It’s a rainy day here, and I have a long list of unattractive chores, which means: let’s bake Coconut Flour 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!
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.
- Love cakes? Try Coconut Flour Cake!
- How about bread? Paleo Banana Bread and Paleo Zucchini Bread are two coconut flour recipes that are made for you.
- Hit with a snack attack? Try these Protein Balls.
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.
Tip!
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!
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.
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
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Ingredients
- ½ 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
- ½ cup coconut sugar or light brown sugar, if you do not need the cookies to be Paleo
- 2 large eggs*
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup coconut flour
- ½ cup chopped dark chocolate or chocolate chips dairy free if needed
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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!?
Hi Sandra, I haven’t experimented with coconut flour pancakes myself, so I’m afraid I don’t have any advice to offer. Before trying another recipe, I find the comments sections of recipes to be extremely helpful to see if others have had success with it!
Hello! I absolutely LOVE these cookies, I am wondering if you know about how much each cookie costs?
I’m so happy that you’ve enjoyed them, Erin! Unfortunately, I don’t have an estimated cost per cookie. Thank you for sharing this kind review!
I have an amazing coconut flour recipe! If you’ll msg me on Facebook, I’ll send it to you! (Even my Hubby likes them!)
That was supposed to say coconut flour pancakes! ?
Hi! Can I have your coconut flour pancakes recipe pretty please????
Here you go Kellie! https://www.wellplated.com/coconut-flour-pancakes/ For future reference, if you ever need a recipe quickly, you can always do a google search for the recipe’s name + “Well Plated by Erin.” So, for this recipe I’d type . “coconut flour pancakes well plated by erin” into the search bar, and BOOM! They’ll appear as the first search result. I hope you enjoy them!
Hi i’d love to get your pancake recipe too please
4 eggs, 3 bananas, coconut flower they came nice and fluffy :)
YAY!! Thanks for reporting back Marta!
How much coconut flour?
Great recipe thanks! Just made is, used regular white sugar and canola oil instead of the coconut oil. I mixed peanut butter and almond butter and used milk and dark chocolate chips. I mixed the batter by hand, without a food processor. This turned out great. This is my first use with coconut flour and I was afraid it will have a coconut taste but nope. Tastes great, like a regular cookie. Thank you :)
I’m so pleased that you enjoyed the cookies, Ari S! Thank you for sharing this kind review!
I made the pancakes yesterday and made them in a pancake maker. They were light and so delicious they never made it to the plate. We ate them drizzled with maple flavoured golden syrup from the rack. I was only looking for recipes tours up coconut flour I had in the cupboard for ages. Just enough left to make the cookies.
I’m glad you enjoyed the pancakes, Pauline! Thanks for reporting back!
Can I substitute coconut oil with butter?
Definitely, Thea! I hope you enjoy the recipe!
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!)
hey girl- these cookies look so good! Y’all have a great weekend!
Thank you, Shawnna! I hope you have a great weekend too!
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
I hope you love them, Emily!
I’ve been trying out all your recipes and I must leave a review. These were amazing! I feel so happy using coconut flour to make healthy tasty treats. Also I used honey as I had no sugar (sadness) and they were perfect! Thanks again for this recipe. You rock!
This made my day, thanks Sally!
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!
Almond flour and chocolate is definitely a winning combination ! Keeper it is Thank you !
I love nuts and chocolate together too, thank you!
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.
Thanks so much for the tip Cathy!
What’s can I use if I do not have a food processor? I would love to try this recipe
Hi Jacqueline, the food processor is the way I’ve tested the recipe, but another reader reported back that she mixed the dough together by hand and enjoyed the results.
Great life hack, like incredible. Thank you for this
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!
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.
Hooray Jan! I’m happy to hear the recipe was a hit. Thanks for sharing this great review!
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!
Delicious! I had to substitute a few things due to health reasons and all worked really well. I substituted the coconut oil with applesauce, the eggs with aquafaba and the sugar with date syrup. Next time I’ll use less syrup as it was plenty sweet. I look forward to make another batch with dried fruits or nuts and will definitely try a batch with fresh ginger. Yum!
I’m so happy that you enjoyed them, Rinske! Thank you for sharing this kind review!
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.
Ok…I’m definitely breaking my cookie detox for these!!
I used flax seed “eggs” and almond butter. These turned out fantastic! Thanks for the recipe!
Thanks for reporting back with your tweaks, Katie! I’m so glad to hear you enjoyed the cookies!
I made a vegan version of this using a flax egg. It was amazing! Moist and fluky, delicious cookies!
YAY!! SO happy to hear that Creystal. Thanks for sharing and taking time to leave this wonderful review!
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.
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!!!??
That sounds like a delicious substitution, Wendy! I’m so happy to hear the cookies were enjoyed!
Excellent recipe. My cookies came way darker than picture. I used coconut sugar and cooked then for 9 min.
Anna, I’m so glad you enjoyed the cookies! Thanks so much for taking the time to report back!
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!!
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 !
Thanks for sharing your recipe tweaks, Sarah! I’m so glad to hear you enjoyed them!
Hi Sarah- can you share the amount of stevia that you used with the banana? I’m trying to cut out as much sugar as I can! Thanks so much!
Can I use regular oil instead of coconut
Hi Andrea, yes you can! I hope you enjoy the cookies.
LOL. I had neither on hand so I used butter. Just delicious!
Caryl, this makes me so happy to hear! Thanks for letting me know and taking time to leave this review!
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!
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.
Hi Clarice, more chocolate chips are always welcome! :) Thanks for giving the recipe a try!
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.
Is it possible to substitute swerve sweetener for the coconut sugar?
Hi Janice, I’m afraid I don’t have any experience with Swerve, so unfortunately I can’t advise on how that substitution would go.
I used Swerve and it worked out great :)
Thanks for letting me know Penny!
Thank u! Making these tonight, my husband is doing keto with me & LOVES chocolate chip cookies…I had to find a low carb recipe! ??
YAY! I hope you love them Janice!
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+++++
WHOO HOO! Thank you Shanna! I’m so happy to hear that you enjoyed these and really appreciate the review!
Hi. Does this recipe require chunky or smooth nut butter?
Julie, I recommend smooth. I hope you love the recipe!
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.
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!
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!
Great save Jennie, and I am soooo happy you enjoyed these. Thank you for letting me know!
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!
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!!
I am soooo happy you loved them Ashley, THANK YOU!
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!)
They don’t seem to have any coconut flavor I was also concerned.
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.
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!
WOOHOO I’m glad you enjoyed the cookies, Megan! Thanks for sharing your review! :)
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!
YAY Julia, I’m glad the cookies were a hit! I so appreciate your taking the time to report back. :)
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!
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)
Joy, thank you so much for sharing your review and tweaks! I’m glad to hear you enjoyed the cookies.
How much maple syrup did you use?
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!
Silly question but do I use solid coconut oil or liquid?
Thanks
I used it solid since it’s being beaten in with the other ingredients.
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!
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!
I am so so happy this turned out for you. Thanks for sharing your kind review and modifications too!
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.
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!
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!
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!
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.
Natalie, I am so so happy to hear this, thank you!!!
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 !!
Jenn, that sounds DELICIOUS! I am so happy these were a hit for you all. Thanks for taking time to let me know!
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.
These were so good! I made them low carb by substituting 1/2 c. Lakanto classic granulated and I used low carb peanut butter. I used the whisk attachment on my mixer and everything blended really well. I couldn’t believe how good the texture was, quite similar to cookies with white flour. ;-)
I’m so pleased that you enjoyed the recipe, Joy! Thank you for sharing this kind review!
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!
YAY Julia! I am so happy to hear that and thanks for sharing your tweaks also!
Um, these were AH-MAZING! So soft and delicious. I used (almond butter and brown sugar).
YAY!!!! So so sooo happy to hear it Alesya, thank you!
????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!!!
Bonny, thank YOU for leaving this wonderful review! It means a lot!
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.
Jessica, I am so happy to hear that these are a hit for you and your son too! Thanks so much for letting me know.
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!!
Thanks for sharing your tweak! I’m so glad you enjoyed them!
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.
Amanda, I’m so glad to hear these were a hit! Thanks so much for taking the time to review!
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!
Used golden monk fruit as sugar substitute- very good Keto recipe! One of the better cookie recipes I’ve made!
Dawn, I’m glad to hear you enjoyed them! Thanks for the tip about monk fruit too!
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
Hi Lynn, yes, using sunbutter will cause the cookies to turn green. They should still be delicious! I hope you enjoy them!
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.
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!
Kim, I’m so glad you love the cookies! And I love that you warm them up too—so delicious!
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!♥️
I’m so glad you love them, Kim!
Never met a cookie recipe I didn’t like!
They’re a hit around here. ? My husband loves them. Thank you!
Hooray! Thanks for taking the time to leave this review, Jaime!
Has anyone tried rice malt syrup as a sugar replacement? if so how much? Thanks!
I don’t believe anyone has reported back using this, but I’d be interested to hear too!
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!
Rhiannon, I’m so glad to hear you enjoy the recipe! Thanks for sharing your tweaks too!
