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Gluten Free Chocolate Chip Cookies With Coconut Flour

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LIZ DELLA CROCE

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Coconut flour and coconut oil give these chewy gluten and dairy-free chocolate chip cookies a delicious subtle coconut background flavor.

Chocolate Chip Cookies Gluten and Dairy Free


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.

Gluten and Dairy Free Chocolate Chip Cookies

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.

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Gluten Free Chocolate Chip Cookies With Coconut Flour?

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Gluten and Dairy Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies With Coconut Flour

4.27 stars average
Liz Della Croce
Coconut flour and coconut oil give these chewy gluten and dairy-free chocolate chip cookies a delicious subtle coconut background flavor.
PREP: 5 minutes
COOK: 12 minutes
TOTAL: 17 minutes
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Servings24

Recipe Video

Ingredients
 

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.

Last Step:

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Liz’s Notes

If batter is too watery, let the coconut flour expand for 3-4 minutes and stir again with the rubber spatula.
Due to the coconut flour, it is important not over cook. Cookies should be soft when they come out at 12 minutes. Let rest for a minute before transfer to a cooling rack.

Nutrition

Calories: 50kcal | Carbohydrates: 3.7g | Protein: 1g | Fat: 3.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Fiber: 1g | Sugar: 0.3g
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205 responses to “Gluten Free Chocolate Chip Cookies With Coconut Flour”

  1. Linsey Avatar
    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. :)

    Reply
    1. Liz DellaCroce Avatar
      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!

      Reply
      1. Linsey Avatar
        Linsey

        Sure! I ate two with my breakfast this morning. :) They were delicious! Thank you for the great recipe.

        Reply
  2. sara mills Avatar
    sara mills

    Pizza!!!! I am gluten free and i live for pizza :)

    Reply
  3. Chanelle Avatar
    Chanelle

    I am not sure what the problem is but I followed the recipe exactly and all I got was a super runny bowl of cookie dough. I had to add another 1/4 cup of coconut flour just to get a thick dough-like consistency. They have been in the oven for 15 mins and they are still mushy and uncooked. Is there some secret to cooking with coconut products I am not getting? If someone could give me some pointers that would be great, but if this is really how the recipe is supposed to be then I am slightly disappointed.

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh no… I’m so sorry to hear that Chanelle. One quick question so that I can try to pinpoint the problem – did your dough ever look like mine in the photo where I’m adding the chocolate chips? As you can see, my dough was not runny at all. We will get to the bottom of this!

      Reply
      1. tangie Avatar
        tangie

        mine was a bit runny as well ~ the batter did not look like your pic at all, but they still baked up edible. does it have anything to do with how long to whisk up the wet ingredients or stir in the coconut flour? when I first put in the coconut flour, I really thought it wasn’t enough flour & kept checking the recipe thinking I had read it wrong, but it began to firm up the more I stirred (though again, never getting as pretty as yours :))

        Reply
        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Ok I’m going to work on this recipe again and make sure the measurements are all the same! I’m so sorry that the batter didn’t look like mine. So bizarre but I want to get to the bottom of it. :) Stay tuned ok?

          Reply
  4. leena Avatar
    leena

    ques about the coconut flour chocolate chip cookie recipe.. should the eggs & melted coconut oil be whisked together first before adding the other ingredients, or does that matter? thanks!

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Nope – you will whisk together all of the wet ingredients! No need to do the eggs/oil first. :)

      Reply
  5. Michelle Avatar
    Michelle

    This recipe had too many wet items. We cooked a few sample cookies and they flopped in the air like rubber, but tasted good.
    So we added 1/2c buckwheat flour, and another 1/4c. Chocolate chips.
    The time required for each batch, regardless was 15minutes on a baking stone.

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Wow I’m so sorry to hear that Michelle!! We made a huge batch and ate them all within a day or so. I love that you improvised with buckwheat flour!

      Reply
    2. Dawn N. Avatar
      Dawn N.

      re too wet: You have to let the coconut flour expand for 3-4 minutes and give a couple of strokes with the rubber spatula.

      re rubbery: do not over cook or they turn to rubber. they will be soft when they come out at 12 minutes, let them rest a minute and transfer to a cooling rack.

      Yum! :D

      Reply
      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Thank you so much for this helpful feedback!! I’m going to update the recipe so others know to let the flour sit a bit. Thank you thank you!!!

        Reply
  6. Sue Avatar
    Sue

    What would you do to make the batter itself chocolate flavored? How much coco powder, and then how much liquid to compensate for the extra dry ingredient?

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I think what I would do is replace a portion of the coconut flour with the cocoa powder but I can’t tell you for sure if that would work. Please try it and let me know!!! Alternatively, here’s a great looking GF Double Chocolate Cookie recipe you could try: https://www.cookiemadness.net/2012/07/gluten-free-double-chocolate-cookies-with-coconut-flour/ Good luck!

      Reply
  7. Gerry Avatar
    Gerry

    Oh oh. Ours turned out wet looking. What’d we do wrong? O, and we used brown sugar, we didn’t have date sugar. Could that be it? Btw, we’re Super new (amateur) bakers/cookers. Gerry and T

    Reply
    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hmmm….as in under cooked wet looking or wet looking in that they didn’t hold together? Coconut flour is a bit tricky. Let me know and I can try to help you pin point!

      Reply
  8. Beth F Avatar
    Beth F

    My husband would want me to say the pizza crust for sure! He’s been looking for a great pizza for almost two years!

    Reply
  9. Melissa Bowlby Avatar
    Melissa Bowlby

    I can’t wait to try the muesli! I just finished reading a book (a hilarious romantic comedy) where a guy fell in love with a girl for the muesli she made. Apparently I’ve lived under a shell for my whole life, but I’d never even heard of muesli – much less tried it before. Love Bob’s coconut and almond flours, so I’m sure the muesli will be a hit too!

    Reply
  10. Jordan Avatar
    Jordan

    tweeted the message, followed on twitter, and on fb. thanks!

    Reply
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