Coconut flour and coconut oil give these chewy gluten and dairy-free chocolate chip cookies a delicious subtle coconut background flavor.
Whether it’s a classroom treat for my kids or a quick and easy dessert recipe for a party I’m hosting, I am always looking for allergen-friendly cookie recipes.
These soft and chewy chocolate cookies are both gluten and dairy-free relying on one very special ingredient: coconut flour.
If you’re hosting friends and family this holiday season, or gifting cookies for neighbors, this soft and chewy chocolate chip cookie recipe is perfect for anyone who may be gluten sensitive or lactose intolerant.
Full disclosure: baking frightens me but after recent success with my Gluten Free Chocolate Chip Cookies made with almond flour, I decided to give it another go with coconut flour. Since I wanted to use coconut oil instead of butter, I decided to make them completely dairy-free by using Enjoy Life mini chips which are both gluten and dairy-free. And quite tasty, might I add!
Whether you are gluten-free, dairy-free or simply want a healthier chocolate chip cookie, you will not be disappointed with these babies! My husband ate two of them in 90 seconds and believe me, he could care less that these are made with heart-healthy coconut oil.
If you’ve never worked with coconut flour before, it’s important to note that coconut flour is very absorbent which is why very little is needed to make a large batch of cookies. I always notice that if the batter sits for a few minutes, it immediately firms up as the coconut flour absorbs the liquid.
Have I convinced you to try these cookies yet? Your family is waiting.
Gluten Free Chocolate Chip Cookies With Coconut Flour
Ingredients
- 2 eggs
- ¼ cup coconut oil melted
- ¼ cup date sugar
- ½ cup full-fat coconut milk or almond milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup coconut flour
- ⅓ cup mini chocolate chips dairy free or regular
Instructions
- Pre-heat oven to 375 degrees and line two baking sheets with silicone baking mats or non-stick spray.
- In a medium bowl, whisk together eggs with melted coconut oil, date sugar, coconut milk, vanilla, and salt.
- Using a rubber spatula, stir in coconut flour and chocolate chips.
- Scoop cookies using two teaspoons or a small ice cream scoop evenly between two baking sheets and bake for 10-12 minutes or until browned.
- Let cookies cool completely before removing from pan.
Video
Chef’s Notes
Nutrition
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Donna Hunt
I have friends who are allergic to gluten, dairy, and eggs. I’d love to make this for them and use a substitute for the eggs. Any ideas? I’ve heard chia is an option but haven’t tried it.
Liz DellaCroce
Use a flax egg!! :)
Donna Hunt
Okay, thanks! I have roasted flax seeds. Would those work or should I use raw?
Liz DellaCroce
Either!! Enjoy!
Erin
I loved this recipe! To fix the runny batter issue I added double the flour or you could lessen the milk. Adjust to your liking of course!
There were no chocolate chips in the house so I added two good squirts of lemon juice – very yummy!
Liz DellaCroce
I’m so happy you loved it!!
Cassie Tran
Found you on the Ambitious Kitchen’s best coconut flour recipes round up! This looks delicious and I love your other recipes as well!
Liz DellaCroce
Oh I’m so glad you found me!! Let me know if you try any of my recipes!
Sam
OMG!!! These cookies were amazing!!! As good as wheat flour cookies!! My sister couldn’t believe that they were made out of coconut flour. She absolutely loved them too. My family really enjoyed these. Thx so much further recipe!!! I have tried many other coconut flour revipes and this is by far the best!!!
Liz DellaCroce
I’m so so thrilled to hear it!!!