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Chocolate Chip Coconut Flour Cookies (Vegan/Paleo/Grain Free)

Filed Under: Almond Milk, Applesauce, Banana, Chocolate, Chocolate, Coconut Flour, Cookies and Bars, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Snacks, Sugar Free, Under 50, Vegan

By 44 Comments Jump to Recipe

Yes. This feels right.

Chocolate Chip Coconut Flour Cookies

Chocolate Chip Coconut Flour Cookies

Chocolate Chip Coconut Flour Cookies

Hi everyone! My name is Kelly and I am a coconut flour junkie. I don’t have twelve steps, but I do have twelve recipes.

Chocolate Chip Coconut Flour Cookies

Let’s see… there’s coconut flour pancakes, red velvet cupcakes, mozzarella sticks, yeast bread , pan pizza, regular pizza, dessert pizza, cookies dough bites, single serving peanut butter cake, cookies n cream cookies, and peanut butter cookies. I could keep going, but I did say twelve and I think that’s enough links for one paragraph.

Chocolate Chip Coconut Flour Cookies

So despite my many coconut flour endeavors, I seem to be lacking a full size recipe for coconut flour cookies. (I have this recipe for coconut flour cookies, but it only has two tablespoons of flour and I do not mind linking to it cause this is a new paragraph.) Tsk, tsk. Let fix this! Ahora! (I’m working on my Spanish.)

You’ll need to make sure the dough has gotten herself all together.

Chocolate Chip Coconut Flour Cookies

Next we’ll roll the dough into cute dough balls. Feel free to make smiley faces with the chocolate chips.

Chocolate Chip Coconut Flour Cookies

Time to make some cookie shapes! This is magic in action. Very nostalgic. Think Disneyland at Christmas in your kitchen.

Chocolate Chip Coconut Flour Cookies

Obviously this recipe is long overdue. A perfected, full size recipe for chocolate chip studded pillowy yet very sturdy coconut flour cookie fit quite nicely right up my alley. It’s nice in my alley. The Hallelujah Chorus plays on loop.

Chocolate Chip Coconut Flour Cookies

I’m not going to invite you over to alley because I don’t want to sound creepy/stalker-ish, so I’ll invite you over to my kitchen instead. We’ll chat over tea and a platter of these absolutely amazing (if I do say so myself) vegan, gluten free, grain free, sugar free, low carb, chocolate chip coconut flour cookies that happen to be only 20 calories each.

You won’t need a recording of the Hallelujah Chorus.

Chocolate Chip Coconut Flour Cookies

Okay, congratulations are in order. Joy and Ashlae have been nominated for Saveur Food Blog Awards! Please go show these wonderful ladies some love. Congrats you two!

Ellen, I”m thinking of you. I’ll have a recipe up without coconut flour soon.

Yield: 21 cookies

Chocolate Chip Coconut Flour Cookies (Vegan/Paleo/Grain Free)

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 1 banana, sliced OR ½ cup unsweetened applesauce
  • ¼ cup erythritol (see note below for substitutions)
  • 1 teaspoon vanilla extract
  • ½ teaspoon molasses
  • Pinch salt
  • ½ cup coconut flour
  • 4-6 Tablespoons almond milk
  • 2 Tablespoons chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Place the sliced banana or unsweetened applesauce in a medium microwave-safe bowl and microwave for a minute. Add in erythritol and stir until completely combined and melted. Stir in vanilla extract, molasses, and salt. Add in the coconut flour and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until you achieve a cookie dough consistency that is not too wet. Stir in the chocolate chips.
  3. Scoop the cookie dough 2 inches apart onto the baking sheet in ½ Tablespoon balls. Using a fork or your fingers, flatten the dough balls into cookie shapes. Bake in the oven at 350°F for 12-15 minutes, or until firm and golden but not too brown. Let cool. Devour.

Notes

You can substitute erythritol for cane sugar. You can also substitute erythritol for brown sugar, but also omit molasses.

As far as I know, coconut flour cannot be substituted. I should have a recipe with a no coconut flour option up soon.

You can substitute any other milk for almond milk.

To keep vegan, use vegan chocolate chips.

The nutritional information is calculated with unsweetened applesauce, erythritol, almond milk, and SunSpire chocolate chips.

7.8.1.2
231
https://www.foodiefiasco.com/chocolate-chip-coconut-flour-cookies/

Nutrition

Calories: 21 cal
Fat: ~0.6 grams g

 

Chocolate Chip Coconut Flour Cookies

What is your favorite way to eat chocolate?

