Coconut Flour Cookies

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Coconut flour cookies – gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk. Just 8 ingredients!

 Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

Chocolate chip cookies really are a classic.

 There is no arguing about that, it is a fact.

Coconut Flour Cookies

Everyone should be able to indulge in a chocolate chip cookie every once in a while. Even if they have different dietary restrictions. That is why I made these coconut flour cookies. They are gluten-free, grain-free, refined sugar-free, dairy-free, and egg-free. They are also really chewy and studded with chocolate chips.

 Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

Though I am the resident gluten-free dinner fanatic at Food Fanatic, I really am a cookie fanatic too.

When I was 8 years old my sister (who was 6) and I sold chocolate chip cookies in our neighborhood and earned money to buy ourselves bikes. We baked hundreds of dozens of cookies, and that isn’t even the start of my love affair with cookies.

  Cookies are one of the first things I remember baking with my mom. She isn’t much of a baker, but my sisters and I loved making cookies with her when we were little.

Fast forward however many years and now I’m the biggest cookie fanatic EVAH!

After I quit eating wheat and gluten, I had to rework a lot of my favorite recipes. Recreate them to get the cookies that I remembered. Well, I went past that a little bit and I made them better than I remembered them.

 You know those soft frosted sugar cookies in the bakery section of the grocery store? The cakey ones with that thick layer of frosting and sprinkles? I mastered the gluten free soft frosted sugar cookie, even making a dairy-free version.

After that I moved on to mastering many other cookies, and writing an entire cookbook filled with gluten-free cookies. In less than 3 months I made (and ate) more than 50 different kinds of cookies.

 Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

And I wonder why I can’t drop the baby weight…

Anyways… back to the chocolate chip cookies. Everyone should be able to eat a chocolate chip cookie every once in awhile, no matter what their dietary restrictions. And that cookie shouldn’t taste like cardboard.

If you are a fan of oatmeal cookies, like I am, then I think you’ll love my friend Texanerin’s Gluten Free Oatmeal Cookies. They aren’t grain-free but can be made refined sugar-free with coconut sugar.

 It took many batches, varying the ingredients and proportions each time, but I think that I have created a darn good coconut flour cookie recipe. They are gluten-free grain-free, refined sugar-free, dairy-free, and egg free. I think almost anyone can eat them! (Except those folks with almond and coconut allergies, sorry.)

They do have coconut flour (of course) and a little bit of almond flour too. Coconut flour needs a lot of moisture, so I used honey to sweeten these cookies. The coconut flour just soaks up all the moisture.

The dough will be a bit more “batter-y” than traditional cookie dough. That comes from the honey and coconut oil. As the dough sits for a few minutes before you scoop it – it will get a bit thicker.

 Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.

These cookies also don’t spread as much when they bake, so you have to help them out a bit and pat the cookies out just a before you bake them.

If you have a scale, use the weight measurements for best results.

The results and sweet, chewy, and very satisfying. Especially with a glass of your favorite milk.

If you are searching for more grain-free cookie recipes you might like my friend Taylor from Food, Faith, Fitness’ Peanut Butter Chickpea Chocolate Chip Cookies. I know you are thinking “chickpeas in cookies?!?” but don’t knock it ’til you try it.

Coconut flour cookies are for just about anyone to eat - they are gluten-free, dairy-free, grain-free, refined sugar-free, and egg-free. Super chewy and studded with chocolate chips, they go perfect with a glass of milk.


      • Amanda says

        Hi Do you know a good substitution for the almond flour? My children have allergies to nuts, eggs and dairy. It’s very hard to find recipes that actually turn out minus eggs, nuts and dairy.

        • flippindeliciousflippindelicious says

          Hi Amanda! I haven’t personally made these cookies without the almond flour, but I had several people comment and say that they used ground oats and they turned out great. Check the comments, they gave the amounts they substituted.

        • flippindeliciousflippindelicious says

          Hi Jenna,
          No, I do not. If you need to calculate the nutrition facts I suggest entering the ingredients you use in a nutrition facts calculator. I have used my fitness pal in the past.
          Happy Baking!