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
Thanks for reporting back on using chia seeds, Chris! I’m so glad to hear everyone enjoyed them.
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.
Amy, I’m glad the cookies are a hit! Thanks so much for taking the time to leave this review!
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.
Thanks for sharing this tip, Alissa! I’m so glad you enjoyed the recipe!
These are the best cookies i have had since starting my diet thank you so much for the recipe
I’m so glad you enjoyed them, Marie! Thanks so much for taking the time to write this wonderful review!
Just made the cookies now… they were so delicious ?????
I’m so glad you enjoyed them, Evon! Thanks so much for taking the time to review the recipe too!
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?
Danielle, these are more of a soft versus crispy cookie. It’s not just the type of fat, it’s also the ratios. If you’d like a crispy cookie, you might try these and bake them a minute or two longer than the recipe says: https://www.wellplated.com/whole-wheat-walnut-chocolate-chip-cookies/.
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
Carrie, I’m so glad these cookies are a winner for your family! Thanks for sharing your tweaks too.
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!!
YAY! I’m glad the cookies were a hit, Amber. Thanks for taking the time to share this review!
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.
Thanks for reporting back, Jacqueline! I’m glad to hear the cookies were a hit!
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.
Hi Lisa, yes, I think you could double the batch. I’m glad the cookies are a hit!
Thank you the cookies are so good! Better then a normal cookie!
Jessica, I’m so glad to hear you enjoyed the cookies! Thanks so much for taking the time to leave this review!
Turned out delicious! Made the cookies with brown sugar and they are just the right amount of sweet and soft. Thank you for the excellent recipe!
Allison, I’m glad the cookies are a hit! Thanks for taking the time to report back.
Just started Keto and the sweet tooth needed to be saistfied 3 days in lol. Substituted in almond butter & Swerve (Erythritol). These cookies came out deliciously soft and moist! 5/5 #AlmondButterCookies #CoconutFlour #LowCarb #GlutenFree #ChocolateChipCookies #KetoDessert #KetoCookies
Rebecca, I’m happy to hear the cookies were a hit! Thanks for taking the time to report back!
I am transitioning to coconut and almond flour from white flour. These are by far the best alternative that I’ve tried so far.
April, I’m glad you enjoyed these! Thanks for taking the time to leave this review too!
Made these cookies with flax eggs and non dairy dark chocolate chips for a vegan recipe and they were DELICIOUS. Will definitely make again!
Christina, I’m so glad they were a hit! Thanks for reporting back!
Swapped the peanut butter for almond butter and used 90% dark chocolate – amazing!
Quick question – the nutritional info – on how many cookies is that based on from the whole mixture?
Thanks :)
Steph, I’m so glad you loved it! It’s based on 1 cookie. Thanks for sharing this kind review!
Hi Erin,
Yes but how many is that based on from the whole batch as people may make their cookies varying sizes?
Thanks
Stephanie
Hi Steph! I just realized the recipe yield wasn’t pulling into the recipe card for some reason (sorry about that!). It yields 16 small cookies. I hope you love them!
I was just diagnosed celiac and I’m devestated and at a loss at how to bake as it was one of my favorite pastimes This recipe gives me hope! Thank you!
Hi Leslie, I know that kind of lifestyle change can feel SO overwhelming, especially when it means setting aside many of your go-to recipes. I hope you enjoy these cookies and are able to quickly find some new favorite things to bake!
I’ve been experimenting with different coconut flour cookie recipes and this is the best so far. I doubled the amounts I could make a sheet full but used 3 eggs instead of 4. Added a chocolate drop in the middle instead of chips. Delicious! Amazing texture and visually appealing. Yum.
Catherine, I’m so glad you enjoyed these! Thanks for taking the time to leave this review!
Instead of coconut sugar I used “skinny sugar”, and they were so delicious! Soft and chewy and the perfect way to satisfy my cookie cravings :)
Freya, I’m so glad to hear it. Thanks for reporting back!
I’ve never used coconut flour before so this was a first time for me and I was pleasantly surprised that these cookies were pretty good! I would caution you on saying that these are low carb cookies, though, because I specifically was looking for a low carb/keto option to make, and you say at the top of your blog that these are low carb, but your ingredient/nutritional list says different. When people are on keto, they generally try to stay at 20g of carbs or below for the day, and these cookies have 15g of carbs per cookie. That does not make them a good option for a low carb diet. I in fact made these, going off of what your blog said, and I have to admit I just took your word for it and didn’t bother looking for the nutritional ingredients list until AFTER they were already made (totally my mistake). I made a full batch and I had to give them away to neighbors since we can’t eat them (although I blew my daily points and tried one). Otherwise, they were delicious but I think it’s misleading to say they are low carb. Thanks for the recipe though and for introducing me to coconut flour!!
Hi Brenda, I’m sorry for the confusion. I do not follow a keto diet and am not familiar with the specific requirements (and say as much in the blog post). These cookies are comparatively low carb when considering a regular cookie recipe, which is why they are described as low carb. I’m sorry again for the confusion, and I hope you continue to enjoy baking with coconut flour!
Absolutely delicious ? My son and I love making theses together, and eating them. Thank you very much
Belinda, I’m glad they’re a favorite! Thank YOU for taking the time to leave this review!
Our new favourite cookie recipe. These are truly delicious and so easy to make thanks to you.
We even added toasted hazelnuts to our second batch which were equally delicious.
Many thanks and looking forward to trying lots more of your wonderfulrecipes ☺
I’m so glad you enjoyed these, Deirdre! Thank you for taking the time to leave this review too!
Came out great! I love being guided to bake/cook successfully with healthier ingredients I am wanting to learn more about ! (Roommate approved, also :) )
Hooray! Lorraine, I’m glad you enjoyed the cookies. Thanks for reporting back!
These are seriously the best Gluten free cookies I’ve ever eaten! … and I’ve tried many! Been eating gluten free for 12 years now…
Thank you for this recipe! I’ve made it 4 x in a month!
Jenn, I am so happy to hear this (and I can’t say thanks enough for the glowing review!)
Love these,! I made first batch tonight and like my cookies crispy, left them in for 14 mins and they are very tasty. Used a combo of crunchy pb and powdered brand with brown sugar and taste was awesome! Had been looking for recipes with coconut flour. Next time will double the batch!
Cathy, I’m glad the cookies are a hit! Thanks for reporting back!
Hi! Would these be yummy with cashew butter?
Thanks!
Hi Isabella, I haven’t tried it myself, but I think that should work!
These are delicious! Love that its all done in a food processor. Easy! I used sunflower seed butter and just pressed a few choc chips into the top before baking. Thanks for this great recipe, can really have some fun with this base. Will be my go to for coconut flour cookies. Im not even gluten free but like to experiment with different flours.
Thanks for sharing your tweaks, Claudia! I’m glad the cookies were a success!
These were SO much better than I imagined they’d be. Even my picky kids couldn’t stop talking about how good these were. It’s hard to find good cookie recipes that do not use flour and this one is a lifelong keeper! Thank you!
Christy, I’m glad to hear the recipe is a winner! Thanks for taking the time to report back!
I made these today and they are amazing. I used an egg replacer and they turned out amazing. I reduced the sugar to 65g as I found 1/2cup was too much for my taste.
Great recipe keep up the hardwork
Thanks for sharing your tweaks, Aman! I’m glad to hear the cookies were a hit.
Hi! I made these cookies last night and they were amazing!
I substituted almond flour for the Coconut flour and I used grassfed melted butter instead of coconut oil. The batter was a little more liquidy than I would have liked but I just put it i. The fridge for 15 min and it firmed it up. The cookies went into the oven for 15 min and came out soft and chewy and perfect. Thank you!
Thanks for sharing your tweaks, Kim! I’m glad you enjoyed the recipe.
I made these for my brother and he could hardly stop eating them. I made them vegan using the flax seed milled and used black walnuts. Also made a batch with chocolate chips with the eggs my family really enjoyed them. Thank you so much!!
Thanks for sharing your tweaks, Mary! I’m so glad to hear they were a hit.
I made these cookies today using sunflower seed butter as I have a nut allergy and butter because I forgot to buy coconut oil. I was nervous about trying a new recipe and didn’t follow the steps exactly ( I put everything in the food processor at the same time,I ended up blending it longer to try to avoid lumps). These came out GREAT even if I did it slightly wrong. I will make these again only I will follow all of the steps correctly. ?
Thanks so much for this recipe!
Amy, I’m glad to hear you still enjoyed the cookies! Thanks for taking the time to share this review.
These are really good! I might cut the coconut sugar a bit the next time I make these as these were sweeter than I expected. Nice, soft texture and taste delicious. I would suggest if you use stoneware for baking, to add an additional 2-3 minutes to the first batch so the stoneware is sufficiently warmed up for any additional batches baked. I find I need to do this with all cookie recipes I bake.
Thanks for sharing this review, Jenny! I’m glad to hear you enjoyed the cookies!
I just made these cookies and they are delicious!
Thank you for the recipe and posting a video showing the process, was really helpful. I’m going to try adding macadamia nuts to my next batch.
