Gluten-Free Chocolate Chip Cookies with Coconut Flour (Vegan)
These gluten-free chocolate chip cookies are made with coconut flour and ready in just 20 minutes. The cookies emerge from the oven SO gooey, thick, and delicious. A favorite vegan cookie, they’re also Paleo-friendly and nut-free, too.
I had planned on posting this recipe next week, but I just posted a teaser picture of these cookies on Instagram. You guys pretty much demanded that I share them ASAP. You and I both love vegan cookie recipes, so I knew I had to share soon.
I hear you, loud and clear! So, I moved the recipe on up in the docket. Chocolate chip cookies should be prioritized over pretty much all else, right? Especialllllyyy when they’re looking as good as these coconut flour cookies are 😍
So I guess that means another batch is in store. Luckily, these vegan coconut flour cookies are SO darn easy to make and even easier to eat. Let’s talk about these cookies because I’m honestly like a proud momma thinking about them.
I just reshared my favorite paleo chocolate chip cookie recipe last week (which is why I had these scheduled farther out). So many of you came out of the woodwork to tell me how much you adore them. I feel you on that – that recipe is a seriously delicious one. It’s sweetened with coconut sugar, just like this one is, because you know I love my refined sugar free cookie recipes!
P.S. these vegan miso chocolate chip cookies are another favorite if you’re looking for a twist on the classic!
But…it also uses 2¼ cups of almond flour, and that can get expensive. I buy mine in bulk so I don’t notice it as much, but my sister was simultaneously raving about the cookies and complaining about having to buy a $12 bag of almond flour to make them.
Is coconut flour or almond flour better for cookies? It depends on the recipe and what you have on hand – each works well when the recipe has been developed to use the specific one, but they have different properties, so they’re generally not interchangeable. Coconut flour is cheaper and can go further because it is so absorbent, which is a big pro for a lot of folks!
A recipe for coconut flour chocolate chip cookies was in my recipe queue for a while and her complaints were just the inspiration I needed to get to work. I planned to make them with coconut flour and wanted to keep them nut-free, and I really love cookie recipes with coconut flour. I decided to try making them vegan as well…because why not just make them totally allergy-friendly?!
Honestly, I expected this coconut flour cookie recipe to take a while to get right. Surprisingly, I got pretty close to nailing it on the first try. I tested one more time with some baby adjustments just to perfect them. The result? A batch of really good chocolate chip cookies.
Not just good for being nut-free, paleo, and vegan, but good by just about anyone’s standards. I brought them over to my very not-paleo or vegan aunt and uncle and they were loving them!
Is coconut flour a substitute for all-purpose flour? No, it’s not, primarily because it is SO absorbent. It’s about 3x more absorbent than all-purpose flour! A lot of coconut flour cookie recipes can get pretty crumbly because the coconut flour sucks up so much moisture. But, because these use just 1/3 cup in this recipe, we avoid that crumbly texture and instead get a rich, chewy, and wonderfully textured dough.
Which seed butter should I use?
This recipe also includes sunflower seed butter OR tahini. I tested the recipe with both! Here are the differences: sunflower seed butter had a more neutral, less noticeable taste, but if you’ve baked with sunflower seed butter before, you know that it has the tendency to turn baked goods green. It doesn’t affect anything about the flavor or texture, but some people might be turned off by the color.
The tahini version, which I show in the photos, has a slightly noticeable tahini flavor. It’s definitely not too prominent. I liked the little hint of nuttiness it added. While I noticed the difference in flavor, none of my taste testers commented on it.
You can also use your favorite nut butter if you’re not sensitive to nuts or baking for someone with an allergy!
How many cookies does this recipe make?
This recipe does make a pretty small batch. It yields about 10 to 12 cookies (maybe more, depending on the size of the cookies you make). However, you could always easily double or triple it if you need more! Living alone, I can’t have too many cookies around for the sake of my waistline 🙊
These Coconut Flour Chocolate Chip Cookies come together sooo easily, too. You can make them in a stand mixer if you have one to make them EXTRA easy. I use a bowl and whisk, though, and the dough came together in less than 5 minutes. Always a win!
Can you freeze these cookies?
They also freeze well both in dough and cookie form, so you can always have a stash on hand. To freeze the dough, I like scooping the dough into cookie balls, placing on a baking sheet and freezing until firm, and then moving the frozen cookie dough balls to a freezer-safe zip bag for long term storage.
