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Gluten free and dairy free, our recipe for Coconut Flour Chocolate Chip Cookies can help you give your loved ones with dietary restrictions a special treat.

Soft and tasty, these cookies are a wonderful choice as an afternoon snack or as an easy-to-make dessert for after dinner. They are gluten-free and low in carbohydrates, so they are a wonderful choice for people who have to deal with dietary restrictions.
When people follow restrictive diets, it can be hard to figure out treats. After all, no one can spend their entire lives without anything fun to eat, but learning to bake yummy desserts and snacks without using things like wheat flour or granulated sugar can seem impossible.
And yet, it actually is possible to learn to bake within certain narrow standards. You just have to rethink the way that you bake and the ingredients that you typically use for making baked goods. It may take some experimentation, but over time, you can develop a repertoire of recipes to make treats that fit within your loved ones’ dietary restrictions. This is one such recipe.

Coconut Flour Chocolate Chip Cookies Recipe
Equipment
- Medium-sized mixing bowl
- Large Spoon
- Cookie Dough Ball Scoop
- Baking Sheet
- Spatula
- Wire Rack
Ingredients
- ¼ cup Coconut Oil melted
- ¼ cup Honey
- 2 pcs Eggs
- ¼ teaspoon Vanilla Extract
- ½ cup Coconut Flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- ⅓ cup Chocolate Chips
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized mixing bowl, stir together your coconut oil, honey, eggs and vanilla.
- Add the coconut flour, salt, and baking soda, stirring with a large spoon until it is completely mixed. The mixture may seem too wet at first, but don’t worry. As the coconut flour absorbs the liquid, it will firm up. Wait a few minutes to allow the coconut flour to rehydrate.
- Stir in the chocolate chips.
- Use a spoon or a cookie dough ball scoop to dip out tablespoon sized blobs of dough. Use your hands to press the dough into a disc the size of the cookies.
- Place the cookies on a baking sheet about 2 inches apart from one another. Bake the cookies for 12 to 15 minutes, just until the edges start to brown.
- Let the cookies cool on the pan and then use a spatula to scrape the cookies off of the pan. Put them on a wire rack to allow them to completely cool.
- Serve and enjoy.
- To store the cookies, put them into a container with an airtight lid and keep them in the refrigerator for up to a week. You can eat them chilled, which is wonderful, or you can set them out on the counter for up to an hour or two to return them to room temperature.
- You can leave the cookies out on the counter for storage at room temperature, but they will get stale much more quickly.
Notes
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