Thank you, Kerrie-anne! I’m so happy you enjoyed this recipe!
SO INCREDIBLY PERFECT! My aspiring baker-daughter and I followed the recipe exactly but doubled the batch with NO regrets. These were chewy and absolutely delicious. I can’t eat wheat so I don’t often get to enjoy cookies. This recipe was a hug hit and I’m saving it as my new go-to chocolate chip cookie recipe!
Thank you SO much for trying my recipe and for sharing this kind review, Shay! I’m happy to hear they were a hit for you and your daughter!
Made a directed, double the recipe for a potluck. Cookies didn’t spread at all in the oven, not even when I flattened them before putting in. Came out dry and crumbly. Had to go empty handed to the potluck ?
Hi Katrina! 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!
These were good! To keep them Keto friendly, I swapped the coconut sugar for 1/4 cup of my fave sweetener and 1/4 cup Lakanto Golden monk fruit. My son also enjoyed these and he’s very picky! Thanks for sharing!!
YAY! I’m so happy to hear that this recipe was a hit, Susan! Thank you for taking the time to share this kind review!
is there any way i can cook these on a skillet or in the sun?
Hi David! I have not tried these using either method, so I’m afraid I don’t have any advice to offer. If you decide to experiment with one of these methods, I’d love to hear how it goes!
Keto version:
Swerve brown sugar substitute
Lilys chocolate baking chips
Peanut butter with peanuts as ONLY ingredient
Tips:
Sub Ghee for coconut oil for a buttery taste.
For extra sweetness, PACK the Swerve.
The mixture will be SUPER thick (think concrete), but don’t add liquid.
Bake for slightly longer, 8-10 mins total (the Swerve makes the batter golden already).
Go to a secure hiding place and eat the evidence.
Thank you for sharing this, Bethany! I’m happy you loved the recipe!
I’ve made these over and over since finding the recipe. The cookies are delicious, and they’re extra chewy if you chill them before serving. Oh, and a fun topping idea: if you sprinkle the cookies with shredded coconut before baking, the coconut will toast on top and give the cookies a really nice flavor.
YAY! I’m so happy to hear this was a success, Anna! Thank you for sharing this kind comment and awesome tip!
Thanks for sharing! I am excited to try these out.
I hope you love the recipe, Kristi!
I could have these cookies for the rest of my life. They are out of this world!!
YAY! Thank you for taking the time to leave this kind review, Trisha! I’m so happy you enjoyed this recipe!
Cookies are great tasting and great texture. Better than other coconut flour, peanut butter cookie recipes i have tried.
So pleased to hear it Bunny, thank you!
Hi Erin, Thank you for the recipe ?I havent made them yet ?because I know coconut flour is low carb .I’m doing low carb diet not necessarily ketogenic diet .but these cookies stil have 15gm of carbs. ,that seems a lot for someone following a low carb diet which I’m also new at it ,so I don’t know if there’s a way to tweak them in and substitutes something to make them less carb ?maybe using stevia instead of sugar ?
Anybody has other suggestions would be highly appreciated.
Thanks in advance
Hi Kathy! I can’t offer specific advice, as I’m not a dietician. I do know sugar is higher carb that stevia, but I’ve never played around with stevia in baking myself. If you’ve had success swapping it in other recipes, you could certainly try it here. If you decide to experiment, I’d love to hear how it goes!
Hi can u convert these amounts to grams as I’m never sure ‘re amounts when measured in a cup. Thanks Maria ( Ireland )
Hi Maria! Unfortunately, I don’t have the information for this recipe in grams. I suggest trying using a tool such as Myfitnesspal to get the most accurate nutritions estimates based on your specific ingredients. I hope you love the cookies!
My first problem was knowing how much a ‘cup’ was (don’t they come in different sizes??). I googled this and came up with 110g half a cup 220g a whole cup. I added just short of 110g of flour and peanut butter and a) almost broke my food processor and b) the consistency resembled a house brick (hence point a)).
They actually taste quite nice but the consistency is rubbish. Instead of stipulating ‘cups’ why cant recipes just be in ‘grams’. We would all know what were dealing with then!!
Hi Helen! I’m sorry to hear that you had trouble with this recipe. Unfortunately, I don’t have the information for this recipe in grams. I suggest using a tool such as Myfitnesspal to get the most accurate estimates based on your specific ingredients. I’m happy that you were still able to enjoy the flavor!
Loved these! It’s amazing how they stay soft even days later.
I’m so happy that you enjoyed this recipe, Calais! Thank you for taking the time to share this kind review!
Could the coconut sugar be replaced with monk fruit?
Hi Sandy! I have not tried the recipe this way, so I can’t say whether or not this swap would work. If you decide to experiment it, I’d love to hear how it goes.
I dont normally leave reviews but these were so delicious I had to! They were perfectly soft and sweet but not too sweet! Love them!
YAY! I’m so happy to hear that these were a hit, Shawna! Thank you for taking the time to share this kind review!
I’ve made these twice now, but I got the recipe from a new cookbook by Amanda Levitt. It’s completely identical to your recipe. I just did a Web search because I was curious to see if it was a new recipe, and then I found your site.
:)
Both times that I’ve made the recipe, I used a stand mixer with the paddle attachment, so you don’t actually have to use a food processor to make these. I also used homemade chocolate chips. These cookies are both easy and amazing.
Thanks for sharing your tips, Sam! I’m happy to hear that the recipe has been a success!
You’re welcome, Erin. :)
Cna I have the recipe in grams pls?
Claudia, I don’t calc recipes that way but you should be able to find all of the weights you need online. I hope you enjoy the cookies!
So good ! I used light brown sugar instead of coconut sugar, and subbed the eggs for all eggs whites. Soft and chewy, not extremely sweet but perfect for that late night sweet tooth. Definitely would recommend!
I’m so happy to hear that this was a hit, Kaitlyn! Thank you for taking the time to share this kind review!
A very good, soft, chewy cookie. Instead of just chocolate, I used chopped chocolate, pecans, walnuts, cranberries and raisins to fill and used a little more than 1/2 cup, just because we like a lot of filling. In my oven, the bake time was nine (9) minutes with the edges just starting to brown. A delicious, easy recipe. Thank you for sharing, Erin.
Thank you for sharing this kind review, Sandra! I’m so happy this recipe was a hit!
Can you use raisins instead of chocolate chips?
Hi Aaron! I have not tried this recipe with raisins, but other readers have reported success with it. I hope you enjoy the recipe!
How many net carbs per cookie
I’m on a keto diet witch is 20 carbs per day
Hi Terry! These cookies have about 15 grams of carbs each, but this is just an estimate, so I always recommend doing your own calculations with your specific ingredients if the numbers are important to you. For the future, you can find my nutrition estimates underneath the recipe card on the post. I hope you enjoy the cookies if you try them!
I’ve been meaning to bake cookies using coconut flour for quite some time now. This recipe seemed easy enough, so I gave it a try. Since my daughter has an egg allergy, I made these delicious cookies using flax eggs. The batter seemed crumbly and the end result was a bit dry. I will try next batch with another flax eggs for more moisture. Very tasty and Husband approved!
Thank you for sharing this kind review, Kiki! I’m so happy you enjoyed the recipe!
I did the vegan version of this. Was so good. i thought they were ruined until I let them cool for about 15 min. the outside hardened up and the inside was nice and gooey. Definitely a fmily favorite.
I’m so happy to hear that these were a hit, Paul! Thank you for sharing this kind review!
I just made these and they came out delicious!! I was able to do them without a food processor too, and all was well! Thank you so much! Everyone loved them! This will be one of my go-to cookies recipes!
I’m so happy to hear that these were a hit, Ginette! Thank you for sharing this kind review!
Could these be made without using a food processor? Thanks!
Hi Heather! The food processor is important because the dough needs to be super smooth and broken down to have the best possible texture. A regular mixer won’t fully incorporate the coconut flour into the wet ingredients, especially since these don’t have any butter to cream. I never ever use my food processor unless it’s necessary, but I promise this one is worth it!
I followed this recipe to the letter. They were way too mushy after 7 minutes so I put them in for 5 more minutes, still not loving them, I added an additional 3.5 minutes. They smell burnt even though they aren’t! The chocolate chips never melted.
I normally have to stop myself from eating an entire batch of cc cookies, but after 3 small ones, I’m done. Not sure I’ll even try them again. I really think it’s the peanut butter that smells bad & kept them from being what I was seeking.
Hi Mari! I’m so sorry to hear that you had trouble with this recipe, and I haven’t heard about them smelling burnt before. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed these!
This recipe can totally be keto if we substitute the coconut sugar for Swerve brown sugar which is what I did. I was craving cookies but instead of almond flour (which add up the calories) wanted a recipe with coconut flour. These were so delicious!!! Even my non-keto husband liked them ? Thanks for the recipe, will be making them again ??
I’m so happy to hear that this was a hit, Isela! Thank you for sharing this kind review!
