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

4.91 from 193 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. Absolutely delicious! I’m not a fancy cook, mixed everything together in a bowl with a spoon spooned out the cookies on parchment and it came out perfect.5 stars

  2. Amazing recipe! Isolating at my parents holiday home while I have covid and had limited ingredients in pantry. Substituted butter for coconut oil and choc macadamia butter for peanut butter. Delicious!5 stars

  3. This turned about pretty well and it is going in my recipe box. This was also my first time using coconut flour as we have a friend coming over who is gluten intolerant. I think she’ll be pleased.
    Once they were done baking they seemed dry on top but i guess that’s because of the coconut flour. Once I bit into it, it was soft and chewy. The ultimate test was today once they’ve been in the fridge all night and they are still soft, chewy, and delicious. I hope our friend likes them as well.

    P.S. You definitely need to like peanut butter as the taste is very prominent.5 stars

  4. Thanks for this recipe! I was recently diagnosed with diabetes so been trying to avoid sugary foods. I swapped out the coconut sugar for monk fruit sweetener and the cookies turned out great. They have a nice peanut butter flavor and I loved the super soft, chewy texture. Thank you for posting – I have been missing cookies so much and am thrilled to have this as a low carb option.5 stars

    1. Hi! Let me direct you to my almond flour cookies! Hope you enjoy them!

  5. This is an easy, tasty and great recipe!
    Will definitely be using again, as can get all the ingredients in the UK too :)5 stars

  6. Great recipe! I used my favorite coconut peanut butter which made the batter thinner. I offset it by adding two tablespoons of tapioca starch and oh my gosh. They came out like a perfect cookie! I’ve been gluten free for years and a lot of online recipes can be a real disappointment, but this recipe was wonderful! I highly recommend this for any new/inexperienced gluten free baker because of the simple ingredients and the ease of ingredient combination!5 stars

  7. Hi Erin, I made these delicious cookies and after cooling they had a green tint. I stored them in a Tupperware container for several hours and they turned even more green and all the way through the cookie. Any idea what would have caused that to happen?
    Thanks for your reply,
    Lisa4 stars

    1. Hi Lisa! I have not idea why your cookies would turn green. Sounds like it might be a problem with one of your ingredients used.

  8. I see your note in the recipe about the sun butter potentially turning them green (I obviously skipped over that before) but that is what I used. Thanks for your reply anyway.

  9. These were very good. I Conley modified using 2 tablespoons melted butter in place of coconut oil, and 1. Stevia packet to bump up sweetness. Everyone in my house liked these. The texture was light snd fluffy.5 stars

    1. Hi Dawna! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the changes that were made!

  10. So I made these cookies and the recipe is fantastic. I used flaxseed egg mixture instead and I used Tahini instead of nut butter. It all worked out Nd to my delight they were very tasty.5 stars

  11. I just made these cookies tonight, and boy they are SO delicious! My peanut butter jar was pretty low so I used half peanut butter and half hazelnut cashew butter and it worked really well. Thank you for this recipe!5 stars

  12. Easy to make. Maybe I’m just used to sugary cookies. These were a tad dry & not at all sweet but, I’ll probably make them again.3 stars

    1. Hi Adelita! If you use sunbutter they may make the cookies slightly green (I’ve not heard of them turning blue, but they will still be delicious! Hope this helps!

  13. I made these cookies yesterday and they were DELICIOUS!!! I am vegan and they turned out perfect making them with flax eggs. I would suggest using a good peanut butter or one that you love because the pb flavor definitely came through strong – which for being a pb cookie is what you want. This is going to be my new go-to pb cookie!! My neighbors ( not vegan) loved them too!!!
    Side note, I’m not gluten free but coconut flour really makes a nice textured cookie and they’re never flat. Try it!!!5 stars

  14. These are great! I just made them and they’re delicious. Such an easy recipe as well. I used normal brown sugar and they turned out perfectly! Definitely will be making again.5 stars

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