorbent, so direct substitutions with other flours won’t work. If you need to use another flour, look for a different recipe specifically designed for it.
Coconut flour absorbs a lot of moisture, so even a small mismeasurement can make cookies dry. Make sure to measure carefully and use room temperature ingredients for a better texture.
Yes, you can try replacing the egg with a flaxseed or chia egg. However, keep in mind that this may change the texture slightly, making the cookies a bit denser than the original recipe.
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Recipe
Coconut Flour Cookies
Ingredients
- ¼ cup almond butter
- 1 tablespoons coconut oil melted
- ¼ cup granular sweetener see note
- 1 large egg at room temperature
- ¼ cup coconut flour
- ¾ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup dark chocolate pieces or chips see note
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a medium mixing bowl, beat together the almond butter, coconut oil, and sweetener until smooth.
- Beat in the egg and vanilla.
- Mix in the coconut flour, baking soda, and salt.
- Use a cookie scoop to portion the dough onto the lined baking sheet. Press each scoop down with the palm of your hand.
- Bake for 7 minutes or until the cookies start to get dry around the edges and begin to brown.
- Remove from oven and allow to cool for five minutes before moving to a cooling rack.
Notes
I like to use Bake Believe brand chips, which are sweetened with inulin, erythritol, and stevia. Thrive Market also sells reasonably priced stevia-sweetened dark chocolate chips. You can also cut up your favorite chocolate bar.
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