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 gluten-free, grain-free, refined sugar-free, dairy-free, and egg-free.
They are also really chewy and studded with chocolate chips.
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.
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
- Honey
- Vanilla Extract
- Salt
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 ½ 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.
How to store gluten free coconut flour cookies?
These gluten free coconut flour cookies will stay fresh in an airtight container at room temperature for 3-5 days.
Please let them fully cool before placing them in the container or they'll release steam and will spoil.
Can I freeze coconut flour cookies?
They freeze great and will stay fresh for up to a month (or longer). To prevent them from sticking together, I use parchment or wax paper in between the cookies before freezing in a airtight container or freezer bag.
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.
📖 Recipe
Coconut Flour Cookies
Easy grain free chocolate chip coconut flour cookies are set and super chewy! Made without refined sugars, they use honey, coconut oil, coconut flour, and almond flour as the base of their dough.
Ingredients
- 3 tablespoons Coconut Oil, melted
- ¼ cup Honey
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 5 tablespoons Coconut Flour, (34g)
- ¼ cup Almond Flour, (24g)
- ¼ cup Dairy-Free Mini Chocolate Chips, (45 g)
Instructions
- 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 ½ 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 Information
Yield 18 Serving Size 1 cookiesAmount 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.
Rebecca @ Strength and Sunshine
Egg-free and coconut flour 😀 Just made my day!
flippindelicious
Haha, Thanks Rebecca! Your pumpkin spice chickpeas made my day, so now we are even I guess.
Amanda
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.
flippindelicious
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.
Lorry
Try coconut flour.
Chandice
These look awesome!
flippindelicious
Thanks Chandice!
Laureen Fox
A nice simple grain free, paleo friendly, chocolate chip cookie recipe. Perfect!
flippindelicious
Thanks Laureen! They were quite a hit, disappeared like hot-cakes.
Raia
I NEEEEEEED THESE!!!!! 😀
flippindelicious
I'll have to mail some to you or something Raia. 😉
Bethany @ Athletic Avocado
I LOVE baking with coconut flour, by far my favorite flour! These looks delish and so simple and easy to make! I must try!
flippindelicious
Thanks Bethany! I haven't dabbled much with coconut flour yet, but it is quite an adventure.
Jenna
Hi do you know the calories and net carbs??
flippindelicious
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!
-Brianna
Sylvie
Love that they are so allergy friendly, nothing beats a good chocolate chip cookie!
flippindelicious
Thanks Sylvie! So true, chocolate chip cookies are the best.
Tessa@TessaDomesticDiva
these look so amazing, I am a sucker for chocolate chip cookies!
flippindelicious
Thanks Tessa! I am a huge fan of chocolate chip cookies, or just about anything with chocolate.
Virginia
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.
flippindelicious
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
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.
flippindelicious
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!
Vanessa
I am so excited to see this recipe! Looking forward to making these for the holidays! Thanks Brianna! 🙂
flippindelicious
Thanks Vanessa! I hope that you and your family really enjoy them.
Elle @ Only Taste Matters
These look amazing! They are actually making me eat cookies right now!
flippindelicious
Haha. I love it Elle!
Heather
What can I substitute for the almond flour? I know this is free of so many allergens, but we are nut-free as well.
flippindelicious
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.
Sv
I use quinoa flour in place of almond flour and they turned out great!
flippindelicious
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!)
Alisia domer
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
flippindelicious
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!
Alisia
Thanks for replying! These were great by the way, even burnt! Definitely going to make them again!
Lori
Any chance to get the nutritional break down for these?
flippindelicious
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.
Alana Harndon
Approximately 60 calories per cookies. This is based on a dozen cookies.
flippindelicious
Good to know, thanks Alana!
Jenna
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!
flippindelicious
Hi Jenna! I am so glad that they turned out well and you enjoyed them. You are very welcome 🙂
Lisa
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 🙁
flippindelicious
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
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 🙂
flippindelicious
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.
Eileen
Hi!
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.
Thanks!!
flippindelicious
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!
Heather
Has anyone swapped in agave for the honey? Thanks! 🙂
flippindelicious
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.
sage
how many calories in one of these ?
flippindelicious
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!)
