Perfect Coconut Flour Chocolate Chip Cookies

Well.  Honesty time.  

perfect coconut flour chocolate chip cookies \\

I know the recipe says chocolate “chip” cookies buttttt I actually used chocolate chunks in the first 2 trials of these.  Then a complete tragedy occurred when I ran out of chocolate chunks on trial numbers 3 & 4 and had to switch to chocolate chips.  So half of the cookies pictured are made with chocolate chunks and half are made with chocolate chips.  The good news is that chocolate is chocolate, so who cares.  Let’s move on.

But first.  Choose your milk.

Chocolate or plain ol’ 2% (or almond/coconut/hemp/cashew milk is acceptable for you lactose intolerant or dairy avoiding people).

perfect coconut flour chocolate chip cookies \\

Now let’s cookie.

I used three different chocolate bars because blah blah variety is the spice of life.  The lineup was…

chocolate chunk coconut flour cookies \\

coconut flour chocolate chunk cookies \\

I made these cookies 4 times.  FOUR different ways.  And ate at least 6.25 cookies in the process.  Plus several more over the course of a week when I finally found the winning batch.

I will spare you the details of the cookie testing process.  Just know it involved me adding wayyy too much butter at one point and ending up with cookies that tasted as if they had been soaking in butter.  

perfect coconut flour cookies chocolate chip cookies \\

We know I’m pro-thick and chewy cookies.  I don’t want you, thin/crispy cookies.

One of the early batches (the one that tasted like butter with a little chocolate) spread pretty much across the entire cookie sheet.  While edible, I wouldn’t have bought them at the store.  The “would I buy this at a store/restaurant” test is what I think in terms of when testing recipes.

perfect coconut flour chocolate chip cookies \\  
Just before I yelled some strong words at coconut flour, the final cookie attempt came out thick and dense and not dry AT ALL.  Just as a cookie should be.

If you want to tell someone you love them to the moon and back…make them a batch of these, perhaps? Errmm YES.

perfect coconut flour chocolate chip cookies \\ 

Thick & Chewy Coconut Flour Chocolate Chip Cookies

Yield: 9 cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 25 minutes


1/2 cup coconut flour
1/3 cup brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/3 cup butter, melted & cooled
1 teaspoon vanilla (or vanilla bean paste)
heaping 1/2 cup chopped chocolate (or chocolate chips)


Preheat oven to 350ºF and grease a cookie sheet.  In a bowl, combine coconut flour, brown sugar, baking soda and salt.  Add in eggs, butter, vanilla and chopped chocolate.  Combine until a thin dough forms.  Wet hands and roll dough into 9 balls, if you just spoon the cookies onto the baking sheet without rolling them into balls, the cookies won't come out pretty and smooth.  Be sure to roll them into balls.  Bake for 12-14 minutes, or until the bottom of the cookies turn golden brown.  

These cookies are best eaten 15-30 minutes after they come out of the oven.  After a while the cookies start to get very soft, which isn't a bad thing it just wasn't my favorite way to eat them.  They'll keep for 3 days on the counter.

perfect coconut flour chocolate chip cookies \\


  1. Loving the coconut flour recipes lately- you must be on a coconut flour kick which is great because I am too! Made the coconut flour “oatmeal” last week and will definitely make these too!

  2. I yell strong words at coconut flour ALL. THE. TIME! It’s just so difficult sometimes :) but these cookies look YUMMM!

    • yeahhhh coconut flour is sooo weird! Since it took 4 recipe attempts with these I almost resorted to picking out the chocolate from the failed attempts…

      • So much eggs for only 1/2 cup coconut flour!! That’s more like a cakey thing… So, if I want to double the flour to 1 cup, then that’s 6 eggs…??

      • I did it and it worked – my brother in law give me a whole bag of coconut flour because he was not having success with his recipes so I decided to follow this recipe for chocolate chip cookies using coconut flour. It turned out exactly as stated. Next time I’ll roll them in smaller balls.

      • How many net carbs? Thanks!

        • Hi Martha! I don’t count carbs or calories. This blog is all about listening to hunger/fullness over numbers.

        • Hi Martha! I adjusted this recipe to be semi keto friendly so if you do truvia brown sugar and Lily’s milk chocolate baking chips each cookie should be roughly 4 grams of net carbs.  If you use normal brown sugar/chocolate chips I think the carb count would be through the roof. Lol Hope this helps! :)

        • I stirred in 2 Tablespoons of cacao powder, and used flax seed and water “eggs”, instead of actual eggs, and for the butter, I used half butter and half coconut oil. I used half brown sugar and half honey to sweeten. Turned out okay. I made a double batch, and the cookies were about a Tablespoon size, rolled into balls. It made 49 cookies. 70 calories , 5 grams carbs, 1 gram protein, and 1gram of fiber per cookie.