  1. Virginia says

    Hi Brianna, I have avoided using coconut flour in the past because most of the recipes use eggs for moisture or the finished product is grainy or crumbly. I will try these. Is there a particular coconut flour brand that you can recommend? Thank you.

    • flippindeliciousflippindelicious says

      Thanks Virginia!
      I’ve used Trader Joe’s coconut flour, and another coconut flour that I don’t remember the brand of (it was one my mom had on hand when we were visiting.) I’m sorry I don’t have a better suggestion for which brands are good. I think Danielle from Against All Grain was working on a post about coconut flour. She references it HERE, but I couldn’t find her finished post, I don’t think it is up yet.

      • Virginia says

        Hi Brianna,
        Thank you. I have prepared this recipes twice. On both occasions I have used the Trader Joe’s Coconut flour. Both times I did not have mini chocolate chips – I used 1/4 cup of chopped average-sized bittersweet chocolate chips. The first time, I prepared them as indicated. YUM!!! The next time, my sister came to visit, so I added a pinch of ground cayenne and ground cinnamon because she prefers spicy and hot chocolate-based treats. She was delighted!!! They were chewy and delicious. Once again, thank you.

        • flippindeliciousflippindelicious says

          Yay! I’m so happy that you’ve enjoyed them Virginia! The cayenne and cinnamon sounds like a great addition! I don’t often add spice to cookies like that, but it is a genius idea. I LOVE Mexican hot chocolate. I’ll have to try the spice next time I make them.
          It makes me so happy when people come back and comment. It helps me to see how my recipes actually help people, which makes my day! Thank you!

    • flippindeliciousflippindelicious says

      Hi Heather,
      I am sorry, but I don’t know of anything that would substitute for the almond flour straight across. You could try a little rice flour? or use more coconut flour? You’ll have to play around with it a bit to make it nut-free, sorry! I wasn’t able to get the cookie to have the texture that I wanted it to have without a little almond flour.

        • flippindeliciousflippindelicious says

          That is great to hear! Thanks for commenting Sv. I hope that it helps other people who can’t do almonds. (also I have a bunch of quinoa flour to use up, so I’ll have to give it a try!)

  2. Alisia domer says

    IThis recipe says it will make 18, but I only got about 10 cookies out of it. And I didn’t even leave them in as long as it said and they burned! Definitely gonna watch them closer next time

    • flippindeliciousflippindelicious says

      I am sorry that your cookies didn’t turn out as you hoped!
      The amount of cookies that the recipe makes will vary if your scoops of dough were different sized than mine. Despite all best efforts, sometimes you’ll get more or less cookies with a recipe. I love using measured spring-loaded cookie scoops (like ice cream scoops but smaller) because they give much more consistent results.
      It is also possible that your oven temperature is off, or you have a hot spot. I have an oven thermometer, which I love! I always know exactly what temperature my oven is and it helps to prevent baking fails. It is also a good idea to rotate your pans halfway through baking in case you have hot spots.
      I hope that helps a little bit. Happy Baking!

    • flippindeliciousflippindelicious says

      Hi Lori,
      I don’t do a nutritional breakdown for my recipes, but I know that there are lots of sites that will give you the nutrition info if you enter the ingredients. I have used my fitness pal before, but I know there are a lot of websites that will calculate it for you. Google “nutrition info calculator” or something like that and I am sure you will find a tool that is easy for you to use.

  3. Jenna says

    Just made these and they are delicious! I subbed honey for maple syrup since that is what I had on hand. I found that the recipe only made 12 cookies, even though they were very small. Still, they are amazing! I will definitely be making these again (and doubling the recipe so they don’t get eaten so quickly!) Thanks for this great recipe!

  4. Lisa says

    Any chance you know a good replacement for the almond flour? I would love to try these except the almonds are a no-no unfortunately 🙁

    • flippindeliciousflippindelicious says

      I haven’t tried anything else, Lisa. But I would think you could substitute another nut-flour or nut-meal and get similar results. Hope that helps!