I love it in cookies, but I love cookies. A lot. I will admit that there is almost nothing quite like savoring some rich, good quality dark chocolate.

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Comments

  1. Ha! You are too awesome. Thanks for the shout out. I am afraid I'm in the minority when it comes to my opinion on coconut, though if we are talking about alternative flours I am not the only one who adores your garbanzo recipes. I've made your tortillas muchas times!
    Reply

    • Coconut flour buddies! The molasses is there to emulate the taste of brown sugar, but I don't think it will hurt the recipe too much to omit it. Maple could be lovely.
      Reply

    • Hi Chris! I think omitting the molasses won't hurt the recipe too much, but it's there to emulate the taste of brown sugar. I haven't tried this recipe with stevia.
      Reply

  5. Ellen, I am like you: I don't like coconut! I will have to come up with a replacement. There are so many great recipes in here that I am not trying because of the coconut...
    Reply

  8. If I wanted to make these peanut butter chocolate chip, how much peanut butter should i put in?? Also, does it have to be microwaved? I don't have one. Thanks!
    Reply

  9. like! !! but this will make like 2 cookies my size or one.. or 6 wee ones.. must triple batch omit and add
    Reply

  10. I will definitely try these with coconut palm sugar instead of erythritol and will skip the molasses in the process as I find that coconut palm sugar tastes a bit like molasses. :)
    Reply

  11. I used this base but omitted the chocolate chips and added almond extract for amazing amaretto cookies. Love it. Thanks!
    Reply

  12. Hi Kelly, I just found your recipe when I was looking for sugar free grain free cookies. I'm on an extremely strict diet due to health and allergy issues. But I'm sooo happy I found your recipe! I can't have molasses or erythritol, can I leave those out and just use stevia drops?
    Reply

  13. I have really enjoyed perusing your recipes. This is the first one I tried, because I had all of the ingredients. I followed the recipe exactly, the dough looked perfect, but unfortunately they came out so dry they are almost indelible. I'm going to try the olive oil chocolate chip cookie recipe in hopes it turns out better than this one. Thanks for your great site, I just hope I get results like you next time!
    Reply

  15. Hi I just want to know do these cookies have a bit of crunch about them or are they soft and chewy? As most nut and nut floor recipes are soft and me looking for that crunch Amy ideas ? :-) thank you
    Reply

  16. Hi I just want to know do these cookies have a bit of crunch about them or are they soft and chewy? As most nut and nut flour recipes are soft and me looking for that crunch Any ideas ? :-) thank you
    Reply

  17. I just baked these cookies and followed everything except I replaced the erythritol with stevia. while the taste is great, it came out dry :( is it because I took the erythritol out? my kids loved it and I liked the taste too but the dryness makes it hard to swallow. what did I do wrong?
    Reply

  18. I lately have been addicted to your site, and have spent hours imagining all the healthy recipes I could make! So finally, I went out today and bought the necessary ingredients... I have never used coconut flour before, so I did not know what to expect.... Sadly, I just made this recipe, exactaly as directed to, and the dough texture was not like a normal cookie dough. Also, after being in the oven longer than directed, the cookies are still very doughy. In addition, the flour taste is overpowering so I will kost likely throw them out:( I also made your bread recipe, as directed, and the dough for that one was too watery. I put it in the oven anyways, but after also being in longer than directed (temp of 350 for both) its still very soft and cannot hold itself, though does taste good. I cannot seem to find where I went wrong on both of these recipes!:( I just wanted to see if I could fix these ones up before I continue to make any of your other delicious looking recipes...
    Reply

  19. So finally, a year later than when you originally posted, I try these. And love them. Maybe I should've made the all-for-one version, cuz I ate like 3/4 of the batch. And loved it. :P That's like my catch-phrase for this. And loving it. :P
    Reply

  20. I hate to say it but I did not like these. The texture is grainy, probably from the coconut flour. I really wants to like them but almond meal cookies taste so close to the real deal and these weren't even close.
    Reply

    • Hi Kristy! I'm so sorry to hear these were grainy. I'd love to help troubleshoot but first I will say that these are inherently grainer than most cookies because of the coconut flour. I've since made a cookie formula that is made with almond meal as well as coconut flour, so it has that more authentic taste. I've also made a cookie with just almond meal if that's what you're looking for. Hope that helps!
      Reply

  21. These were amazinggg! I used Xylitol instead of erythritol , honey in place of the molasses and threw in a scoop of vanilla protein. Delicious! Thank you x
    Reply

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