  3. 9 cookies = 1 serving right? These look delish, can’t wait to try them!

  4. These cookies look super yummy! 

  5. These look so good! I’m drowning in the big thing of coconut flour I bought at Trader Joe’s so I def need to switch up from pancakes and try these. 

  6. Oh my- We do love a cookie in our house and these sound amazing. Will have to add this to the recipe journal I think. I love seeing the American version of cadbury it’s so weird haha!

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  8. These look PERFECT.

    • I just made these. Super easy recipe – just started eating gluten free and I really miss my fave choc chip cookies!! These were delish but they stayed in rounded ball shape… any thoughts on why? But still yummy!! 

  9. If using salted butter, should the extra salt be omitted? These look delicious, and I’m craving a sweet treat! :)

  10. I tried 3 recipes tonight after they kept failing. Yours worked and are delish. Thank you!

  11. I tried a variety of these using BetterBodyFood’s coconut flour & this recipe:
    My quick variations from that recipe:
    6 total eggs (calls for 2-3 eggs per 1/2cup coconut flour)
    walnuts instead of pecans

    While they taste pretty good, and are still moist the next day, out of the oven I feared they would just fall apart.  I think the key is that you ended up using 1/2 of the baking soda in your recipe as the other!  Definitely tricky to figure this out properly.

    As for the comment on 9 cookies = 1 serving, I don’t think it’ll get to that.  I tried eating 4 of the ones I made last night, and really felt full afterwards (and that was after a large lunch from Chipotle around 2 & no dinner).  And if that wasn’t enough, I find I lose weight anytime I up my intake of coconut products, and was down 2 lbs from yesterday (yes, probably down in overall calories too).

    Thanks again for the experimentation!!

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  13. Can you sub coconut oil for butter and coconut sugar for brown sugar?!

  14. These were perfect! 

  15. Can you make this dough, roll the cookies, and freeze it until you’re ready to bake? I know this works well with traditional cookies, but how does it work with this dough?

    • Hey Sarah! I haven’t tried to freeze the dough, but I imagine this would work!

    • I froze my dough! worked fine. when you defrost, roll them into balls as soon as its malleable

    • I substituted coconut oil for butter, and instead of 1/3 cup of brown sugar, I used 3 tablespoons of coconut sugar, and 2 tablespoons of brown sugar. I made more than 9 cookies, because they would’ve been huge! These came out with kind of a muffin texture, but we really liked them! Definitely satisfied the sweet tooth 🤤

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  17. Almost didn’t get these in the oven because I couldn’t stop eating the dough!
    Can’t wait to eat them in 12-14 mins!

  18. So I attempted this recipe because my friend just found out she can’t have gluten and I wanted to make her treats, I added a tbsp of dark cocoa powder, 1/2 tbsp of red dye, and used white chocolate chips to make a red velvet cookie…

    SUCCESS! They look kinda ugly, but they taste great.

  19. I noticed there was baking soda in the recipe, but wondering why it is there? Just because the baking soda needs something acidic to reactive with in a recipe to work like lemon or yogurt. Think this would be good without it then?

    • Hey Lisa! I like the taste baking soda adds. Makes the cookies taste cookie-y!

    • I remember reading about the science of baking some time ago, and how different ratios and substitutions worked. -Brown sugar is acidic, and reacts with baking soda to make puffier, airier cookies.

  20. So I tried these tonight and used coconut flour for the first time! I’m glad I found this recipe. They were great for  “healthier” cookies. I love coconut so they tasted great and my friends loved them! 

    Will definitely make them again. :)

  21. About what size are the balls? I made mine about 2 tbl which made more. They are also falling apart so not sure what I did wrong. Also mine stayed in a ball shape which hours look like the flattened some to look more cookie like. Any advice? 

    • Hi Gilian! Hmm, weird! The only thing I could think of would be maybe you and me used a different coconut flour? I used Bob’s Red Mill. I know some coconut flours our drier than others. I didn’t flatten my cookies beforehand, so they stayed pretty round. If you’re interested in trying them out again (I don’t blame you if you’re not…) I’d make sure you’re using Bob’s Red Mill coconut flour and press the cookies a little flat to make them look more like typical cookies. Thanks for letting me know how the recipe went for you! SORRY they didn’t turn out better:/

  22. This is a perfect coconut flour cookie, best yet! I have made them a couple times and I double the recipe, use coconut sugar, and coconut oil. They are amazing:). Thank you!!

