Coconut Flour Chocolate Chip Cookies (Soft, Cake-Like & Gluten-Free)
These coconut flour chocolate chip cookies are soft, lightly sweet, and cake-like, with crisp edges and melty chocolate chips in every bite. Made with just 5 ingredients, this recipe keeps things simple while delivering the familiar texture people love in chocolate chip cookies made with coconut flour.
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Coconut flour behaves very differently from regular flour, which is why these easy coconut flour cookies have such a tender, fluffy texture. I like that the dough comes together in one bowl, requires no chilling time, so the cookies can go from mixing to baking quickly. It is perfect for when you want a quick homemade cookie that everyone can enjoy, even those avoiding gluten or grains.
Why You Will Love This Recipe
- These coconut flour chocolate chip cookies come together quickly, making them realistic for a weekday bake when kids want something sweet and homemade.
- The ingredient list is short and familiar, so there’s no extra shopping or planning involved.
- The cookies are soft and cake-like, a texture many kids prefer, especially if they’re not fans of crisp or crunchy cookies.
- Mixing everything in one bowl keeps cleanup minimal, which matters when baking is squeezed into an already busy day.
- These easy coconut flour cookies freeze well, so they can be baked ahead and pulled out when needed for snacks or lunchboxes.
- For families that already use coconut flour, these cookies with coconut flour are an easy way to turn pantry staples into a treat that feels familiar.
How To Make Coconut Flour Chocolate Chip Cookies
Step 1: In a large bowl, combine eggs, melted coconut oil, honey, coconut flour, and salt.
Step 2: Stir until a thick, smooth dough forms. Gently fold in the chocolate chips.
Step 3: Roll the dough into balls and place them on the prepared baking sheet (about 10 cookies total). Lightly press each one with a spatula to flatten slightly.
Step 4: Bake for 18–20 minutes, or until the edges are lightly golden. Allow cookies to cool completely on the baking sheet before serving. They firm up as they cool.
Expert Tips to make
- Measure the coconut flour carefully. Coconut flour absorbs a lot of liquid, so even a small extra scoop can make the dough too thick and dry. Spoon it into the measuring cup and level it off.
- Don’t overmix once everything’s combined. Overworking the dough can make the texture dense instead of tender.
- Let the dough sit for a minute before shaping. Coconut flour thickens quickly once mixed, and a short rest helps the dough firm up so it’s easier to roll.
- Expect a thicker dough than regular cookie dough. This dough will feel dense and scoopable rather than soft or sticky. That’s normal.
- Flatten the cookies slightly before baking. These cookies don’t spread much in the oven, so pressing them down helps them bake evenly.
- Watch the edges, not the tops. The cookies are done when the edges look set and lightly golden, even if the centers still look soft.
- Let them cool completely before moving. Coconut flour cookies are fragile when hot and firm up as they cool.
Coconut Flour Chocolate Chip Cookies FAQs
They’re soft and cake-like with lightly golden edges.
No. Coconut flour is much more absorbent and cannot be swapped 1:1.
Yes. Use dairy-free chocolate chips and coconut oil.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Yes. Freeze fully cooled cookies for up to 2 months. Thaw at room temperature.
Tried these Coconut Flour Chocolate Chip Cookies? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Coconut Flour Chocolate Chip Cookies (Gluten-Free)
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula or spoon
- Rimmed baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 2 large eggs
- 5 tablespoons coconut oil melted
- 4 tablespoons honey or maple syrup
- ½ cup coconut flour
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the eggs, melted coconut oil, honey, coconut flour, and salt. Stir until a thick, smooth dough forms. Gently fold in the chocolate chips until evenly distributed.
- Roll the dough into balls and place them on the prepared baking sheet, spacing them slightly apart. Lightly press each ball with a spatula to flatten slightly and help the cookies spread evenly.
- Bake for 18-20 minutes, until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before serving.
Notes
- Coconut flour absorbs moisture quickly, so the dough should feel thick rather than loose.
- The cookies continue to set as they cool, so avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to 2 days.
More Sweet Treats To Try Next
- This carrot cinnamon bundt cake has a tender crumb and a warm spice flavor. The bundt shape makes it easy to portion and serve for gatherings. A good choice for holidays, brunch tables, or everyday baking.
- Ultra-moist coconut cake baked in one bowl and finished with a thick layer of frosting. The crumb stays soft, the coconut flavor comes through clearly, and the sheet cake format keeps everything easy to manage from start to finish.
- Soft, bakery-style strawberry cheesecake cookies with a cream cheese center and fresh strawberries that feels special on any dessert table. These cookies are made from scratch, bake up tender, and hold their shape beautifully, making them just as good for sharing as they are for gifting. IThis is one of those sweet recipes worth keeping in rotation.
