Coconut Flour Cookies
Coconut Flour Cookies (Gluten-Free + Low-Carb!)Soft, chewy, and naturally gluten-free – these coconut flour cookies are the perfect guilt-free treat!
I have a soft spot for cookies (who doesn’t, right?), but when I started cutting back on gluten and experimenting with low-carb baking, I was seriously missing that classic soft-in-the-center, crisp-on-the-edge bite. That’s when these coconut flour cookies came into my life – and I haven’t looked back since!
Why You’ll Love These Coconut Flour Cookies
- Gluten-Free & Keto-Friendly – Perfect for low-carb or gluten-sensitive diets.
- Super Soft & Chewy – Coconut flour gives them the dreamiest texture.
- Pantry-Friendly – Made with simple ingredients you probably already have!
Ingredients (Makes about 12 cookies)
👉 All measurements are in grams to ensure accuracy!
- 60g coconut flour – Naturally gluten-free and gives the cookies a tender crumb. A little goes a long way! Here’s why coconut flour behaves differently in baking.
- 100g softened butter (or coconut oil) – Butter gives them a rich flavor, but coconut oil works great for a dairy-free version.
- 100g granulated erythritol or coconut sugar – For sweetness without the blood sugar spike. Adjust to taste.
- 2 large eggs (about 100g) – They help bind everything since coconut flour soaks up moisture like crazy.
- 1 tsp vanilla extract (5g) – Adds warmth and that classic cookie aroma.
- 1/2 tsp baking soda (3g) – Gives the cookies a little lift.
- 1/4 tsp salt (1g) – Balances the sweetness and enhances flavor.
- 100g erythritol or coconut sugar – For sweetness without the spike. Here’s a breakdown of natural sweetener options if you’re adjusting for keto or diabetic needs.
- Optional: 50g dark chocolate chips or chopped nuts – Totally optional, but highly recommended!
How to Make Coconut Flour Cookies
I’ve included step-by-step photos below to walk you through it, but here’s the breakdown in plain English:
Mix Wet Ingredients
Start by creaming the softened butter and sweetener in a bowl until smooth and fluffy. Then add the eggs and vanilla. Whisk until everything’s nice and combined (and yes, you will want to lick the spoon).
Add Dry Ingredients
Now, stir in the coconut flour, baking soda, and salt. The dough will seem a little soft at first – don’t worry! Coconut flour thickens as it sits. Give it a minute or two and it’ll firm up.
Fold in Extras
This is where the fun happens. Toss in some dark chocolate chips, chopped nuts, shredded coconut, or even dried cranberries if you’re feeling wild.
Shape & Bake
Scoop the dough (about a tablespoon per cookie) and roll into balls. Flatten slightly with your palm (they won’t spread much in the oven). Bake at 175°C (350°F) for 10–12 minutes until the edges are golden.
Cool (If You Can Wait)
Let them cool for 5–10 minutes—they firm up as they cool. But if one “accidentally” breaks apart and you have to eat it warm… well, that’s just good baking science. 😏
Expert Tips & Variations
🌱 Make it Vegan: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and swap butter for coconut oil.
🍫 Want them chocolaty? Add 2 tbsp unsweetened cocoa powder to the dry mix.
🌴 Extra Coconut Goodness: Fold in shredded coconut for even more tropical flavor.
Coconut Flour Cookie Tips
✅ Don’t skip resting the dough – coconut flour needs time to absorb liquid.
✅ Use parchment paper to prevent sticking.
✅ Flatten your dough before baking – they don’t spread like regular cookies.
Coconut Flour Cookie Don’ts
🚫 Don’t pack your coconut flour – it’s super absorbent and too much will make the cookies dry.
🚫 Don’t overbake – they firm up as they cool!
🚫 Don’t expect the same texture as wheat flour cookies – these are chewier and softer, in a good way!
What to Serve With These Cookies
- 🥥 A warm mug of almond milk latte
- 🍓 Fresh berries and whipped cream
- 🍫 Drizzled with melted chocolate and sea salt for dessert vibes
Storage & Reheating
🧊 Refrigerate: Store in an airtight container for up to 1 week.
❄️ Freeze: Freeze in a single layer and transfer to a bag – they last up to 3 months!
🔥 Reheat: Pop one in the microwave for 10–15 seconds to bring back the warmth and softness.
Common Questions (FAQ)
❓ Can I use almond flour instead of coconut flour?
Not directly—coconut flour is much more absorbent. If you try using almond flour, you’ll likely need 3x the amount and more eggs. The texture will also be different—more cake-like. If you’re curious, I’ve got a great Almond Flour Cake recipe that shows how almond flour works beautifully in soft, moist bakes!
❓ Why did my dough look dry?
That’s normal! Just let it rest for 5 minutes so the coconut flour can soak in the moisture. Resist the urge to add more liquid!
❓ Can I make these sugar-free?
Absolutely! Use erythritol or monk fruit sweetener to keep them keto and diabetic-friendly.
Recipe Card
Coconut Flour Cookies
Soft, chewy, and perfectly sweet, these coconut flour cookies are naturally gluten-free and low in carbs. They’re made with simple pantry ingredients and take less than 30 minutes from start to finish!
Ingredients
- 60g coconut flour – Very absorbent; gives a soft, cake-like texture.
- 100g softened butter (or coconut oil) – Use unsalted butter or coconut oil for dairy-free.
- 100g granulated erythritol or coconut sugar – Keto-friendly and adds sweetness.
- 2 large eggs (approx. 100g total) – Essential for moisture and structure.
- 1 tsp (5g) vanilla extract – Adds warm, sweet flavor.
- 1/2 tsp (3g) baking soda – Helps the cookies rise slightly.
- 1/4 tsp (1g) salt – Enhances sweetness and depth.
- Optional: 50g dark chocolate chips or chopped nuts – Adds extra flavor and text
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sweetener together until fluffy.
- Add eggs and vanilla, then whisk until fully combined.
- Stir in coconut flour, baking soda, and salt. Let the dough sit for 1–2 minutes to thicken.
- Fold in chocolate chips, nuts, or any extras if using.
- Scoop dough (1 tbsp per cookie), roll into balls, and place on the baking sheet. Flatten slightly.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool for 5–10 minutes before serving – they firm up as they cool.
Notes
- Coconut flour absorbs A LOT of moisture, so don’t be tempted to add more than listed.
- Dough may look soft initially – give it a minute and it will firm up.
- Cookies will not spread much during baking – shape them before you bake.
Nutrition Information:
Amount Per Serving: Calories: 110
Call to Action
📢 Did you try this coconut flour cookie recipe? Let me know what you think in the comments and don’t forget to leave a rating!
📸 Tag @RecipesByAbbie on Instagram or Pinterest – I love seeing your baking in action!
And that’s the sweet and simple magic of coconut flour cookies! 🍪 Whether you’re living that gluten-free life or just looking for a better-for-you treat, these are the chewy, golden cookies you’ve been dreaming of. So go ahead—whip up a batch, pour yourself something cozy, and treat yourself. You deserve it!