  23. I attempted to make these the other day and they did not come out good. So I’m trying again today but it seems like try aren’t cooking all the way through. Any ideas?

    • Hey!! Sorry the recipe isn’t working for you. The cookies definitely are a different texture than non grain-free cookies. My only idea would be to make sure you are using Bob’s Red Mill coconut flour since I know the cookies worked best for me when I used that brand. Maybe you’re already using it?

  24. I made these cookies using coconut flour from the bulk section at Winco and it worked just fine! The only thing I did differently was creaming softened butter with the sugar, then adding the dry ingredients, and then adding the eggs and vanilla. These cookies were delicious!

  25. Coconut flour cookies are a tricky thing to pull off. We had no sugar in the house -m y husband told me not to bother with the recipe – I said screw that I want cookies – I used organic raw honey and the cookies came out BOMB!!!! Even hubby had like 4 of them – which is a big deal because my healthy treats don’t always please his palate. This recipe is a keeper! I am making another batch today using coconut sugar and sugar-free chocolate chips. LOVE IT!

  26. Where does the milk come into play? For dunking?

  27. Having used coconut flour for my first time and using it to bake cookies as a first, this recipe was great, however, they turned out a little softer at the top, almost like thick mush, compared to the bottom. The texture was like a sponge cake. Is this normal or am I just a terrible baker? Maybe this is a sign!

  28. Just made these and they are gorgeous! I substituted the brown sugar for granulated sweetener. Thanks! Am just sitting down with my glass of milk to do them justice!

  29. Hi Kylie!! I used a flax egg and white sugar mixed with a few table spoons of honey instead of eggs and brown sugar. I worked well! Thanks so much for this super soft cookie recipe! :D

    • wahooooo! Thanks for the positive feedback;)

    • Can you or other bakers suggest an alternative in this recipe for eggs for those of us allergic to them? A ground flax flury is my usual go to but I get mixed results when baking.

      Also, I am new to you work/recipes. Do yiu have one for pancakes?

  30. Hi. I am diabetic and have been searching for some reduced sugar dessert recipes I can have every now and then without my blood sugar going out of control. I substituted the regular brown sugar for stevia brown sugar and used bittersweet chocolate chips (less sugar). They were delicious! It’s great to find recipes without the gluten that you can tweak to your needs. Thank you for the recipe and the trial and error.

  31. I made these tonight, they turned out great! I used coconut sugar, and coconut oil, and made a double batch. I think it’s important to measure carefully when baking, for the best results!

  32. Is there milk in these and how much if so?

  33. Made these tonight, made 8 cookies, baked them for 16 minutes, bottoms were firm but overall cookie seems undercooked.    Did everything as written and used dark chocolate chips. These taste delicious.  Surprised that I liked the taste of coconut flour – first time user.  Since I like my cookies slightly undercooked I can deal with this batch.  Will make them again. Are they supposed to be firm, like store cookies?

  34. These are fabulous! Just made them and my brother and I are DEFINITELY fans!! Can you tell me what the nutritional info is? I’m big into counting calories and was wondering!


  35. These are delicious and so easy to make! I can’t have eggs, so I substituted bananas (1/2 banana for each egg). High five!!? Love them

  36. I used ½ cup of coconut flour instead of the wheat flour in the cornbread recipe on the Bob’s Red Mill Corn Meal package, kept everything else as written, omitted the sugar. I served the cornbread warm, with maple butter, and it was a hit with me and the non-healthy eaters in my home.  (Maple butter is just softened butter with a little maple syrup and a couple of drops of lemon mixed in.)  
    Your coconut flour recipe inspired me to find ways to use coconut flour.  Thanks for that.

  37. Is it okay to use chia egg instead of regular eggs? Has anyone tried it? Thanks

  38. I’ve made these 3 times now and they are fantastic!!

  39. The coconut cookie balls did not flat out. Then I had to use a spoon to flatten them. What did i miss :-(

    • Hi Ranjani, the cookies don’t flatten much on their own. So I don’t think you did anything wrong, that’s just how they are. If you ever want to make them again, perhaps squish them flat before baking!! I hope you were still able to enjoy the taste!

