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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 — 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!
(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. For full instructions, 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.
- 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
Coconut Flour Chocolate Chip Cookies
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
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.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large mixing bowl combine the coconut flour, Besti brown, softened butter, eggs, vanilla extract, and sea salt.
Mix the cookie dough with a hand mixer, until well combined. Stir in the dark chocolate chips with a spatula.
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.
Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden brown.
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!
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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