      • Melanie says

        Lisa & Heather -We are nut free as well. But a Great option to substitute almond Flour is CASSAVA FLOUR 🙂 But would suggest using less Cassava Flour then what recipe calls for. This recipe looks GREAT!!! My kids LOVE chocolate cookies with Cassava flour which is a plus!! Thanks for posting recipe 🙂

        • flippindeliciousflippindelicious says

          I LOVE cassava flour! If you try it, let me know. I have only ever used cassava for tortillas… because they are amazing and there is none left for baking anything else.
          Thanks for stopping by Melanie! I hope you and your kids enjoy the cookies.

  5. Eileen says

    The recipe looks great, and I’m looking forward to trying more of your recipes!
    My question is, is the coconut oil melted or solid.

    • flippindeliciousflippindelicious says

      Hi Eileen!
      If I recall correctly, mine was melted. It was July so the temp was above 70 and the coconut oil was liquid. Melted or softened coconut oil will work just fine. Because you mix it with the honey I don’t think it will make a difference whether or not it is melted as long as it is soft enough to mix smoothly with the honey.
      Hope that helps. Happy Baking!

    • flippindeliciousflippindelicious says

      I haven’t tried it, but it is possible someone else has. I don’t have a lot of experience with agave, but in my memory it is runnier than honey so maybe use a little less? If you try it, be sure to comment back so everyone else will know if it worked or not.

    • flippindeliciousflippindelicious says

      Hi Sage! I do not normally calculate nutrition facts for my recipes. If you are looking for a calorie count you can calculate it yourself using the ingredients you use. I don’t calculate nutrition facts often,so I don’t have a site I recommend but I have used My Fitness Pal in the past. (years ago!)

  6. Fondufondue says

    I have tried these cookies multiple times, and they were delish! I did mint chocolate chunks, and felt like I was eating real chocolate chip/sugar cookies:) A couple questions… Both times I made these cookies, there was excess liquid (oil maybe) that I had to drain
    out in order for the cookies to form solid. I used Bob’s red mill coconut flour, and let it sit for 10+ minutes. The only changes I made were doubling the batch (even let dough sit for longer so it would absorb) and melting coconut oil in the oven to make a liquid. Delish, but any suggestions to make the process be easier/speedier? Maybe I need to use an electric mixer, or was the double batch maybe messing it up?

    • flippindeliciousflippindelicious says

      Hi! I am so happy that you have been enjoying this recipe!
      It is hard to know exactly where the excess liquid is coming from without being in the kitchen with you.
      I have heard that some coconut flours absorb differently than others (if I remember correctly I was using Trader Joe’s coconut flour?) . If that is the case, and your coconut flour doesn’t absorb as much as mine did you might just need a little less oil. Doubling the batch could have something to do with it too, like you thought. Doubling it would mean there would be twice as much excess oil, if the absorption is different with your coconut flour.
      When I made them I was using an electric mixer, which helps to emulsify the batter. That might have been part of the reason why there was liquid that would separate out.
      Hope that helps!
      Happy Baking!

  7. victoria says

    Just what I am looking for! Question: Have you ever frozen this dough to bake later? Or, any dough with coconut flour or GF flour (like your *famous* sugar cookies)? We are hosting a celebration and I need to bake ahead of time. I prefer to make the dough a week ahead of time, then bake a day or two before.

    • flippindeliciousflippindelicious says

      I haven’t ever frozen this coconut flour cookie dough to bake later, but I have frozen my sugar cookie dough. I have also frozen baked and frosted sugar cookies for several weeks (they never last longer than that!) They are perfectly fresh and soft once they defrost.
      My favorite cookie dought to freeze if my gluten free giant chocolate chip cookies. I will make normal sized cookies out of them too. Just scoop the dough, and freeze. Then bake according to the directions straight from the freezer. They may take a few extra minutes, but they always turn out perfect for me.

  8. Jaclyn says

    These sound delish! I’m new to dietary allergies/restrictions so appreciate the great recipe. We are unable to consume nuts – would these work with ONLY coconut flour or do you think I could sub rice flour? Thanks!