  40. Hidy hi! I just made these with shredded fresh ginger, ginger powder, allspice, nutmeg and clove powder instead of the chocolate. They are a big hit with my little 8 yr old piano student. And ME!

    What a great cookie for any kind of flavor you’re hankering for.

  41. Made tonight and so yummy.  How many carbs?

    • Yay! So glad you enjoyed! I don’t know how many carbs…I don’t do the counting macros/nutrition facts things. I find it interferes with intuitive eating and listening/honoring to cravings.

  42. Thank you for this!! I made these tonight, subbing coconut sugar for brown sugar and using Enjoy Life mini chocolate chips. They were PERFECT. I’m looking forward to making these again and again!

  43. Fantastic recipe! I need your help. Although I measured out the coconut flour, I think I used a little too much since my cookies turned out a little more flour-y muffin- like- perhaps it got a little too packed. Do you know how many grams of coconut flour you use? Sometimes it’s tricky for me. Thanks!

  44. I followed the exact recipe albeit the coconut flour brand and they didn’t come out like yours ): my dough was wettish and moist. I think it might’ve been the butter. I don’t know.

    • Same! I had to keep adding the C flour, I think I ended up adding about 1.5 cups more flour. I have no idea what I did to make it so wet. But they ended up yummy in the end!

  45. I made these cookies and I have to say they are the best cookies I have ever made. Thank you for working so hard to make this recipe?

  46. I made these cookies before using a recipe I found on a bag of coconut sugar. Tasted great, but dough was dry and crumbly. Found your recipe and tried it. Much better result!! Took a batch out of the oven now and if I’m not careful..I might eat them all!! Yum. Thanks for sharing.

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  48. Can you use 1 less egg than the recipe requires?

  49. Yum! This recipe restored my faith in coconut flour! Used 1.5 tablespoons of vanilla extract, 2.5 tablespoons of pb2 and half/half of semisweet chips and peanut butter chips…perfect late night snack!!! Thank you!!!! :*

  50. I can’t wait to try these! Thanks for the hard work & taste testing! Hubby’s on a strict diet & I’m on the search to feed his cravings without going off diet!

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  52. I just made these and they’re so good! I’ve made chocolate chip cookies with coconut flour before and they were dry and nasty. These taste wonderful and were so moist! I followed the recipe exactly, using “Let’s Do Organic” coconut flour and regular semisweet chocolate chips, with a 12 minute baking time. There was still some moisture visible in the crevices but the bottoms were nice and golden brown so I took them out. Glad I did because they were perfectly baked. Next time I might try subbing some coconut palm sugar and see how they come out but I wanted to try the recipe as is first. Thanks so much!

  53.  What is the nutritional count including calories ?

  54. Yum!! My first time making cookies with coconut flour! They’re so delicious! Definitely making this again!

  55. I just made these and they were absolutely amazing! Thank you, will be making again.

  56. I am currently making these today with “let’s do organic” coconut flour

  57. checking back in with ya, made them with the organic coconut flour it is a bit more chewy than I would expect. but it IS similar to the typical coconut flour consistency that I am used to with my coconut flour pancakes.
    I like them a lot though! I am going to tweak it in the near future to accommodate with the dryer consistency that the organic coconut flour makes it have.

  58. Made these today as I am eating gluten free. The entire household loved them. These were super great and very easy to make!

  59. Hi Kylie,
    Thanks for posting recipes like this for people like me who can’t have certain foods! I respect “normal eaters” who don’t have rules, but unfortunately, I cannot eat wheat. This recipe looks fantastic and I will be trying it soon! :-)

  60. Wow. I’m super impressed with this recipe! So yummy. Easy to whip up. I just substituted baking powder 3:1 for baking soda only because I realized I was out of baking soda after I started the recipe. Thanks so much for sharing :)

  61. Can you sub brown sugar for maple syrup or honey? Trying not to use sugar

  62. Made them.   I used coconut oil which made the batter instantly jump to life, gave it some body.   Good tip on wetting the hands, this would have been a really frustration recipe without that tip.   I rolled the cookie dough into balls and they were more rustic looking like a drop cookie, not smooth, but made no difference to me.   Also, I think that with the substation of the coconut oil that they will still be good well outside of the 15 min. window that you cited for maximum tastiness.   An hour later they were even better in texture.
    My first time with coconut flour, glad I found this recipe for first time success.