I love chocolate chip cookies and have been craving them (I’m 34 weeks pregnant!) but I’m trying to stay away from sugar and I’m lactose intolerant which is especially challenging while pregnant. Well, I’m so glad I found this recipe! These really hit the spot and are exactly what I’ve been looking for :) Thanks so much for this wonderful recipe – husband and kiddo approve too!
Thank you for sharing this kind review, Eleni! I’m so happy that you enjoyed these cookies!
Great recipe! I used almond butter and mixed them by hand. They turned out perfect.
I’m so pleased that you enjoyed this recipe, Sandy! Thank you for sharing this kind review!
Hi what does this mean? Dough can be prepared through Step 1 and stored, covered,
I would assume step 1 is left out as well as 4 and 5, but would you fold in the chocolate chips if you wanted to freeze the dough?
Also instead of parchment paper, can I use a baking mat? Thanks a lot!
Hi AimeeKayP! Thanks so much for pointing this out! Yes, you can prepare the dough through Step 3 (no need to turn on the oven, as you mentioned), then refrigerate or freeze as directed. And, you can use a baking mat. I hope you enjoy the recipe if you try it!
Hi Erin, we made these today – they were so easy! My little 3yo helped, she looked like such a pro flattening them with the fork and scooping it off the back with the spoon! We’re not used to the chewy middle so I will flatten them a little bit more next time. Also the colour wasn’t as nicely brown as yours but my girls both loved them.. and they never like anything new! Thanks!
I’m so happy that these were a hit, AimeeKayP! Thank you for taking the time to share your results!
How would you recommend going peanut butter-free for this recipe? Can I substitute regular stick butter? Not a PB fan!
Sarah, you can use a different nut butter you do enjoy, like almond butter. Regular butter won’t turn out properly here.
I’m currently making my 3rd batch as we love these! First time, I used almond butter. They were good but PB is way better for flavour in these. I use 70% choc chips which have turmeric and maca in them and it’s a great twist! For my fellow UK citizens, it’s quite easy to get hold of decent but cheap stainless steel measuring cups to make quantities easier. I also use MCT oil as we have it in and it works perfectly. Thanks, Erin! Perfect for this q/lock down period. ?
I’m SO happy to hear that you enjoyed them, Pam! Thank you for sharing this kind review!
These cookies are absolutely delicious!!! Super recommend this recipe, I didn’t think it was going to be this successful but I was so wrong! Thank you for this amazing recipe, my husband loved it as well and I’ll definitely be making it again ?
Thank you for sharing this kind review, Mariana! I’m so happy that you enjoyed the cookies!
SO FREAKING DELICIOUS!! I made this without chocolate chips and it came out better than expected! Definitely will make again!
Thank you for taking the time to share this kind review, Naima! I’m so pleased that you enjoyed the cookies!
Can I leave the peanut butter or other butter recommendations out since my granddaughter is allergic?
Hi Patricia! You can use a different nut butter here, like almond butter. I hope this helps!
I have been weary to try baking with coconut flour again because my first try at it created a dry, gritty cookie that was not very tasty at all. I threw out the batch and was disappointed. Then I found this recipe and all the positive comments talked me into giving it a try. I’m so glad I did! These cookies are delicious, soft and not gritty at all! My four year old granddaughter gobbled one up and wanted more! The only thing I “added” (more of a baking tip) was this- because the dough is so sticky, I dipped my fingers in water before pressing and shaping each one. This gave a nice shape and appearance the cookies. (I like a flatter cookie ?) If you’re nervous about baking with coconut flour like I was, this recipe will definitely change your mind. Thank you for creating this delicious recipe and restoring my faith in coconut flour!?
This MAKES my day, Maria! Thank you for taking the time to share this kind review!
I’ve made these a few times now and they’re SO good! I love baking with coconut flour and appreciate you creating recipes incorporating it… especially your paleo banana bread! I love your work and this site, thanks for all you do.
This MADE my day, MJ! Thank you for sharing this kind review!
I tired your recipe – super excited. However my cookies didn’t turn out like yours. My cookies stayed in a ball and was quite dry. What made your peanut butter look so liquidy?
Hi Nou, I’m sorry to hear that you had trouble with this recipe. Did you flatten your cookie dough scoops before baking? These cookies don’t spread much during baking, so flattening them before helps create their shape. I know it can be frustrating to try a new recipe and not have it turn out, so I really hope you were able to enjoy these!
How much coconut flour? It’s missing above. Thanks!
Hi Kym! You’ll need 1/2 cup coconut flour for this recipe. It’s the second from the last ingredient in the recipe card above. I hope you enjoy the cookies!
How much is 1/2 cup in grams?
Many thanks
Hi Jade! Unfortunately, I don’t have the information for this recipe in grams. You should be able to find some charts online that will help you convert ingredient amounts into grams. I hope this helps!
Thank you for this excellent recipe. I made these cookies with sunflower butter. My whole family loved the result.
I’m so pleased that the cookies were a hit, Anna! Thank you for sharing this kind review!
I’ve doubled this recipe and just not tripled it. My family and I can’t get enough. I recently decided to go gluten-free due to stomach issues and was so worried about finding good cookie recipes. My friend made these cookies brought them over and I immediately knew I had to get the recipe. I now make these cookies every week or so. Thank you for these and I can’t wait to try more of your recipes!
I’m so happy that you’ve enjoyed the recipe, Kiley! Thank you for sharing this kind review!
These were DELICIOUS! Everyone loved them, even my very picky eaters! Thanks so much for this healthier cookie recipe.
I’m so pleased that you enjoyed the recipe, Diane! Thank you for sharing this kind review!
Awesome! I had some leftover batter/dough (my tray was full) and it was about one larger cookie worth. Oh what to do?! I placed it on a small plate and microwaved it on high for one minute! Deliciousness!!!
I’m so pleased that you enjoyed the recipe, Janet! Thank you for sharing this kind review!
I have made these 3x within a few weeks – so great for a gluten free diet (with a strong sweet tooth)!! I actually wait to add the eggs until after the flour and it helps make them easier to scoop at the end. Then I sprinkle coconut flour on each cookie before I press them down and shape them a bit, and I add raisins to the tops of half of them. :) Thank you!
Thank you for sharing this kind review, Kelli! I’m so happy that you’ve enjoyed the cookies!
Erin, these cookies are delicious!! Thank you so much for this recipe. All the best!
YAY! I’m so happy that you enjoyed them, Vivian!
Hi Erin, I’m new to you and this recipe, I found it while searching for something I could make with the coconut flour I had on hand and I just wanted to tell you that I’m in total agreement with the dozens of prior reviews on these cookies, they are DELICIOUS! I made them with coconut oil and just regular light brown sugar. I can’t wait for my cookie monster husband to try them! i’m following you now on IG and looking forward to trying more of your recipes.
This MAKES my day, Jolene! Thank you for sharing this kind review!
I made these cookies today and they came out great! I made a few tweaks: used brown sugar and baking powder and reduced the salt. Just a little hard to scoops but overall great!
I’m so pleased that you enjoyed the cookies, Joanna! Thank you for sharing this kind review!
Could we substitute swerve confectioners sugar for the coconut sugar instead?
Hi Ashlee! While I’ve never tried using it, other readers have used Swerve sugar in this recipe with success. Since confectioner’s sugar typically has a thickening agent, I’m not sure how that would impact the recipe. And again, I’ve never used Swerve myself, so it’s just my assumption!
The flavour was perfect, however mine were dry, not chewie and would like some feedback as I am keen to try again. My dough was not as wet as yours, I was able to roll into balls and flatten without too much trouble, just a bit sticky on the fingers. My eggs may have not be large enough and I did not melt the cocunt oil. What could I have done to make it a bit more runny like yours? Also I used dark roasted natural peanut butter so I couldn’t tell if cooked after 7min by colour. When I checked them, they seemed still way too gooie/soft so I cooked for another 7min. Also I’m in Australia and we use Celsius and your temp works out to be 176.6. I had the choice between 175 or 180. I went with 175.
Hi Ruth! I’m sorry you had trouble with these cookies. It’s so hard to say without my being in the kitchen with you. My guess is that something may have been mismeasured (even a little extra coconut flour will make a huge difference). 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!
Those are some very tasty cookies. Yum!!!
SO happy that you enjoyed them, Susan! Thank you for sharing this kind review!
These cookies are delicious! I recently just started eating gluten free and I’m so happy I found this recipe. I’ll be making these again. Thank you for sharing!
I’m so happy you enjoyed these cookies, Olivia! Thank you for sharing this kind review!
Really wanted to like these but they were super dry and not very good. I did still eat them because I try not to waste food. They taste better if you let them sit in the fridge. I have used coconut flour numerous times so I am familiar with it. Maybe add more liquid to dough?
Chrissy, I’m sorry to hear these didn’t hit the spot for you! I and many other readers have enjoyed them, but I know it’s so disappointing to try a new recipe and not have it come out. Coconut flour can vary in dryness (some brands are more dry than others). I tested the recipe with Bob’s Red Mill. It could also be that your peanut butter was maybe more dry? Further, if these cookies are over baked (even by a minute!) that makes them taste dry too, so for next time you could also pull them out a minute or two earlier. They look very underdone when they are in fact, ready to go. I hope that helps and that it goes better next time!
