Coconut Flour Cookies

It’s Friday AND we’ve made it nearly two weeks into the new year. This calls for 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 ASAP. They are delicious and healthy and come without regrets.

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

Ben and I have a busy weekend coming up, but one that is full in the best possible way. In addition to needing to put away my Christmas decorations (Eek! Please don’t judge), we’re bringing dinner to a friend’s tonight (I provide the meal, they provide the cocktails; it’s quite symbiotic), taking an Italian cooking class tomorrow (I hear rumors of homemade pasta, YAS), and on Sunday, I’m having a group of girls over for a DIY wine and cheese pairing. We’re each bringing a bottle and a cheese to share. My neighbor did something similar for her holiday party, and it was so much fun I decided to host one myself.

In what I must call a feat of epic self control, I managed to freeze most of the batch of these Coconut Flour Cookies so that we’d have something sweet to nibble on during the party.

Or not nibble on. So that you know what you are getting yourself into, Coconut Flour Cookies are not so much a “nibble” situation as an “inhale and immediately grab another” situation.

You have been warned.

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 over the last year and am totally into it.

A few questions about Coconut Flour Cookies (and coconut flour in general) that you might be asking…

What Are the Health Benefits of Coconut Flour?

Coconut flour is high in fiber and protein, and since it’s grain free, it’s also an excellent option for those following a Paleo diet or who cannot have gluten.

I can’t say that coconut flour is “better for you” than white flour or any other flour. It’s just different. It has unique properties that I love, such as its high fiber content, which is why I enjoy incorporating it into my recipe routine.

I also really enjoy eating Coconut Flour Cookies, so that’s a compelling reason to keep using it too!

Speaking of 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: Paleo Banana BreadPaleo Zucchini Bread, and No Bake Cookie Dough Protein Bites. I also plan to continue adding to the coconut flour section of my recipe index.

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!

Can I Make These Coconut Flour Cookies Vegan?

This recipe is *almost* vegan but it does call for two eggs. This is because coconut flour needs so much moisture (see “Can You Substitute Coconut Flour for Regular Flour” above), and the eggs help provide it.

I have not yet tried making these Coconut Flour Cookies without eggs. If you want to experiment, I’d suggest a flax egg (see recipe notes below for specifics), but unfortunately, I can’t 100% vouch for the results since I haven’t done it myself.

If you DO decide to experiment and make these cookies without eggs, I would love to hear how it goes, so please leave a comment and let me know!

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.

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.

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.

Conclusion: Bake Coconut Flour Cookies once for your January healthy dessert needs.

Bake them NONSTOP for your year-round chewy chocolate chip peanut butter cookie needs!

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Coconut Flour Cookies with Peanut Butter and Chocolate

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!

Yield: about 16 small cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 25 minutes

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)

Directions:

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 cookie

  • Amount Per Serving:
  • Calories: 148 Calories
  • Total Fat: 9g
  • Saturated Fat: 4g
  • Cholesterol: 24mg
  • Sodium: 112mg
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 10g
  • Protein: 3g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

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

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

81 comments

  1. Can’t wait to try these! I plan on using the brown sugar substitution and I’m curious if you “packed” it in the measuring cup as most recipes specify. The amount would be significantly different if you didn’t and I just want to make sure they turn out like yours!:)

    • Sandra, yes! You can always count on these recipes to have been developed with proper measuring techniques (same with flour—spoon and sweep!). I hope you love the cookies!

      • Thanks Erin….they came out great! I find coconut flour difficult to work with and was so pleased to see this recipe. After a disastrous attempt at coconut flour pancakes, I am left with most of the package….if you have any tricks or tips for coconut flour pancakes that come out fluffy I would appreciate it. A future recipe, perhaps!?

  2. I love all of your recipes and often come to your blog for healthy fun recipes. I would be careful advertising these as paleo since peanut butter is a legume and does not fall into the paleo template. You might confuse someone who is new to the lifestyle! That being said I can’t wait to try these with some almond butter!!

    • So nice to e-meet you Chelsea and so glad you are here! Yes, PB isn’t Paleo. I know not everyone who makes this cookies follows a Paleo diet, so I wanted to let people know they could enjoy the cookies different ways and that they work well with a variety of nut butters and can be customized to what people have on hand. I hope you love them with the almond butter (and I’ll add a little note about PB in the recipe too!)

  3. hey girl- these cookies look so good! Y’all have a great weekend!

