It’s a rainy day here, and I have a long list of unattractive chores, which means: let’s bake Coconut Flour 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

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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 the dark chocolate chips seal the deal.

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.
  • It offers minerals, such as iron.
  • 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.

  • Coconut flour 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 (including these coconut flour based Peanut Butter Protein Cookies), so that’s a compelling reason to keep using it too!

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, especially wheat flour.
  • It absorbs a lot of moisture, so all other ingredients in the recipe have to be specially formulated to take that absorption into account.

Your best bet is to find a recipe that has been specifically developed for coconut flour.


Coconut flour is for more than dessert recipes. Two of my favorite recipes using coconut flour are Coconut Flour Muffins and Coconut Flour Pancakes.

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

4.90 from 207 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


  • 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 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.


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 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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  1. Thai is a fantastic recipe. Made these cookies many many times now and they are a hit with the family and with friends. Even the fussiest of eaters have loved them. I don’t always have coconut sugar on hand so have used brown sugar. Unlike other coconut flour recipes, the eggs taste does not overwhelm the lovely flavour of the coconut flour.
    Thank you 🙏5 stars

  2. “Very airy cookie” was my daughters comment after trying her first one. I was surprised she ate one and walked away then came back for another one! I am trying healthier recipes which for a 17 year old could be shocking to the taste buds. We enjoyed them, thank you for a great, easy recipe.5 stars

  3. I used coconut sugar and coconut flakes, the flakes weren’t the best idea, don’t do that lol but man these were actually good, I cooked them in the toaster oven too and I had it for 7 minutes and then added another 3-4 minutes while turning it to 450 and let it cool a few minutes and man. I liked it a lot and so did my roommate ! Do they taste like a real cookie ? Close !! So close it’s not even funny. They’re very good. Thank you!!
    Be blessed in Yeshua’s name. Amein.4 stars

  4. As an experienced baker, I was disappointed in the way these turned out using almond butter. I used coconut flour, cane sugar and smooth almond butter. I processed the dough before adding flour for a full 2 minutes. The result looks and tastes like a bran muffin that has been smoothed into a cookie shape. Mine look nothing like the picture and have a grainy mouth-feel. They taste peculiar. I suspect you must use peanut butter for these to look and to taste good. I’ve never used coconut flour so maybe that’s the taste and maybe that would get covered up with peanut butter which would also not have the grainy texture. Almond butter does not work well in this recipe.3 stars

    1. I’m sorry these didn’t turn out as you hoped, Lori. Many other readers have commented saying they enjoyed them with almond butter, so I’m not sure what might’ve gone wrong. I really wish they would’ve been a hit for you too!

  5. Made the vegan version with flax eggs. The cookies were a hit. I am definitely including them in the baking rotation.5 stars

  6. This recipe is great! I was pleasantly surprised by the taste and texture. I’m always looking for baking recipes with high fibre complex carbs and low GI sugars that are easy, use ingredients I already have on hand and actually taste great! This one fits the bill perfectly. Thank you!!!5 stars

  7. I’ve never made anything with coconut flour. I used some that’s been in the refrigerator for years, it expired Feb 2020. What could go wrong? Nothing! Delicious light and airy cookies. I added 1/2 c walnuts and 1/4 c coconut. I got 2 1/2 dozen.5 stars

  8. This recipe was so perfect from day one. It’s now a family tradition to bake these cookies with my father! These deserve a 5/5 star rating for sure. These cookies created memories for our family, and hopefully others too.5 stars

  9. My cookies turned out very flat and not really easy to remove from the baking sheet however they taste awesome. Would you happen to know what i did wrong?

  10. Fantastic cookies! I used almond butter and brown sugar according to your options. The only changes were baking at a high temperature (400 degrees) and it actually worked! ( I had something also in the oven that needed that temp.). Also made a bit larger and baked 10 minutes because we like them crispy on the outside. So delicious, family ate most the first day! I froze a few which definitely helps these and many other cookies with flavor and texture preservation.5 stars

  11. These are FABULOUS. Admittedly, for new-comers, these are almost cakey. I think she warns you about this in her article though. They’re not dense, crispy cookies, but airy, cakey ones. If you don’t mind that kind of a cookie, these are PERFECT.

    I replaced the sweetener with brown sugar truvia and a bit of olive oil and these were the most perfect, sweet, healthy cookies I’ve ever made. My autistic son, who is UBER picky and love junk food, at these like they were going out of season. This is a keeper in my house.5 stars

  12. I am NOT a baker!! Lol. I just made these but had to use light brown sugar. Couldn’t find coconut sugar. Small town woes. 😉.
    They’re very tasty. I was afraid to let them cook longer than 7 minutes. Mine are still
    cooling on the rack and so far they feel really soft. Do they harden up? Is there a way to get them a little crunchier without burning them?
    My granddaughters will love them regardless and I feel good about giving them to him.

    1. Side note: I did put them back in the over for 5 minutes more. They did get a little crisper and browner but just a small amount. I think they were less app to fall apart too.4 stars

  13. My boyfriend and I loved these cookies, they were easy to make, quick to cook and delicious! Note for people who want to try this next time: when I was making them I wasn’t sure if they would turn out nicely – the dough was pretty sticky so it was difficult to form into balls, and when I took them out of the oven after exactly 7 minutes as the recipe states, they were golden brown around the edges but still looked a bit pale. However they turned out great! Definitely making these again!5 stars

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