I hope you love these cookies, and that everyone you share them with does as well – regardless of their dietary restrictions. Enjoy :)
Want more delicious cookie recipes?
- Paleo Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cup Cookies
- Vegan Miso Chocolate Chip Cookies
- Gluten-Free Peppermint Chocolate Chip Cookies
- Double Chocolate Hazelnut Cookies
Gluten-Free Coconut Flour Chocolate Chip Cookies (Vegan + Nut-Free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
These chocolate chip cookies are made with coconut flour and ready in just 20 minutes. The cookies emerge from the oven SO gooey, thick, and delicious. A favorite vegan cookie, they’re also Paleo-friendly and nut-free, too.
- ¼ cup virgin coconut oil, solid and slightly softened, similar to softened butter
- ⅓ cup sunflower seed butter or tahini, see Notes
- ⅔ cup coconut sugar
- 2 flax eggs, 2 tablespoons flax meal + 5 tablespoons water – whisk them together and let sit for 5 minutes to gel – see Notes for info about using real eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda, use ¼ teaspoon if using sunflower seed butter – helps prevent the cookies from turning green when they cool!
- ½ teaspoon salt
- ⅓ cup (43g) coconut flour
- ⅔ cup (4 oz.) chopped dark chocolate
- Flaky sea salt, to sprinkle on top, optional
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, sunflower seed butter or tahini, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the baking soda, salt, and coconut flour to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
- Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. Sprinkle with a bit of flaky sea salt if desired. Bake for 10 minutes or just beginning to turn golden brown around the edges.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
- If you’re not nut-free, you can use any nut butter you like here (like peanut butter or almond butter). For the nut-free folks, I found that the sunflower seed butter had a milder, less noticeable flavor than the tahini, but sunflower seed butter also has the tendency to turn baked goods green! It doesn’t affect taste, just appearances, but something to keep in mind. The cookies pictured are made with tahini – I didn’t find the flavor to be too noticeable, but it does add a bit of nuttiness! That being said, taste your tahini before using to make sure you enjoy the flavor. Certain brands of tahini can be more bitter, and that flavor will translate, so make sure you like the tahini plain before adding it to your cookies!
- If you don’t want/need to use flax eggs, replace the two flax eggs with 1 egg + 1 egg yolk.
Keywords: vegan chocolate chip cookies, coconut flour cookies, gluten-free cookies
These look amazing!!!
I HAVE to try these
Thanks Izzy, I hope you love them!!
One of the best and easiest Vegan cookie recipes I’ve made, and they don’t even taste Vegan! I subbed the sunflower butter with PB and flattened mine out a fair bit. They baked up perfect with just the right amount of crispy edges.
I’m not Vegan, but my husband doesn’t eat eggs and these were a dream!
So thrilled to hear that you’re enjoying them, Shelley! Thank you so very much for the kind feedback :)
Yes, chocolate chip cookies take priority over everything! I’m loving that melty chocolate in here. There’s nothing like a good cookie to get your day started…and I want the ENTIRE batch! :)
Thanks so much Gayle!! They’re definitely a new favorite of mine :)
Oh wow! These are droolicious! So so incredibly gooey – and with a healthier twist – they are my kinda cookies! I gotta agree with your sis, almond flour sure can get pricey – so, this version with coconut flour is pretty darn brilliant – also love that it only makes 10 cos I think I could do some serious damage to a batch of these! :)
Haha my batch was gone too quickly!! Thanks so much, Shashi :)
Can I use regular butter?
Not in place of the nut butter, but you can use butter instead of the coconut oil!
would peanut butter also work instead of the sunflowerseed butter or tahini?
Yup, any nut butter can be subbed in for those if you’re not nut-free – I’ll add an update to the recipe stating that!
I am not vegan, could I use real eggs, and if so would I use 2? These look fab, can’t wait to make them this weekend!
Hi Traci – I haven’t tried this recipe with real eggs so I can’t say for certain how they’d turn out. If you do try it, I’d use two. Let me know how it goes!
One large egg works beautifully
Thanks for sharing, Amy!
These coconut flour cookies look delicious… all that melty chocolate has me drooling. Pinning! :)
These are amazing! I did make one change I substituted applesauce for the oil. EVERYONE LOVES THESE! Thank you for the recipe.
