These coconut flour cookies with chocolate chips have the perfect texture and taste just like traditional chocolate chip cookies! This recipe is paleo with a vegan option.
So it seems like people are loving the coconut flour brownies I posted a few weeks ago. All the reviews have been super positive so go check them out if you need convincing!
I’ve been asked for an all coconut flour version of my chocolate chip paleo cookies pretty much since I first posted them and I’ve always said there was no way to sub coconut flour for the almond flour. Which is true. Kind of!
But after trying off and on for about a year, I finally got it! What I did was use an additional 1/4 cup coconut flour in place of the 1 cup of almond flour and I added an egg yolk. For the vegan version, I used 1.5 chia eggs total.
And oh my gosh are they good! The texture is more like a traditional buttery chocolate chip cookie than the one with almond flour + coconut flour.
They’re super soft right out of the oven but they firm up as they cool. Then they’re crisp on the outside and chewy on the inside. They’re perfect.
The next day, they’re soft – inside and outside. Like the most amazing soft batch chocolate chip cookies ever.
Coconut flour baked treats usually require a bunch of eggs that result in a weird (to me) texture. That isn’t at all the case with these coconut flour cookies!
All you need is an extra egg yolk and it definitely doesn’t do anything funky to the texture.
I think using egg replacers in all coconut flour goodies is not that easy so I was thrilled when 1.5 chia eggs worked out so well. I’m not vegan but am always happy when I can list a vegan option!
I was also super excited by the taste. They taste exactly like a regular (extremely delicious!) chocolate chip cookie, as long as you use refined coconut oil.
When you use refined coconut oil, you can’t taste the coconut taste at all. If you want to taste the coconut, and quite strongly, you can use unrefined coconut oil.
Want a nut-free cookie? You can use sunflower seed butter in place of the almond butter! But know that the cookies might turn green. I have some tips on how to avoid that in my paleo peanut butter cookies post.
Also make sure to use a nut / seed butter that’s free of added sugar and fat. I have no idea how or if these would come out if using it. I used homemade. Here’s how to make almond butter if you haven’t tried making your own yet!
I think I prefer these coconut flour cookies over the original but I’d love to hear what you think! :)
Substitution questions for these chocolate chip coconut flour chocolate chip cookies:
- Can I just add an egg instead of an egg yolk?
You could but the texture would be off. They were too cakey and couldn’t really be held when I made them with 2 eggs rather than 1 egg + 1 yolk.
- What can I use instead of the egg or chia egg?
I’m hesitant to recommend any other egg replacers in this recipe because I haven’t tried them but I’m guessing a flax egg should work. One reviewer used Orgran No Egg Egg Replacer with success! Coconut flour recipes are more finicky than wheat-based ones where you can often use whatever egg replacer you’d like.
- Can I use something instead of coconut sugar?
Brown sugar would work if you don’t care about it being paleo. Subbing in a liquid sweetener won’t work. Lakanto Monkfruit Sweetener works for a low-carb version. Some people would consider it paleo, some don’t. It’s up to you! Do note that your cookies won’t be as chewy or spread as flat as the ones in the picture.
- Can I use something instead of coconut flour? (Yes, someone will ask this at some point ;))
Nope! Even the original recipe I based this off of uses 1/4 cup coconut flour so there’s no way around it.
- Can I use butter / ghee in place of the coconut oil?
Butter will work. Ghee is super expensive so I’ve never baked with it so I can’t say. Anyone want to chime in here? Does it work well most / all of the time / rarely in place of butter?
- Can I use something instead of almond butter?
For a nut-free version, use sunflower seed butter. I haven’t tried any other nut butters so I can’t say for sure that these coconut flour chocolate chip cookies would come out as well as with almond butter. My guess is that they wouldn’t. Whatever you use should be free of added fat and sugar.
- Can I freeze the dough / baked cookies?
Yes! Let the dough thaw overnight in the fridge. The baked cookies only take about 10-20 minutes to thaw at room temperature.
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12 cookies
- 1/2 cup (64 grams) coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil (I used refined for no coconut taste)
- 3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this) or Lakanto Monkfruit Golden for a low-carb version
- 6 tablespoons (98 grams) natural almond butter (the kind with just nuts and no added fat / sugar)
- 1 1/2 teaspoons vanilla extract
- 1 large egg + 1 large egg yolk or 1.5 chia eggs for vegan1
- 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided2
- In a medium mixing bowl, stir together the coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, sugar, almond butter and vanilla at medium speed until well combined, about 1 minute.
- Beat in the egg and egg yolk on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 1 cup (170 grams) chocolate chips. Chill the dough for about 1-2 hours or until the dough is firm.
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 12 (54-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. Place 4" apart on the prepared baking sheet.
- Bake for 12-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. On the first day, they'll be crisp on the outside. On the second day, the outsides soften. Store in an airtight container for up to 3 days. If the cookies are too soft for your liking, chill in the refrigerator for a firmer cookie.
- To make a chia egg, I mix together 1 tablespoon of ground chia seeds and 2.5 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. So for this recipe with 1.5 chia eggs, you'd need 1.5 tablespoons of ground chia eggs and 3 tablespoons + 2 1/4 teaspoons water.
- Make sure to use vegan / paleo / low-carb chocolate chips if needed!
Click below for a how-to recipe video for these chocolate chip coconut flour cookies! (if you’re reading this from the newsletter, you have to visit the blog post to see it)