  4. i have both almond and cashew butter…not sure which i’ll use, but i can’t wait to try these – they look so yummy!! :D

  5. These came in my inbox today and I made them tonight!! They are delicious!! Thanks for the recipe!! 

    Rating: 5
    • YAY!!! I am so thrilled to hear that Rachel. Thanks so much for trying the cookies and leaving this wonderful review. I really appreciate it, and it is helpful for others considering the recipe too!

  6. Almond flour and chocolate is definitely a winning combination ! Keeper it is Thank you !

  7. Katie Annaberdyev Reply

    Hi Erin! I’m a new reader, and I’m loving all the recipes so far!! I’m excited to make these cookies for a gluten free friend, who is coming to visit. I just had a quick question… Why use the food processor instead of a standard mixer? I have a food processor, but it’s such a pain to use an wash, so I’d prefer to use a regular mixer if possible. 

    Thanks, again, for all the great recipes! 

    • Hi Katie! The food processor is important because the dough needs to be super smooth and broken down to have the best possible texture. Also, a regular mixer won’t fully incorporate the coconut flour with the wet ingredients, especially since these don’t have any butter to cream. I never ever use my food processor unless it’s necessary (agree it’s a pain to wash!), but I promise this one is worth it!

      • Rinse the container out. Then just use a few drops of dish soap & water in the processor & put the processor container back on the base. Turn on high til clean. Use this method w/ your blender too. No more getting cut by the blade & you can use your blending appliances more often. 

  8. I just went dairy free to hopefully correct some health problems I’ve been dealing with and I was borderline depressed thinking of all the baked treats I’d have to forego. These cookies are SO delicious and were super easy to make – thank you for this recipe!

    Rating: 5
    • Jess, I’m so happy to hear this recipe was a winner for you! Thank you so much for taking the time to leave this review. I know big changes like that can be difficult—best of luck to you!

  9. Hi Erin, I can’t eat gluten and was looking for an alternative cookie recipe. In-short: they are fantastic, I love the coconut taste, and can highly recommend them.

    Rating: 5
  10. These cookies are soooooo good! So moist and chewy ! I did sunflower butter and they turned out 100% !! So good! Kudos!

    Rating: 5
    • I am SO SO happy to hear that Maggie! Thanks so much for trying the recipe and leaving this review. It means a lot, and I’m glad to hear how it worked out with sunbutter too!

  11. These look SO tasty. Saw them on your instagram and had to come check out the recipe! Can’t wait to try them. I like experimenting with coconut flour, too.

  12. Ok…I’m definitely breaking my cookie detox for these!!

  13. I used flax seed “eggs” and almond butter. These turned out fantastic! Thanks for the recipe! 

    Rating: 5
  14. Creystal Castell Reply

    I made a vegan version of this using a flax egg. It was amazing! Moist and fluky, delicious cookies!

    Rating: 5
  15. I’m really trying to go Me to, but I can not use the sugar. Is there a reason I can’t use Stevie or something?

    • Hi Tanya, I don’t have a specific recommendation, as I’ve never baked with Stevia. If you’ve made substitutions in similar recipes and like the flavor of Stevia, you could try to experiment here.

  16. I just made these, but substituted chocolate almond butter instead of peanut butter and they are Frigging AMAZING!!! LIGHT and fluffy, super easy to make. My husband told me not to lose this recipe!!!😀😀

    Rating: 5
  17. Excellent recipe. My cookies came way darker than picture. I used coconut sugar and cooked then for 9 min.

    Rating: 5
  18. Hi Erin! Can you tell me if these cookies are 17 carbs are those net carbs or regular carbs I’m new at this keto WOE and I know that there is a difference I just made these cookies and my husband and I are doing keto and he just had 2 😳 he LOVED them , but I’m nervous that they are to many crabs.  I didn’t realize they were that high in carbs can you clarify that for me ? 

    Rating: 5
    • Hi Kimberly! I’m sorry but I’m not familiar with the keto diet (only though hearing about it casually—I’ve never analyzed it). These are standard carbs, not the kind that take into account fiber, protein, or other things that are used to calculate net carbs. I’d suggest referencing other keto resources for some kind of conversion. I’m sorry I can’t help more, but I’m glad you and your husband enjoyed the recipe!!

  19. Hi! Delicious cookies! I made them vegan with flax eggs and also replaced the coconut sugar with Stevie and a very ripe banana. They are so soft and addicting. Thanks for this recipie ! 