So happy to hear the applesauce worked as an oil substitute! Thanks so much for the feedback, Becky – I’m so thrilled they’re a hit!
Rachel this post could not have come at a better time. I’ve just bought my first bag of coconut flour this week! WooHoo!
This recipe is perfect! Can’t wait to indulge in a batch!
I hope you love them, Ashley!
Hey, I tried these yesterday, came out quite nice, they are not crunchy .. they are soft and I made small batches of these so is that the reason that it’s not crunchy? And my Tahini flavour was quite strong, may b next time I can try with Almond butter. Thank you
Hi Neha, these cookies are on the softer side. You can bake longer for a crispier cookie. These cookies use tahini to keep them nut-free, but as mentioned in the recipe, you can use any nut butter if you’re not nut-free and don’t want a strong tahini flavor!
Loved this recipe! However almost too coconutey flavored for me … any suggestions?
You can use refined coconut oil to make it taste less coconutty :)
First of all, BRAVO for using coconut flour in a vegan recipe – I know that isn’t easy! And, girl, I’m pretty sure you could photograph cardboard and make me want to eat it because these photos make me want to lick my computer screen!!!
You’re too kind Casey!!! Melted chocolate chunks make for a pretty good photography subject :)
These look heavenly! I’m always looking for new treats to serve my dairy-free son. Can’t wait to try them!
I hope your son loves them! Thank you :)
I have a bag of coconut flour that I’ve been waiting to use for the perfect recipe – BINGO! These cookies look amazing.
I made these cookies yesterday and they were easy and delicious! The recipe calls for 2/3 cup coconut sugar and I cut it down to 1/2 cup and thought they were still extremely sweet. I’m going to make them again and cut down the sugar even more, I hope that doesn’t change the consistency. Thanks!
So glad that you enjoyed them Lisa! Thanks for your feedback :) it should be fine with the sugar cut down.
I’m such a huge fan and have been making your Paleo, GF, RSF almond flour-based cookies, skillets and blondies for months now. I’m so happy you introduced this coconut flour option though, because almond flour is rather expensive! I’ve been on the prowl for delicious coconut flour cookie recipes but to no avail, so suffice it to say, I’m excited to try this recipe out tonight.
Just a quick question since I have failed at baking cookies with coconut flour before – always too crumbly and not delish at all – how does the texture and consistency of the almond flour cookies compare with these coconut flour ones? Just want to manage my own expectations hahaha :) And would it be possible to compare the taste perhaps with your Paleo almond-flour chocolate chip cookies? Will still try both, but I’m just curious as to how the flour changes the texture and taste, if at all.
Lastly, I always swap coconut oil with low-cholesterol margarine because my cholesterol is high, and I’ve to avoid saturated fat as much as possible. The results are always great for the almond flour-based recipes. Do you reckon this substitution will affect this recipe in any way?
THANK YOU SO MUCH! Please keep your amazing recipes coming… easy to make GF, SF, Paleo coconut flour / almond flour cakes, please!!!! xx
Haha I totally understand, the texture of coconut flour cookies can be super weird! I didn’t find these to be cakey or crumbly at all, but they aren’t quick as thin and chewy as the other paleo cookies. I’d say they’re thicker and a little doughier :) but still so delicious! I don’t even work with margarine, so I’m not sure if that would make any difference, sorry! I’ve got some cakes in the works, but cakes are always harder for me, so they’re requiring a lot of testing. It’s in the pipeline though! I’d love to hear how you end up liking these cookies in comparison to the others, Ann! Thanks so much for your kind words and being a part of my little baking community :)
Ooooh these look delicious! I’ve never used coconut sugar but bought some yesterday so that I could try this recipe! I’ve missed having the ability to bake and enjoy chocolate chip cookies since starting to eat paleo. Can’t wait to try these! Amazing job as usual, Rachel! :)
Thank you so much Monica – I hope that you love them!
Hello, i’m really hoping to try these! If I don’t have coconut sugar, what can I substitute it for?
Hi Maria! You could probably sub in any granulated sweetener with pretty good results. I’ve only tried it with coconut sugar so I can make any guarantees, but cane sugar, maple sugar, date sugar, or even erythritol would probably work. Hope this helps! :) Enjoy.
