Coconut Flour Cookies with Chocolate Chips (paleo, vegan)

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.

These delicious 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.

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!

These easy and delicious 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.

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.

These super easy 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.

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 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. Coconut flour recipes are more finicky than wheat-based ones where you can often use whatever egg replacer you’d like.

  • These delicious and easy 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.

  • 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. And I have no idea how to make these low-carb. I usually get some helpful comments concerning that so check those out. :)

  • 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?

  • These super easy and delicious 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.

  • 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 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.

  • 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)

    Chocolate Chip Coconut Flour Cookies (paleo, vegan option)

    Rated 5.0 by 5 readers
    Coconut Flour Cookies with Chocolate Chips (paleo, vegan)
    • 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
    • 3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this)
    • 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 vegan
    • 1 1/4 cups (213 grams) semi-sweet chocolate chips, divided1


    1. In a medium mixing bowl, stir together the coconut flour, baking soda and salt. Set aside.
    2. 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.
    3. 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.
    4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
    5. 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.
    6. 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.
    7. 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.


    1. Make sure to use vegan / paleo chocolate chips!

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15 comments on “Coconut Flour Cookies with Chocolate Chips (paleo, vegan)” — Add one!

  • Erin | Dinners,Dishes and Dessert
    March 14, 2018 @ 3:01 pm

    My favorite cookies! My son would love these!

  • Kathy
    March 14, 2018 @ 7:35 am

    Did you know you’re one of my very favorite Paleo bakers? Well, you are! Everything I’ve tried from you is fabulous!! Made your chocolate cupcakes for a party over the weekend and everyone went NUTS over them so I’m very anxious to try these! I have no doubt they’ll be fabulous!!! Thank you for sharing and please keep it up!!!

    • Erin replies to Kathy
      March 14, 2018 @ 2:51 pm

      Aww, thanks! What a nice thing to say. :) I’m so happy that people went crazy for the cupcakes and that you’ve been enjoying the other recipes! I’d love to hear how these cookies come out for you. Thanks a bunch for your comment!

  • Patricia @ Grab a Plate says
    March 13, 2018 @ 4:35 pm

    These look fab! I’ve been wondering what to do with the coconut flour I have, so now I know what I’ll be trying :)

  • Jacque Hastert
    March 13, 2018 @ 3:14 pm

    Simply amazing! I am pinning these for later.

  • Lisa | Mummy Made.It says
    March 13, 2018 @ 5:54 am

    I love the sound of this recipe!! Coconut Flour can result in a cakey cookie but these look nice and crisp.

  • Kimberly @ The Daring Gourmet says
    March 13, 2018 @ 4:18 am

    Ah, the texture of those cookies looks perfect – I want to chomp into a couple of them right now!

  • Dorothy at Shockingly Delicious says
    March 13, 2018 @ 2:18 am

    I love that you used coconut flour and sugar! I can’t wait to try this healthier and better-for-me cookie!

  • Angie | Big Bear's Wife says
    March 12, 2018 @ 11:01 pm

    I’m excited about the texture of these cookies! I’ve been baking with almond flour and coconut flour recently and I’ve been trying to make a good cookie! These look perfect!

  • Lisa
    March 12, 2018 @ 6:00 pm

    I bake low carb all the time because I’m diabetic and therefore have no other choice. I use Swerve brand sweetener and lately also Lakanto Monk Fruit Sweetener Golden, which is a great brown “sugar” replacer. The one big drawback to these Erythritol sweeteners is their inability to carmelize in the same manner as sugars. But it’s either adjust to this fact or give up baked goods altogether in my situation. I would say that Swerve or Lakanto monk fruit would be used in the same quantity with good results. I personally have used Ghee as a 1 for 1 replacement for Coconut oil with no issues in many recipes. Hope this is helpful. And thank you to Erin for the lovely recipe, looking forward to trying it.

    • Erin replies to Lisa
      March 14, 2018 @ 2:54 pm

      Wow! Thanks Lisa for your super helpful comment. :) I’ll have to check out monk fruit sweetener. I’ve tried Swerve so many times in my cookie recipes and they come out nothing like they’re supposed to. So I kind of gave up. And great to know about ghee! Thanks again for your comment. :) I’d love to hear how you like the cookies and if you’re able to make them low-carb!

  • Demeter says
    March 12, 2018 @ 4:42 pm

    These look so good! Thank you for giving me all the options for making these.

  • Natalie
    March 12, 2018 @ 5:51 am

    I have coconut flour in my kitchen I was wondering what to make with it – and then you came up with this recipe! These cookies look so good so I’ll definitely try them soon!

  • Terri says
    March 12, 2018 @ 12:43 am

    Can’t wait to try this recipe, but I don’t know how you could top the almond flour chocolate chip cookie! It’s hands down the best chocolate chip cookie I’ve ever eaten.

    • Erin replies to Terri
      March 14, 2018 @ 2:55 pm

      I’m happy you like the original recipe so much! I can’t wait to hear what people think about this version. It’s different but I somehow prefer it. :) Hope you’ll enjoy them! I’d love to hear what you think (even if you think the original is better ;))


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