    Rating: 5
  20. Can I use regular oil instead of coconut 

  21. Just made these, left out the chips and sprinkled some slivered almonds on top. Used light brown sugar, and extra salt. Also went with pure elbow grease because I can’t always be bothered with equipment. ;-) I don’t know if they would’ve been smoother or lighter from a food processor, but there is nothing wrong with these cookies. Nothing. Kid is happy, I’m happy, and I have something easy to make for my friend who has celiac disease. I can send a pic if you want. They’re beautiful.

    Rating: 4
    • Laura, I’m thrilled to hear the cookies were a hit for your family! Thank you so much for taking the time to give them a try and leave this wonderful review!

  22. I made these tonight and…not bad. I wish I put more chocolate chips in them. The peanut butter really comes thru. But I needed something sweet and these fit the bill.

  23. I’m a newbie to using coconut flour recipes and going to make these for my book club! They sound delicious! Is the peanut butter natural or the processed kind?

    • Hi Barb! I think either would work here. I used Jif natural (which is shelf stable), so if you want to be 100% safe, I’d go with it. I hope you love these!

      • FYI: I used Kirkland organic natural peanut butter and I think it ended up making the dough super oily. Just taking them out of the oven. They don’t seem sweet enough from the pinch I took off of one and that might be due to the Jif PB… I think it has sugar in it. For those doing Keto, you should probably add Stevia (or any non-carb natural sweetener), maybe even Swerve powdered sugar to help absorb the oiliness of the peanut butter. That would bring the carbs down quite a bit too.

        • Thanks for reporting back, Brenda! I have not tested the recipe with natural peanut butter myself, so your feedback is valuable for other readers who may be wanting to give that method a try.

  24. Is it possible to substitute swerve sweetener for the coconut sugar?

  25. These are delicious and super easy and fast to whip up! Love that it is all in good processor so clean up is a breeze too.  A+++++

    Rating: 5
  26. Hi. Does this recipe require chunky or smooth nut butter?

  27. New to the low carb way… not crazy about a lot of coconut flavor, so I’m wondering if ghee could be substituted for the coconut oil?

    • Hi Brenda, yes, I think you could try substituting ghee. I’ve never tried it myself, but other oils should work too. Just know that since these are made with coconut flour, you may still be able to taste some coconut even if you substitute the oil.

  28. Well I’m bummed. I really wanted to make these but I don’t have a good processor. Is there another way I could make them?

    • Hi Nicole, I haven’t tried making them another way so I can’t speak from experience, but another commenter shared that they mixed up the cookies by hand and enjoyed the results, so it may be worth a shot!

  29. i made these this afternoon and before I put them in the often I realized that I had forgotten to add salt. I sprinkled each cookie with kosher sea salt and the cookies came out so lovely! Thank you!

    Rating: 5
  30. Hi Erin! I do not own a food processor, so attempted these with just my mixer. After baking for (8) minutes they still seemed a little too wet in the center and I don’t know if that was due to the mixing technique or cooking time. Thoughts? Btw..they still taste delicious and I will definitely make again! Thank you for a coconut flour recipe that makes sense ;)

    Rating: 4.5
    • Hi Julia, the mixer could have affected things as I’ve only tried the recipe in a food processor, but it’s also possible the cookies needed an additional minute or two in the oven. The insides do turn out very soft and can be darker/more moist looking than the outside of the cookie. It’s hard to know what exactly might be the cause without being in the kitchen with you, but those are two possibilities. I’m so glad you enjoyed them!

  31. Such tasty cookies, loved the addition of cinnamon. I used butter instead of coconut oil because I ran out (same ratio) and cooked for 8 min and they turned out AMAZING!!

    Rating: 5
  32. Sharon Greenberg Reply

    Hi! Do you know if I can substitute almond flour for the coconut flour? I don’t love the way coconut flour makes some things taste.

    Thanks!

    • Hi Sharon! I’m afraid not, as the two behave very differently in baking. For what it’s worth, these don’t have a strong coconut taste (it’s mostly peanut butter and chocolate that shine through!)

  33. Just made these but added cocoa powder used brown sugar and topped with a Hershey kiss I can’t beleive how tasty they are! 

    Rating: 5
    • That sounds like a delicious twist, Terry! I’m so glad you enjoyed the cookies! Even though they’re made with coconut flour, they don’t have an overpowering coconut taste because of the peanut butter and chocolate.

  34. Doing keto diet and totally needed a go to sweet. AMZ!!! I used my bullet and then hand mixer as I don’t have a food processor and used natural Kroger brand pb! 

    Rating: 5

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