The Best Soft & Chewy Coconut Flour Chocolate Chip Cookies
These incredibly soft and chewy coconut flour chocolate chip cookies are gluten-free, grain-free, and made in just one bowl. They bake up thick, tender, and packed with melty chocolate chips proving healthy cookies can taste just as indulgent as traditional ones.
Ingredients
Main
- 1/2 cup Coconut flour Sift before using
- 1/2 cup Sugar or brown sugar substitute Use coconut sugar or a brown sweetener alternative
- 2 tbsp Sugar or brown sugar substitute Additional sweetness for moisture
- 1/4 tsp Baking soda
- 1/3 cup Salted butter, melted Use coconut oil for dairy-free option
- 3 Large eggs Must be at room temperature
- 1 cup Chocolate chips Use dark or sugar-free variety
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the coconut flour, sweetener, and baking soda until no lumps remain.
- Add the melted butter and room-temperature eggs. Mix thoroughly until a thick dough forms. Let the dough rest 2–3 minutes to absorb moisture.
- Fold in the chocolate chips until evenly distributed.
- Roll the dough into 12 balls and place them onto the lined baking sheet.
- Flatten each dough ball gently with your palm to form thick cookies.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Allow the cookies to cool on the tray for at least 15 minutes before transferring to a wire rack.
Notes
For crispier cookies, use white granulated sweetener and flatten the dough thinner. If dough feels crumbly, add 1 teaspoon milk or water until pliable. These cookies freeze well for up to 6 months.
- Serving: 1 Cookie
- Calories: 164kcal
- Carbohydrates: 7g
- Protein: 3g
- Fat: 14g
- Sodium: 39mg
- Potassium: 2mg
- Fiber: 5g
- Vitamin A: 1IU
- Vitamin C: 1mg
- Calcium: 49mg
- Iron: 1mg
- NET CARBS: 2g