Coconut Flour Cookies

Name: Coconut Flour Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 9 min
Yield: 8 Large Cookies
Ingredients: ½ cup butter; 2 large eggs; 2 Tbsp creamy peanut butter; 1 tsp pure vanilla extract; 2/3 cup coconut flour; ½ cup granulated cane sugar; ¼ tsp baking soda; Pinch ground cinnamon; ¼ tsp sea salt; ½ cup chocolate chips

User Reviews

4.3

48 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
9 mins
Servings
8 Large Cookies
Calories
300 kcal
Course
Dessert
Cuisine
American

Coconut Flour Cookies

Tyler Espinosa

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Amazing chewy, gooey coconut flour chocolate chip cookies with dairy-free and refined sugar-free options. You'd never guess these incredible cookies are grain-free!

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Ingredients

Servings

½ cup butter ghee or coconut oil, melted
2 large eggs
2 Tbsp creamy peanut butter or almond butter
1 tsp pure vanilla extract
2/3 cup coconut flour spooned and leveled*
½ cup granulated cane sugar **
¼ tsp baking soda
Pinch ground cinnamon
¼ tsp sea salt
½ cup chocolate chips

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Instructions

Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.
In a separate bowl, stir together the coconut flour, sugar, baking soda, and sea salt until combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms.
Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal. Refrigerate the cookie dough for 15 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.
Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes.
Remove the cookies from the oven and allow them to cool for at least 15 minutes before trying to move them from the cookie sheet (they will crumble easily if you try to move them before they have a chance to set up).

Notes

*Avoid packing the coconut flour. It should be lightly packed, and the best way to achieve this is to use a spoon to scoop the flour into a measuring cup. If the cookies don't spread, it is likely due to too much coconut flour from packing the flour.
**coconut sugar, maple sugar, or brown sugar also work.
Store any leftover cookies in an airtight container on the counter for up to 3 days, then transfer to the refrigerator for up to another 3 days. These cookies freeze very well! Freeze any leftovers in a zip lock bag and keep them for up to 3 months.