Made them today and my kids ate most of them, they’re so soft, fluffy and delicious!!! I will make them again for sure.
I used the brown sugar bit tomorrow (after I pick up my coconut sugar and almond butter) I’ll try again.
Thank you for the recipe.
I’m so happy that they were a hit, Brenda! Thank you for sharing this kind review!
What if you don’t have a food processor?
Hi Carolyn! The food processor is the way I’ve tested the recipe, but another reader reported back that she mixed the dough together by hand and enjoyed the results.
I used Monk fruit sugar instead and they turned out great!
I’m so happy that you enjoyed them, Lexi! Thank you for sharing this kind review!
cool cookies
Thank you for sharing this kind review, Joe!
Greetings from England! I made these cookies this morning and really enjoyed them. Thanks so much for the recipe.
Thank you for sharing this kind review, Alison! I’m so pleased that you enjoyed them!
Hi! I love your recipes!! Can I substitute the coconut oil for avocado oil? Just trying to use what I already have. Thank you!
Hi Tendayi! Since the flavor of avocado oil is mild, I think you’d be safe to experiment with that swap here. I’d love to hear what you think if you try the cookies!
An instant favorite. I needed these on a blue day, and they helped a lot!
I’m SO happy that you enjoyed them, Mary! Thank you for sharing this kind review!
I didn’t flatten the first sheet and did with next one. Since they are so soft when done it helps to cook thoroughly if they are flattened.
They taste great.
I’m so happy that you enjoyed them, Betsy! Thank you for sharing this kind review!
This is my first review for a recipe! I used brown sugar and probably just a tiny less than half a cup, chunky peanut butter and also used dark chocolate nibs. Beautiful texture, not too sweet! Many thanks for sharing the recipe!
I’m so happy that the cookies were a hit, Andie! Thank you for sharing this kind review!
These cookies are amazing. I make them with flax eggs and they are delicious! Thanks so much for a yummy recipe.
I’m so happy that you enjoyed them, Theresa! Thank you for sharing this kind review!
I’m not one to leave reviews, but I just had to comment on this recipe. It’s amazingly delicious ! My kids gobbled it up. It’s the closest to chocolate chip cookies. ❤️Thank you loads for sharing , really satisfied that sweet tooth ?
YAY!! So happy to hear that Renad. Thanks for sharing!
What can I use if I don’t have a food processor in hand? Thanks!
Hi Gemma! I haven’t tried making them another way so I can’t speak from experience, but another reader shared that she mixed up the cookies by hand and enjoyed the results, so it may be worth a shot. I hope you enjoy the cookies if you try them!
These are so dry ? nice flavour but I think it needs more liquid, maybe some butter, coconut milk ?! Anything really lol !
Hi Katie! Honestly, it sounds like over baking! These can dry out super quickly. I’d pull them out a few minutes early next time. I hope that helps!
Just made these and they taste so good!!!!! Flavourful, soft and chewy! Looking forward to more coconut flour recipes! ?
I’m so happy that you enjoyed them, Cheyenne! Thank you for sharing this kind review!
Recipe sounds great, thank you. Could this be made mixing by hand? I’ve not used coconut flour before, only ever almond flour. So am wondering if coconut is hard to mix by hand.
Hi Julie! The food processor is the way I’ve tested the recipe, but another reader reported back that she mixed the dough together by hand and enjoyed the results. I hope this helps!
I don’t have a large enough food processor so do you think I could mix the dough in my Kitchen Aid?
Hi Susan! The food processor is the only way I’ve tested the recipe, but another reader reported back that she mixed the dough together by hand and enjoyed the results. I hope this helps!
hoping my niece likes these. she cannot have almond flour or plain white so these are it. but if she likes them they will be a regular item on my baking list
I hope they’re a hit, Greta!
I’ve never written a review for a recipe before… but these cookies are so delicious I had to write something! I used chunky peanut butter to give these cookies a little crunch and OMG they are better than most regular chocolate chip cookies I’ve had and so much better for you. They are so moist and the cinnamon adds such a great addition. I will absolutely be making these on a regular basis. Thank you!
I’m so happy that you enjoyed them, Jaz! Thank you for sharing this kind review!
I loved this recipe! These are cookies you don’t feel so guilty about giving to your kids. The second time I made them I doubled the recipe and added a big shredded zucchini. Deelish!!
I’m so happy that you enjoyed them, Amber! Thank you for sharing this kind review!
Absolutely brilliant! It came out so great, thanks a lot! ?
I’m so happy that you enjoyed them, Nic! Thank you for sharing this kind review!
Beautiful recipe! This was my first time baking with coconut flour. I did change up the recipe a little. I decided to make Green Tea & white chocolate chip cookies. I subbed the peanut butter for 2 tablespoons of matcha powder, I also added 4T of earth balance (vegan butter substitute), an extra egg and a splash of almond milk to get the batter going. I also used a blender since I don’t have a hand mixer or food processor. They came out fluffy, extremely soft and delicious. I would highly recommend this recipe!
I’m so happy that you enjoyed the cookies, Prince! Thank you for sharing this kind review!
Due to health reasons I stopped using gluten. So glad I found this recipe. Really very good.
I’m so happy that you enjoyed the recipe, Todd! Thank you for sharing this kind review!
can i used monk fruit/erythritol sugar instead of coconut sugar? or would it affect the results?
I have never tried that so I am afraid I can’t offer you advice; I’ve only tested the recipe as written and I do think that using a different sweetener would impact the results. If you decide to experiment, I’d love to hear how it goes.
Very nice! I made these using flax eggs and dairy-free dark chocolate chips to make them work for both the vegan and the celiac in my life. The dough was a little crumbly- I had to pack the scooped cookies together like snowballs- and it didn’t spread, but the finished product tastes great! Nice balance of salty vs sweet vs bitter (due to the darkness of the chocolate I used).
I’m so happy that you enjoyed them, Bee! Thank you for sharing this kind review!
I made exactly to the recipe but the dough did not end up in a ball, it was between ball firm and liquid. I added extra flour and they turned out great. Any ideas as to why the dough did not firm up. Tried recipe twice with same results.
Hi Eileen! Unfortunately, it’s so hard to say what might’ve happened without being in the kitchen with you. It could be that the brand of peanut butter you used was more oily. I’m happy that you still enjoyed them!
Fantastic recipe- easy and soooo delicious!
I’m so happy that you enjoyed the cookies, Kristina! Thank you for sharing this kind review!
How is it vegan friendly if it has eggs?
Hi Hazen! If you check out the “Recipe Adaptations” section of the blog post, you can find my tips for making this recipe vegan. I hope this helps!
Delicious! I made with peanut butter and flax eggs. going to try the sunflower butter next time.
I’m so happy that you enjoyed the cookies, Neelam! Thank you for sharing this kind review!
This is my go to recipe for cookies. I use apple sauce instead of coconut oil. And tahini in place of the nut butter. I also add sesame seeds on top!
And NOW I always double the recipe and freeze half so I don’t eat them all!
I’m so happy that you’ve enjoyed them, Sara! Thank you for sharing this kind review!
These are amazing! Honestly best chocolate chip cookies I have ever had. I will never go back to any others! My whole family loves them! I have already made three batches!! Delicious!!!! Thank you so much! ?
I’m SO happy that you enjoyed them, Stacey! Thank you for sharing this kind review!
I made this exactly as shown and it’s delicious but the inside of my cookie is a little green. Did anyone come up with that odd color? I have no idea why it’s green. Is it a chemical reaction? Otherwise cookie is delicious.
Hi Cynthia! That definitely sounds like a chemical reaction. Also I am not sure if you used sun butter instead of peanut butter—that will make the cookie a bit green too. Taste is most important, so I’m glad you loved them!
delicious! and so much peanut butter flavor! i decided that i wanted bars instead of cookies, so i baked them in a pan, then melted chocolate for the top. i also melted the coconut oil.
I’m so happy that you enjoyed them, Michael! Thank you for sharing this kind review!
The best cookies for a celiac girl like me! I couldn’t stop eating them. They’re so delicious that I’m going to make more. Thank you for sharing your amazing recipe!
I’m so happy that you enjoyed them, Russia! Thank you for sharing this kind review!
I just made these cookies using peanut butter and they are so good. It is definitely a keeper.
Thank you!
I’m so happy that you enjoyed them, Yoided! Thank you for sharing this kind review!
Typically with coconut flour, the texture of the cookies can come out a bit too crunchy. But by adding your choice of butter (I use almond butter), the cookies stay soft and moist! My boyfriend, who’s sensitive to gluten, always asks me to make them! Super delish!
I’m so happy that you enjoyed the cookies, Tammy! Thank you for sharing this kind review!
Amazing!!! Made this into a pizookie by cooking at 25min
I’m so happy that you enjoyed it, Jazmin! Thank you for sharing this kind review!
These were so good! Wanted to make these cause I am gluten sensitive but my boyfriend said these are the best cookies he’s ever had! Thanks so much for the recipe.
I’m so happy that you enjoyed them, Meredith! Thank you for sharing this kind review!
