It’s a rainy day here, and I have a long list of unattractive chores, which means: let’s bake Coconut Flour Cookies! These cutie little morsels are packed with peanut butter and chocolate, pillowy soft, and taste like chocolate chip cookie dough. Oh, and they also happen to be Paleo friendly, low carb, gluten free, dairy free…and I’m probably forgetting a dietary adjective, but the point is MAKE THEM. They are delicious and healthy, come without regrets, and you’ll feel productive making them too.

Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein! Made with coconut flour, peanut butter, chocolate, and NO refined sugar! Great for when you need a healthy dessert. Gluten free, grain free; includes vegan (no eggs) substitution tips. #lowcarb #paleo #healthy #cookies

Before I launch into the recipe, a spankin’ new step-by-step recipe video that I’ve added (I’m on camera in this one!), and a little coconut flour 101 for those of you who may be new to this stellar ingredient, you should know something about these easy coconut flour cookies.

They are not a dessert intended for nibbling, dainty bites, or (at least in my case when I’m near anything combining peanut butter and chocolate) self restraint of any kind.

Coconut flour cookies belong to a special dessert category I like to call “inhale and immediately grab another.”

Fortunately, since these coconut flour cookies are high in protein and made from wholesome ingredients, you can feel perfectly justified doing so!

Easy Coconut Flour Cookies. These low carb, Paleo cookies are made with coconut flour, peanut butter, and chocolate chips! Perfect for a healthy dessert that everyone will love.

As their name suggests, these coconut flour peanut butter cookies are made with…coconut flour! (This is the one I use.)

I’ve been baking with coconut flour more and more, and I am totally into it. Give coconut flour recipes a try, and I think you will be too.

If you have never purchased coconut flour and are worried it will languish on your shelf, I get it! I feel the same way, which is why I have plenty of delicious, healthy coconut flour recipes to help you use it up in no time.

Now, the baking knowledge! Here’s the scoop on a few coconut flour and coconut flour cookie questions I often receive.

How Healthy Is Coconut Flour?

Coconut flour is high in fiber and protein, which means it can keep you fuller for longer. Since coconut flour is grain free, it’s also an excellent option for those following a Paleo diet or who cannot have gluten.

Is Coconut Flour Better for You Than White Flour?

I can’t say that coconut flour is “better for you” than white flour or any other flour. What I can say is that it is unique. It offers special benefits, such as its high fiber content. I love incorporating it into my healthy baking recipe routine.

I also really enjoy eating coconut flour cookies, so that’s a compelling reason to keep using it too!

Speaking of what makes coconut flour unique…

Can You Substitute Coconut Flour for Regular Flour?

Short answer: No, unfortunately you cannot. Coconut flour is very heavy and dry compared to other flours, so the other ingredients in recipes using it take that into account. Your best bet is to find a recipe that has been specifically developed for coconut flour.

A few of my favorite recipes using coconut flour: Coconut Flour Muffins, Peanut Butter Protein Cookies, Coconut Flour PancakesPaleo Banana Bread, and Paleo Zucchini Bread. (Looking for the peanut butter flavor without using coconut flour? Try these Peanut Butter Banana Cookies or Peanut Butter Protein Bars.)

How Long Can You Keep Coconut Flour?

I recommend storing coconut flour in the refrigerator or freezer to keep it from going rancid. Stored this way, it will last about 6 months in the refrigerator or up to 12 in the freezer.

That said, once you bake yourself a batch of coconut flour chocolate cookies, don’t be surprised if it disappears faster than you think!

Soft Coconut Flour Cookies. These easy coconut flour peanut butter cookies are stuffed with chocolate chips for a delicious yet healthy treat!

Recipe Adaptations

  • To Make Vegan. I haven’t tried this swap myself, but I have had a number of readers report replacing the two eggs called for in the recipe with flax eggs and loving the results. (If you’re looking for more vegan snack recipes, check out these Vegan Protein Bars.)
  • To Make Paleo. Try these with almond butter or sunbutter. Heads up: if you use sunbutter, the cookies can turn a bit green. They are still ultra tasty…just green.
  • To Make Keto. I have had a few readers ask are these coconut flour cookies keto? Honestly…I am not sure, as I am much less familiar with the ingredient and nutritional specifics of the keto diet.
    • I do know that coconut flour is commonly used on a number of keto food blogs, so I think this Coconut Flour Cookies recipe would be a good place to start, and you can experiment from there.

PERFECT Coconut Flour Cookies. Gluten free, Paleo, and low carb! The whole family will enjoy these soft, chewy treats. Make these easy coconut flour cookies vegan by trying a flax egg substitution.