Fondufondue
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?
Thanks!
flippindelicious
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!
victoria
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.
flippindelicious
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.
Jaclyn
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!
flippindelicious
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
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.
flippindelicious
That is a great suggestion! Let me know how it turns out. 🙂
TRACY TURNER
Do you have an email list? I would like to receive more of your recipes
flippindelicious
Hi Tracy! Yes I do. I send out new recipes on a weekly(ish) basis and you can sign up HERE.
LORILYNN FROST
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!!
flippindelicious
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.
Steph
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.
flippindelicious
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.
Anita
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!)
flippindelicious
Thanks so much Anita! I am so happy that you found a substitute that worked so well. Thank you for sharing it with everyone.
SUZEN OCALLAGHAN
Hi,
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!
flippindelicious
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
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!
flippindelicious
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!
Megan
Can I omit the honey?
flippindelicious
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.
Lynne
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!
flippindelicious
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!
Breanna
Hello, I too have trouble with coconut flour. In this recipe if I wanted to substitute the almond flour for coconut flour, how much coconut flour do I measure to ensure the recipe comes out right? Any suggestions?
flippindelicious
Hi Breanna,
It is tricky to substitute any other flour for coconut flour without testing, because of how much liquid it absorbs. There isn't another flour that absorbs liquid similarly. I think some people have commented that they've used oat flour? You'll have to play with the measurements, I'm sorry that I can't offer you more specific info. I'd add flour a little at a time until you think you have the right consistency (watch the video) and then I'd bake a test cookie so you can add more flour if needed.
I hope that helps!
-Brianna
Stephanie
I'm not sure what I'm doing wrong but the dough has been sitting for 15 minutes and it still has a ton of liquid. Any thoughts?
flippindelicious
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.
Felicity
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!!
flippindelicious
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.
LuLuBelly
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!
M
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
Nichole
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.
Lori W
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??
flippindelicious
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
Alisha
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.
flippindelicious
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
Vickie
OHHHH! WALNUTS...
I am going to try that this evening.
Thank you sooo much for sharing!
Vickie
Claudia
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.
flippindelicious
Thanks Claudia, I am happy that you enjoyed them.
Cathy
Technically, once you add the chocolate chips, they are no longer refined sugar free.
flippindelicious
Hi Cathy,
It depends on the chocolate chips that you use.
Thanks for asking. -Brianna
Theresa
Can these cookies be made without vanilla? I am allergic to it.
flippindelicious
Hi Theresa, absolutely! The vanilla is just used as a flavoring. You are welcome to substitute your favorite flavoring, or omit it.
Samantha
You can substitute maple syrup for vanilla.
Heather
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!
flippindelicious
I hope that you enjoy them, Heather. Thanks for letting me know you tried them.
Dave
I see a lot of recipes with coconut oil. Do you melt it first or use it in its hardened state?
flippindelicious
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.
-Brianna
Christina
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 🙂
flippindelicious
Hi Christina, so happy that you were able to enjoy this recipe!
MARIA
This recipe only made 10 tiny cookies?? Guess I need to double or triple next time!
flippindelicious
Hi Maria, this recipe does make a smaller batch, but I have always gotten more than 10 small cookies.
Katrina Roy
Do you have a substitute for the honey? On a low/no sugar diet. Could liquid Stevia be used?
flippindelicious
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.
Jennifer
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
Ursuline
Hello!
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)
flippindelicious
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
Vickie
About how much cocoa did you put in please?
Thank you,
Vickie
Theresa Braccio
Hi! I see that these are refined sugar free (which is great!!). What type of chocolate chip did you use to avoid refined sugar?
Thanks!!
flippindelicious
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!
-Brianna
Rebecca
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.
flippindelicious
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!
-Brianna
Erkezhan
Good day,
Can I subtitute honey for sugar? Or anything else? Thank you in advance.
flippindelicious
Hello,
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!
-Brianna
carrie godfrey
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?
flippindelicious
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!
Erkezhan
Hello,
Can you please advise how to measure everything in grams? Thank you!
flippindelicious
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.
-Brianna
Amy
Did you melt the coconut oil and honey? I did and My dough had a difficult time absorbing the liquid ingredients
flippindelicious
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.