I just made this and the cookies turned out so good!! I’ve been looking for a long time for a good coconut flour cookies recipe, thanke you so much for this grate recipe :)
I’m so glad you enjoyed them Kate! Thanks for your feedback.
such a creative combo of flavors!!! They look SO GOOD!
Thanks so much Kayle!
These look delicious! If you wanted to use real eggs how many would you use?
I haven’t tried it with real eggs, but a few readers have and used 2 eggs and said it worked out great!
I haven’t tried it with real eggs but some readers have used 2 eggs instead of the flax eggs and they said it worked well!
Is it an extra 1/4 tsp of baking soda when using sun butter or 1/4 tsp total? Thanks!
Hi Rebecca, just use 1/4 teaspoon total of baking soda if using sunbutter. Enjoy!
Just made these exactly to the recipe and they came out like soup – ruined a bar of expensive chocolate on them. They melted so much that they came out like one flat bar in the pan. Very disappointed. Triple checked the recipe since the batter came out so wet to begin with. They’re basically inedible. Not a great first foray into your recipes, I’m sad to say!
Hi Kate – that’s SO odd because this should be a very thick cookie dough, not liquidy at all. Was the nut/seed butter you used very liquidy, or is it possible you added too much liquid to the flax egg? I tested this recipe many, many times and never had anything like that happen. I’m so sorry you had trouble, and I’d love to help you figure out what went wrong. So sorry you wasted your ingredients, I know how frustrating that is!!
It’s happened to me where my baked goods didn’t cook well in the centre as well. These cookies look amazing but mine didn’t turn out either. I even put 1 less tbsp of water in the flax mix. They pancaked out in the oven. Still tastes fantastic but nothing like the picture. I used the sunbutter in the picture under the recipe. Triple checked amounts but no luck with the flax-egg substitute. (Just venturing into this as I was recently diagnosed with an egg allergy.)
Hi Jess, so sorry you had trouble – how odd that they spread out for you so much. What brand of coconut flour did you use? I’ve heard certain brands aren’t as absorbent as others, though I haven’t experienced that myself…was the dough thick when you put it into the oven?
Hi, first time trying one of your recipes, it tasted amazing, but I didn’t have coconut sugar so I use brown sugar instead and use almond butter and they completely expanded it almost look like a cookie bar, they were really thin. I still ate them, they tasted great! But Do you think because I didn’t use coconut sugar that happen?
Hi Elly! So glad you liked the flavor – I’ve heard from a few people that these expanded, and I think it might be a difference in coconut flour! Different brands are different levels of absorbency – I’d try it next time with just one flax egg and see if that helps. The sugar shouldn’t make a difference in that way.
Any way to make these substituting dates for the coconut sugar? I love coconut sugar but would love to try and make date-sweetened cookies. Thoughts on the # of dates, and whether this will change the texture too much? Will they need to be processed into a paste? I plan on making these in an hour, so hopefully some responses will come back quickly!
Hi Tenly, unfortunately dates have an entirely different consistency than coconut sugar and I wouldn’t be able to recommend substituting them without testing an entirely new recipe using dates. If you did decide to try it, I would definitely recommend processing it into a paste. Let me know how it goes if you give it a try!
For those substituting real eggs for the flax egg: I read through the comments and had the same problem with runny batter. I knew the cookies would be a mess if I baked them with that consistency. I added about 1/4 cup ground flax seed and it solved the problem! Just a bit of a flax-y taste, but still *SUPER* delicious! My two toddlers ate them up and I felt great about giving them a healthy “treat” for a snack today. May try adding just one egg next time, since I never have flax egg on hand.
Hi Rachel, thank you so very much for your feedback and helpful tips! I tried these with one egg + one yolk recently and it worked out great, so you may want to try that next time. You can also try adding an extra tablespoon or so of coconut flour to help firm up the dough. So glad you enjoyed the recipe, despite your problem-solving! :)
I made these and they were great! I made the following changes: vegan butter instead of coconut oil, caster sugar instead of coconut sugar, homemade sun butter, and probably used 1/2 cup coconut flour after other people’s comments about the mix being too runny. My cookies needed more time in the oven also. They are chewy and tasty, although I wish I’d used better quality chocolate.