  63. Should I freeze them before? Old that make any improvement?

  64. Made these yesterday. They came out pretty white with a dark brown bottom. Yours look way more brown or yellow. My son liked them but I added more sugar. I felt like I needed more flour too. They were okay overall….thanks for the recipe.

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  66. I’m glad I found this recipe thank you so much ….I made it this eve and they came out wonderful just the way your recipe said they would! Oh and they were yummy too!

  67. These really are the best! I posted your recipe to share in my blog and I shared these cookies with several people… and, well, we were all pretty overwhelmed with joy at how tasty these are! And so quick and easy! I am in love.

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  69. I literally suck at making cookies even following the directions to a T they come out flat. But this recipe was so simple and so thick and soft and light and airy. So thank you for helping me attack my sweet tooth as I just had a baby 6wks ago!
    My question is if the serving size is 9 cookies per 1 serving about how many calories are these. (4 cookies with milk was more than enough for me)

  70. Oh man this tasted quite nasty to me. It was salty and it seemed quite bitter? Not sure why but maybe the salt wasn’t necessary- at least not for me ! Haha it would have tasted so perfect without

  71. These are amazing! I found out a couple of weeks ago that I have celiac disease. I’ve been looking for a chocolate chip cookie receipe I could have. This is great!

  72. I’ve made these multiple times and absolutely love them! I replace the butter with coconut oil, it works great!

  73. I’ve made these multiple times and absolutely love them! I replace the butter with coconut oil, it works great! Awesome recipe, so glad I came across it. Thank you!

  74. These were so good! Myself and my kids loved them! Thank you!

  75. My boys LOVE these and are requested over the traditional chocolate chip recipe. Thank you:)

  76. Thanks so much Kylie for all the trial n error and came up with such wonderful recipe. I omitted the sugar and add honey and some leftover ginger marmalade. Its certainly not sweet enough but was made up by generous amount of choco chips. 2 months into my low carb journey, these cookies are like heaven!

  77. These are amazing! I was skeptical, as this was my first attempt at coconut flour cookies, but they’re delicious! My kids love them too! Next time I’m going to try using coconut sugar!
    Thanks for the recipe!!

  78. came out suuuuper gooey and not structured at all. couldn’t hold its shape. i think coconut flour is just too dense to work with. cookies didn’t rise– batter did not come out sticky, it was too wet and pliable.

  79. This looks really good. I was looking for a recipe like this because I’m pre-diabetic and I’m supposed to consume regular flour. I have a question though; did you scoop the coconut flour or spoon it into the measuring cup?

  80. These were not a disappointment! I hesitated to make them just because I’m always worried I, too, will waste my expensive low carb foods. I would describe these as muffin-cookies. I want to try them using some added things like pecans or maybe even pumpkin puree somehow. I made my own brown sugar using 1/3 cup Pyure granulated and 1/2 tbsp molasses (this makes a bit more than needed). We ate them within 30 minutes like you said and they were warm and delicious! I put the remainder in the frig. Then later, I ate one for a late-night snack. So good!!!! Thank you for exerting yourself to make the recipe just right!!!!! ?

  81. I used 2 TBS chocolate instead of chocolate chips added a bit of honey( just because)

    . i really like these cookies

  82. My cookies didn’t spread at all. They stayed as ball. I followed the directions and took no liberities except doubling the recipe; not sure where it went wrong. Any suggestions for next time?

    • Hi Ashley! Sorry they didn’t turn out:( If you wanna make them again, I’d recommend pressing them flat with your hand before baking…they don’t spread very much! Happy holidays!

  83. Hi!

    Just wondering if you’ve tweaked this recipe? I made one months ago that I LOVED and have been craving it again, and I could’ve sworn it was from your site but I know it was a little different from this. I don’t remember much of it except that it had coconut oil and I thought it has 5 eggs and not 3. It could’ve been from a different page but I can’t find it anywhere and I know I remember your pictures of the chopped chocolate and that you enjoyed the cookies most in the first half hour after I thought I would ask!

    Just a side note, I haven’t tried the above recipe and I’m sure it’s delicious, I just really wanted the recipe with coconut oil!

    Thanks for any help :)

  84. I made these for the first time today. As a diabetic I am experimenting with non-traditional flours and stevia. I did not use any brown sugar, but instead used 2/3 cup granulated stevia. Not sure why, but the batch I made provided 15 cookies rather than 9. A raw ball of cookie dough was about gold ball size. I pressed on each ball just a bit to slightly flatten. They were not done until the tops were “cracked”, but I did not take them out of the oven the instant that happened. Am guessing baking time was about 12 minutes. They are so good I had to shoo my husband out of the kitchen because he was trying to run off with tonight’s dessert. Thank you for the recipe.

