Coconut Flour Chocolate Chip Cookies

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

These coconut flour chocolate chip cookies are not only soft and chewy, but they are super simple to make! They are also naturally gluten and dairy free making them perfect for people with dietary intolerances.

Person holding coconut flour cookie and dipping it into a glass of milk, with a baking rack with more cookies in the background.

You know that moment when you are in charge of bringing dessert to a holiday get together but you have to be mindful of every dietary intolerance and preference under the sun?

Yeah, welcome to my life. In my family, the main dietary tolerances I have to be mindful of during the holidays are gluten and dairy. So what is a dietitian food blogger to do? Answer: these coconut flour chocolate chip cookies.

Why This Recipe Works
Key Ingredients
How to Make This Recipe
Expert Tips
Recipe FAQs
More Recipes You Might Like

Why This Recipe Works

These coconut flour chocolate chip cookies not only help to accommodate gluten and dairy free dietary intolerances, but they are also so stinking good that you won’t even notice the difference. They are also a healthier alternative than most other cookie varieties because they are loaded with fibre and healthy fats. Win-win.

The trick to making these chocolate chip cookies gluten free is by using a combination of coconut and almond flour. I love using these flours because they also add a nutrition boost to baked goods, which this dietitian highly approves of. I also use vegan butter and chocolate chips to make this recipe totally dairy-free, as well.

Key Ingredients

Birds eye view of portioned ingredients to make coconut flour cookies including flour, butter, vanilla, brown sugar, chocolate chips, salt, baking soda, and an egg.

Flour – To make this recipe gluten free, I use a combination of almond and coconut flour. I love using almond flour because it adds a boost of healthy fats, while the coconut flour adds extra fibre. Keep in mind that coconut flour is very absorbant compared to other flours.

Dairy-free Butter – If you don’t need to make these dairy free, then you can use regular butter instead.

Chocolate Chips – Who doesn’t love a healthy dose of chocolate chips in their cookies? This recipe uses dark chocolate chips but you can also use semi-sweet or white chocolate if you prefer.

How to Make This Recipe

Image of the first three steps to making the batter for the coconut chocolate chip cookies.

Step 1: In a bowl, mix together the butter, brown sugar and vanilla.

Step 2: Add the coconut flour, almond flour, and salt.

Step 3: Mix until combined. Allow the mixture to rest for 3-5 minutes so the coconut flour can absorb some of the moisture in the dough. Add the baking soda and egg, mix until combined.

Image of the last three steps of the recipes including adding in the chocolate chips, and scooping batter with ice cream scoop and laying them on parchment paper.

Step 4: Fold in the chocolate chips. Place the dough in the refrigerator for 5 minutes or so to firm up slightly.

Step 5: Line a sheet pan with parchment paper. Use an ice cream scoop to scoop out 8 scoops of dough.

Step 6: Use the back of a spoon or the back of the ice cream scoop to flatten the cookies into discs. Bake the cookies for 12-14 minutes, or until they are slightly golden. Allow them to cool slightly before moving them to a cooling rack with a spatula.

Expert Tips

To make these coconut flour cookies, I used Bob’s Red Mill Coconut Flour for this recipe. Every type of coconut flour varies in absorbancy, so keep that in mind when making these cookies.

I also used 70% dark Enjoy Life chocolate chips. The cookie itself is fairly sweet so the dark chips provide a nice contrast in flavor.

I added about ⅛ of a teaspoon of salt, but you can taste the dough prior to adding the egg and add more salt if desired. The salt really makes the cookies a perfect blend of salty and sweet.

These coconut flour cookies will be fairly soft upon coming out of the oven, but firm up as they cool. Transfer them to a cooling rack for even cooling.

If you are not dairy-free, you can use regular butter. Use unsalted butter and follow the recipe as written or use salted butter and omit the salt from the recipe.

Hand holding up a chocolate cookie that has been bitten into, with baking rack with more cookies in the background.

Recipe FAQs

Do these cookies freeze well?

Definitely. Once cooled, transfer cookies to a baking sheet in a freezer to solidify for 30 minutes. You can then transfer to a freezer bag for up to 4 months. When ready to eat, just pop them in the microwave for 15-20 seconds until thawed through.

Can I make these vegan?

While most other cookie recipes can be made vegan by using a flax egg, I wouldn’t recommend that for this recipe as you might end up with a really mushy cookie.

Is this recipe kid friendly?

If your kid loves chocolate and cookies, then the answer is capital YES! The only thing I would suggest you be mindful about is any nut allergies as this recipe contains almond flour.

Can I add any other flavourings besides chocolate chips?

Oh heck ya! There are no hard and fast rules when it comes to add-ins so do what feels right. If you want to keep with the chocolate chip theme, i’d also suggest throwing in some walnuts for extra crunch.

More Recipes You Might Like

Did you enjoy this recipe for coconut flour chocolate chip cookies and want more allergen-friendly dessert recipes? Try these ones linked down below!

Have you tried making cookies with coconut flour before? What are your favourite coconut flour cookie recipes?