I forgot to add that I let the batter chill in the fridge for an hour and it really made it a lot firmer. I’m making a batch with currants instead of chocolate right now :)
Glad you enjoyed the cookies, and thanks for sharing your feedback, Rebecca!
What do you mean with coconut oil at room temperature? Solid or melted?
Hi Andy, I’ve updated the recipe to be more specific. It should be solid, similar to the texture of softened butter.
These are by far one of the best cookies I’ve ever had! Wow!! Will definitely be making these again. I’m curious – is it possible to reduce the oil by subbing partial apple sauce or something like that? Thanks for the recipe!
I’m so thrilled to hear that Dana! I haven’t tried using applesauce in cookies so I’m not sure how it would work – I think it might make the cookies cakier, but it’s worth a shot. I’d try replacing just half the oil to start. If you give it a try, let me know how it turns out!
I did half oil and half applesauce, but the flavor of the apple was brought out too much. I think I’ll mash half of a banana next time- coconut and chocolate go great with banana separetely, so I figure it might be better?? But my batch of all oil cookies were incredible.
Banana sounds like it would work great – thanks for your helpful feedback about the applesauce, Amanda.
Made these and they turned out perfectly!! A little soft and hard to handle, but taste amazing. I used M&Ms instead of dark chocolate bc my kids were begging me for M&M cookies. I did weigh the ingredients to be sure I used the right amount – perfect! Thanks!
So glad that you and your kids enjoyed them, Ashley! M&Ms sound delicious in here :) Thanks for your feedback!
I just made these but half way through realized I used the last of the chocolate chips in a zucchini bread this morning :( So instead I added cacao powder, walnuts, and coconut flakes. AmAzing !!! I always have coconut flour on hand and have experimented with cookies- but these weren’t dense or sandy. I’ve been vegan baking for years and never went for tahini over a nut butter in sweet recipes; thank you for showing how to love it ;)
I’m so thrilled you enjoyed the cookies, Amanda! Thanks so much for your feedback, I’m glad I could help you find a coconut flour cookie you love :)
On my to do list! Yum!! Anyway I can substitute the sugar? Aloha!
I haven’t tried it without sugar so I can’t confidently make any recommendations…sorry Marilyn! If you do some experimenting, I’d love to hear how it turns out.
Oh so wonderful!!! It smell so good and taste so yummy. I like this vegan cookies recipe because it is easy to follow and only ingredients have to be prepared and the steps are clearly written that have made my whole making process become quick and easy. I love your recipe of using nut and seed butter so it is nutritious and can give the vegan cookies very good texture. However, my cookie colour is not as light as yours, it is darker and I use small oven, it took me 15-20mins to bake but end up success! Thank you so much for your recipe creation and sharing! Oh last but not least, I would say that if someone who don’t like too sweet, I think sugar and chocolate chips can be reduced.
So thrilled to hear you’re loving them, Amy! Thanks so much for your feedback.
❤️ this recipe! I added 2/3 cups of shredded coconut and they turned out so moist and chewy. I will defiantly be making these again soon!
So glad you’re enjoying them! Thanks Erin.
I’m so happy I found this recipe. These cookies are amazing! We recently discovered my 2yr old nephew has a lot of food allergies. This recipe is safe for the little guy. He loves these cookies! Thanks for sharing your recipe!
So thrilled to hear that you and your nephew enjoyed them :) thanks for your feedback!
I made these w monk fruit sweetener and didn’t add as much as the recipe called for but they were still wonderful. So far the best vegan chocolate chip cookies I’ve made. Thank you you are so amazing. Xoxo
So happy to hear that you enjoyed them, and that they worked well with monk fruit! How much did you add, if you don’t mind me asking? I’m sure it might help some other readers :) thanks so much for your feedback, Karin!
So I made your cookies with a creamy sun butter but they came out super liquidy and spread apart. Could it be that the sun butter I was using was too creamy? And which one would you recommend? Thanks so much.
Hi Danielle – how odd! It definitely could have been that you used a more oily Sunbutter than I did, or even that it wasn’t stirred well enough so most of the oil stayed at the top and that’s what you used – do you know what I mean? You can always add an extra tablespoon of coconut flour if it seems like your dough is too wet and not holding together well. Let me know if you have any other questions or if I can provide any other help :) I always want my recipes to work for you!
Now THESE would convince me to bake with coconut flour! They look amazing!!