  85. Made these tonight and they turned out excellent!!! Thank you for sharing your recipe!! I ate 3 before they even cooled down! Definitely keeping in my book of recipes.

  86. i use honey instead of sugar and coconut oil instead of butter! i grease the pan w butter tho and semi sweet dark chocolate chips from TJs

  87. I have made these several times, and let me tell you they are amazing… I just wished that maybe instead of sugar honey could be used but idk how that will work… anyways thanks for that amazing recipe!

  88. Made these while babysitting and the kids had so much fun making these! We added some cocoa powder to the recipe and these came out phenomenal. The kids absolutely loved them and had no idea they were eating a healthier cookie. thanks for this and the fun memories!

  89. Cookie Monster here, any extra tips to double this recipe? Should some of the ingredients need to be adjusted? Thanks!

  90. These cookies are complete ass cakes. I’m so embarrassed that I had to give them to someone. 

  91. we just made these as a late night treat, and they were absolutely delicious! even my kids loved them!

  92. Half a cup of flour doesnt seem dough is runny :-(

  93. I absolutely love this recipe !! So easy and soo good . I did have a question though . I rolled them in balls and they did stay that way . After about Mmm 14 min they were brown on the bottom like it said in the recipe and a teeny bit brown on top . I went to eat one and it was soft inside almost like the dough wasn’t cooked insid . Is that normal for this recipe? Were they fully cooked ? I ate it anyway lol and it tasted delicious, but I was just wondering if I cooked them long enough and if they could have possibly been raw in the middle . If I would have cooked them any longer they would have burnt . Pls help !!

  94. Oh my gosh. Best cookies I’ve ever made, honestly. Chewy and soft and soooo yummy. The only changes I made was I didn’t have brown sugar, so I used 3/4 cup raw organic sugar and 1/4 cup maple syrup. I also accidentally added a little extra baking soda. I think the syrup added extra chewiness. Sooooo delightful – I doubled the recipe and somehow they only lasted a day or two with my hungry kids (and me…) <3 Thank you for this!!

  95. Baking soda? Not powder? Never heard of baking with the soda. Lets see how they come out! Just stuck on oven :)

  96. Omg giirl! These cookies are super delish!!! I just made them right now for my husband and me. They came out so soft and still a hint of crunchy. The taste was perfect. I used coconut sugar instead, and i didnt use baking powder. It’s always a gamble with gluten free desserts. .but this one took the cake.. ..or should I say cookie!

  97. These were AWESOME. I ran out of vanilla extract so i used banana extract and it had a banana bread taste to it. They definitely came out a little fluffier and muffin-like than i expected but i loved em!!! About to serve them for an easter party :D

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  100. Sooooo I’m a bit late to the party but these cookies are AMAZING!  I’ve made them three times now and they’re my emergency dessert recipe ( with vanilla icecream) for unexpected guests.  So easy, quick and delicious!

    Thanks Kylie for your awesome recipes and words of goodness :)

  101. Just made these and they are DELICIOUS! Fluffy, moist, so good.

  102. These came out PERFECT!!! So good.

  103. These were Amazing!!
    I’m so glad you made a real tasty heathy cookie. Even people who aren’t health conscious loves these. I didn’t have butter but just used same amount of coconut oil. So easy and quick to make. Turned out great!! Thank you !!

  104. Wow! Yummy!! Trying to make them diabetic friendly I used 1/2 stevia, 1/2 coconut sugar as well as added pecans, abs Lilly’s stevia sweetened chocolate chips! Oh, and I added 2/3c almond flour to adjust texture for me and add protein. AMAZING!! Thanks for the recipe! I’m a fan ☺️

  105. These are very good. I used coconut sugar and nutiva coconut flour. Next time I make them I will flatten them a bit before baking, as they stayed in balls.

  106. FAIL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  107. Will these turn out OK if I double the batch??

  108. I just made these with coconut flour and coconut oil and they turned out completely flat (not cookies at all). I even refrigerated the dough for 15 minutes. Any idea how to fix this?

  109. Do you know how the nutritional value for the cookies? Can u replace some of the brown sugar with stevia? Thank you my kids eat theses up in one sitting!!!

  110. These look great! About to try and make them with my 8 year old. Fingers crossed they turn out looking like yours.

  111. Made these and substituted coconut oil for butter. They were delicious! Easy, quick, tasty and healthy! Thanks for this recipe!!