A Few Final Coconut Flour Cookies Recipe Notes:

  • I don’t recommend making these Coconut Flour Cookies with no sugar or with a liquid sweetener. I used coconut sugar for the recipe (another of my favorite baking ingredients), but you can swap regular brown sugar if you prefer.
  • If you’d like to further cut down on the cals, you can omit the chocolate chips or replace them with chopped nuts or even dried fruit.
  • These cookies are thick, soft, and chewy. If you are looking for thinner, crisper coconut flour shortbread cookies, you can try this coconut flour shortbread cookie recipe (it makes a small batch). If coconut flour butter cookies are what you are after, these low-carb spritz cookies look mighty fine. You can also swap the coconut oil in this recipe for the same amount of unsalted butter.
Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein! Made with coconut flour, peanut butter, chocolate, and NO refined sugar! Great for when you need a healthy dessert. Gluten free, grain free; includes vegan (no eggs) substitution tips. #lowcarb #paleo #healthy #cookies

Coconut Flour Cookies with Peanut Butter and Chocolate

4.99 from 121 votes
Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein. Made with coconut flour, peanut butter or almond butter, chocolate, and NO refined sugar! This recipe is PERFECT, gluten free, and vegan friendly too!

Prep: 15 mins
Cook: 7 mins
Total: 25 mins

Servings: 16 small cookies

Ingredients
  

  • 1/2 cup peanut butter  almond butter, sunbutter, or other nut butter of choice (Note: sunbutter may make the cookies slightly green, but they will still be delicious! If you would like the cookies to be Paleo, use almond butter or a different Paleo-friendly nut butter)
  • 2 tablespoons  coconut oil
  • 1/2 cup  coconut sugar  or light brown sugar, if you do not need the cookies to be Paleo
  • 2 large eggs*
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup  coconut flour
  • 1/2 cup chopped dark chocolate or chocolate chips dairy free if needed

Instructions
 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.
  • Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.
  • With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.
  • Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.

Notes

  • Dough can be prepared through Step 3 and stored, covered, in the refrigerator for 24 hours or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, and then bake as directed. (If frozen, thaw overnight in the refrigerator first.) Store leftover baked cookies in the refrigerator for up to 1 week.
  • *To make vegan: I have not yet tested this but am reasonably confident that replacing the eggs with flax eggs should work, although the cookies may not rise as much and may spread more. To make two flax eggs: in a small bowl, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Let sit 5 minutes. Use as directed.

Nutrition

Serving: 1cookieCalories: 158kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 21mgPotassium: 96mgFiber: 3gSugar: 8gVitamin A: 30IUCalcium: 24mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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378 Comments

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  1. I’m not one to leave reviews, but I just had to comment on this recipe. It’s amazingly delicious ! My kids gobbled it up. It’s the closest to chocolate chip cookies. ❤️Thank you loads for sharing , really satisfied that sweet tooth 😋5 stars

    1. Hi Gemma! I haven’t tried making them another way so I can’t speak from experience, but another reader shared that she mixed up the cookies by hand and enjoyed the results, so it may be worth a shot. I hope you enjoy the cookies if you try them!

  2. These are so dry 😕 nice flavour but I think it needs more liquid, maybe some butter, coconut milk ?! Anything really lol !

    1. Hi Katie! Honestly, it sounds like over baking! These can dry out super quickly. I’d pull them out a few minutes early next time. I hope that helps!

  3. Just made these and they taste so good!!!!! Flavourful, soft and chewy! Looking forward to more coconut flour recipes! 😊5 stars

  4. Recipe sounds great, thank you. Could this be made mixing by hand? I’ve not used coconut flour before, only ever almond flour. So am wondering if coconut is hard to mix by hand.

    1. Hi Julie! The food processor is the way I’ve tested the recipe, but another reader reported back that she mixed the dough together by hand and enjoyed the results. I hope this helps!

  5. hoping my niece likes these. she cannot have almond flour or plain white so these are it. but if she likes them they will be a regular item on my baking list5 stars

  6. I’ve never written a review for a recipe before… but these cookies are so delicious I had to write something! I used chunky peanut butter to give these cookies a little crunch and OMG they are better than most regular chocolate chip cookies I’ve had and so much better for you. They are so moist and the cinnamon adds such a great addition. I will absolutely be making these on a regular basis. Thank you!5 stars

  7. I loved this recipe! These are cookies you don’t feel so guilty about giving to your kids. The second time I made them I doubled the recipe and added a big shredded zucchini. Deelish!!5 stars

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