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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Destiny
My cookies turned out flat… I ended up with a cookie sheet sized thin cookie..! I followed the instructions. Any suggestions?
Liz DellaCroce
Oh dear I’m sorry to hear that Destiny!! Was your coconut flour fresh? I’d love to help brainstorm so that they are a success next time. We love these!
sharon graham
What temp was your oven set on?
Liz DellaCroce
350 degrees!
Debbie M.
OMG….love this recipe. I used coconut sugar instead of date sugar. Next time I will use less coconut milk to see what the consistency is like, but really like this cakey consistency. This is as close as I’m going to get to any white flour recipe. I’m a happy camper today!!!
Liz DellaCroce
Oh I’m so glad you made and enjoyed them Debbie!
George T
I reduce the coconut milk by half, I had read in another article online about using coconut flour, that when using melted fat (coconut oil) to reduce the liquid by half. I tried both ways as written above and reducing the liquids and I preferred the texture of the reduced liquid option. Great recipe either way. Thanks!
Denise
I just tried this and it came out all runny :( It was so liquidy that I had to add more coconut flour otherwise it was just soup. I followed the directions as well so I don’t know what went wrong. Tastes good tho!
Liz DellaCroce
I am so sorry to hear this Denise!! I’m going to work on this recipe to find out what the problem is for others. As you can see in my photo – the batter is not at all runny. Thank you for letting me know – I so appreciate the feedback!!
Annabanana
I would like to try the brownie mix. Going to try the chocolate chip cookies soon!!!
Jessy
Do you think I could substitute date sugar for something else? I haven’t been able to find it anywhere!
Nyree
I used rapadura – worked fine :)
Cassie
The cookies turned out really crumbly and stuck to the pan badly even though i oiled it first :/
Denise
LOL! Mine was completely opposite! Runny really really bad. It still tastes good but I will try another recipe next time :)
Liz DellaCroce
I can’t figure out why it was runny – as you can see in my photo the batter was not runny!! I’m going to work on this again and update the recipe. Forgive me!
Melissa
Newly diagnosed food intolrerances with 2 of my kids has made my cooking for a family of 5 a nightmare. I can’t bake with almond flour because I can’t send it to the kids nut free school. This recipe is so easy and awesome. It is one that my whole family enjoys, thanks for sharing:)
Leng
Hi im making this now. And the cookies are in the oven bit its not spreading. I used an ice crea scooper and followed the recipe but its like a ball still. Do i need to flaten it? Help!
tiff
The only thing I will add to this is you have to make the batter quickly or the coconut oil will harden again and then it just turns into chunks in your batter.
Jen Williams
I’m wanting to try the coconut flour! I am starting to cook healthier for my family!!
Linsey
This is my first attempt using coconut flour and I also had a problem with super runny dough. So, I turned away from it and started looking at the comments to see if anybody had any tips. After deciding to put more flour in, I turned around and it had thickend right up! I think that maybe I just needed to give the flour a couple of minutes to soak everything up. I think I will still add about a tablespoon more flour, but it doesn’t need any more than that after a few minutes of sit time. :)
Liz DellaCroce
Thank you for the update Linsey! That’s very interesting??? I’m going to re-do this recipe as soon as I have a minute to try and find out the glitch. Appreciate your helpful feedback!
Linsey
Sure! I ate two with my breakfast this morning. :) They were delicious! Thank you for the great recipe.