    • flippindeliciousflippindelicious says

      Hi Jaclyn! I do not know of anything that would substitute 1 to 1 for the almond flour. You’ll have to experiment! Let me know if you find a sub that works out.

      • Joy says

        You could sub ground sunflower seeds in place of almonds. I have done that successfully in other recipes. I plan to try this recipe with that sub as I too am nut free, dairy free, gluten free, and egg free.


    So excited to try this recipe… Quick question…

    What can I substitute for almond flour & in what quantity? I’m new to the gluten + grain free world, so I’m still learning. Most everything has almond flour in it, but I have an almond allergy, so there’s got to be a substitute that works for this cookie!!

    Thank you so much!!

    • flippindeliciousflippindelicious says

      Hi Lorilynn! I haven’t tried any substitutions for the almond flour but another reader subbed freshly ground gluten free quick oats (pulsed in a blender until flour like consistency.) She said they turned out fabulous! Hope that helps.

  10. Steph says

    Looks delicious!! Is there any alternative to using almond flour? I’d love to make these for vacation tomorrow but I can’t eat almonds. I’m DF, SF and WF for my baby.

    • flippindeliciousflippindelicious says

      Hi Steph! I haven’t tried any substitutions but another reader subbed freshly ground gluten free quick oats (pulsed in a blender until flour like consistency.) She said they turned out fabulous! Sorry I didn’t respond in time for vacation. You can always email me (flippindelicious(at)gmail(dot)com) if you have any more questions. With the busy summer and kids home from school I haven’t been able to moderate comments as often. But email I check a minimum of 2x a day during the week.

  11. Anita says

    Love these!
    I have a nut allergy but am able to eat coconut. I subbed in freshly ground gluten free quick oats made into flour for the almond flour.
    I also added some unsweetened flaked coconut because I am not used to the texture of gluten free baking just yet. (And I love coconut!)

    • flippindeliciousflippindelicious says

      Thanks so much Anita! I am so happy that you found a substitute that worked so well. Thank you for sharing it with everyone.


    I am wondering if I can subtitute the almond flour with another Gluten free one, rice or chick pea or other? I am allergic to almonds. Other than that these ch. chip cookies look really great. Thanks for the recipe!

    • flippindeliciousflippindelicious says

      Hi Suzen!
      I haven’t tried another flour, but I know that a reader used freshly ground GF oats and had good results. She left a comment a few months ago so you can see what she did.
      Let me know what you try! Happy Baking!

    • Kelly says

      I made these cookies today and they are amazing! Nicely sweet without having that feeling of a sugar hangover!
      I used chickpea flour in place of the almond flour and they turned out perfect. I like using chickpea flour in baking because I find it yields a nice chewy texture that’s perfect for cookies.
      I also used maple syrup because…well…I love it! I’m Canadian, it’s in my blood!

      • flippindeliciousflippindelicious says

        Hi Kelly!
        It is a great idea to sub chickpea flour for the almond flour. I’ll have to try it!
        Plus maple syrup is a genius sub! I love maple syrup, I’ll have to try it next time.
        So happy that you loved these cookies!

    • flippindeliciousflippindelicious says

      Hi Megan,
      You are not able to omit the honey without making some other substitutions. You could try using maple syrup or agave, but they have different consistencies so you wouldn’t be able to substitute them straight across. If you try substituting another sweetener come back and comment so that I (and other readers) know what worked or didn’t work for you.

  13. Lynne says

    I had high hopes for these, but they are just crumbles of piles. I did follow the recipe exactly, but this one was a fail for me. I don’t think I’ve had any luck with coconut flour at all, but I’ll keep trying!

    • flippindeliciousflippindelicious says

      Hi Lynne, I am sorry they didn’t turn out for you! Coconut flour can be very fickle and absorption rates vary by brand. The weather has also made recipes using coconut flour turn funky on me.
      For that reason I only have a few recipes that I use coconut flour in. It is a difficult flour to use!

