Name: Coconut Flour Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 60 g coconut flour (Measure accurately to avoid drying out the dough.); 100 g softened butter (Can substitute with melted coconut oil for dairy-free.); 100 g granulated erythritol (Can substitute with coconut sugar for more caramel flavor.); 2 large eggs (Approximately 100 g total.); 1 tsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt; 50 g dark chocolate chips or chopped nuts (Optional add-ins.)

I’ve been making these coconut flour cookies for quick snacks and breakfast treats for years — they’re light, slightly crisp at the edges, and flexible enough to fit low-carb or vegan swaps. They bake fast, use pantry-friendly ingredients, and still feel a little indulgent when you fold in dark chocolate or crunchy nuts. If you enjoy coconut-first cookies, you might also like this crispy coconut oat cookies for another quick coconut option.

Why you’ll love this dish

Coconut flour cookies are a great go-to when you want something gluten-free, lower in carbs, or just different from the usual wheat-based cookie. Coconut flour absorbs a lot of liquid, so these cookies are tender with a slightly cake-like crumb rather than the dense chew of almond flour cookies. They’re also quick to make (about 20–25 minutes from start to finish), which is perfect for after-school snacks or midweek baking.

"Light, coconutty, and ready in under 30 minutes — the family disappears these faster than I can cool them."

If you like grain-free cookie options, check how these contrast with an almond-based treat like the almond flour oatmeal cookies — both have their merits depending on texture and sweetness preferences.

How this recipe comes together

This recipe is straightforward: cream fat and sweetener, whisk in eggs and vanilla, then fold in coconut flour and leavening. Coconut flour soaks up moisture quickly, so you’ll let the dough rest briefly to hydrate and thicken before scooping. If you choose add-ins (chocolate chips or nuts), fold them in last so they don’t get crushed. Cookies bake at 175°C (350°F) until edges are golden and centers still look a touch soft — they firm up as they cool.

What you’ll need

60 g coconut flour
100 g softened butter (or coconut oil for dairy-free)
100 g granulated erythritol (or coconut sugar — see note)
2 large eggs (≈100 g total)
1 tsp (5 g) vanilla extract
1/2 tsp (3 g) baking soda
1/4 tsp (1 g) salt
Optional: 50 g dark chocolate chips or chopped nuts

Notes and substitutions:

For dairy-free: use melted and slightly cooled coconut oil in place of butter (measure by weight).
Sweetener: erythritol keeps these lower-carb; coconut sugar gives a more caramel flavor and softer color.
Egg-free? This recipe relies on eggs for structure; try a different base (see Variations). For other cookie ideas using nut flours, the almond flour shortbread cookies are a good reference for texture swaps.

Step-by-step overview

Preheat and prepare your baking sheet so the oven is ready.
Cream the fat and sweetener until fluffy.
Add eggs and vanilla, whisking smooth.
Stir in coconut flour with baking soda and salt; let the dough rest so coconut flour hydrates.
Fold in chocolate chips or nuts, scoop, flatten slightly, and bake 10–12 minutes.
Cool briefly on the tray, then finish on a wire rack.

Directions to follow

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment.
In a mixing bowl, beat the softened butter (or coconut oil) with the erythritol or coconut sugar for 1–2 minutes until light and slightly fluffy. A hand mixer speeds this up.
Add the eggs and vanilla extract. Whisk until the mixture is smooth and homogeneous.
Add the coconut flour, baking soda, and salt. Stir thoroughly to combine. Let the dough rest for 1–2 minutes — this gives the coconut flour time to absorb moisture and thicken the dough.
Fold in the dark chocolate chips or chopped nuts if using.
Scoop about 1 tablespoon of dough per cookie, roll into balls, and place them about 2 inches apart on the prepared sheet. Flatten each ball gently with the palm of your hand or the bottom of a glass.
Bake 10–12 minutes, until edges are lightly golden and centers still look slightly soft. Avoid overbaking; coconut flour cookies can dry out fast.
Let the cookies cool on the baking sheet 5–10 minutes, then transfer to a wire rack to finish cooling.

Best ways to enjoy it

These cookies are lovely warm with melting chocolate chips, or cooled alongside coffee or tea. For a breakfast twist, sandwich a smear of almond butter between two cookies and press in extra chopped nuts. They also pair well with Greek yogurt or a scoop of ice cream for dessert. If you want a fruit contrast, serve with fresh berries for bright acidity — try this approach if you like cookie-and-fruit combos like the cherry coconut cookies.

Storage and reheating tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze flat on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 150°C (300°F) oven for 4–6 minutes. Because these cookies contain eggs and butter, keep them refrigerated if your kitchen is consistently warm (above 24°C / 75°F) and consume within 2–3 days for safety.

Helpful cooking tips

Measure coconut flour accurately by spooning it into the cup or using a scale — packed coconut flour will over-dry the dough.
Let the dough rest after adding coconut flour; it swells and needs that time to reach the right consistency.
If the dough seems crumbly after resting, add 1 tsp of water or melted butter at a time until it holds together.
Watch the first tray closely; bake times vary by oven and sheet thickness. Remove when centers are just set.
For even cookies, use a small cookie scoop and press each ball to a uniform thickness.

Creative twists

Chocolate-orange: add 1 tsp orange zest and dark chocolate chips.
Nut butter swirl: fold in 2 tbsp peanut or almond butter for a richer cookie.
Vegan option: replace eggs with 3 tbsp aquafaba (chickpea brine) whipped slightly, and use coconut oil — results can be slightly softer.
Spiced coconut: add 1/2 tsp cinnamon and a pinch of nutmeg for warm spice notes.
If you want a triple-coconut approach (coconut oil, coconut sugar, shredded coconut), check inspiration from coconut-forward recipe blogs.

Helpful answers

Q: Can I swap coconut flour for almond flour?
A: No — coconut and almond flours behave very differently. Coconut flour absorbs far more liquid, so a straight swap will produce overly wet dough. If you want an almond-flour version, use a recipe specifically formulated for almond flour (see almond-based cookie recipes for guidance).

Q: Are these cookies keto-friendly?
A: They can be if you use erythritol and coconut oil/butter and skip higher-carb add-ins like regular chocolate chips. Keep total carbs in mind and use sugar-free chocolate if strict keto.

Q: My dough was dry and crumbly — what went wrong?
A: Most likely the coconut flour was packed or you didn’t allow enough resting time for absorption. Try adding 1 tsp of liquid (water, milk, or extra melted butter) at a time until it comes together, and let it sit 1–2 minutes to hydrate.

Q: Can I freeze the dough or baked cookies?
A: Yes. Freeze scooped (but unbaked) dough on a tray for an hour, then transfer to a bag and bake from frozen adding a couple of minutes. Baked cookies freeze well for up to 3 months.

Q: How do I make these nut-free?
A: Use coconut oil instead of butter if avoiding dairy and nuts; skip nuts in add-ins. For nut-free add-ins, use seeds or sugar-free chocolate chips.

Conclusion

If you want a chocolate-forward take with a similar coconut base, this chocolate variation is helpful inspiration: Chocolate Coconut Flour Cookies (Gluten Free) – Cook With Renu. For ideas that crank up every form of coconut, see this triple-coconut recipe that showcases how versatile coconut flour can be: Triple Coconut Cookies with Coconut Flour – Feasting not Fasting.