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.
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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!
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Low Carb Coconut Flour Chocolate Chip Cookies
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Ingredients
- 1/2 cup Lakanto Golden Monk Fruit Granular 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
C says
I used the right measurements and followed the recipe but the dough was really wet and spread into one big rectangle as soon as I put it in the oven 🙁 any tips? Thanks
Lisa MarcAurele says
Sounds like an issue with the coconut flour as it should absorb the liquid.
Krista says
I’ve been keto over a year and gluten free for a few year and I have to say, THESE are the best chocolate chip cookies I’ve baked so far! I added 1/2 c chopped pecans, but otherwise kept the recipe the same. Thank you so much for such an amazing recipe!
Cindy Erbeck says
Omg these are amazing just like Toll house!! Will keep these and make these a lot lol!
Nancy Baker says
These cookies are fabulous! I was not too impressed when I first made them, but I still ate them. LOL. The next day, however, they have the authentic chocolate chip cookie taste similar to the Toll House recipe. I definitely agree with serving them the next day. I will be trying many more of your recipes.
Alan says
Great recipe!
I posted a picture of my results and a link to this on my FB keto page!
Melissa says
Wow. I just made these, and my husband and I are thoroughly impressed. My sweet tooth has been my down fall, and I’ve been trying out coconut flour to reduce my carb intake. I was a little surprised by the shape of my “cookies”… I’ll definitely flatten them into more cookie-like shapes next time. It was my first time using sugar substitute (I used Swerve), and there’s maaaybe a teeny tiny hint of an aftertaste, but that may just be what you get when not using real sugar. Either way, I followed the recipe to a T, and they are delicious!!!
Will says
Sorry, I am not a prolific baker by any means, so I have a question. I will be baking mine on a silicone mat lined cookie sheet, but after they’re baked you say to let them cool on a wire rack. How do I get the hot cookies (since they won’t have set yet) off the mat and onto the wire rack without them falling to pieces?
Lisa MarcAurele says
I let them cool a little first on the baking sheet, then transfer to cool completely.
Paulina says
How do you get 2 dozen cookies?
Lisa MarcAurele says
My cookie dough scoops were about 3/4 tablespoon and resulted in about 24 cookies.
Roselyn says
Hi! I just baked these and I loved the flavor. However, my cookies turned up cake like and spread too much; I wonder why. Was it because I weighed the butter and coconut flour in grams rather than by cups? The sugar I measured in cups, just like I would a regular brown sugar. Thanks!
Lisa MarcAurele says
Coconut flour can be tricky as it often varies in absorbency. It usually too cake like or too flat and rarely both, though. It might be because you used real sugar.
Jinky Cruz says
Im planning to do this. Do we need to rest the dough?
Lisa MarcAurele says
I don’t let it rest. But the coconut flour will absorb liquid as it sits.
Mama Mallard says
Oh my heavens!! My little girl has to be on a low carb diet for health reasons and honestly as a family, we are all benefitting!! But my sweet 8 year old daughter almost cried when she ate these today. She was so happy to find a cookie recipe that “taste like happiness!”
This is a huge win for our family!!! Thank you so much!
Lisa MarcAurele says
I’m so glad she enjoys these low carb cookies!
Tricia says
These cookies are so delicious and easy to make. Everyone loves them. I have made so many batches and will continue to do so. I used great value (walmart brand) stevia because that’s all I buy and it works fine. Thank you for the recipe.
Lucy Rivera says
I can’t find that sweetener where I live. Is there a substitute I can use.
Lisa MarcAurele says
Any brown sugar or white sugar replacement can be used. Just refer to the sweetener conversion calculator if needed.
Nicole says
Can i use coconut sugar as a substiute
Lisa MarcAurele says
Coconut sugar is fine to use but I don’t consider it a low carb sweetener.
Helly helly says
How many oz or grams is a 1/2 butter?
Lisa MarcAurele says
There’s a metric converter on the recipe card which gives the correct amount as 113.5 grams.
Susan says
I am making these for the first time tomorrow but I have been able to find the golden monk fruit granular sweetener
What can do use as a substitute?
Lisa MarcAurele says
You can use white sweetener instead. If you are comfortable with the small amount of carbs added with blackstrap molasses, you can add a tiny amount (about 1/4 to 1/2 teaspoon) for the taste of brown sweetener.
Cheryle says
I used Swerve Granulated
Teri says
Followed the recipe to a T very satisfying 2nd day doing low carb. thanks!
