Crisp on the edges, soft and fluffy, with a delicate, delicious coconut flavor—these easy coconut flour cookies have been making frequent appearances in my kitchen. And here’s why—I can make them in half an hour, in one bowl. Yes, please.
Since we’re on the subject, check out these keto shortbread cookies, keto sugar cookies, and my favorite of all keto desserts… keto chocolate chip cookies.
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Back to the Coconut
Coconut flour hasn’t always been my favorite to work with—it has a tendency to be drier than other keto flour options. I don’t really want a brittle cookie. Snappy? Sure. Crispy? Sometimes. But I’m a soft-centered cookie lover at heart. That’s just who I am. So, a brittle cookie? No, thanks.
But, oh, the things we do for love…
As you probably know by now, my passion for food hinges on health. So when I found out that I needed to omit nuts from my diet while nursing our little one, I knew I had to make friends with coconut flour. I have a serious sweet tooth and carb-conscious cookies really help me satisfy that craving and keep my health goals on track. After a lot of testing, I’m finally happy with the results.
I’ve started to think of them as Baby’s First Cookie. The flavor of the coconut is subtle and a little sweet—which balances nicely with the gooey bits of chocolate (mama deserves it)—these are anything but brittle! Enjoy! 🍪 – Linds x
Important Ingredient Notes
This recipe is low carb and gluten free, and if you’re new to cooking this way, there may be a few ingredients you aren’t familiar with. So, here’s the scoop and (some) swaps to help you get more familiar:
What You Should Know About Coconut Flour
Coconut flour is extremely unique in its taste, texture, and baking characteristics. It’s dry and requires significantly more liquid than almond or all-purpose flour to stay in one piece and have an edible texture. Here’s what you should know before getting started:
- Can coconut flour replace all purpose flour? With some serious modifications, you can swap coconut for all purpose flour, however, it’s easier to follow a recipe for coconut desserts instead. In addition to requiring significantly more liquid, coconut flour is gluten free, meaning, it lacks the “glue” that holds everything together. These coconut flour chocolate cookies have additional eggs to bind.
- Can I swap coconut flour for almond flour? Although both gluten free flour options, almond and coconut flour have different characteristics and can’t be swapped. Almond flour is dense, requiring additional ingredients to add “fluff”, while coconut flour recipes need liquid to prevent dry/brittle results.
- Why do my coconut flour cookies fall apart? If your coconut flour cookies are falling apart, they may not have enough liquid or a strong enough binder.
- How to make coconut flour cookies crispy? Coconut flour chocolate chip cookies require loads of liquid, which prevents them from getting crispy. For crispy cookies, try an almond flour cookie recipe instead.
- Does coconut flour have a taste? Yes, coconut flour tastes like coconut! Which is great if you like the taste, if you don’t, opt for another flour alternative.
The Sweetener (You Have Options!)
To keep these chocolate chip cookies with coconut flour low carb, I use Swerve or Lakanto products — both are erythritol-based keto sweeteners that can be used as a 1:1 swap with traditional sugar. If using a different brand of erythritol, know that most products are 70% as sweet.
If you’d prefer to use coconut sugar, brown sugar, or granular sugar feel free.
The Chocolate
My keto chocolate of choice is Lily’s, which is stevia, erythritol, and inulin-based, and come in a range from keto white chocolate to milk, to dark chocolate chips. You can use chips or chunks here, AND whatever type of chocolate you prefer.
How to Make Coconut Flour Cookies
- Combine dry ingredients in a large bowl.
- In a separate bowl, combine wet ingredients, then add to the dry.
- Fold the chocolate chip and shredded coconut into your cookie dough.
- Shape the cookies on a baking sheet and flatten the tops
- Bake in your preheated oven for 18-20 minutes.
More Healthy Cookie Recipes
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Coconut Flour Cookies
Print Recipe Pin RecipeIngredients
- 1/2 Cup Coconut Flour
- 1/2 Cup Granular Swerve or Lakanto (note 1)
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 3 Eggs
- 1/3 Cup Unsalted Butter melted & cooled
- 1 Teaspoon Vanilla
- 1/2 Cup Chocolate Chips or Chunks (note 2)
- 1/4 Cup Shredded Coconut unsweetened, optional
Instructions
- Prep. Preheat oven to 350° F and line a baking sheet with parchment paper.
- Combine. In a medium bowl, mix together coconut flour (1/2 cup), sweetener (1/2 cup), baking soda (1/4 teaspoon), and salt (1/4 teaspoon). In a separate bowl, combine eggs (3), melted & cooled butter (1/3 cup), and vanilla (1 teaspoon). Add to the flour mixture and stir to combine. Fold in chocolate chips (1/2 cup) and shredded coconut (1/4 cup).
- Shape. Use a medium cookie scoop to form 12 cookies, and place them on your prepared baking sheet a few inches apart. Flatten the tops.
- Bake for 18-20 minutes, or until the tops become lightly golden. Let cool on a cooling rack and enjoy!
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Lindsey's Tips
- Sweeter - Coconut sugar and regular sugar are great substitutes for Lakanto/Swerve. If using a different brand of erythritol, know that it's 70% as sweet, and increase accordingly.
- Chocolate - Lily's is a great low carb option, although any chocolate will do here.
- Nutritional information is for 1 cookie if you make 12 cookies using this recipe:
Always ready for more chocolate chip cookies, especially using coconut flour.
Yay! Hope you enjoy, Erik!
Hands down best cookie recipe I have ever tried. They were absolutely amazing!
Yay! SO glad you loved it, Amanda!
Coconut flour was a great idea! These cookies are so soft and yummy
Right, Vikki?! SO glad you enjoyed them!
This was my first time cooking with coconut flour but these came out amazing. Stayed soft and chewy for days.
SO glad you enjoyed it, Krystle!
So good!! Love the coconut flakes, soft and yummy. Best keto cookie made , so far! Thank you!!
Yay! SO glad you loved them!
When my A1C hit 5.8, I decided I’d better get serious about what I eat and my search for recipes I can actually make brought me to your site; I’m looking forward to trying several of your recipes. However, this note refers specifically to the Coconut Flour cookies.
I had to make some serious adjustments to get actual cookies out of this recipe so I’ll appreciate any input you or other readers may have as to what I might have done wrong. Initially, I followed the recipe exactly with two alterations: first, I used monk fruit sweetener and, second, I used chocolate chips. I ended up with more of a batter than a soft cookie dough. In no way did it resemble the soft dough in your videos. I don’t care for a strong coconut flavor so I added ½ cup almond flour. Then another ½ cup. Then another until I’d added two cups of almond flour (yes, I read your note on almond flour but there was no way the batter I had was going to give me cookies. Pancakes, maybe but not cookies so I improvised so as to not end up with a total failure.)
The cookies I ended up with are a smidge dry but still pretty good; as I write I’m on about the sixth one. I’ll try the recipe again with fewer eggs till I get the right consistency but any observations would be welcome. I can’t believe that substituting monk fruit for the sweetener gave me batter rather than dough.
Hi there! I know exactly why the dough was a batter–it was almond flour. Almond flour and coconut flour are very different, and absorb liquid differently–coconut flour is incredibly absorbant while almond flour won’t absorb anything. If you don’t like the taste of coconut, give this almond flour version a try instead, and let me know what you think!