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
Recipe Video
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
- â…“ cup coconut flour
- â…“ 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.
Notes
Nutrition
Want more delicious baking recipes? Check out my Pinterest Board!
My cookies turned out flat… I ended up with a cookie sheet sized thin cookie..! I followed the instructions. Any suggestions?
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!
What temp was your oven set on?
350 degrees!
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!!!
Oh I’m so glad you made and enjoyed them Debbie!
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!
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!
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!!
I would like to try the brownie mix. Going to try the chocolate chip cookies soon!!!
Do you think I could substitute date sugar for something else? I haven’t been able to find it anywhere!
I used rapadura – worked fine :)
The cookies turned out really crumbly and stuck to the pan badly even though i oiled it first :/
LOL! Mine was completely opposite! Runny really really bad. It still tastes good but I will try another recipe next time :)
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!
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:)
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!
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.
I’m wanting to try the coconut flour! I am starting to cook healthier for my family!!
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. :)
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!
Sure! I ate two with my breakfast this morning. :) They were delicious! Thank you for the great recipe.
Pizza!!!! I am gluten free and i live for pizza :)
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.
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!
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 :))
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?
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!
Nope – you will whisk together all of the wet ingredients! No need to do the eggs/oil first. :)
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.
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!
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
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!!!
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?
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: http://www.cookiemadness.net/2012/07/gluten-free-double-chocolate-cookies-with-coconut-flour/ Good luck!
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
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!
My husband would want me to say the pizza crust for sure! He’s been looking for a great pizza for almost two years!
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!