DN MEEHAN says
Well, they turned out fine for what they are. But there is no mistaking these for real chocolate chip cookies. The texture was acceptable but they don’t have that taste of real flour, sugar and chocolaate chips. sigh
Brittany says
No way, you mean that something that isnt made with real flour, real chocolate chips and real sugar doesn’t taste the exact same?!
Sorry, I hate when people state the obvious. I’m excited to try these – I’ll update once I do 🙂
Rosalinde says
What if I want to use brown sugar since I don’t like this sweeteners how much do I use?
Lisa MarcAurele says
You’d use the same amount as the Golden Low Carb Sweetener.
Esther Kazarnovsky says
Hi can u substitute avacado oil for butter. In cookie recipes.
Lisa MarcAurele says
I’d use lard or coconut oil instead. They make butter flavored coconut oil which is a personal favorite.
Magriet Cordier says
I made these cookies today exactly as written. They totally flatten. Can this happen due to over mixing? I mixed the dough with an electric hand mixer. Any advice please?
Lisa MarcAurele says
Liquid should be absorbed by the coconut flour as the batter sits. Some have mentioned that the batter should sit a bit before forming the cookies on the tray. Another thing it could be is the particular coconut flour used has too much fat. Coconut flour is defatted coconut meat so yours may have just had more fat than others.
Magriet says
Thanks Lisa. I have taken note of the coconut flour you use and I will check on this side for the correct one. I’m in South Africa and will not find the same make but hopefully some similar to yours. Thanks a lot.
Lisa MarcAurele says
Magriet, The products in South Africa likely differ from what we have here in the United States. And I’ve seen some products marketed as coconut flour that aren’t defatted so they don’t absorb liquid like real coconut flour.
boy george says
We’ve made thses twice, and both times the baking soda taste was very strong. Love them, bit moght reduce baking soda next time.
DNF says
Loved, loved loved these cookies! Delicius with a perfect texture. I made them large and they were just fabulous! Thanks!
Lisa MarcAurele says
Thanks for writing in. I’m glad the low carb cookies worked out!
Martha Dobbs says
Can you use Truvia brown sugar as the sweetener in this recipe.
Lisa MarcAurele says
Any brown sugar sub works. You can even use the white granular sweetener if you’d like. The brown just gives a better flavor.
Mark says
Hi, they turned out great! I used eurthrytol as sweenter and 1/4tsp xanthan gum (because I had it)
Jeff S says
You mention cooling the cookies, on a wire rack, prior to removing them from the pan.
Do you happen to mean cooling the cookies prior to removing them from the parchment paper? It seems that the heated pan would continue to bake the cookies slightly, unless the parchment paper is set on the wire rack.
Lisa MarcAurele says
I allow the pan with the cookies to cool on a wire rack while still on the lined pan. They may cook slightly more, but I haven’t really seen that.
Tara says
Made these for my husband this evening and he loved them. I did 1 batch with semisweet chips and 1 batch with dark chocolate chips.
Both are delicious
Michelle says
Delicious and easy to make. I’ve also used this recipe as a crust for my no bake low carb cheesecake. Yum!
Marie says
This is the ultimate keto replacement for Keebler deluxe coconut chocolate chip cookie. Love it, love it, love it. I made these and they are delicious!
Nicole says
I kept “tasting” the dough as I was mixing the ingredients…. and it seemed like it was missing something (maybe just me and my sweet tooth). I added a bit more sweetener, a TB of natural peanut butter, 1/4tsp cinnamon, 1/8c hwc, and 1TB cream cheese. Gave them a richer taste. Perfect crispy edges and soft crumbly inside! Yum!
Lisa MarcAurele says
Thanks for sharing your tweaks!
Helen says
Hey! What is 1/8 cup hwc, please?
Lisa MarcAurele says
That would be 2 tablespoons of heavy whipping cream (HWC).
Debra says
I read your comments. Since I don’t add the Choc Chips, I did add the HWC, gum, and cream cheese. I roll the tops in brown sugar. My daughter loves them. And she is happy with 1 cookie.
Ashton says
These were so good! I used Sukrin Gold for the sweetener. Very tasty with a chewy center and golden brown edges.
Karen says
Thank you for sharing the recipe. We don’t have the low carb Golden sweetener in Manila but I substituted it with stevia powder. I used just 10 packets since I felt 12 packets might be too sweet. The cookie flavor was good. I jist wanted to confirm if the final cookie texture is really like a little fluffy?
Lisa MarcAurele says
Yes. It should be a bit cake like and not crunchy. If you want a little of that golden flavor, you can add a small amount of blackstrap molasses if that’s available there. It is a sugar so I don’t any more than a teaspoon (usually less).
