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!
Chocolate chip cookies really are a classic. There is no arguing about that, it is a fact.
Gluten Free Coconut Flour Cookies with chocolate chips
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 also really chewy and studded with chocolate chips.
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.
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. It should taste Flippin’ Delicious!
How do you make cookies with coconut flour?
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.
To make these grain free coconut flour cookies you’ll need:
- Coconut flour
- Almond Flour
- Coconut Oil
- Vanilla Extract
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.
How to make coconut flour cookie dough?
First, mix together the coconut oil, honey, vanilla, and salt.
This will work best if your coconut oil is melted and cooled, or very soft and spreadable.
Add the baking soda, coconut flour, and almond flour and mix until combined.
The coconut flour needs to soak up a lot of moisture and needs a wetter dough to bake correctly.
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.
SO DON’T FORGET TO LET YOUR BATTER SIT FOR 10 MINUTES before you bake your coconut flour cookies.
How do you bake coconut flour cookies?
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.
Scoop the cookie dough onto the prepared baking sheets in approx 1 1/2 teaspoon portions and slightly spread using the back of a spoon
Bake in the preheated oven for 10-12 minutes. The cookies will still be soft when they come out of the oven, but will have lost their doughy shine.
Let them sit on the baking sheets for several minutes to set before moving them to cooling racks to finish cooling.
How to use gluten free flour
When baking with gluten free flour, your results will vary based on the gluten free flour you use.
Please read through my gluten free flour page for very thorough and detailed information about which gluten free flours work well, how to substitute one gluten free flour for another, and for my gluten free flour recipe.
Coconut flour and almond flour are particularly tricky, so I do not recommend substituting other flours for them.
How to measure gluten free flour
If you have a scale, use the weight measurements for best results.
However, volume measurements are provieded since that is ho most people in America cook.
If you do use volume measurements, how you measure your gluten free flour is also very important.
To accurately measure your flour, use the “fork, spoon, knife” method.
First, mix your coconut or almond flour with a fork to ensure it is aerated and evenly mixed.
Then carefully spoon it into your measuring cup.
DO NOT scoop the flour with your measuring cup, you’ll compact extra flour into the measuring cup and then your gluten free baked goods will be dry and crumbly because they’ll have too much flour.
Finally, level off your measuring cup using a knife.
Use room temperature ingredients
You’ll also have best results if all the ingredients are at room temperature, except for any ingredients that specify “cold” or “chilled”.
Using room temperature ingredients like eggs, butter, and gluten free flours helps your baked goods to bake evenly and correctly.
Think about it, if you use cold eggs, your batter will be colder.
And then it will change how it bakes, or may take longer.
For recipes that rise using steam, this is especially important.
The results and sweet, chewy, and very satisfying. Especially with a glass of your favorite milk.
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.
These cookies aren’t low carb because of the honey, If you are looking for a low carb cookie, I think you’ll love this Low Carb Keto Cream Cheese Cookies Recipe.
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.
- 3 tablespoons Coconut Oil, melted
- 1/4 cup Honey
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 5 tablespoons Coconut Flour, (34g)
- 1/4 cup Almond Flour, (24g)
- 1/4 cup Dairy-Free Mini Chocolate Chips, (45 g)
- Preheat the oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat.
- Mix together the coconut oil, honey, vanilla extract, and salt.
- Add the baking soda, coconut flour, and almond flour and mix until combined.
- Stir in the dairy-free chocolate chips.
- Let the cookie dough sit for approx 10 minutes for the coconut flour to absorb the moisture.
- Scoop the cookie dough onto the prepared baking sheets in approx 1 1/2 teaspoon portions and slightly spread using the back of a spoon (they won’t spread as much as traditional cookies when they bake, so you have to help them out a little bit.)
- Bake in the preheated oven for 10-12 minutes. The cookies will still be soft when they come out of the oven, but will have lost their doughy shine.
- Let them sit on the baking sheets for several minutes to set before moving them to cooling racks to finish cooling.
Nutrition InformationYield 18 Serving Size 1 cookies
Amount Per Serving Calories 66Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 49mgCarbohydrates 7gFiber 1gSugar 6gProtein 1g
All nutrition info is a guestimate and will vary depending on the ingredients you use.