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These coconut flour chocolate chip cookies bake up impossibly rich, buttery, and chewy. My almond flour chocolate chip cookies are a staple on regular rotation around here, but for those with nut allergies or just looking to use this lighter flour, I thought we needed a coconut flour recipe. Let me show you how to make keto chocolate chip cookies with coconut flour. They use just a few basic ingredients to keep every bite moist and sweet (much like coconut flour shortbread) without any added sugar, making them perfect for keto diets or anyone wanting a healthier cookie.
The real secret to the best coconut flour chocolate chip cookies is the chocolate! I keep my recipe totally sugar-free by using ChocZero Dark Chocolate Chips. Even though they contain no sugar, sugar alcohols, gluten, soy, or GMOs, they taste and bake just like conventional chocolate chips. I always keep them on-hand for healthy cookie recipes!
GetChocZero Chocolate Chips Here
(Use code WHOLESOMEYUM for 10% off, just for Wholesome Yum readers!)
Why You’ll Love These Coconut Flour Chocolate Chip Cookies
- Classic warm, chocolaty flavor
- Perfect chewy and tender texture, with slightly crisp edges
- Easy to prep in one bowl
- Ready in 20 minutes
- 1.5 net carbs per cookie
- Much healthier than white flour cookies
- Naturally low carb, gluten-free, rich in fiber, and free from grains
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto coconut flour chocolate chip cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- ChocZero Sugar-Free Dark Chocolate Chips – Rich and decadent like real chocolate chips, without any sugar!
- Besti Brown Monk Fruit Allulose Blend – This keto brown sugar swap is moist and has all the cozy flavor just like real brown sugar. I don’t recommend swapping in other brown sugar substitutes, because the moisture level and baking properties in others are different. But if you like, you can use regular Besti, which won’t have that brown sugar flavor. Coconut sugar is okay for a paleo version, but too high in carbs for keto.
- Wholesome Yum Coconut Flour – A must for making gluten free coconut chocolate chip cookies! This flour is organic and only made from pure, premium coconuts. Don’t swap in other flours, because coconut flour is much more absorbent than others and the swap won’t work.
- Butter – Creates a moist, homestyle cookie. If you need a paleo or dairy-free option, swap this with coconut oil instead.
- Eggs – Use whole, large eggs, at room temperature to ensure that they don’t solidify the butter.
- Vanilla Extract – A must for flavor.
- Sea Salt – Balances the sweetness in the chocolate chip and coconut cookies.
TIP: Making chocolate chip cookies with coconut flour can create dry results if the flour is over-measured, and the right amount can vary by brand. I test all my coconut flour recipes using Wholesome Yum Coconut Flour, so use that to ensure a consistent result. When you measure, make sure to spoon and level your flour, or weigh it before adding to the recipe. (Switch from “US Customary” to “Metric” on the recipe card to get ingredients in grams.)
Can I make coconut flour chocolate chip cookies without eggs?
Yes, you can generally substitute flax eggs in place of conventional eggs for a vegan option in cookie recipes. However, keep in mind that the texture may change.
Can I make chocolate chip cookies with coconut oil instead of butter?
Yes, you can make homemade chocolate chip cookies with coconut oil! It should be a softened consistency, just as we would do with butter.
How To Make Keto Chocolate Chip Cookies With Coconut Flour
This section shows how to make coconut chocolate chip cookies keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix cookie dough. Combine coconut flour, sweetener, softened butter, eggs, vanilla, and salt in a large bowl. Beat with a hand mixer, until uniform. (A hand mixer ensures everything mixes well, so there’s no need to mix wet and dry ingredients separately. But if you prefer, you can cream the butter and sweetener before adding everything else.)
- Add chocolate. Stir in chocolate chips.
- Portion. Use a cookie scoop or your hands to portion 15 balls of dough. Place on a lined baking sheet, then gently press each ball down to flatten into a cookie shape.
TIP: Top with more chocolate chips if desired. This isn’t required, but makes the finished cookies look prettier.
- Bake. They are ready when the edges are slightly golden.
- Cool. Let the cookies cool for 20 minutes on the pan before transferring to a wire rack.
Storage Instructions
- Store: Keep coconut flour cookies covered at room temperature for 3-4 days.
- Freeze: Flash freeze cookies on a cookie sheet until solid, then transfer to a freezer safe container for up to 3 months. Thaw at room temperature before serving.
More Sugar Free Chocolate Chip Cookie Recipes
- Keto Magic Cookie Bars
- Peanut Butter Protein Cookies
- Keto Chocolate Cookies
- Keto White Chocolate Macadamia Nut Cookies
Recommended Tools
- ChocZero Dark Chocolate Chips – The secret to rich chocolate taste without the sugar!
- Cookie Scoop – Helps move dough quickly from bowl to baking pan.
- Baking Sheet – This one is my go-to for cookies!
Coconut Flour Chocolate Chip Cookies
Coconut Flour Chocolate Chip Cookies (Easy + Keto!)
An easy nut-free recipe for keto coconut flour chocolate chip cookies, ready in 20 minutes with 6 ingredients and 1 bowl! They bake up chewy, taste like brown sugar, and are loaded with chocolate chips.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Last Step: Leave A Rating!
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Related Easy Recipes
Recipe Notes
Serving size: 1 cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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23 Comments
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.
Cynthia Carver
0I 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.
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!