    • flippindeliciousflippindelicious says

      My best guess is that it is the coconut flour. It is a very fickle flour and many different brands absorb liquid differently. I would try adding a little bit more coconut flour until you have a scoopable dough. Just be careful because if you add too much it will make your cookies dry.

  14. Felicity says

    Hi, I just made two batches of these and they are delicious :)) I turned my oven down because the sides burnt on my first batch. The second batch is chewy and sweet and as good as any ‘normal’ cookie hurrah!!

    • flippindeliciousflippindelicious says

      YAY! I am so happy that you are enjoying this recipe Felicity! All ovens bake so differently, I always have a thermometer in my oven now to monitor the temperature. I am glad that they baked perfectly the second time around.

  15. LuLuBelly says

    Love this recipe! I used some orange oil to give it a slightly different flavor! Also, for convection baking, it only takes between 7-8 minutes for the larger cookies!

  16. M says

    This recipe is great! Both of our kids have multiple food allergies and there aren’t many things I’ve made for non allergic family that they haven’t wished were made with ‘regular’ ingredients but these have been a hit every time.

    I use male syrup instead of honey and substitute the almond flour (one of our allergies) for hazelnut meal which gives an almost Nutella flavour

  17. Nichole says

    The first time I made these it was a catastrophe because I subbed out the chocolate chips with cacao because I could not find vegan chocolate chips (huge mistake) nor did I have vanilla extract. The second time I had ALL the required ingredients. I used regular sized chocolate chips, not the minis. I wasn’t sure if I was suppose to melt the coconut oil or not (instructions did not specify) but I didn’t. My cookie dough scoops were nearly a tablespoon and I did not over flatten the dough when placing them on the baking sheet. The results: 11, perfectly soft, chewy, just the right thickness, and sweetness cookies even my non vegan husband loved.

  18. Lori W says

    I just found this cookie recipe. But the cookies melded together into a giant one while baking. I’m sure I followed the directions completely, including the rest time. It tastes pretty good, but…so do you have any suggestions??

    • flippindeliciousflippindelicious says

      Different brands of coconut flour (and even almond flour) can absorb differently, which could have caused that. When I baked the cookies, they didn’t spread very much at all.
      Next time I would try adding a little more coconut flour so that the dough doesn’t spread as much, and then I would space the cookies further apart.
      Happy Baking! -Brianna

  19. says

    I thought I’d post about the almond flour because I started to make these and remembered I was out of almond flour. I ground 1/4C Walnuts, in the food processor and used it. Delicious and may even like it better than almond flavoring as it is reminiscent of the way I always made chocolate chip cookies with walnuts.

    • flippindeliciousflippindelicious says

      Hi Alisha, Walnuts sound like a flavorful substitute. I’ll have to give it a try. Thanks for commenting and letting me know how it worked. -Brianna

  20. Claudia says

    Just made these and I couldn’t wait to try them! They really hit the spot! These are so delicious and they have just perfect crunch! In exception of one thing…they were too sweet for my taste buds. So next time I make them I will add 1/2 of 1/4 honey but other that these are truly satisfying. Thank you for the recipie.

  21. Heather says

    These are in my oven right now, but somehow I only got five cookies from this recipe. I’m a terrible cook though, so it’s definitely something I did. Thanks for sharing GF vegan cookies! So hard to find a recipe that is both. I’ve been experimenting with chia seed eggs but they change the flavor. I’m stoked to try these in a few minutes!

    • flippindeliciousflippindelicious says

      Hi Dave, it depends on the recipe. For this recipe, you can use coconut oil that is softened or melted. It will not work if the coconut oil is completely firm and solid. Hope that helps.

  22. Christina says

    I was craving chocolate chip cookies the other day and then I stumbled upon this post…

    My own batch just came out of the oven and they are amazing! I followed the recipe ratio exactly, but used all coconut flour, and sprinkled some sea salt on top. I personally think they taste better than regular choco chip cookies.

    THANK YOU! I’m so glad I found this recipe 🙂

    • flippindeliciousflippindelicious says

      Hi Maria, this recipe does make a smaller batch, but I have always gotten more than 10 small cookies.

