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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

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.

Coconut Flour Cookies with Peanut Butter and Chocolate

4.88 from 275 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 minutes
Cook: 7 minutes
Total: 25 minutes

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. I Made mine with a flaxseed. And added hazelnut butter instead of almond. Also added some apple cider to fluffen the dough. Baked them for 20 min on 180C. Overall, really liked the recipe )5 stars

    1. Hi Sofiia! So glad you enjoyed the recipe! Thank you for this kind review and feedback on changes!

  2. Since we really enjoyed your coconut flour cake, decided to give these a go as well. Considering how many boxes they tick, they are fantastic! The bonus was that I could also use the coconut sugar I’ve been wondering what to do with. I used chunky peanut butter as that is what we keep in the house and it worked out fine. The 15 cookies won’t last long!!5 stars

  3. I made these and the only revision was adding 1/2 tep of vanilla instant pudding. I was truly hesitant about tasting them. I took them to work to share. I tried one before sharing and was shocked. I thought it would be an awful taste. These were amazing and everyone thought the same. Thanks for sharing this recipe.5 stars

  4. Oh wow!!! These are so soft and perfect. For sure they are a new staple for a healthy treat! I did 1/4 coconut sugar and 1/4 erythritol Thank you Erin for sharing 🫶🏻5 stars

  5. I just Made this on a whim tonight after coming across your recipe online an hour ago. I was Lazy and used a hand whisk vs my food processor. I mixed the eggs, vanilla, coconut palm sugar, peanut butter, & substituted cool melted vegan butter for the coconut oil. I have coconut oil on hand but sometimes prefer the taste of melted butter in baking. It tastes amazing & I ate way too many in one sitting. I did End up using carob chips cause I had Never bought them (They are definitely sweeter than dark chocolate) but I’m experiencing intense pms cravings so it was fine. Next time, I’m using dark chocolate chips as the recipe states. I keep all these lovely ingredients on hand anyways but I wanted to experiment. Thank you for this recipe. It will be my go to moving forward.5 stars

  6. This is my first time on your site. I’m excited to try out your recipes using coconut flour. Do you have any suggestions or recipes using Monk powder (without erythritol) in place of any other type of sweetener.

    1. Hi Debby! I haven’t tried it myself but multiple readers have used monk fruit/erythritol sugar in place of the coconut sugar with great success. Enjoy!

  7. I followed the instructions exactly, I baked the cookies at 350 degrees for seven minutes but they weren’t nearly done. I left then in for an additional two minutes and took them out and waited for them to cool. They were absolutely delicious, even better then I expected, a 12 out of 10! They were still fairly soft though, I’m sure it’s probably my stove, and will keep them in a full ten minutes next time. These are awesome! : )5 stars

  8. So easy to make these delicately textured cookies. Made 15 as noted and they turned out perfectly. I used mixed nut butter that hubby made in the food processor and brown sugar. Baked for 9 mins. Delicious.5 stars

  9. These are delicious! soft and puffy on the outside, and gooey on the inside, just like the recipe says! A definite keeper.5 stars

    1. Hi Jenny, there are about 20 reviews of others using flax eggs and having success. Hope this helps! ENJOY!

  10. I made these using almond butter and flax eggs to align with my son’s needs. They were yummy! Thanks for sharing this recipe!5 stars

  11. I made this with flax eggs and doubled the recipe – they are delicious!!! They didn’t spread at all and I didn’t flatten them, but I actually like the little gooey, doughy balls they turned out as! Great recipe, thank you.5 stars

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