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Are you looking for an easy recipe for cookies with coconut flour? If you are, you must check out these crispy chocolate chip coconut flour cookies. Made with only a handful of ingredients, these cookies are an easy way to make healthy chocolate chip cookies with a nutritious flour substitute for cookies.
Many people do not know that you can actually make tasty cookies and other baked goods with coconut flour. This is so because coconut flour can be quite a difficult type of flour to handle.
A big part of that has to do with the fact that it does not act like all-purpose flour at all. In fact, coconut flour is very absorbent, and if it isn’t used the right way and with the correct combination of ingredients, you just might find that you’ve made super dry, unappetizing cookies.
Another part has to do with the fact that many people still think that almond flour and all-purpose flour can be swapped out for coconut flour at a 1:1 conversion ratio.
Therefore, it is customary for someone to find a good cookie recipe made with all-purpose or almond flour and assume that it is okay to use the same quantity of coconut flour to replace the all-purpose or almond flour when trying out said recipe.
This is far from the truth. Coconut flour is way more absorbent than all-purpose or almond flour. Therefore, using a 1:1 conversion ratio, while keeping all the other ingredient quantities unchanged simply won’t work.
Thankfully, I will show you how to make cookies with coconut flour here. So, if you ever want to use coconut flour as a substitute flour in a cookie recipe that you’ve just come across. Or even if you’re just looking for an easy coconut flour cookie recipe, this post is there to help you out!
Can I substitute coconut flour for all-purpose flour in cookies?
Yes, you can. Coconut flour is more absorbent than all-purpose flour. Therefore, if you find a cookie recipe that you want to try that was originally made with all-purpose flour, you will have to reduce the quantity of coconut flour to make the recipe work.
Also, coconut flour is gluten-free and will need the help of ingredients like eggs, xanthan gum, or even cream cheese to help the cookies keep their shape and add moisture. Therefore, if the original recipe does not include xanthan gum, feel free to add ½ teaspoon.
A good coconut flour to all-purpose flour conversion ratio for cookies is ¼ cup of coconut flour for every 1 cup of all-purpose flour.
Ingredients for coconut flour cookies
- Salted butter, room temperature
- Sugar or sweetener of choice
- Vanilla extract
- Large egg
- Superfine coconut flour
- Baking powder
- Xanthan gum
- Chocolate chips
How to make cookies with coconut flour
Start by gathering all the ingredients, lining a baking sheet with parchment paper, then preheating the oven to 350F.
Next, cream the butter and sweetener in a mixing bowl.
Then add the large egg and vanilla extract and beat these ingredients for exactly 15 seconds. Less time and the ingredients will not mix up well, and more time will result in a watery mixture.
Once this is done, fold in the coconut flour, baking powder, and xanthan gum and stir with a spatula until the dough comes together.
At this point, fold in the chocolate chips and let the dough rest for 5 minutes before shaping it into 12 balls.
Arrange the dough balls on a baking sheet. Press gently to flatten, ½-inch thick and then bake the coconut flour chocolate chip cookies for 10 minutes.
Cool the cookies on a wire rack for 10 minutes or until they firm up. Initially, when the cookies are removed from the oven, they will be soft, but as they cool down, they will firm up into a texture that is ideal for crispy chocolate chip cookies.
Serve and Enjoy!
Storing and freezing
- To store: Place the cookies in a fully sealable plastic bag or air-tight plastic container and keep them in the fridge for up to 2 weeks to avoid them going rancid.
- To freeze: Place the cookies in a sealable plastic bag or air-tight container and keep them in the freezer for up to 2 months.
FAQs about coconut flour cookies
Is coconut flour good for baking
Coconut flour is an excellent gluten-free and keto flour alternative for baking. Granted, coconut flour is more absorbent than all-purpose flour so it has to be handled differently. But once you learn the tricks of working with coconut flour, you can make some truly delicious and nutritious baked goods with this flour.
Why are my coconut flour cookies dry?
If you follow this recipe, your cookies will not be dry. However, if you make a misstep when making cookies with coconut flour, the likeliest culprit is that your wet-to-dry ingredient ratio was off. The easiest way to avoid dry coconut flour cookies is to use more eggs.
- 3 cups all purpose flour
- 6 tablespoon sugar
- 1 teaspoon salt
- 3 eggs, room temperature
- 2 cups whole milk
- 1 teaspoon baking soda
- 2 teaspoons vinegar
- 1 tablespoon olive oil (or vegetable oil)
To make, gather all the ingredients in one place.
Then mix all the dry ingredients in a bowl with a whisk.
Next, add in the milk, the egg yolks and the olive oil into the dry ingredients to the bowl.
Then crack the eggs and whisk and add to the bowl.
Mix the batter well until smooth.
To make the pancakes, spray a heated non stick skillet, cast iron skillet or griddle with cooking spray.
To cook each pancake, add 6 tablespoons of pancake batter with no baking powder to hot skillet and cook for 1 minute on each side or until they are golden brown.
Repeat the process until all pancakes are cooked. This recipe makes 8 pancakes measuring 5 – 6 inches each.
Serve with a your favorite pancake toppings.
Serving Size:1 (of 8 pancakes)
Amount Per Serving: Calories: 271Total Fat: 4.2gSaturated Fat: 1.8gCholesterol: 76mgSodium: 476mgCarbohydrates: 48gFiber: 1.3gSugar: 13gProtein: 9.1g