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.

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: Peanut Butter Protein Cookies, Coconut Flour PancakesPaleo Banana Bread, and Paleo Zucchini Bread.

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?

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.

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
4.88 from 47 votes
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Coconut Flour Cookies with Peanut Butter and Chocolate

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

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

  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.

Recipe Notes

  • 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.
Course: Dessert
Cuisine: American
Keyword: Coconut Flour Cookies, Healthy Cookie Recipe

Nutrition Information

Amount per serving (1 cookie) — Calories: 148, 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

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…

170 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!! 

    • 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!

    • 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.

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

    • 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! 

  14. Creystal Castell Reply

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

  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!!!??

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

  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 ? 

    • 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 ! 

  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.

    • 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+++++

  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!

  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 ;)

    • 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!!

  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! 

    • 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! 

  35. These are SOOO delicious! I made them with crunchy peanut butter (because it’s all I had in my pantry) and it gave it a little extra texture :) A+ recipe!

  36. Wow these were amazing! Huge success after a couple of coconut flour failures, I am on a gluten free and dairy free diet right now so these are perfect! I was literally craving something nice but healthy and came across your recipe. Thanks so much Erin :-)

    • HOORAY Tania, I’m so glad this recipe is a winner for you. I appreciate your taking the time to leave this awesome review!

  37. I used maple syrup instead of coconut sugar and flax egg instead of egg, but everything else as written, and it came out AMAZING! Will definitely make again :) —— (made 10 medium sized cookies)

  38. I followed the recipe but the dough was all crumbly and it didn’t cook in the oven! What did I do wrong? 

    • Hi Jenna! It’s so hard to say without my being in the kitchen with you. My guess is that something was mismeasured (even a little extra coconut flour will make a huge difference) or your oven temp might bake a little high. Some brands of coconut flour are also drier than others. If you make them again and the dough is crumbly, add milk a few teaspoons at a time and stir until the dough holds together. I hope that helps!

  39. Silly question but do I use solid coconut oil or liquid? 
    Thanks

  40. These are so yummy! Perfect with a tea or just for a treat.
    My husband loves them and keeps him on track with healthy eating. We have finished the batch I have made and he asked if I could make more today. Deffinitely try these! 

    • Casey, I’m so glad to hear the cookies are a hit! Thanks so much for taking the time to leave this review!

  41. Hey! I made this cookie, but I actually don’t have coconut sugar so I took a leap and replaced it with 1/4 cup of melted raw honey! I also used walnut butter and 1 egg and one egg yolk. This actually worked out quite well; however, I had to put an extra tablespoon of coconut flour! Thank you so much for the recipe! I will definitely make again!

  42. I am sure this might be a weird question but can I replace the sugar with date paste? I’m trying to cut out all added sugar in my diet.

    • Melissa, I’ve honestly never tried! I’d say if you’ve swapped date paste in other cookies with good results, it could be worth experimenting. I’m afraid I can’t give you exact guidelines, as I’ve never played around with it myself.

  43. Can coconut sugar be replaced with Stevia?

    • Hi Phil! I don’t use Stevia in my baking, so I’m afraid I can’t advise. If you like stevia’s flavor and have used it successfully in similar recipes, I think it could be worth experimenting, but I unfortunately can’t speak from experience. If you do try them, I’d love to hear how it goes!

  44. Daysi M Russell Reply

    I have not found a cookie recipe with coconut flour that has come out as good as these. They are amazing and I look forward to making them again. I have passed the recipe onto friends who follow a paleo lifestyle.

    Keep Posting awesome recipes!

    One thing I realized after looking at the recipe again – I used 1 egg rather than 2 but it still all came out ok.

    • Daysi, I am so so happy that you and your friends have enjoyed these! Thanks for trying the recipe and taking time to leave this wonderful review!

  45. I tried your recipe today and I love it! When I make coconut flour based cookies they’re usually not as soft and chewy but this one was perfect. Thank you so much for sharing! 

    • Hi Dani! Thank you so much for your positive feedback – one of my very favorite cookie recipes. So happy you enjoyed these!

  46. These are phenomenal! I braved the salmonella and tasted the dough too– oh my goodness it was so good. I’m going to have to promise to bring some to my mom to stop my husband and I from eating them all. Haha.

  47. I made these yesterday! They really met our needs- two of us trying to low-carb it and one gluten free friend! I did use butter instead of coconut oil and I made them like thumbprint cookies (I had some Dove dark chocolate “eggs” left over from easter). Perfect !!

  48. Made this recipe today! We did 2 batches, one was keto and the other was vegan. We followed your recipe of the flax egg and both batches turned out delicious!! We baked the vegan cookies for about 2-3 extra minutes and they held their shape well and stayed nice and moist! We will definitely be making these again!!

    • YAY LISA!! I am so happy to hear you loved these. Thanks for sharing your tweaks too! It’s so helpful to others who might want to try something similar.

  49. Made these using lakantos golden sugar free sugar, and Lilly’s sugar free chocolate bar which made it completely keto approved, and subbed the eggs for flax egg and they are probably my favorite cookie now! This recipe is saved in my book. Thank you!

  50. Um, these were AH-MAZING! So soft and delicious. I used (almond butter and brown sugar).

  51. ????OMG these were soooo delicious ?! i omitted the coconut oil and didn’t substitute with anything else. i pretty much was trying to use up stuff in my pantry. use regular creamy peanut butter and brown sugar. i doubled the batch and next time i will cut back on the amount of brown sugar i use. i accidentally added too much baking soda, but it still turned out great!!!! thanks for posting this fantastic recipe!!!

