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Get It NowYes, Coconut Flour Chocolate Chip Cookies Can Be Chewy
I love my almond flour chocolate chip cookies, but so many of you have been asking for a nut-free version — so I went back into testing mode. Honestly, I find almond flour easier to work with since it behaves more like traditional flour, but coconut flour is a little trickier… it can get dry fast if you’re not careful. After a few rounds of tweaking, though, I got these coconut flour chocolate chip cookies to turn out rich, buttery, and chewy with melty chocolate in every bite. Here’s what makes them special:
- Soft, chewy, and buttery – I used just the right amount of fat and eggs to balance the absorbency of coconut flour. The texture reminds me of my shortbread cookies!
- No fussy steps or tools – You only need one bowl and a hand mixer. No chilling, no separating wet and dry — just mix, scoop, and bake. They’re done in about 20 minutes!
- Made with clean, low carb ingredients – Each cookie is just 1.5g net carbs, made without grains, sugar, or gluten. They’re naturally sweet and satisfying thanks to Besti and rich sugar free dark chocolate chips.
If you’ve been looking for the perfect nut-free treat, grab your bowl and make these chocolate chip cookies with me!
Reader Review
“My Husband loved these cookies. Couldn’t wait to let them cool down. I have now made them a couple of times. They are so moist. I was very surprised.” –Carey
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my coconut flour chocolate chip cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – This is my go-to for making coconut flour chocolate chip cookies because it’s super fine, made from 100% pure coconuts, and gives the cookies that classic chewy texture. Coconut flour is very absorbent, so don’t try to swap in almond flour or anything else… the ratios just won’t work.
- Sugar-Free Dark Chocolate Chips – I use these chips that don’t have sugar alcohols, soy, or weird ingredients, and they bake like the real deal. I always keep a bag in the pantry for healthy baking days.
- Besti Brown Monk Fruit Allulose Blend – This is the secret to that brown sugar flavor and soft texture! It’s my favorite for low carb cookies because it adds moisture and that hint of caramel. If you don’t have it, regular Besti works too (just without the brown sugar taste). Coconut sugar will work for paleo, but it’s not low carb.
- Butter – Gives these cookies that classic, buttery flavor. If you need a dairy-free or paleo version, you can use coconut oil, but just know the flavor will change a little.
- Eggs – I use two large eggs at room temp so they don’t harden the butter. You can try flax eggs for a vegan option, but they’ll make the cookies a bit softer and more crumbly.
- Vanilla Extract – A good quality vanilla brings out all the flavors and ties everything together.
- Sea Salt
How To Make Chocolate Chip Cookies With Coconut Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix cookie dough. Add the coconut flour, sweetener, softened butter, eggs, vanilla, and salt to a large bowl. I use a hand mixer to beat everything together until it looks smooth and uniform. Then I stir in the chocolate chips.
- Portion. Scoop out about 15 balls of the batter using your hands or a cookie scoop (I like using this scoop for even cookies). Place them on a parchment-lined baking sheet, and use your fingers to gently flatten each one into a cookie shape.
- Bake. Pop the coconut flour chocolate chip cookies in the oven until the edges turn a light golden color. Let cool.
My Recipe Tips
- Coconut flour can easily make cookies dry if you use too much, and different brands absorb moisture differently. I always test my recipes with Wholesome Yum Coconut Flour, so stick with that one for the best results.
- Use room temperature eggs. If your eggs are too cold, they can harden the butter and make the dough harder to mix. I usually set mine out while I prep everything else.
- Don’t scoop your flour straight from the bag. Instead, spoon it into your measuring cup and level it off, or better yet, weigh it. You can switch the recipe card to “Metric” to see exact grams.
- Use a hand mixer for the dough. It helps everything mix evenly without needing two bowls. But if you like creaming the butter and sweetener first, that works too.
- These cookies won’t spread much in the oven, so take a second to flatten them into the shape you want. I just use my fingers to gently press them down.
- It’s totally optional, but pressing a few chips into each cookie before baking makes them look extra pretty. I do it whenever I want that perfect bakery-style finish.
- The cookies will feel really soft when they first come out of the oven and that’s normal. Just leave them on the pan for a bit before moving to a rack, and they’ll set up nicely.