Made these for the first time, trying to get away from wheat flours, live a bit better.
Lovely soft, chewy biscuit. Even my husband (who’s fussy) enjoyed ????????
Will be making these again, thank you so much for sharing this recipe, look forward to checking out more that you post.
I’m so happy that you enjoyed them, Isobel! Thank you for sharing this kind review!
Not what I expected. I guess I have to get past the texture. The only way I can eat them is to add Peanut butter on top of them. They are too bready to me, any pointers on what may have gone wrong. I followed the recipe.
I’m sorry that these weren’t to your tastes, April. Did you make any adjustments to the recipe? It’s so hard to say what might’ve gone wrong without being in the kitchen with you, but I’m glad you still found a way to enjoy them!
Amazing cookies with a soft and fluffy texture! This is definitely my favorite cookie now. Thank you so much for the recipe!
I’m so happy that you enjoyed them, Tansy! Thank you for sharing this kind review!
Hi, can i replace the coconut sugar with honey? ?
Also thank you for the recipe ☺️
Hi Anna! While I haven’t tried this swap myself, other readers have reported success with it. If you decide to experiment with it too, I’d love to hear how it goes!
The cookies are rather dry.
I’m sorry to hear that these turned out dry for you, Stephanie. It sounds like they might’ve been overbaked. These can dry out super quickly. I’d pull them out a few minutes early next time. I hope that helps!
OK I tried these as part of our effort to go low carb for the new year. I used sucanat as the sweetener and threw some walnuts in as I had them on hand. I also made a tiny mistake and put cornstarch in when I thought I was adding the baking soda. I put the soda in anyway and don’t really notice anything weird with the rise or taste. These cookies do taste amazing, though! They definitely need to cook at least a minute longer and that could be from the adjustments I made.
I’m so happy that you enjoyed them, Julie! Thank you for sharing this kind review!
I used 1/4 a cup of stevia instead of coconut sugar/brown sugar and dark chocolate instead of regular and they still came out perfect!! Moist. Tasty. Great recipe for those on keto! Thank youuuu
I’m so happy that you enjoyed the cookies, YC! Thank you for sharing this kind review!
Best cookies ever! They are my new favorite cookies and everyone at my work loves them.
I’m so happy that you enjoyed them, Dakota! Thank you for sharing this kind review!
Yummy! These are my new favorite cookies!
I’m so happy that you enjoyed them, Michelle! Thank you for sharing this kind review!
Hi new to your site, excited to try this recipe but do not have a full size food processor. It’s a tamale space saver edition from my single days. Can this recipe be made by just hand mixing and would it risk over mixing?
Thanks
Amanda E.
Hi Amanda! The food processor is the way I’ve tested the recipe, but other readers have reported back saying that they mixed the dough together by hand and enjoyed the results. I hope this helps!
Yummy! I add more of cinnamon coz I love it. Made 3 dozens. Gone barely an hour!
I’m so happy that you enjoyed them, Nanz! Thank you for sharing this kind review!
Hope you have recipe for bread too using coconut flour.
I do, NanzD! You can find all my coconut flour recipes here: https://www.wellplated.com/tag/coconut-flour/.
These cookies are so delicious and easy to make! I left them in the oven for an additional minute. I used the flax egg as suggested in the notes and they turned out perfect.
I’m so happy that you enjoyed them, Justine! Thank you for sharing this kind review!
I made these with flax as a replacement for egg. One batch as the recipe and one with slightly less coconut flour and topped up with cocoa…… Both were amazing, made for us and friends, we’re vegan and they are sugar & gluten free, great to have an option which suits all ☺️
I’m so happy that you enjoyed them, Gina! Thank you for sharing this kind review!
It usually makes a huge difference if a recipe uses processed peanut butter or natural peanut butter. I was hoping this healthy recipe would have used natural peanut butter. That you are not using it would be very helpful to specify in the recipe. Or even better, report what the recipe turns out like with natural PB.
Hi Rainbow! I think you can use either type of peanut butter in this recipe. The natural kind may make the dough more oily, but other readers have used it with success. I hope you enjoy the cookies if you try them!
These are our new favorites! We’re doing keto and the coconut flour and oil gives a nice taste to the cookies. My teenage son, who isn’t doing keto, loves them too. This is my new favorite. Thanks Erin!
I’m so happy that you enjoyed them, Michelle! Thank you for sharing this kind review!
Happy Valentine’s Day 2021. These just came out of the oven. I like this recipe because it’s gluten free. I used brown sugar and Ghirardelli milk chocolate chips. I wanted a slightly bigger cookie so I made 12 cookies and baked for 10 minutes. I will be making this again real soon. Thank you Erin.
I’m so happy that you enjoyed them, Tamara! Thank you for sharing this kind review!
Great recipe. Can I substitute the sugar and sweetener, like Stevia?
Hi Rosa! 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 unfortunately, I can’t speak from experience. If you do try them, I’d love to hear how it goes!
Hi Rose, I had the same question. How did it go with Stevia? Thanks!
Thank you for being the experimenter and coming up with this delish recipe. I’ve tried other recipes using other flours because my husband has diabetes and prone to kidney stones. The results are usually yucky; especially the texture. But this recipe was fabulous! I followed exact and the cookies were delish and texture fine. The first batch I baked for 7 minutes. Thought maybe go for 10 minutes on second batch. Both were good, just the 10 min cookie started losing the “peanut buttery ness”. Again, thank you for taking the time to put together recipes.
I’m so happy that you enjoyed them, Jen! Thank you for sharing this kind review!
I just made these and followed the recipe exactly. I found the cookies to be soft but pretty dry (maybe that’s just how baking with coconut flour goes?). I didn’t use a food processor but mixed extremely thoroughly by hand, but maybe that’s why they were so dry? It’s still nice to have a low carb treat and they taste pretty good but I will keep looking for other low carb cookie recipes.
Thanks for trying the recipe, Breanna! I’m sorry to hear these didn’t hit the spot for you. I and many other readers have enjoyed them, but I know it’s so disappointing to try a new recipe and not have it come out. Coconut flour can vary in dryness (some brands are more dry than others). It could also be that your peanut butter was maybe more dry? Further, if these cookies are over baked (even by a minute!) that makes them taste dry too, so for next time you could also pull them out a minute or two earlier. They look very underdone when they are in fact, ready to go. I hope that helps and that it goes better next time!
Awsome cookie. I made them with the flax eggs and used munkfruit for the sweetner. Sooo good. Thanks!
I’m so happy that you enjoyed them, Rick! Thank you for sharing this kind review!
Usé azúcar regular, todo lo demás lo seguí al pie de la letra. Salieron muy ricas! Estoy feliz con el resultado! Tal vez usaría menos azúcar la próxima vez! Gracias por la receta!
I’m so happy that you enjoyed them, Silvia! Thank you for sharing this kind review!
Omg! I used sunflower butter and my cookies were dark GREEN the next day!! How fun!!
Good recipe I will definitely make again!
Yes sunflower butter does that, even though it tastes great! Glad you loved these, thank you!
Thai recipe is SO YUMMY!! I used flax eggs to make them vegan and they worked great! My whole family loved them and we ate them all in one day:) Plus, the recipe only took about 30 min total!! I would highly recommend to anyone looking to try coconut flour in a cookie recipe!
I’m so happy that you enjoyed the recipe, Madison! Thank you for sharing this kind review!
Erin…these coconut flour cookies turned out amazing!! Even my ever-so-traditional, chocolate chip cookie-loving husband couldn’t stop eating them!! I only had white chocolate chips and think they made them extra special! Thank you!! Love all your recipes!
I’m so excited to hear that, Carol! Thank you for sharing this kind review!
I made the recipe and used flax eggs, olive oil and raw sugar. Cookies were delicious! I flattened the cookies before baking and did bake them for 15 minutes as opposed to 7 minutes. Excellent texture; lightly crisp on the outside and chewy on the inside.
I’m so happy that you enjoyed them, Lisa! Thank you for sharing this kind review!
Had coconut flour and sugar to use up and found this recipe, so simple to make and so yummy. Will be making these again. Might try the vegan version as my Grandson is vegan. Thanks Erin
I’m so happy that you enjoyed the cookies, Sandra! Thank you for sharing this kind review!
Let me start off by saying i hate baking with coconut flour. I bought a bag of Bobs organic coconut flour to make vegan Twix bars for a friends bday and have been looking for ways to use up the rest of the bag ever since. This was the only recipe i tried that actually came out well! The cookies were pillowy soft and delightful. Not too dry, and not overly dense at all! Such a relief that I’ll be able to use up the bag after all, and enjoy it too! Thanks for the recipe! (Also, i doubled the recipe and used two regular eggs adnd two flax eggs, just to get the bonus health benefits from the flax)
I’m so happy that you enjoyed them, Anna! Thank you for sharing this kind review!
Works perfectly and tastes great! I may try reducing the sugar next time because I don’t like it too sweet. But everything else is great and it was an easy recipe to follow. I didn’t use a food processor. Just mixed by hand in a bowl which I found really easy.
I’m so happy that you enjoyed them, Zee! Thank you for sharing this kind review!