Eli says
They are delicious!! I did not add any salt, and added 1/2 tsp of cocoa powder to combat any acidity that the baking soda might provoke. I also substituted the butter with vegan margarine. Amazing!!
Amy says
I made these cookies today exactly as written. They are great! Even my very picky husband and my teenage son loved them!
Keesha Persad says
Followed recipe but topped with a little pink sea salt! These cookies are amazing! I’ve been on Keto for 6 weeks and this recipe is a great find!
Michelle says
This was much better than I anticipated. I am doing the keto diet and I was going crazy wanting sweets and tried this recipe. The cookie has a consistency I want expecting, kind of crumbles apart but I actually like it once I was used to it. I am going to try this recipe again today with cacao nibs for even less carbs ?
Lisa MarcAurele says
Great idea!
Nicole says
Ok, thank you so much! I am definitely going to give this a go!!
Nicole says
Could almond flour be used instead?
Lisa MarcAurele says
You are better off using an almond flour specific recipe as you likely need to change other things in the recipe.
Nicole says
Ok, thank you so much! I am definitely going to give this a go!!
Jess says
I love this recipe so much! I make these cookies every week, and they are my go to sweet snack! I use less sweetener though, but that’s just a personal preference.
Lennon says
How do i substitute the 1/2 cup low carb golden sweetener with Stevia sachets? Should i use a 1:1 ratio? Thanks for the recipe!
Lisa MarcAurele says
It’s typically 12 packets for a half cup.
Becky says
Best cookie recipe yet actually tastes like a regular choc chip cookie I’m impressed I will deffanintly make them again
Lisa MarcAurele says
Yay! I’m so glad you enjoyed these low carb cookies. 🙂
Donna L. says
Made these yesterday with Swerve & they were delicious! Definitely satisfies my sweet tooth even though they are sugar free. Thanks for posting this recipe! I will definitely make them again.
Lisa MarcAurele says
I’m happy the recipe was a hit with you!
Hannah says
Could I add some cocoa powder to make them more of a “chocolate chocolate chip cookie”? Or would it mess up the cookie? I have finally perfected the recipe but I’ve been craving something more of a chocolate cookie
Lisa MarcAurele says
It’s hard to say without making them. You may need to add more fat or liquid to the batter.
Gaby says
I really really want to try this recipe! Will it be okay if I use Erythrol instead of low carb golden sweetener?
Thank you for sharing !!! <3
Lisa MarcAurele says
It should be fine but you won’t get the brown sugar taste.
Sue Cole-O'Dwyer says
I made these and they’re really good! I didn’t have parchment paper or silicone mats so I just greased the cookie sheets with butter. I also used Swerve instead of monk fruit since that’s what I had in the house. I added walnuts also (enfolded them in with the chocolate chips). I’m going to try to put them in little baggies in the freezer like I did with the almond flour cookies I made before and see if they’re just as good that way.
Lisa MarcAurele says
Nuts are always a good add to chocolate chip cookies. These cookies should freeze well too.
Kim says
What can i use instead of golden sweetener?
Lisa MarcAurele says
You can just use regular white sweetener or some white sweetener with a touch of molasses (preferably blackstrap) which barely adds any carbs.
Yaimee Herrera-Stacy says
OMG! I just made these!! Made them exactly to the T other than using SWERVE sweetener rather than Monk fruit since I do not like the after taste of Monk fruit sweetener. These are divine! Oh- and the chocolate chips I used are “Lily’s Dark Chocolate Stevia Sweetened Chips” — Will add this to our sweet treat file! Best part is it doesn’t leave you (or at least me) craving for more.. Maybe it’s the dark chocolate or the SWERVE. Nonetheless, served it’s purpose and than some! Thanks for sharing!
Lisa MarcAurele says
You’re welcome. I’m so glad these coconut flour chocolate chip cookies worked out for you!
Jenn says
Great and easy recipe! I added about 1/3 cup of unsweetened shredded coconut (bc I had it). The cookies set up so well and aren’t crumbly like other keto cookies I have made. Thanks!
Lisa MarcAurele says
Coconut sounds like such a wonderful add to the cookies!
Jessica says
I just made these. We have been on the keto diet for 2 weeks and with Christmas coming we have been craving cookies. I had tried another recipe using almond flour and libbys chocolate chips but they were so gritty and bitter. These are absolutely amazing. Followed the recipe exactly. Thank you so much! Now our christmas will actually feel like christmas!!!
Lisa MarcAurele says
You’re welcome Jessica! Enjoy your new Christmas cookies!
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.