Coconut Flour Cookies
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.
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!
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.
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!
Can I Make These Coconut Flour Cookies Vegan?
Yes! 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.
Can I Use Something Besides Peanut Butter So These Are Paleo Cookies?
YES! Almond butter and sunbutter are both delicious.
Heads up: if you use sunbutter, the cookies can turn a bit green. They are still ultra tasty…just green.
Can You Use Coconut Flour on 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.
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.
- 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
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.
- Dough can be prepared through Step 1 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.
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