Love these cookies! So simple and so tasty. I made mine with almond butter and a combination of chocolate chips and cacao nibs. Delicious! And it’s great to find a coconut flour recipe that doesn’t taste gritty. Thank you!
I’m so happy that you enjoyed them, Roxanne! Thank you for sharing this kind review!
Was looking for recipes to use up coconut flour I had lying in the cupboard! Glad I tried this one😃Delicious little guilt free snack! And so easy to make. I used half of the dough (I made 9 small cookies) and put the other half in the freezer to make another batch the following week. Works perfectly! And my family love them. Looks like I’m going to have to buy more coconut flour 😂
I’m so happy that you enjoyed them, Karen! Thank you for sharing this kind review!
We made these using chia eggs (1 tablespoon chia to 3 tablespoon of water, let sit for 15 mins) to replace the eggs and decreased the sugar to 1/4 C organic cane sugar and 1/4C honey. They cooked for 9 mins. The texture is soft and chewy and the added walnuts were nice but next time I will omit the cinnamon. Thank you for creating this recipe Erin!
I’m so happy that you enjoyed them, Holly! Thank you for sharing this kind review!
This recipe came together so easily.
I baked them for eight minutes following Erin’s guidance to stop when the cookies turn barely golden brown at the edges.
Super moist and flavorful! Will definitely make again!
I’m so happy that you enjoyed them, Bonnie! Thank you for sharing this kind review!
Made the dough and put a round piece of dark chocolate in the middle….superb! I will make this again.
I’m so happy that you enjoyed them, Victoria! Thank you for sharing this kind review!
Omg! I’m on an elimination diet and these really hit the spot for my sweet tooth! I needed these. I used flax eggs since I’m off eggs right now and substituted vanilla extract with maple extract bc I’m also off vanilla. Thank you!
I’m so happy that you enjoyed them, Robyn! Thank you for sharing this kind review!
Hi, Erin first of all I’d like to thank you for sharing this recipe and for the tips! My daughter and I love them. I normally don’t leave a comment but since I made this 4th time now I thought I’ll give it a go-to share and tell everyone! X
I’m so happy that you’ve enjoyed the cookies, Sahara! Thank you for sharing this kind review!
Tried the 2x version and it came too salty. All in the bin.
I’m sorry to hear you didn’t enjoy the recipe, Aq. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!
Amazing cookies!!! Recipe to the T was perfect for my household
I’m so happy that you enjoyed them, Ny! Thank you for sharing this kind review!
The website needs to have comments and reviews be two separate things. This is an actual review lol. I made these last night and they were SO good. The only thing I did different was I added a little extra flour because the mix seemed too thin. I actually prefer these over choc chip cookies made with regular flour. Oh, the dough does not make very many cookies unless you want tiny cookies so I would suggest doubling the recipe.
I’m so happy that you enjoyed the cookies, Jessica! Thank you for sharing this kind review!
I baked mine for 8 minutes, and I might have added too many chocolate chips…if that’s even a thing.😅lol I am now going to send this recipe to a few friends, and will DEFINITELY be making them again!!! Thank you!!!🍪❤️😋
I’m so happy that you enjoyed them, Monique! Thank you for sharing this kind review!
So delicious and fun to make! :)
I’m so happy that you enjoyed them, Daisy! Thank you for sharing this kind review!
So tasty and healthy.
I’m so happy that you enjoyed them, Estela! Thank you for sharing this kind review!
These are amazing! I’ve baked them a few times now and they are always a hit. I like that I don’t feel guilty after eating them too, yet I don’t have to make compromises on the flavour. Thank you for sharing this recipe!
I’m so happy that you’ve enjoyed them, Natasha! Thank you for sharing this kind review!
These cookies are easy and delicious! But I did find the dough to be very difficult to use (very sticky). Any suggestions? Does putting in the fridge make it easier (you say to wait until room temp, so I’m guessing that won’t help).
Great question Lisa! When scooping with a cookie scoop you can use non-stick spray to help release the cookie from the scoop. Just spray it lightly. Also if you are touching the dough, lightly floured hands always helps too. Hope that helps! Thank you for your kind review!
Made these last night, so so good! Can’t believe these are healthy cookies, they taste like the real deal. I love eating them straight from the freezer because they taste like cookie dough. I melted the peanut butter, oil and sugar together before mixing together by hand (waste of time gettinh the food processor out). I flattened my cookies a little more than the picture and they needed 8 minutes at least to get a dry cookie edge. Keeper recipe, thank you.
Thank you for this kind review Anon!
Also wanted to add that I used natural peanut butter and had no issues with oilyness or sweetness. In fact you could reduce the sugar slightly for a quick breakfast snack rather than dessert.
Great to hear! Thank you!
This is best recipe I have found for coconut flour cookies! They were soft and gooey and kept really well in sealed tuppawear for a few days!
My husband didn’t even realise they were GF or dairy free.
Can’t wait to try the short bread recipe next!!! The recipe was easy to follow and quick to.make! Will definitely make them again!
Soooo happy to hear it! Thank you Laura!
Hi, any chance the sugar can be replaced by stevia?
Anon, I’m not familiar with baking with stevia, so I am afraid I can’t advise. If you decide to experiment, I’d love to hear how it goes!
I just made this with granulated erythritol and they turned out perfectly. I only added 1/3 cup
Hi Miriam! Thank you for the feedback and this review!
I bought coconut flour a while ago for a recipe I cannot find. Now I have some recipes to try: thank you, I think I am the original Cookie Monster.
You’re welcome Phyllis!
The flour is lite. Half a cup plus 3 heaping tablespoons to get it to form. Make sure you smash them with a fork before the oven, or they stay balled up.
Hi Merlin, I’m sorry to hear the cookies didn’t come out as expected. It’s so hard to know what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.
Pretty good cookies. Although mine turned out pretty flat and somewhat gooey, they disappeared quickly.
Hi Jess! So glad you enjoyed them! Thank you for this kind review!
This recipe was easy to follow with great results. The cookies are light and soft on the inside with a crispy outside—just the way I like. I used monkfruit brown sugar and the cookies were sweet enough without being overpowering.
So glad you enjoyed the cookies! Thank you for the feedback and this kind review!
Followed recipe exactly, Just added a tad more flour. Next time will add less sugar as personally found them a bit too sweet. Baked for 9 minutes instead of 7. Although I got 14 decent size cookies. Absolutely delicious biscuits. Perfect.
Thanks!
P.S, How do you think these biscuits will work with substituting honey or maple syrup for the sugar?
Thanks again!
Hi Kim! While I haven’t tried this swap myself, other readers have reported success with it. If you decide to experiment with it too, I’d love to hear how it goes! So glad you enjoyed them!
My daughter is on a restricted diet and these have been a great dessert alternative. They are super sticky and we had a hard time making them look nice, but they taste good and that’s what matters. We used organic peanut butter (no sugar, just salt and peanuts), and it’s really yummy.
So glad you enjoyed the cookies, Becky! Thank you for this kind review!
Thanks Erin, I made them using sunflower butter and they are Martian green inside. 😁I think I overbaked them a bit, as they are not chewy, rather “cakey” inside. Still yum though. Next time I’ll put in a bit more cinnamon and butter…
Hi Lidia! So glad you were still able to enjoy them!
These were the most perfect healthy treat! They’re soft, and definitely keep their shape in the oven. We used brown sugar instead of coconut sugar because it’s all we had on hand but looking forward to trying it with coconut sugar next time to get a stronger coconut flavor!
Hi LA Girls Cook! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Seasun! So glad you enjoyed the cookies! Thank you for this kind review!
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!
Hi Carmen! So glad you enjoyed the cookies! Thank you for this kind review! Feel better!!
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.
Hi Evalata! So glad you enjoyed the cookies! Thank you for this kind review!
I just made these and instead of egg, I opted for chia seed equivalent and they are tasty!!!
Hi Rich! So glad you enjoyed the cookies! Thank you for your feedback and this kind review!
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.
Hi Kales! I’m so glad you were able to enjoy the cookies! Thank you for this kind review!
Can one use almond flour instead of coconut?
Hi! Let me direct you to my almond flour cookies! Hope you enjoy them! https://www.wellplated.com/almond-flour-cookies/
I didn’t use a food processor, just hand-mixed in a bowl and they turned out yummy.
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
This is an easy, tasty and great recipe!
Will definitely be using again, as can get all the ingredients in the UK too :)
Hi Charlotte! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Miss Ansley! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
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,
Lisa
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.
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.
Lisa
Hi Lisa! Yes you are right, I didn’t realize you used sunbutter! Hope you were still able to enjoy them!
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.
Hi Dawna! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the changes that were made!
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.
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review and the feedback on what you used!
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!
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Tammy! Thank you for your review!
delicious! has anyone else had their cookies turn blue though ?! :S still ate em, still yummy! lol
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!
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!!!
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review!
Hello :)
Any idea what i can substitute the vanilla with or can i just omit?
Thank you!
Hi Yasmeen! While I wouldn’t always suggest omitting something, I guess you could leave it out or use a different extract. If you decide to experiment, let me know how it goes!