Linnea
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!
Linnea
One more thing.... Because they were thin, it made a dozen.
Heather
Hello,
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! 🙂
Marisa
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 🙂
Natalie
My cockies melted into runny pancaky mess. Any suggestions? Followed exactly.
flippindelicious
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
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
flippindelicious
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
Sandi
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!
Nicole
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!
flippindelicious
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!
Christine
Any replacement for almond flour??
flippindelicious
Hi Christine,
Sorry, there isn't a replacement for almond flour that I have tested. -Brianna
Rentia
How long can I store these cookies and can I freeze it
flippindelicious
Hi Rentia, They'll stay fresh in an airtight container at room temperature for 3-5 days. They freeze great and will stay fresh for up to a month (or longer). To prevent them from sticking together, I use parchment or wax paper in between the cookies before freezing in a airtight container or freezer bag.
Hope that helps! -Brianna
Abigail
Hi, I do not have coconut flour and can't find one to buy in my area can you please recommend a substitute? Thanks
flippindelicious
Hi Abigail,
I'm sorry I can't recommend a direct substitute. I would recommend ordering some coconut flour online. Happy Baking! -Brianna
Jules Shepard
These look DELICIOUS! Thanks for the hit about spreading them out a bit too.
maureen
Just made these .. totally spread out on the pan into one big mess when baked .. followed directions to the letter [?]
flippindelicious
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
Lianne
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! 😉
flippindelicious
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.
Joy Winston
Do these turn out soft? Is there such a thing as a crispy paleo or keto cookie?
flippindelicious
Hi Joy, These come out pretty chewy. Any cookie with a liquid sweetener, like honey, is going to be a bit of a chewier cookie. The longer you bake them, the crispier they get! Happy Baking! -Brianna
Monika
I followed the directions, weighed my flours, and the recipe did work perfectly well. My modification was that I used regular large-sized (standard) chocolate chips. I would agree that mini chips will work better for this. My notes:
Yes, it's a tiny little recipe; I did form 13-14 little cookies by using 2 teaspoons for measuring and manipulating the tiny scoop of dough with its chocolate chips. I needed to mush down and 'shape' the cookies a bit on the pan before baking to contain the chips (that I chose to use; my bad) in the dough. Their large chip size was awkward. The chips need to be 'mushed in' to the formed cookies.
I spread the cookies on parchment on two baking sheets. The intention was to make 18 cookies with 9 on each pan but there was only enough to make 14. They were already small, with the size of each cookie being no larger than an oreo in 'floor volume'. So I decided not to make them even smaller to stretch out more cookies from the single batch.
Baking time was 7-8 minutes. They were a little browned/golden by then. The cookies were well-formed and held together appropriately once somewhat cooled. They expanded and spread a little, but not much; so in my case, I could have formed them all on one pan. [For me, they did not run and flatten out as some have described.]
Since some of the reviews suggest this recipe doesn't work (and that report is scary/daunting/concerning), I clarify that for me, it totally worked. I did melt the coconut oil so it was liquid. My honey was mixed in consistency, so I poured off some of the liquid component to use for the recipe. I did wait over 10 minutes to allow flours to absorb liquid before attempting to form the cookies on the pan, but suspect I could have possibly done it right away, given the mixing I did and the liquid ingredients. If the honey and coconut oil were 'gloopy' in a colder environment, and no mixer was used, it would take more effort.
The large chips did end up working (held together in the cooked batter) and were nice to eat despite the challenges with initially forming the little cookies.
If one is restricted to these ingredients, this is an effective recipe. I personally did not love the 'honey' effect in the cookie flavour but some others didn't even notice this, so it really depends on your preferences. The mouthfeel was a somewhat chewy rather than crunchy cookie as suggested, indeed, and that was nice as reported.
This did not meet my 'ideal cookie' craving but satisfied my hope to use specifically coconut and almond flours, so that is super! I may try this with Maple syrup instead of honey, or modify further by adding other ingredients that also suit my diet, or will try other recipes.
I would think, that for others seeking a crispy keto cookie, there are many alternative options with eggs and dairy out there.