  52. Jessica Anderson Reply

    Made using peanut butter. Didn’t want to dig out my food processor so I mix the ingredients in my KitchenAid stand mixer. I think the texture turned out great! My seven-year-old son likes them a lot.

  53. Just a Mom with 2 adult kids & 3 dogs... Reply

    Oh my goodness! I love these cookies and after a successful 2 batches, I had to try something to make them a little different for the fall season. So, I used 1/2 cup pumpkin purée instead of a nut butter. OMG they were delicious!!!! I did have to almost double the cook time but WOW they were worth the wait!! 

  54. This recipe was EXACTLY what I needed! It was so so so soft and delicious and I absolutely love this! I did it with peanut butter just because I didn’t have any other nut butter at my house, but next time I would be very interested to try almond butter! Thank you for this! I’ve been looking for good recipes and this is the first one I found and made that was seriously the BOMB.

  55. Can I use white sugar?

    • Hi Katie, white sugar doesn’t have the same moisture and flavor as coconut sugar or brown sugar, so I wouldn’t recommend that swap. It may work with the brown sugar substitute tip (i.e. white sugar and molasses), but I haven’t tried it that way myself. I hope you enjoy the cookies!

  56. Used golden monk fruit as sugar substitute- very good Keto recipe! One of the better cookie recipes I’ve made! 

  57. Good morning Erin, 

    I followed and double your recipe last 2days ago.  Cookies are delicious.  I used SUNBUTTER, instead peanut butter.  RAW CANE SUGAR, instead of coconut sugar.  I putted my cookies in airtight container, after they are completely cool.  I don’t know why my cookies turned green the next morning.  And, they are gradually turning darker from inside/outside.  Have you ever heard about this problem before?  They are not mold.

    Thank you, 

    Lynn

  58. I just made these and they are really good. I did have to add a little more coconut flour than was called for. I’m not sure if it wasn’t packed enough when I measured or what. But it was a little on the runny side. Maybe adding a weight measurement would be helpful? I’ll definitely be making these again for my celiac family members. Thank you for the great recipe!

    • Sarah, I’m so glad everyone enjoyed these cookies! Thanks so much for taking the time to leave this wonderful review.

  59. These are my favorite cookies! They are so great warm! I reheat the cold cooked leftover cookies when needed in the toaster oven. Getting the chocolate melted makes them taste warm out of the oven once more! Thanks for such an delicious, gluten-free recipe!

  60. Definitely 5 stars recipe! I made in my Mini food processor. Next time I will have the recipe so all fits at once. Easy to make and so worth it!♥️

  61. Never met a cookie recipe I didn’t like!

  62. They’re a hit around here. 😊 My husband loves them. Thank you!

  63. Has anyone tried rice malt syrup as a sugar replacement? if so how much? Thanks!

  64. This is one of my favorite recipes.  I replace the eggs with either banana or flax eggs, either works great.  I’ve also added a scoop of chocolate protein powder, 1 tbsp of dark chocolate cocoa powder, and an extra tbsp of peanut butter.   But seriously, I make these almost every week.  We go through them super fast.  Thank you!

  65. I made these with chia as an egg replacement 1Tbsp chia to 3 Tbsp water per egg and soak for 20 min. They were still great and totally vegan. Even the kids loved them

  66. These were Amazing. Thank you for the recipe. I drizzled dark chocolate over the top and they taste a bit like coconut macaroons… so yummy and the family love them. 

  67. I’m writing to let you know that I subbed flax and added 3/4tsp of ACV to help rise and it work swimmingly.
    All you have to do is cook just a couple mins longer. I baked for 10mins.
    Thanks for this recipe! I’m ecstatic to share vegan cookies with my egg allergic child.

  68. These are the best cookies i have had since starting my diet thank you so much for the recipe

  69. Just made the cookies now… they were so delicious 😁😁😁😁😁

  70. I made these tonight & really like them! Used brown sugar successfully, no other swaps. The only thing I wonder about – I miss that slightly crisp/crunchy exterior that regular chocolate chip cookies tend to have. If I sub butter instead of coconut oil like you mention, would that help replicate that texture?

  71. I have made these twice and family loves them.  I use real maple syrup instead of the coconut sugar and fresh almond butter.  Also added a little ground flax seed and they have a nice cookie dough texture.   We have gluten/dairy sensitivity in our family so nice to find this healthy yet good cookie

  72. I just made these and they are AMAZING!!! I have 4 children who are very picky and always make fun of my healthy meals but these cookies were a huge hit and everyone loved them!! 

  73. Jacqueline A Sparrow Reply

    I made these cookies for the first time last night for a game night with friends. We have a vegan (who eats eggs, phew) and gluten intolerances, so these were perfect. Even at high altitude these turned out amazing. I did a slightly heaping 2 tablespoon of coconut oil to add moisture. I came home with 5 cookies left (there was only 5 of us at game night). I will definitely make them again. I also was not digging out my food processor, so I mixed the dough by hand mostly and at the end used my hand mixer. No problems at all.

  74. I just made the chocolate chip gluten-free cookies, and they came out well — amazing for someone who doesn’t cook much and has never done any baking.  Thank you for the recipe and the video — very, very helpful.  I want to make more, way more, so I can give them away to friends.  To make twice as much batter, do I just double everything, including the baking soda, the eggs, the salt, etc?  Or is it better to make one batter at a time?  Thanks again.  I’m hooked.

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