Coconut Flour Cookies – Perfect Texture! (paleo, keto, vegan options)

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 and can also be made keto.

Adapted from my Perfect Paleo Chocolate Chip Cookies

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 of these coconut flour cookies, I used 1.5 chia eggs total.

Even better than the original?! As good as regular (awesome) cookies?!

The texture is more like a traditional buttery chocolate chip cookie than the one with almond flour + coconut flour.

You know how recipes with all coconut flour usually use have AWFUL texture? Even if the recipe says, “This recipe doesn’t taste eggy to me! It has a great texture!” I have been disappointed 100% of the time. These cookies will not disappoint.

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.

Vegan version

I think using egg replacers in all coconut flour goodies is usually not very easy. Because those recipes often call for an absurd number of eggs.

So I was thrilled when 1.5 chia eggs worked out so well. They’re just as delicious and the texture is perfect.

I’m not vegan and think eggs are really healthy, but still usually use chia eggs in this recipe because I don’t want to have a leftover egg white.

The key is… almond butter!

The almond butter is key to the texture and taste of these cookies. They don’t taste almondy. They taste like regular chocolate chip cookies, but less sugary and more complex (thanks to the almond butter!).

At least they taste like regular cookies when you use refined coconut oil. Then 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.

Be sure to use almond butter that’s free of added sugar and fat. I have no idea how or if these cookies would come out if almond butter with added ingredients.

I usually use homemade almond butter, but store-bought works, too. Here’s how to make almond butter if you haven’t tried making your own yet! you might be able to save a bit of money. :)

Nut-free version

Want a nut-free cookie? You can use sunflower seed butter in place of 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.

I prefer these coconut flour chocolate chip cookies over the original but I’d love to hear what you think! :)

I hope you’ll enjoy the cookies! If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook and Twitter! Please hashtag them #texanerin so I can find them. :)

Questions about 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. 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.

Chocolate Chip Coconut Flour Cookies (paleo, vegan option)

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Rated 5.0 by 33 readers
Coconut Flour Cookies – Perfect Texture! (paleo, keto, vegan options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 cookies

Ingredients

  • 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 – the oil must be solid, like room temp butter and not melted or the dough will be greasy)
  • 3/4 cup (150 grams) coconut sugar, very tightly packed (it's best to weigh this) or Lakanto Monkfruit Golden for a keto version
  • 6 tablespoons (98 grams) natural almond butter or sunflower seed butter for nut-free (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

Directions

  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.

Notes

  1. 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.
  2. Make sure to use vegan / paleo / low-carb chocolate chips if needed!

Recipe by  | www.texanerin.com

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147 comments on “Coconut Flour Cookies – Perfect Texture! (paleo, keto, vegan options)” — Add one!

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  • Tatiana
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    May 13, 2021 @ 8:16 pm

    My daughter and I call these cookies – illegal for a good reason. They are incredible! We follow the recipe strictly. That 1 egg and 1 yoke is a deal breaker. I couldn’t believe it until I tried. We have also tried chocolate version and stick to OG ;)

    Reply
    • Erin replies to Tatiana
      May 15, 2021 @ 6:49 am

      I’m really glad that you both enjoy them so much! And I’m happy that you agree that the egg yolk is important. It kind of kills me a little when I see people saying they just used 1.5 eggs. ;) Because they’re so much better with the egg + yolk! Thanks a ton for your feedback. :)

      Reply
  • Natasha
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    March 22, 2021 @ 2:14 am

    Best gluten free, refined sugar free cookies I’ve had!

    Reply
    • Erin replies to Natasha
      March 22, 2021 @ 4:59 am

      I’ve so glad that you enjoyed them so much! Thanks for your feedback. :)

      Reply
  • Shanthini Jayanthan
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    March 11, 2021 @ 4:28 pm

    I made them yesterday substituting sunflower seed butter instead of almond butter, chia seed eggs and used 1/2 cup dark chocolate chips and 1/2 cup heath toffee chips. Made them smaller so made about 20. Turned out excellent. Thank you

    Reply
    • Erin replies to Shanthini Jayanthan
      March 22, 2021 @ 5:03 am

      Hello! Sorry for just now seeing this. I’m so glad that they worked out well! I haven’t had Heath chips in years. I need to try them in these cookies! Thanks a ton for your feedback. :)

      Reply
  • jona
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    January 1, 2021 @ 4:15 am

    I used brown sugar and chia egg (as vegan alternative). It was easy to follow and also easy to make. I used a toaster oven so the bake time resulted the cookies to be on the crunchier side. The taste was great nevertheless with a lot chocolate goodness. Thank you so much and happy new year!