    • flippindeliciousflippindelicious says

      Hi Katrina, There is nothing that I know of that would work for the honey in this recipe. The honey holds the dough together, and anything with a different viscosity wouldn’t work the same way, even maple syrup or agave.

  23. Jennifer says

    We made these yesterday and they were beyond amazing. I’ve been gf refined sugar free for a year and a half and having a serious sweet tooth has made it a challenge. No other gf cookies come close to these. Dip them in almond milk and omgoodness! Thank you so much! Instant family favorite

  24. Ursuline says


    I made these cookies today and they were amazing!!! I have been cutting refined sugars and dairy out of my diet for health reasons, and I needed something sweet because I love sweet things! I substituted the almond flour by using ground oats, as I saw in one of the comments. I didn’t have any coconut oil, so I used vegan butter, which worked perfectly. I didn’t add any chocolate chips because I didn’t have any, but I made half of them with unsweetened cocoa powder and they had just the perfect amount of chocolate needed. After letting them rest on the baking sheet and cooling them on the baking rack, they were the perfect consistency and and held up well. I am so excited that I can finally use coconut flour for desserts! I will be making these very often. (Life saving cookies)

    • flippindeliciousflippindelicious says

      Hi Ursuline,
      Thank you for taking the time to let me know how they turned out. I need to try them with cocoa powder!
      Happy Baking! -Brianna

  25. Theresa Braccio says

    Hi! I see that these are refined sugar free (which is great!!). What type of chocolate chip did you use to avoid refined sugar?


    • flippindeliciousflippindelicious says

      Hi Theresa,
      My go-to is Enjoy Life Foods chocolate chips. They are certified Paleo, but I think they do contain a small amount of sugar. Refined sugar isn’t something I am very wary of, so this isn’t an issue for me. If there is a chocolate chip you prefer, I would love to hear about it.
      Happy Baking!

  26. Rebecca says

    Ok, is there a trick to these that I’m missing? I follow the directions and let them sit but mine are always still pretty runny. Also, I doubled the recipe and barely get 20 cookies out of it. They always bake perfectly and they’re delicious but I was curious if I’m doing something wrong here. I’d love to make larger batches of this somehow.

    • flippindeliciousflippindelicious says

      Hi Rebecca,
      Coconut flour is a bit tricky. I have found many brands absorb flour differently, and coconut flour is also temperamental with the weather. If your batter is a bit runny, try adding another tablespoon or two of coconut or almond flour and letting it sit again (just five minutes or so.) The brands you use probably just absorb liquid differently.
      How many cookies you make depends on how much batter you use for each cookie. If you use a little more batter than I did, that would be why you got less cookies. Go ahead and double or triple (or quadruple, even) so that you get the number of cookies your heart desires.
      Happy Baking!

    • flippindeliciousflippindelicious says

      This recipe is made with honey, so there is no need to substitute honey for the sugar. There is no sugar in this recipe.
      Happy Baking!

      • carrie godfrey says

        What could I substitute honey with (I am on a candida diet – no sugar in any form). I know that without the honey, they will be dryer…correct?

        • flippindeliciousflippindelicious says

          Hi Carrie, For this recipe, there isn’t a good substitute for the honey without making many other adjustments and lots of trial and error. Without the honey, the recipe wouldn’t work the same. I’m sorry!

    • flippindeliciousflippindelicious says

      Hello Erkezhan,
      I am sorry, I do not have gram measurements for this specific recipe. You may be able to find conversions someplace on the internet.

    • flippindeliciousflippindelicious says

      Hi Amy, I didn’t melt the coconut oil and honey, however my coconut oil was in a liquid state. Many different coconut flours absorb liquid differently. If yours is not absorbing the liquid after sitting for 10 minutes try adding another tablespoon or two.

  27. Linnea says

    I made these tonight and they were to die for! Even the dough prior to baking was out of this world!

    Thank you so much for sharing this recipe!

    Oh, I smooshed the dough between 2 large spoons and made sure they were pressed well to the parchment, nice and thin. Then I baked them about 8 minutes as it seems my oven cooks hot.