Thanks so much Haley, they’re fantastic!
Amazing taste but why mine spread totaly and became realy thin and very oily ?
Hi Rotem, did you measure everything carefully? Too much oil or not enough flour could have caused them to spread, or if the dough was too warm when it went into the oven.
I made two batches of these yesterday: one with 1/3 c. brown sugar and one with 2/3 c. date sugar. I like the brown sugar batch a little better, but both are delicious! Thanks for the great recipe!
So glad you’re loving them, Amanda! Thanks for sharing your feedback :)
These are amazing! My 1 year old has lots of food allergies and most coconut four desserts use egg! I made them sugar free using monk fruit sweetener and cacao nibs since my husband and i eat a keto diet. So yummy! Great recipe. :)
Hi Deanna! So glad you and your family are enjoying them, and that they worked out using monkfruit to sweeten. Thanks so much for your feedback.
I just made these today for a Valentine’s Day treat and they taste amazing! I follow your Instagram page and I’m so happy you have food-intolerance friendly recipes! I used cashew butter (homemade) and halved the sugar because I follow a low-sugar diet :)
Also, I know you have it written for the coconut flour, but I’m wondering if you have metric measurements for all the ingredients? I live in Australia and our cups/measuring spoons have different volumes, so I avoid those and always try to bake using the scale. My cookie dough was REALLY oily, I’m not sure why? I ended up improvising a bit and added some extra oat flour & almond flour to counteract the oiliness. After forming the cookies on the baking tray, I placed them in the fridge to firm up. Still turned out great!
Thanks for the recipe! I can’t wait to try your other ones :D
Hi Olivia! Thanks so much for following along :) sorry you had trouble with this recipe. I haven’t converted this recipe to metric, but you can always google to find the metric equivalent of an amount called for to see how much it will be in metric. Hope this helps!
Hi! I have made these a couple of times and they turn out great! Do you know if they can be frozen?
Hi Jeanne, yup they can definitely be frozen! You can also freeze the cookie dough balls (tightly wrapped) and bake whenever you feel like a fresh cookie :) enjoy!!
Hi there, I’ve been baking vegan for a long time since I became allergic to dairy and eggs. Your recipe is my first attempt at paleo baking! Unfortunately my cookies spread and became very thin. The only thing I did different from your recipe was to use unsweetened almond butter – although the notes say you can use any nut butter. My coconut oil was solid and I used everything in the exact amounts. Any idea where I went wrong?
Hi Kristen! How odd…sometimes how oily a nut butter is can affect that, but it shouldn’t cause them to become super thin. Since I wasn’t in the kitchen it’s hard for me to know exactly what went wrong, but next time, you can try chilling the dough for about an hour before baking and that should help them thicken up!
These cookies are AMAZING!! I cannot stop making them! Thank you for sharing your delicious recipes!
So thrilled you’re loving them! Thanks so much for your feedback Naomi.
I just made a batch and they are delicious. Soft, gooey, thick…my goodness!!! Thank you so much! I have tried so many vegan gluten free recipes and it was each time a disaster. Those taste wonderful!
So thrilled you’re loving them, Clelia! Thanks so much for your feedback :)
Have to say these came out amazing!
Changed the coconut oil to butter and used thina(thini), used a real egg and an extra yolk, replaced the coconut sugar with half the amount of honey and added an extra 2 tablespoons of the coconut flower to thicken the extra moist. Came out great, thanks :)
So glad you enjoyed them and that they worked with all of the changes! Thanks for the feedback, Tal.
These cookies are SO good! I followed the recipe exactly. I will make these again and again. Mine came out a little flat (not like the picture) , but it didnt matter, they look fine and the taste is amazing. Thank you for the wonderful recipe!
So glad you’re loving them Becky!! Thanks so much for your feedback :)
I just made these to take to a Christmas party. They are so delicious! They turned out thinner than your pictures and after reading through all of the comments, it’s likely due to the sunbutter being on the oily side. Still, they held together well enough to cool on a rack and now they’re stored in the fridge which has helped them firm up to just the right amount of soft chewiness. It’s hard to find good recipes that meet all of our allergy needs: dairy, gluten, egg, peanut, tree nut, and sesame free. So many vegan desserts are nut-based. Thank you for sharing this. It’s sure to become a quick favorite in our family!