  112. These turned out fine as a dessert but I didn’t think they tasted like cookies. They were very cakey… more like a muffin. Nonetheless nice job on the recipe as coconut flour is HARD to work with!

  113. The cooking is way off.  After I cook them about 30 minutes, the cookies did not spread at all and basically I baked some cookie balls.
    Did you really try this recipe before you posted it?

    • LOL. Yep. Totally tried the recipe before I posted. Sorry it didn’t work for you. Coconut flour can be tricky. Hope you find another recipe that you are happier with.

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  116. I’m dying reading these comments. LOL. I’ve made these several times and they have always been good. No, not a classic chocolate chip cookie, but it’s a coconut flour cookie that’s tasty!

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  118. We love these cookies! I’ve made them twice already. Super yummy. Thanks for the recipe!

  119. Made them exactly as directed, but they just came out as tasteless mush?? I don’t think I did anything wrong, if it wasn’t for the chocolate, I wouldn’t have noticed there was anything in my mouth. They weren’t cookie like at all.

  120. Did Not like these cookies at all. I cook with coconut flour a lot as I am paleo so I’m use to coconut flour flavor. Too many eggs. I personally wouldn’t encourage anyone to make them.

    • Hi Marjorie! Feel free to share a link to a coconut flour cookie you’ve found tastier! I’m sure there are people who’s tastebuds are like yours and would enjoy another cookie better.

  121. Very fine recipe. My cookies taste quite delicious on the first attempt. However, the dough was runnier then I expected. I couldn’t really “roll” it into balls. I don’t mind flat cookies (they are still quite soft). But any suggestions for less runny dough?

    • Did you wet your hands to try to roll the cookies into balls? I know the dough is pretty sticky and having wet hands can make the rolling process easier. But maybe your dough came out too thin to roll into balls at all?

  122. I used a splenda/brown sugar mix and substituted three flax eggs for eggs, and they turned out really good! Thanks for this recipe!

  123. These are perfect! I used butterscotch chips instead of chocolate chip because we ran out of chocolate, but they were awesome. I couldn’t get it to form into a dough, so I just spooned it out onto a cookie sheet. Then again, I’m also baking at 8,000ft elevation…? Thanks for the recipe!

  124. Just made these today. First, I have to say how quick and easy they were to make!! I did not have brown sugar on hand, so I subbed a 1/2 cup of Truvia. I also used Hershey’s sugar free chocolate chips and added some chopped walnuts to make this more keto friendly. I followed your instructions exactly and they turned out perfect!!! Great recipe. I am new to the coconut flour craze so any more recipes using it would be great!!

  125. Excited to make these! Is there a way to add natural peanut butter to them? How much would you add if you I did? Could you replace one egg with peanut butter? Thank you!!

    • All sounds like good ideas, Christy! But I’m not sure how any of these substitutions would come out. If you try them out, I’d love to hear about it!

  126. Well, this recipe is REALLY GOOD if you’re looking for cookie soup! Literally awful, I did everything right and they came out like soup and wouldn’t come together at all and started separating. Disappointed in this recipe. 

  127. Wow – these are EXCELLENT! I’ve made so many disappointingly dry coconut flour desserts, but these are moist, dense, and YUM.

    I was starting to wonder if it was even worth it to bake with coconut flour anymore, but this recipe has restored my faith. :D 

    Used coconut oil, 100% dark chocolate, and Lakanto sweetener. Added a little vanilla buttercream frosting on top – heavenly.

    Excited to try ghee instead of coconut oil next time to see the difference. 

    Thank you so much for this fantastic recipe! X

  128. These came out AMAZING. This is my first time baking with coconut flour. I really was skeptical since nothing can come between me and a good old fashioned chocolate chip cookie (especially any that claim to be a little better for you)…but I’m sold. I wish I could post my picture. A few minutes before they were done baking I used my spatula to press them down a bit and allow them to cook through a little more. They came out perfect. 

  129. Wow, love these! Great recupe and seem so easy! I used 2 flax eggs and one real egg, lets do organic coconut flour, and homemade vanilla extract (not sure that matters though and mine was weak batch. ) These are so yummy and a new fave thanks so much!