    But, they were outstanding!
    Thank you!

  28. Heather says


    Thanks so much for this recipe! They were the best treat I’ve had in 3 months! I’ve recently found out I have tons of food allergies and am on a strict anti-candida diet! I loved these cookies! Will definitely make them again! Only thing is I substituted the almond flour with oat flour, texture was not chewy but still delicious! 🙂

  29. says

    This recipe is awesome! I changed a few ingredients, I did not have enough honey so I used maple syrup. I also did not have chocolate chips and used some dessicated coconut. It turned out SO good! Thank you, thank you, thank you 🙂

    • flippindeliciousflippindelicious says

      Hi Natalie,
      I’m sorry, without being in the kitchen with you it is hard to say what happened. Some coconut and almond flours absorb liquids differently, which could cause the issue. It also could be how you measured. This recipe is a little finicky and if you filled your cup with less coconut flour than I did, it would be runny. When measuring, I always spoon the flour into the cup and then level it off with a knife. Hope that helps!

    • Ruth Wright says

      Oh dear so did mine!!The first time EVER I have had to throw away some baking in 60 years of baking!!I used bicarbonate of soda! Should I have used baking powder? I warmed the coconut oil, should I have done? Also warmed the honey as it was hard? It melted the chocolate chips!! Whoops what a disaster! Lol! I was taking them to my daughter in law and son as a treat for them inviting me and hubby for dinner! She had flowers instead!! Advice needed please! X

      • flippindeliciousflippindelicious says

        Hi Ruth, my best guess is that the coconut oil and honey were too hot. Both of those ingredients should be at room temperature for best results. Happy Baking! -Brianna

  30. Sandi says

    Awesome recipe! I used white rice flour instead of Almond as I didn’t have it on hand. Little grainy due to rice flour, but wow, flavor makes up for It! Will be making these again! Thanks for sharing!

  31. Nicole says

    Hi! I would love to try these but am so new to baking. Just a couple of questions first, coconut oil?! Is is the same oil I would use if I was cooking? Also, are there any substitutions for honey?! Thank you so much!

    • flippindeliciousflippindelicious says

      Hi Nicole, Coconut oil can be used for cooking, but is not the same as a vegetable or canola oil. It will be labeled “coconut oil”. There isn’t a good substitute for honey, sorry. Happy Baking!

  32. Abigail says

    Hi, I do not have coconut flour and can’t find one to buy in my area can you please recommend a substitute? Thanks

    • flippindeliciousflippindelicious says

      Hi Abigail,
      I’m sorry I can’t recommend a direct substitute. I would recommend ordering some coconut flour online. Happy Baking! -Brianna

  33. maureen says

    Just made these .. totally spread out on the pan into one big mess when baked .. followed directions to the letter [?]

    • flippindeliciousflippindelicious says

      Hi Maureen, Without being by your side in the kitchen it is hard for me to figure out what went wrong. The most likely culprits are 1) the cookie dough was too close together on the pan, 2) it didn’t rest long enough, 3) the cookies all had too much cookie dough.
      These cookies are a thin, crisp, and chewy cookie and when I tested them more recently they spread a lot more than when I originally made them. My best guess that is because of different coconut flours having different absorption rates.
      I hope that helps you have better success next time. Thanks for stopping by and leaving a comment! -Brianna

  34. Lianne says

    These are in the oven and the recipe certainly didn’t make 18 cookies. And I used less dough than suggested per cookie. And the instructions don’t indicated how long in the oven? I was thinking not very long since they are very tiny cookies.
    But I will let you know how they turn out! 😉

    • flippindeliciousflippindelicious says

      Hi Lianne,
      Thanks for taking the time to leave a comment. I recently updated this recipe and it made 18 cookies for me when I used 1 1/2 teaspoons of cookie dough per cookie. Step #7 in the instructions says to bake the cookies for 10-12 minutes, sorry you missed it. They won’t be fully set, but will lose their wet “shine”. Hope that helps, and that you enjoyed your cookies.

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