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Plate of freshly baked coconut flour cookies with chocolate chips

Coconut Flour Cookies

Delicious and healthy coconut flour cookies that are adaptable for various dietary needs, perfect for a snack or dessert.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour Pack the flour when measuring for best results.
  • 1/2 cup sugar substitute (like erythritol) Use for a sugar-free option.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips Use dairy-free for a vegan option.
Wet Ingredients
  • 1/2 cup coconut oil (melted)
  • 1/4 cup almond milk Use other plant-based milk for vegan option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the melted coconut oil with the sugar substitute until combined.
  3. Add the almond milk and vanilla extract, and mix well.
  4. In another bowl, combine the coconut flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
  6. Fold in the chocolate chips.
  7. Scoop tablespoons of dough onto a lined baking sheet, spacing them apart.
Baking
  1. Bake for 10-12 minutes until the edges are golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve these cookies warm with a glass of almond milk or your favorite plant-based drink. They can be topped with sea salt or enjoyed plain. Store in an airtight container for up to a week at room temperature, and up to two weeks in the fridge.