Coconut Flour Chocolate Chip Cookies
My coconut flour chocolate chip cookies are soft, sweet, and chewy. You'd never guess they're low carb and made with clean ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C) and line a large baking sheet with parchment paper.
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In a large mixing bowl combine the coconut flour, Besti brown, softened butter, eggs, vanilla extract, and sea salt.
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Mix the cookie dough with a hand mixer, until well combined. Stir in the dark chocolate chips with a spatula.
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Using your hands or a cookie scoop, form 15 small balls of dough and place them onto the lined baking sheet. With your fingers, press each ball down into a cookie shape.
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Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden brown.
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Remove from the oven and allow to cool on the baking sheet for 20 minutes. Remove the cookies from the baking sheet and transfer to a wire rack to cool completely.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you get the perfect texture, make them soft and chewy, and bake the best coconut flour chocolate chip cookies every time.
- Store: Keep your coconut flour cookies in an airtight container at room temperature for 3-4 days.
- Freeze: Let the cookies cool, then freeze them flat on a baking sheet until solid. Once firm, transfer to a freezer-safe container or bag. They’ll keep up to 3 months. Just thaw at room temp before serving.
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Coconut Flour Chocolate Chip Cookies
More Coconut Flour Dessert Recipes
I have lots of coconut flour recipes, but here are a few of my favorite desserts:
46 Comments
Kathy
0Thank you for sharing this recipe! I just made these cookies. They are delicious! Of course the texture is different from my usual chocolate cookie recipe with white flour and brown sugar. But I like foods with more texture anyway do this is a win for me. I’ll be making these again!
Maya | Wholesome Yum
0You’re very welcome, Kathy! I’m so glad you liked these.
Rosemarie Kelly
0These were a low calorie dessert to have without guilt. They were tasty and hit the spot for a craving without all the sugar!
Maya | Wholesome Yum
0Thank you, Rosemarie! I’m so glad these satisfied your craving.
SUSAN GREGORY
0I want to make all your recipes, but I cannot tolerate allulose, or erythritol … what can I do for sweeteners? I tried date paste in your brownies but they turned out rubbery and inedible ….I am getting discouraged…..thank you for any advice you can give, Susan
Maya | Wholesome Yum
0I’m sorry to hear that, Susan. Unfortunately I don’t know of a 1:1 substitute that doesn’t have either of those. Intolerance to erythritol is quite common, but with allulose it’s much more rare, are you sure it’s not due to something else that you had mixed with it? Date paste is quite different so would not be a good substitute unfortunately.
Carey Fredericksen
0My Husband loved these cookies. Couldn’t wait to let them cool down. I have now made them a couple of times. They are so moist. I was very surprised.
Maya | Wholesome Yum
0I’m so glad you and your husband loved these cookies, Carey! Enjoy!
Debbie
0These weren’t bad but, they weren’t my favorite keto chocolate chip cookie recipe. My cookies turned out cake-like in texture. I gave them four stars as my family did like them- this says a lot in my opinion, but they aren’t the correct texture of a cookie.
Jeannette
0I make these regularly! They are delicious!
Maya | Wholesome Yum
0I’m so glad you like these, Jeannette!
Jeannette
0Not sure if I rated these or not but, I am on batch number 4 and just love these cookies! Kills the sweet tooth when you get it. Thank you Maya!
Kimm
0I am disappointed. I made these today, and the batter was awfully moist – seemed almost too moist. I triple checked the recipie (i am known for making a mistake sometimes) and confirmed I followed it exactly. I put them on the cookie sheet anyway, and after a few minutes, checked on them and they were puddles with piles of chocolate chips.
I will not be making these again.
Wholesome Yum D
0Hi Kimm, Sorry to hear that this recipe didn’t turn out as expected. Did you use the same brand of coconut flour? Different brands can vary in how they absorb moisture. You can see the consistency of the cookie dough in the post above, it definitely should not be runny. Or you might like my almond flour chocolate chip cookies next time.
wrody
0Made them yesterday and today! I like them with and without some peanut butter <3
Patti Moseman
0How many carbs and calories?
Wholesome Yum D
0Hi Patti, You can find the full nutritional information under the recipe.
Andrea Morse
0I made both coconut flour and almond flour chocolate chip cookies. The coconut flour cookies were much better. Not as dry as the almond flour cookies. Thanks for a great recipe!
