Following a keto lifestyle but can’t give up cookies? No worries! You can make these easy coconut flour chocolate chip cookies and stay on plan.
Of all the low carb recipes I’ve made over the years, one of my favorite treats to make is chocolate chip cookies with coconut flour. Although they are gone in a few days, being able to eat my favorite cookie without jeopardizing my health is awesome.
But in order for the cookies to turn out great, I needed to perfect the art of baking with coconut flour. Making these cookies takes a different skill-set than baking with typical white flour. I’ve made dozens of recipes with coconut flour and I’m excited to share with you some tips I’ve learned over the years.
Before I share the recipe for my coconut flour chocolate chip cookies, perhaps you have some questions about using this low carb flour. It can be tricky if you’ve never used it before. If so, go ahead and ask in the comment section below the recipe.
What’s the difference between coconut flour and regular flour?
For starters, I strongly believe coconut flour is far better for your health than regular baking flour. Regular white flour is mostly just quick-burning starch (sugar). Whereas coconut flour is high in fiber and protein.
Take a look at the nutritional difference between the two. White flour is listed first.
- Net Carbohydrates (carbs minus fiber): 92 grams (1 cup) white flour vs 24 grams
- Fat: 1 gram vs 16 grams
- Protein: 13 grams vs 16 grams
Can you see why eating baked goods with white flour over many years can easily lead to weight gain? And not only can white flour lead to weight gain, it can lead to inflammatory diseases. Although the protein is almost the same, in white flour, it’s mostly all gluten.
Another great thing about baking with coconut flour instead of regular flour or even almond flour is that you use much less of it. That’s because coconut flour is similar to a sponge and expands as it soaks up liquid.
Can You Safely Eat More Cookies Made With Coconut Flour?
Yes! Because of the fiber and protein in coconut, my keto chocolate chip cookies will make you feel full faster. In comparison, white flour doesn’t contain enough fat or fiber to satiate you. That’s why you need to keep eating more and more because you don’t get full with white flour. It’s like pouring high-octane fuel in a 4-cylinder car; the fuel burns up too quickly.
Coconut is perfect if you’re not eating grains like me. It’s Paleo-friendly and doesn’t contain gluten. But you could make Paleo flourless chocolate chip cookies or flourless peanut butter chocolate chip cookies instead. However, nut and peanut butters are more inflammatory than coconut flour.
Do you make cookies the same way with coconut flour?
No. Coconut flour acts like a sponge. It soaks up lots of moisture. Therefore, it has the potential to make your cookies have a mouthfeel similar to a spoonful of Sahara desert sand if there isn’t adequate liquid.
In order to make chocolate chip cookies with coconut flour turn out great, you have to use other moistening ingredients. That’s precisely why I use two eggs and lots of butter or butter flavored coconut oil.
Although the ingredient ratios may differ, the process is basically the same. Sweetener, butter, vanilla, and eggs are mixed in a large bowl (photos 1 & 2). Then, coconut flour, baking soda, and salt are mixed in to form the dough (photos 3 & 4). Finally, chocolate chips are folded in (photos 5 & 6).
The dough is then dropped by tablespoon sized scoops and flattened out (photos 7 & 8). Next, they are baked at 350°F for 12 to 15 minutes until they turn golden brown (photo 9). Finally, they are allowed to cool in on a wire rack.
What if I’m Allergic to Eggs?
No problem. You can substitute eggs with ground flax seeds, chia seeds, or psyllium and a bit of water. In addition, you can also try tapioca starch. The downside to using tapioca starch is that it’s relatively high in sugar. In fact, one cup of it has about 15 grams of sugar. If you’re keto or low carb, that might be too much for you. Although, you can safely eat one cookie without the guilt from time to time.
Another egg alternative and one that’s lower in carbs is arrowroot powder, which is similar to yucca. Arrowroot is paleo-friendly and is a healthy alternative to cornstarch. However, it has more carbs than flax, chia, and psyllium which are the options I prefer.
Do I use the same amount of coconut flour as almond flour?
No! Never use a 1:1 ratio. If you do, the cookies will be too dry. That’s why you will use less of the coconut than you would almond flour. And more eggs are typically added for moisture. To make this same recipe with almond flour, you’d need to use 3-4 times as much.
Why use baking soda in coconut flour chocolate chip cookies?
I use only a half-teaspoon of baking soda. But that little amount helps give the cookies a little rise. Keep in mind that baking soda is not the same exact thing as baking powder.
Cookies are flatter than other baked goods so you don’t need the added rise that double acting baking powder provides. That’s why baking soda is better for cookies. It allows the dough to spread out more evenly. As a result, the cookies will have a thinner, crispier edge. But the center will be more tender.
Why do I use Parchment Paper?
Parchment paper or a silicone-line mat cookie sheet ensures that the cookies remove easily from the baking pan. This in turn will help your cookies turn out perfectly browned without worry of sticking.
Another reason is that the parchment paper acts as a buffer. Without the paper, the cookie dough that you form will get soaked by melted butter. This will cause the cookies to spread too much. That’s why I never put hot cookie dough directly on pans.
Chill out! Allow Your Cookies To Cool!
Why do I remove the treat from the oven and allow it to cool on a wire rack before removing them from the pan? One obvious answer is that I don’t want to burn my mouth. But another reason is that if you remove them from the pan too quickly, they may crumble and fall apart.
So let your coconut flour chocolate chip cookies chill before removing. Sometimes, I even set them in the refrigerator to speed up the cooling!
We hope you enjoy these classic cookies in a healthier version. And if you do give them a try, let us know what you think in the comment section below.
If you want more cookies make with coconut flour, be sure to check out our low carb peanut butter cookies and basic coconut flour cookies. There’s even an egg-free cookie recipe!
Low Carb Coconut Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup low carb golden sweetener
- 1/2 cup butter softened (or butter flavored coconut oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar free chocolate chips
Instructions
- Mix the sweetener, butter, vanilla, and eggs in a large mixing bowl.
- Stir in the coconut flour, baking soda and salt. Fold in chocolate chips.
- Form dough into tablespoon size scoops and drop onto parchment or silicone mat lined cookie sheet.
- Flatten each dough ball out with your fingers.
- Bake at 350°F for 12-15 minutes or until cookies are golden brown. Remove from oven and allow to cool on wire rack before removing from pan.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Laila says
Hi there! I have been having trouble baking with the low carb sweeteners as they always cause tummy upset. Is there one that tastes good that doesn’t upset your tummy? I’ve used Erythrol, Xylitol, Stevia, Monk’s fruit. I’ve tried using coconut sugar in some recipes but it’s not too sweet. Thanks.
Lisa MarcAurele says
The only two that don’t bother me are pure stevia and monk fruit in the concentrated forms.
iris wolfson says
What in the world is “low carb golden sweetener”?? You don’t mention it anywhere but in the recipe!
Lisa MarcAurele says
Sorry. I forgot to include a link. It’s just a low carb brown sugar substitute. I find it gives a better taste than a white sweetener.