    Reply
    • Erin replies to jona
      February 25, 2021 @ 1:35 pm

      My apologies for just now seeing your review! It was in spam for some weird reason with a bunch of other comments. :( I’m so glad that it worked out well in a toaster oven! We’re so far into the year now so I’ll say happy St. Patrick’s Day in a few weeks. ;) Thanks a ton for your comment and sorry again.

      Reply
  • Liz janicich
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    December 30, 2020 @ 2:55 am

    I was REALLY surprised at how great these cookies turned out. Usually coconut flour requires so many eggs. This has just one whole egg and one yolk. Great recipe. I will definitely make these again!

    Reply
    • Erin replies to Liz janicich
      February 25, 2021 @ 1:34 pm

      I’m so very sorry for only now seeing your comment! I just found it in the spam with a bunch of other reviews. :( I’m really glad that you gave the cookies a try despite them only calling for coconut flour. I know that’s always a risk. ;) Thanks a ton for your comment and sorry again!

      Reply
  • Regina. says
    December 24, 2020 @ 4:36 pm

    Can I cut the sugar in the recipe in half? Or even more? I think I’m going to try them with 1/4 cup of sugar.

    Reply
    • Erin replies to Regina.
      December 25, 2020 @ 10:28 am

      If you reduce it by half, they’ll likely be very cakey and not hold together well, if at all. I wouldn’t recommend it.

      Reply
  • jilly walden says
    December 22, 2020 @ 3:24 am

    i used peanut butter because my husband has tree-nut allergy, and they were so good. he usually doesnt like my gluten free treats, he said he couldnt even tell they were gf. so delicious, thank you for this simple and easy recipe!!

    Reply
    • Erin replies to jilly walden
      December 23, 2020 @ 7:37 pm

      You’re welcome! I’m so glad that you and your husband both enjoyed the cookies. They’re so good with peanut butter! Thanks for your feedback. :)

      Reply
  • Jenny Drisko
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    December 13, 2020 @ 9:42 pm

    Erin, I commented on your original chocolate chip cookie recipe using the almond and coconut flour a couple years ago. I was amazed. My daughter-in-law cannot tolerate any kind of flour, and nut flours are my only option. I pulled up your “old reliable” chocolate chip cookie recipe to whip up a batch and saw your note about using only coconut flour….and was intrigued. How could you possibly do better?, I asked myself….Well, dear Erin, you are a genius!!! These are beyond amazing!! The texture and taste are flawless. THANK YOU!! I know you put countless hours into this recipe (and all the others) and I appreciate you!! My daughter-in-law will have her mind blown when she tastes these. Dare I say they are better than my own traditional chocolate chip cookie recipe? Yep. I think they are. You are truly the best.

    Reply
    • Erin replies to Jenny Drisko
      February 25, 2021 @ 1:33 pm

      Hi Jenny! I’m so sorry for just now seeing this. I just found it with a ton of comments mixed in with the spam (I get hundreds of spam messages a day and with the last disaster of a year, I haven’t been checking it). :( I’m really glad that I could convince you to try the coconut flour version! I just want to shout, “BUT GO CHECK OUT THE COCONUT FLOUR VERSION!” in the original post but it’s not like anyone would believe an all coconut flour version is really better. 😆 I hope that your daughter liked them as much as you do! Thanks for recognizing the work that goes into the recipes. :) Thanks a ton for your nice comment and sorry again for just now replying. I really feel so bad!

      Reply
  • Brenda
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    August 26, 2020 @ 4:40 am

    This is a great recipe and my family loves it! I am usually a little reluctant to use coconut flour but this is excellent.

    Reply
    • Erin replies to Brenda
      February 25, 2021 @ 1:17 pm

      My apologies for just now seeing your review! It was in spam for some weird reason with a bunch of other comments. :( I’m really glad that you all liked them! And I totally understand how you feel about coconut flour. Thanks a ton for your comment and sorry again. :/

      Reply
  • Rizalina BAHARI says
    August 12, 2020 @ 2:35 pm

    Hello there. My son has nut allergy, Can I use sesame seed paste aka tahini instead?( its more widely here in middle east).

    Reply
    • Erin replies to Rizalina BAHARI
      August 13, 2020 @ 9:10 pm

      Hello! I’ve never used that. Is it much runnier than almond butter? If so, I’m not sure. I find nut / seed butters to not always be interchangeable so I’m afraid I can’t give you an answer without testing it first. Sorry about that! If you try it, I’d love to hear how it comes out!