Denice
0Can I substitute an extra large egg for 2 medium’s?
Wholesome Yum D
0Hi Denice, I don’t recommend doing that.
Elizabeth Borras
0These spilled to the bottom of my oven. It needs baking soda.
Michelle
0Pretty good fresh, but not great the next day.
Andrea Morse
0I was wondering about that myself.
Cynthia Carver
1I think these cookies were fantastic. I’m accustomed to the taste of coconut flour and using keto friendly sweeteners. I used monk fruit so I have light colored cookies instead of the typical brownish appearance. It still had a wonderful flavor. I added cashew pieces to some of the cookies which was a good addition.
Raadhia
0Completely fell apart. Did not like these.
MidCenturyMama
0Mine crumbled 🙁 i used everything in the recipe, too. Now i will make sugar free chocolate pudding and use as a topping.
Wholesome Yum D
0Hi, Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written?
wrody
0really thorough mixing is required, I did it by hand the butter and coconut flour until it was indistinguishable, like a thick baking dough. They never fell apart. remember to let all keto baking dishes COMPLETELY cool off before messing with them, yeah, they will fall apart if you don’t.
Jeannette
0I think you may have over cooked them.
Mia
0Hey, was curious if this would also work with xylitol? It’s the only sweetener that I really like and use. Thank you 🙂
Wholesome Yum D
0Hi Mia, I recommend using my sweetener conversion chart.
Deborah
0I love these cookies. I have made them 3 times alternating butter, coconut oil, n half of each to equal half a cup. Each set came out good.
Jennifer
0This is my second time making these cookies. I added crumbled bacon pieces as well as pecans bits. I substituted with another brown sugar since I have reactions to the monk fruit brown sugar. They came out really tasty.
D. Edwards
0First time making this recipe. I loved them. Ran out of coconut oil so I substituted it with butter. I cooked them for 20 mins, still came out good.
Thank you, Love your recipes. Ms Edwards
Laura Ferguson
0I did make these cookies once or twice without egg. I do like them, when I make these again I will try it with the eggs thanks for sharing ? u have a blessed new year n thank u for all the past recipes ?
Wendy
0I wanted to love these, they look delish! But, out of 6 of us, no one liked them. Even my 7 yr old grand daughter politely spit it out. We did not like the texture and tasted an overpowering erythritol flavor. I did not use the Wholesome Yum brand Coconut flour but used Arrowhead Mills Organic Coconut Flour. I even used my trusty standby golden Lakanto Monkfruit sweetener with erythritol, which has always been a good sweetener without any aftertaste. I even cooked it longer than 12 mins to get it to brown a little. I did like the chocolate chips though. I’ve been cooking Keto for 1-1/2 yrs and love your recipes but, did you taste this one? Suggestions appreciated.
Maya | Wholesome Yum
0Hi Wendy, I’m glad you usually like my recipes. Unfortunately, the substitutions you made caused this recipe to not work well. You used a completely different sweetener, which would definitely have an overpowering erythritol aftertaste (Lakanto is over 99% erythritol), does not have brown sugar flavor or texture, and creates a completely different texture in the cookies. Also, different brands of coconut flour vary so it’s also possible that using another brand changed the consistency of the cookie dough. I hope you’ll get the chance to give these a try with Besti Brown and Wholesome Yum Coconut Flour as written. I did try to cover the differences in the blog post above.
Dale Olstinske
0These came out very good but would prefer them to be more crispy. They were very soft throughout. This despite cooking for longer than the recipe said. Is there something that can make more crispy?
Wholesome Yum D
0Hi Dale, These cookies are definitely a little more chewy than crunchy.
Babs
0Great recipe!
Amy L Huntley
0I prefer the flavor of these over the classic chocolate chip cookie! They are crunchy and chewy…the perfect combo!
Andrea
0These cookies are so good! And they’re keto! Love them!
Kristyn
0Anything that tastes like brown sugar is a win in my book!! I l personally love crispier cookies & love what the coconut flour gives!
Toni
0This is such an amazing and healthy cookie recipe! So good and delish!
Wilhelmina
0Absolutely delicious! The whole batch was gone in a flash, they were a hit!
Ashley
0These have the perfect texture, which can be so tricky with keto baking! Love them!