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.
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!
Fans Also Made These Low Carb Recipes:
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:
coconut flour is my favorite flour to bake with, it lends a great texture! These chunky cookies look amazing! I LOVE the ingredient list 🙂
Coconut flour is the best right?! Thanks for the love, hope you enjoy these cookies as much as we do <3
I just tried your recipe and the cookies were yummy!! My children loved them! Thanks for sharing! They’re very delicate…. I want to make a large batch and store it in my Infinity Jars for fresh cookies every day.
Hi, can I replace coconut flour for almond flour? It will be the same amount? Or do I need to change any procedure in the recipe?
Yes, Elzebir! Although it’s tough to do a simple flour swap with low carb flours because they all have such specific characteristics— coconut flour is super dry so you need to add a lot more liquid when baking.try to lessen the butter when you swap it with almond flour. You might want to check out this article as a guide:https://www.thelittlepine.com/low-carb-flour-101-deeper-dive-baking-low-carb-without-wheat/ Hope this helps! 🙂
Nutrition for is for one cookie? Can’t wait to try them as they look yummy.
Yes Nora 🙂 Enjoy! 🙂
I can’t wait to serve this at my Easter Dinner <3 Thanks for a great recipe!
Yay! Hope you enjoy it Kathleen! 🙂
I made these but they didn’t flatten at all like yours. Did you flatten them before putting in the oven? Or leave them round? Also can you update the nutrional info with the sugar alcohol so I can figure out the net carbs? Thanks! My sisters loved them and asked for the recipe!
Hi Nina! So happy you enjoyed the cookies! Yes, I did flatten the tops a bit, sorry that wasn’t in the instructions! I just calculated the nutritional info for net carbs, looks like erythritol (if you use Lily’s Dark Choc Chips) would add 1.5 g carbs to each cookie, so each cookie has only 2.5 net carbs!! Whoop whoop! 🙂
Hello.. made your cookies with a couple twists. Doubled the recipe since I have a slew of grandchildren..
Did add Cinnamon, a touch of ginger, my chips (Lilly’s) melted in route to me but I grated some of the solid mass of chocolate. Used xylitol sweetner (should make carbs 1-2g lower, I hope) instead of other sweetners. I do know they are poisonous to dogs. Not sharing around him for sure. Taste good. Sure can taste the coconut. Thank you for sharing.
Hello Charlene! Wow, great idea! 🙂 will definitely try that out. Glad you enjoyed the recipe! 🙂 Thank you <3
Don’t think I flattened them out enough and had oven too high, so they look a bit like rock cakes lol. They taste great thought, I used white chocolate chips as that’s what I had in the cupboard but wasn’t aiming for low carb, just no maize/wheat/corn ?
YAY! So happy you enjoyed it Betty <3
Hi! Can I use brown sugar instead, how much would it be?
Hello Melanie! Yes you can 🙂 Erythritol is about 70% as sweet as regular sugar, so I’d use about 1/3 cup of brown sugar. Hope you enjoy!
Hi, is it possible to swap the butter for coconut oil?
Hi Sarah! Absolutely! Hope you enjoy 🙂 🙂
This recipe looks fabulous. I recently found out that I have an egg sensitivity in addition to gluten and dairy. Can I use ghee instead of dairy butter? What would you recommend for an egg substitute for your recipes? Thank you
Hi Theresa! Yes you can absolutely use ghee instead of butter 🙂 As far as an egg substitute goes, I would try using a flaxseed egg — I haven’t tried it in this recipe so can’t guarantee it’ll work, but that would be my best guess. Let me know how it works for you, wishing you the best!
These are really good, albeit a bit dry. That being said, I did make some changes that perhaps contributed to them being dry. I used 1/4 C. Zulika sugar, added about 1.5 TB flax sees, 1/4 C. flax meal. Maybe if I add a bit more butter? Anyway, I’m really happy with these and so pleased to be able to find actual good recipes for coconut flour. Looking forward to making other variations of this cookie. Thanks!
Sounds Great! So happy you enjoyed it Lorelei! ??
Super soft and full of chocolate. These are addictive.
Right?! So glad you enjoyed it!
Love it! Chewy cookies are my jam.
SO glad you loved them!
I want a least a dozen of these cookies soon!
Hi, Erin! Can’t wait to hear what you think!
Soft cookies! They are my favorite and I will make this recipe!
Yay! Can’t wait to hear what you think, Catalina.
Mmmmm…. they are so good! I’ve made these coconut cookies and my whole family loved it!
Yahoo! I am SO glad your whole family loved it, Catalina!
One of my friends recently went keto, and I made these for her a few weeks ago because she’s been missing cookies. She’s in love with them!
Yay! SO glad she loved them, Beth!
I love these cookies so much! They’re my go to low carb cookie.
Hi, Amanda! I am SO glad you loved them!
My kids loved these cookies… and I loved the addition of shredded coconut!
Yahoo! SO glad they loved it, Cathy!
This looks so tasty, i really love how it is so healthy too. I cannot wait to try it out.
Yay! Can’t wait what you think, Zymon!