      Reply
  • Stephanie Redelsperger
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    August 9, 2020 @ 10:11 am

    My family has recently decided it was time to get serious about having a dairy free, plant based diet, but we still have our sweet tooth yell at us every so often. I used coconut everything, the powder almond butter, and dark chocolate….. they are SOOO YUMMY!!! 😋 Thanks for the recipe!

    Reply
    • Erin replies to Stephanie Redelsperger
      February 25, 2021 @ 1:16 pm

      I’m so sorry for just now seeing this! I just found it with a ton of comments mixed in with the spam. :( I’m so glad that you all enjoyed the cookies! I hadn’t heard of powdered almond butter before. Neat! Thanks a ton for your comment and sorry again. I feel awful!

      Reply
  • Sandra says
    July 15, 2020 @ 5:28 am

    Disappointed that almond or sunflower butter is a must. Son is allergic to nuts, and sunflower butter is not available in our area.

    Reply
    • Erin replies to Sandra
      July 15, 2020 @ 9:00 pm

      I’m sorry you’re disappointed. It seems like I always disappoint someone, no matter how many ways I test a recipe with different nut /seed butters, egg subs and sugar subs. If your son is allergic to nuts, I would recommend ordering some sunflower seed butter online or making your own. It would make baking a lot easier.

      Reply
  • Catherine
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    June 30, 2020 @ 2:52 am

    Thank you Erin!! Your recipes are always so reliable and tasty! I was wondering if you think it would work well to sub palm oil shortening for the butter/coconut oil?

    Reply
    • Erin replies to Catherine
      June 30, 2020 @ 4:13 pm

      I’m glad to hear you think so! :) I’ve never used palm oil shortening but if that’s something that usually works as a sub for butter / coconut oil, I think it’d work here. I’d love to hear how it works out!

      Reply
  • Belinda
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    May 27, 2020 @ 5:33 pm

    These are amazing! Best gluten/dairy free cookie I’ve ever made. We used peanut butter and regular sugar because it’s what we had on hand, and it turned out incredible.

    Reply
    • Erin replies to Belinda
      May 30, 2020 @ 7:07 am

      Yay! I’m super happy that you liked them so much. Thanks for your feedback. :)

      Reply
  • Tea T
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    May 18, 2020 @ 7:45 am

    I just made these today and I must say “WOW”! These are really good. My teenage son ate 8 of them, I used the small scoop. I’m normally low carb and will make them using Lakanto sweetener next. I hope they are just as yummy!

    Reply
    • Erin replies to Tea T
      May 26, 2020 @ 6:37 am

      Haha. I love that he ate 8. :D Well, Lakanto doesn’t taste like coconut sugar. You can definitely taste a difference but if you’re used to low-carb / Lakanto, you should still enjoy them!

      Reply
      • Erin replies to Erin
        May 26, 2020 @ 6:38 am

        And thanks for your feedback. :)

        Reply
  • Justine Light says
    May 15, 2020 @ 1:35 am

    Incredible recipe! I even cut the coconut sugar by a lot! I use just 1/4 cup of coconut sugar for this recipe. Kids and adults LOVED IT!!!! Thank you so much.

    Reply
    • Erin replies to Justine Light
      May 15, 2020 @ 7:12 am

      Wow! I’m shocked that that worked well. Did they still have the chewy texture of a traditional cookie? Thanks for your feedback! I’m so glad you liked them.

      Reply
      • Justine Light replies to Erin
        May 15, 2020 @ 9:24 am

        I actually made 3x what this recipe called for, but only had 3/4 cup of coconut sugar on hand, so that is what I ended up using for the entire bulked up recipe. Also used just 3 eggs (no extra egg yolks) and a total of one cup of chocolate chips for entire recipe x3. Cookies were crunchy on the inside and soft and slightly chewy on the inside the first few hours. But I let them sit out for awhile, so they became softer all around. Put them in the fridge tonight, cant wait to eat them tomorrow! I’m pregnant with gestational diabetes – and these cookies (at least the way I made them) didn’t spike my blood sugar too much! Kids and I managed to make 60 smaller cookies out of this awesome recipe (multiplied by 3). I ate four cookies for lunch :) and my blood sugars were just 115 an hour later, after a little walking too. THANK YOU!

        Reply
        • Erin replies to Justine Light
          May 15, 2020 @ 1:47 pm

          You’re welcome! And wow. I’m going to have to try that for myself because I just don’t see how they can be any good with so little sugar. 😂 But I would LOVE to post a lower-sugar version! Thanks a ton for your comments. I’m so glad you could find a treat to eat that doesn’t spike your blood sugar. Woohoo. :D

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