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.
Hi Phoebe! So glad you enjoyed the recipe! Thank you for this kind review!
These sound perfect! Do you have any recommendations on adjusting for high altitude baking? Thank you!
Hi Michelle! I’m sorry I have no experience with high altitude baking.
Amazing cookies!! Made them twice!!
One special tip:
1. Get a separate cookie tray and put parchment paper on it.
2. Then put semi sweet chocolate chips in a small flat circle (roughly the size of the 🍪) on the parchment paper.
3. Place hot cookies out of the oven on top of that chocolate chip circle, let it melt all the way.
4. Then put the baking sheet in freezer for about 15 minutes.
5. Remove off of parchment paper!!
6. Enjoyyyy ♥️🇨🇦
Hi April! So glad you enjoyed the recipe! Thank you for this kind review!
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 🙏
Hi Atiya! So glad you enjoyed the recipe! Thank you for this kind review!
“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.
Hi Iteach! So glad you enjoyed the recipe! Thank you for this kind review!
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.
I’m so happy that you enjoyed them! Thank you for sharing this kind review!
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.
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!
Made the vegan version with flax eggs. The cookies were a hit. I am definitely including them in the baking rotation.
I’m so happy that you enjoyed it, Chanel! Thank you for sharing this kind review!
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!!!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Margie! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Cleo! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
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?
Hi Tatiana! Was your dough as thick as mine is in the video, when scooping onto the tray?
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.
HI Christine! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Thanks for the feedback Amber! So glad you enjoyed them!
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.
Hi Judissi! Glad you enjoyed tehm!
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.
Thanks Judi!
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!
Hi Bella! So glad you enjoyed the recipe! Thank you for this kind review!
Made these to use up some of my coconut flour and I am very happy!! They are definitely in the ‘inhale and grab another one immediately’ category. Conveniently for me, I am the only one who cares for them out of my VERY picky eater household. They are soft and delicious and feel light :) Thank you!!!
Hi ML! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve just made these cookies as I had some coconut flour that has been open way too long and I didn’t want to throw it out! I did have to use Demerara sugar as I didn’t have any coconut sugar. They started to brown around the outsides by 5 minutes so I took them out of the oven. Before they’d had chance to cook properly both of my children wanted one and gave big smiles and thumbs-up! I made 10 with this recipe and will certainly be making more next week! Thank you for sharing this very easy recipe!
Hi Rich! So glad you enjoyed the recipe! Thank you for this kind review!
Very good. I actually added one more egg because I found it hard to incorporate mini chocolate chips my dough was too stiff. Perhaps because my almond butter was stored in the fridge. But they turned out great and very tasty I useless sugar too. Thank you for the recipe.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious, and I normally eat all the gluten. :D She wasn’t kidding about sunbutter making them green. I didn’t think right away that it would happen. When they were warm the color was about the same throughout, but the next day, when I bit into one, the inside was GREEN! Like, I may make them for St Patty’s day green. Weird, but fun.
Glad you enjoyed them Jamie!
Absolutely delicious! Used avocado oil and monk fruit since its what I had on hand. These came out very soft and chewy! I put a fee back to ply with time and even at 12 minutes they were still soft in the center and crisp around the edges. This recipe is a definite keeper.
Hi Vanessa! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made these with flax eggs and monk fruit extract and they are super yummy.
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Hi, I am in the UK and would like to make these cookies but not sure how the ‘cup’ measurements convert to metric. Can anyone advise please?
Thank You
Hi Marilyn, unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
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 )
Hi Sofiia! So glad you enjoyed the recipe! Thank you for this kind review and feedback on changes!
Substituted eggs with sea moss gel. Came out great!
Glad it worked out for you!
I’m intrigued by the sea moss gel, how much do you use to replace one egg?
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!!
Hi Mary Beth! Glad it worked out! So glad you enjoyed them!
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.
Hi Sabrina! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! Used almond butter…:)
Hi Doris! So glad you enjoyed the recipe! Thank you for this kind review!
I have not seen the recipe yet so I have nott made the cookies
Hope you enjoy them Dot!
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 🫶🏻
Hi Georgia! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Great to hear Mia! Details like this are SO HELPFUL!
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.
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!
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! : )
SOOOO glad to hear it, thank you!
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.
Yay, so glad to hear it Chris!
Made these with bananas instead of eggs and they came out so good!
Oh that’s great to know, thank you Liz!
These are delicious! soft and puffy on the outside, and gooey on the inside, just like the recipe says! A definite keeper.
Glad you enjoyed them, Karen!
Has anyone substitute for flax eggs
Hi Jenny, there are about 20 reviews of others using flax eggs and having success. Hope this helps! ENJOY!
I made these using almond butter and flax eggs to align with my son’s needs. They were yummy! Thanks for sharing this recipe!
Great to hear, thank you Taylor!
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.
Great to hear, thank you Alex!
So soft and tasty! Extremely happy with this recipe.
Yay! Thanks Alex!
I was gifted a bag of coconut flour and I looked online what desserts used coconut flour. I came across this recipe and I was excited because I had all the ingredients on hand. I made half the recipe because my husband is out of town for work and didn’t want to have so many on hand as I struggle with self control when it comes to desserts haha. Holy smokes! They were so good! Mine cooked perfectly in 8 min, they are so so soft and I can’t wait to make the full batch for this upcoming weekend when we go play Bunco at my mother in laws house. This will be my go-to for when I’m craving a healthy chocolate chip cookie. Thank you for the recipe!
Hi Daril! So glad you to hear you enjoyed it! Thank you!
These are deliciousness!!! I substituded the flax eggs just to get some fiber -worked perfectly😋
Glad it worked! Thank you Megan!
I was disappointed in these. Despite the great reviews, the texture is weird, feels like something soggy in your mouth, and at the same time, dry. The only redeeming thing is the chocolate chips. I throw the last bite away if there’s no chip in it !:) Won’t make again.
I’m sorry to hear that you had trouble with the recipe, Valerie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Soft & Chewy 😋. Followed given directions
Glad you enjoyed the cookies, Anna!
Good cookie, but I leave out the cinnamon
Glad to hear you enjoy it, Barbara!
Used coconut oil on the first batch and butter on the second and they turned out great both times. I think I prefer butter, but I don’t think I’ll ever go back to the store to buy already made desserts again!
Great to hear! Thank you!
These are SO good! The fact that they have no flour or butter is amazing. I followed the recipe to a t, other than using brown sugar.
Might try them with the cocunut sugar next time. I’m just happy I won’t get inflamation eating these 😄
So glad to hear you enjoyed them, Tanya!
This worked exactly as written, thanks!
Thank you Michele!
First time making these and they were a crowd pleaser for sure!
Great to hear, thank you Alexa!
Amazing cookies! Used organic all natural peanut butter. Taste was super yummy.
Thank you Theresa!
Yummy and soft not chewy and hard
Just delicious!
The coconut flour really makes them 👍
Thank you Bronwyn!
Easy to make and delicious! Thank you!
Great to hear, Angela!
Very tasty! Will keep this recipe to use again.
Thank you Sara!
Okay y’all, I never ever leave comments on recipe blogs—but girl, you have SUCH an awesome recipe here, thanks for sharing! I subbed two eggs for a super ripe banana, and oh my gosh, they turned out so good.
Thank you so much, Shiloh! They look fabulous!
How can I replace the coconut sugar with honey?
Hi EW! While I haven’t tried this swap myself, other readers have reported success with it. If you decide to experiment with it too, I’d love to hear how it goes!
Oh Yes, this recipe rocks! Love the flavour: soft, peanutie-chocolatey cookie is so good!
So glad you enjoyed it, Susan! Thank you!
I dont have a food processor. What can i use instead?
Hi Virginia, we’ve had other readers report back saying they just hand mixed it in a bowl with great success. I’d start there! Enjoy!
Very good little cookies. I used chunky peanut butter and subbed brown sugar. I will make these again.
The cookies were absolutely delicious1
Thank you Zelma!
Used a hand blender instead of food processer, omitted the cinnamon, and substituted coconut sugar for brown sugar and these turned out INCREDIBLE! Will definitely be making again to share with friends and family.
Yay! Thank you Camille!
These cookies 🍪 are so good, I can’t believe it’s me who made them! 😄
Simple yet particular, with a leftover coconut flour I’ve been try to finish for months, and couldn’t get rid of it in a way I can also enjoy… Until I came across these cookies! I omitted cinnamon and used flax eggs (which I don’t like in sweets because they taste too strong, but I didn’t have chia seeds) which didn’t disturb at all, and all together these cookies are phenomenal! So good I can take them to the office tomorrow and other people will be grateful to you, Erin! Thanks 😄
Hi Francesca! So glad you enjoyed them, they look great!
The Rev. St My Church has Celiac disease so I’m always looking for grain free recipes. I had extra coconut flour on hand and was looking for a way to use it up since it’s not always an easy ingredient to work with. These cookies were a hit with her and everyone rise at coffee hour! I didn’t us a food processor though, just a fork, and they were fine.
So glad to hear, Kathy! Thank you!