The Best! Coconut Flour Chocolate Chip Cookies

Coconut Flour Chocolate Chip Cookies are so easy to make and bake for your healthy cookie loving friends!  If you are seeking a tried and true coconut flour recipe to satisfy a sweet tooth, but made with healthy ingredients then this recipe will not disappoint.

A great way to use coconut flour and coconut oil to bake a light cookie with a hint of coconut in less than 1/2 hour.  Yep, 1/2 hour! I’ve never made such great tasting and healthy cookies so quick.

How To Make Coconut Flour Chocolate Chip Cookies

Ingredients

Makes 12 cookies.

• 1/3 cup of your favorite coconut flour
• 1/4 cup of your favorite coconut oil melted and cooled
• 1/4 cup of your favorite maple syrup
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 2 whole eggs
• 1/3 cup dark chocolate or milk chocolate chips ** for low oxalate cookies use dark chocolate or white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper or parchment paper sheets.
3. In a medium size bowl, combine coconut flour, melted and cooled coconut oil, syrup, eggs vanilla and salt.
4. Whisk mixture together.
5. Allow dough to sit five minutes so the dough thickens.
6. Add the chocolate chips.
7. Using a tablespoon or cookie scoop, drop 12 cookies onto baking sheet.
8. Bake 13-14 minutes and remove from oven when the edges begin to turn golden brown.
9. Cool.

Crispy Or Soft Cookies?

The coconut flour chocolate chip cookies made with coconut oil and coconut flour are soft with a very cake like inside. These cookies should be stored inside the refrigerator; if you leave the cookies on the counter the cookies will continue to soften.

If you are making the cookies to serve at your party, simply make up the dough in advance and cook while serving the dessert and coffee – they are wonderful right from the oven.

Unfortunately due to the softness of the cookie, I would not recommend taking these cookies to a potluck or party unless you can keep the cookies chilled prior to serving. This is typical of baking with coconut flour and one of its’ quirks or the charm!

A Word On Using Coconut Flour

Each brand of coconut flour acts a smidge differently in a recipe with coconut flour. My favorite brand is Bob’s Red Mill Coconut Flour. 

It is not recommended to replace eggs with the flax seed and water egg replacement for this recipe. I have tried the combo of flax seed and water to replace eggs when baking, but have not used the egg replacement with coconut flour.

Coconut Flour can be a bit testy due to the moisture coconut flour absorbs. What is important (unlike regular white flour cookie dough) is to let the batter set after mixing.

At first the batter will seem to be thinner than you are used to with a cookie dough, but coconut flour absorbs moisture and letting the batter set for 5-10 minutes will “firm” up the batter so the cookie retains its’ shape while baking.

I follow the advice of much more experienced coconut flour bakers on this one and do not use the flaxseed for eggs replacement.

Low Oxalate Dessert

All ingredients are low oxalate with the exception of the chocolate chips. If you are watching your oxalate intake use white chocolate chips, butterscotch chips or dark chocolate chips to make a low oxalate dessert.

Remember this is a lox oxalate snack, but one cookie is a nice size cookie and will only contain a few chips.

Variations for Low Oxalate Cookies

• Use white chocolate chips
• Use milk chocolate chips
• Use butterscotch chips
• Use any combo of the above chips!

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Print Pin

Best! Coconut Flour Chocolate Chip Cookies

So easy to make, bake and enjoy! Use coconut flour and coconut oil to make these delicious cookies.

Course Dessert

Cuisine American

Keyword coconut flour chocolate chip cookie, low oxalate recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author The Savvy Age

Ingredients

• 1/3 cup coconut flour
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 whole eggs
• 1/3 cup dark chocolate or semi sweet chips

Instructions

• Preheat oven to 350 degrees.

  Line a baking sheet with parchment paper or parchment paper sheets.

  In a medium size bowl, combine coconut flour, melted and cooled coconut oil, syrup, eggs vanilla and salt.

  Whisk mixture together.

  Allow dough to sit five minutes so the dough thickens.

  Add the chocolate chips.

  Using a tablespoon or cookie scoop, drop 12 cookies onto baking sheet.

  Bake 13-14 minutes and remove from oven when the edges begin to turn golden brown.

  Cool.

Notes

Store cookies in refrigerator.