    So some tips for better results for some of you having troubles maybe… coconut flour usually needs a little time to absorb. Or a little tweaking of liquids. Sometimes if its runny ill add more, dif brands work differently as others said.
    i think 3 flax eggs wouldve worked too! The other time i tried them(dif recipe) it failed.but this time flax eggs worked! I think the trick is to chill in fridge for 15 to 30 minutes and do 1 tbl ground flax to 3 tbl water. Pretty sure before i had done 1 to 1 and maybe that didnt work? Either way, yay! Will try 3 next time and reply. Thanks again, now to search for this coconut oatmeal you speak of.

  130. Followed your recipe perfectly and got 12 cookies out of the dough. Not sure how you only get 9?
    And mine were typical size.

  131. Thanks SOO much for this recipe it’s become a go to and one that I share with many people as they love eating them!

    I have done a little recipe tweaking to make it dairy and refined sugar free by replacing butter with coconut oil and the sugar with rice malt syrup, works great!

    And today I just made them into Christmas spiced cookies for work tomorrow!

    Thanks again!

  132. YUM! Is all I can say …

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  134. Well… tried this recipe and the dough was WAY too thin. There were too many eggs in the recipe. 

  135. Just made these this morning, and my husband loves them. I will definitely be making them again. Thanks :)

  136. Hey, I just tried to make this recipe and the dough was no longer dough, just very runny… and I followed it point-to-point. What have I done wrong?

  137. Thanks for this recipe. I added one more egg because the dough was dry and tough, but in the end, the cookies smelt like egg. However, we still ate lots of them. I made small balls. One bath was perfect, the other cracked. 

  138. Hello! Just made a batch and it looks so good, the texture and soft are def there but they had a small smell and tadte of egg. Why is that?
    Can I sub in something for eggs?

  139. Hi, just made a batch after reading all the comments. So I used 2 eggs, creamed softened butter with the sugar and added the vanilla, then added the eggs as I alternated with the coconut flour. I let it sit on the counter for about 15 min then used an icecream scoop and flattened the cookies with my fingers, it wasn’t sticky or runny. After 12 minutes, they didn’t seem quite done. So as not to get a burnt bottom, I did flip the cookies over and bake an additional 3 min. Turned out amazing!

  140. Guess what… I made cookies!!! I usually mess up EVERYTHING that I attempt to make… so I’m very happy!
    A few things…
    I used Coconut Sugar instead of brown sugar.
    The chocolate I used is also made with coconut sugar (Evolved brand? 72% cacao)
    I didn’t have any baking soda so I used baking powder.And I didn’t have any vanilla… I was so nervous.
    I thought I had failed because they didn’t taste good when they came out of the oven. So I put them in a zip lock and left them on the table at room temp and went on with my day.
    About an hour or two later, I tried them again and the texture is more like a classic cookie, plus the taste was SO MUCH BETTER!!!
    Thank you so much for sharing this recipe! I never would’ve had this success without it!
    Next time I’ll use vanilla- and actual baking soda… I bet they’ll be even more amazing!

  141. I made these but something seems off. How cool is the butter suppose to be exactly? The consistency was right until I added the cool butter to it, then it became too wet and I had to add more flour and sugar. The texture is cake like but the taste is great tho so I will try this recipe again except with room temp butter and I hope it will be similar to your cookies. The shape was great too despite my changes too!

  142. I have been baking cookies for over 30 years for my family and this is the easiest and best tasting chocolate chip cookie recipe I have ever made! Just recently went gluten free and started using coconut flour. So glad I found your recipe. Keep up the good work, Kylie, and thanks for sharing. Dee

  143. Can u freeze the dough

  144. I had to make some substitutions out of necessity (butter with homemade nut butter and two flax eggs to go along with one egg) and wasn’t convinced about coconut flour cookies at all–until I froze them, defrosted them, and realized how much I like them. Next time I’ll try adding some walnuts, too.

  145. Happy New Year 2021.  I made these tonight and used Walmart organic coconut flour.  I just had one hot out of the oven.  They are really good.  I used Ghirardelli milk chocolate chips because I needed to finish that bag.  They are really good.  After 8 minutes I noticed they were still shaped like a ball, so I opened the oven and pressed them down with a fork.  I baked them for a total of 18 minutes.

  146. I just made these with sugar free chocolate chips (stevia) sugar free brown sugar and coconut flour. I’m off refined sugar and white flour 8 years. I’ve battled an ED all my life. Thank you, Linda MPH, PhD

  147. I’ve been making these cookies for years and the never come out as gooeey looking as yours. I really need to know what coconut flour you use haha

    -signed die hard fan

  148. I just want to say I have made these cookies for years and they are AWESOME!


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