If you’re looking for low carb, or allergy friendly cookies, these coconut flour cookies are delicious! We started making these a few months ago, and they have become one of our favorite cookie recipes.
I first started using coconut flour because of my husband’s multiple grain allergies. At first, we just made things with traditional gluten-free flour, but then he started noticing reactions to eating too much rice, and some other grains.
So I bought some coconut flour to try going grain-free.
Y’all, it is wildly different from grain-based flour. Much different even, than nut flours like almond flour.
Coconut flour lends no viscosity to your dough. It contains no starch, and is high in fiber.
Because of that, you can’t just use a traditional recipe and swap coconut flour. You need a specific recipe developed specifically for coconut flour.
And then you’re golden, because baked goods made with coconut flour are actually really good. One of our favorites it coconut flour pizza crust – it was so good for us to be able to enjoy pizza together as a family again!
You will find however, that while coconut flour recipes are easy to make dairy-free, they’re a little harder to make vegan because the protein and fat in eggs are so useful in lending structure to the coconut flour.
A lot of my coconut flour recipes weren’t necessarily developed with low carb aspirations in mind. They were just a means to eliminating grains that my husband was allergic to.
So, you’ll find delicious coconut flour cupcakes, and other things here on my site that contain sugar rather than a low carb substitute.
Knowing that that’s not what most people are looking for however, I developed these coconut flour cookies using low carb sweetener. And they’re delicious! Buttery cookies with the right amount of brown sugar flavor. So good!
Where to buy coconut flour
Fortunately for us, coconut flour is pretty widely available these days. I usually find it in my local supermarket when I need it. Most of the time, it’s with the other baked goods and flours, but if it’s not, try finding a gluten-free section in your store.
Otherwise, you can order coconut flour from Amazon.com.
Ingredients for Gluten-Free Coconut Flour Cookies
The basic ingredients for this cookie are:
- Coconut flour
- Baking Soda
- Sweetener (I used Truvia brown sugar)
- Vanilla extract
- Butter or coconut oil
Where this recipe gets interesting are the add-ins.
I used a mixture of chocolate and white chips. You could also add dried fruit such as raisins or raisins. Nuts – pecans are my favorite if you’re not nut-free. Or other flavored baking chips such as butterscotch, peanut butter, or cinnamon.
If you want to keep these cookies low-carb while adding delicious mix-ins, make sure you use keto or sugar-free chocolate chips like Lily’s, which come in both milk and white chocolate.
Pro tip: Using virgin coconut oil to intensify the coconut flavor, and mixing in milk chocolate chips will make your cookies taste like a mounds bar! Take it to the next level by adding some chopped almonds.
A note On Sweeteners
In this recipe, I use Truvia Brown Sugar Substitute. It works really well, and I highly recommend it as an alternative to traditional sugar. It tastes great, and adds enough of the right kind of moisture give your cookie good texture.
However, you can also substitute coconut sugar, or monk fruit extract. I know many people use a liquid sweetener in their low-carb baking, but I haven’t experimented with that.
How To Make Coconut Flour Chocolate Chip cookies
First, melt your coconut oil, or butter (I usually use butter), and set it aside until it’s lukewarm.
Preheat oven to 350º
In a large mixing bowl, combine coconut flour, sweetener, and salt in a bowl.
Add eggs to the top, and whisk to break them up.
Add vanilla and melted, cooled oil, and stir the batter together.
Finally, add your mix-ins (in these picutres, you’ll see that I used a mix of white and dark chocolate chips).
Scoop by the tablespoon (I use a tablespoon-sized cookie scoop) onto a parchment paper lined baking sheet (you can also use a silicon mat), roll into a ball, and flatten. Keep in mind that these cookies do not spread as they bake, so the shape you send them in the oven in, is that shape they’ll come out. Top with coarse sea salt if desired.
Pro-tip: Press additional chocolate chips into the top of the cookies to make them prettier.
Bake in the preheated oven for 10-12 minutes, until the edges are set, and being to turn golden brown, but the centers are still soft.
Remove from oven and let cool either on the baking sheet or a wire rack.
FAQs and Trouble Shooting
Can I roll these out and shape them like sugar cookies?
Yes. These aren’t technically roll-out cookies, but they don’t spread, so they can work with a little finagling. I would try pressing them out between sheets of non-stick parchment paper, but them out with a cookie cutter, and then pull the scraps away.
My Cookies are crumbly
Your cookies Should be chewy – not crumbly, but coconut flour can vary from batch to batch in absorbency, so you may need to adjust the amount you use in at the recipe. If your dough is crumbly, try adding a teaspoon of milk, cream, or butter at a time until it holds together.
Another culprit can be overtaking. You want to make sure the edges are set, but the cookie is still soft.
Can I make cookie dough ahead of time to bake later
Yes. Store the cookie dough in an airtight container to prevent drying out for up to 2 days before baking. Before baking , it’s best to bring dough back to room temperature, as the cold dough can be stiff to roll and flatten properly
How to Store Paleo Coconut Flour cookies
Cool cookies completely before packaging them. This is especially important if you have chocolate chips, or another melty add-in in your cookies. You want to make sure they’re set back up before potentially squishing them by stacking them in a container.
Sore in an airtight container in the refrigerator for up to a week. If you want to store them longer to have on hand for snacks, place the airtight in the freezer.
Other Coconut Flour Recipes You’ll Enjoy:
- Coconut Flour Bread
- Coconut Flour Crepes
- Coconut Flour Oatmeal Raisin Cookies
- Coconut Flour Chocolate Cupcakes
- Coconut Flour Blueberry Muffins
- Coconut flour Pancakes
Coconut Flour Cookies
Delicious grain-free cookies made with coconut flour.
- Preheat oven to 350º
- Combine coconut flour, salt, baking soda, and Truvia in a large mixing bowl
- Add eggs, and whisk on top of the flour, no into the flour – you just want to break them up
- Add vanilla and butter, and stir together until fully combined
- Stir in chocolate chips
- Scoop by the tablespoon, and roll into balls, flatten to about 1/2 inch thick
- Place on a parchment-lined baking sheet, and bake in preheated oven for 10-12 minutes until cookies are beginning to brown on the edges, but centers are still soft
- Remove from oven and let cool
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