So thrilled to hear you’re loving them, Jen!!! Enjoy :)
These are so good and so easy to sub in and out ingredients based on what you have. I used PB in place of sunflower butter. I also subbed refined sugar for coconut, one egg and one egg yolk for the flax egg, and chocolate chunks for the chips. I baked mine for 13 minutes and they were PERFECT. This will definitely be my go-to CCC recipe! :)
So glad you’re loving them, Mallory!! Thanks so much for sharing your experience and feedback :)
Thank you so much for sharing this recipe. I’ve been in the process of trying to get my high levels of Candida under control. It has caused me to have several temporary food allergies like dairy and eggs and have to avoid sugar.
I’ve been scouring the internet for a good dairy and egg free chocolate chip cookie recipe for a while and I’m so glad I stumbled upon this one. I subbed the coconut sugar with the Lakanto Monk Fruit Sweetener because I can’t have sugar with Candida and these turned out simply divine. Egg-free recipes usually require aquafaba or chia (both of which I cannot have), so it was so refreshing to see that this only required flax, coconut flour, and sunbutter! Saving this one in my favs forever!
It’s so nice to still enjoy a little treat now and then. Cannot thank you enough!!
I’m thrilled you’re loving this recipe Maria, and that it allows you to have chocolate chip cookies in your life, even with your dietary restrictions!! Thanks so much for the feedback :D
Hii, i really want to try this, it looks awesome!! but i can’t find coconut flour where i am, do you think i could get away with grinding shredded coconut into a flour? Or do you use defatted coconut flour? Thank you!
Hi Lucy, shredded coconut is a totally different product than coconut flour – I would use this chocolate chip cookie recipe instead if you can’t find coconut flour.
Great taste! Awesome recipe, worked like magic!
So thrilled they were a hit, Ashley! Thanks for the feedback.
These are just delicious! I am so happy to be using both coconut flour and tahini in these. One thing I noticed was that mine ended up being really flat, not like yours in the picture. I followed the recipe exactly so I’m not sure what happened. The dough did seem a little loose, but I thought the coconut flour would thicken it up more. What could I have done wrong?
Hi Nancy, sorry yours turned out flat, glad you enjoyed them though! I’ve found certain brands of coconut flour can be more absorbent than others, so I’d recommend adding another two tablespoons of coconut flour (or enough to make a thick cookie dough) to make them bake up a little thicker. Hope this helps!
Thanks! I will try that. I have made them twice now (can’t stop eating them…) and did notice they were a little soft the next day. So I put them back in the oven and baked them some more, which made them quite brown and crunchy. Very good this way as well.
Oh and one more thing I changed the second time I made them: I reduced the coconut sugar to 1/2 a cup and the chocolate chips to 1/2 a cup. They still turned out delicious.
So glad you enjoyed them again!! Thanks for the feedback and update.
These are shockingly good!! They look and basically taste like a real butter and flour chocolate chip cookie! Full disclosure I was too lazy to do the flax egg…but still, so happy to have this to feed my household instead of my usual VERY unhealthy cookies!!!
So glad you’re loving them, Kelley!!! Thanks so much for the feedback :D
Can I use chia egg instead of flax egg ?
Haven’t tested but that should be alright!
Loved this recipe!! My family was so impressed especially since these are vegan and gluten free. They were soft and super chocolate-y, just how I like them!
So thrilled you and your family are loving them, Kristen!!
Can I use egg replacer powder. We have a seed allergic child.
Hi Nazanin, I’ve never tried it here so I cannot say one way or another.
Obsessed is an understatement!!
I may or may not have eaten 3 whole batches to myself in one week.
The only substitute was that I replaced the coconut sugar with approx. a bit less than 1/2 c. Of swerve… And I chose sunflower butter over tahini.
While most cookies I love warm and fresh out of the oven, these (in my opinion) taste way better once they’ve completely cooled. And once they do, all self control goes out the window! Try em! You won’t regret it.
Woohoo!! Thanks so much for the feedback, Tracy. So helpful to know they worked well with Swerve.
Best vegan chocolate-chip cookie I’ve had yet! I’ve tried many recipes. I used almond butter and did the recipe as written above. Chewy, yummy. Saving this one!
So glad you’re loving them! Thanks for the feedback, Michaela!
These are so SO rich and gooey with the most perfect crispy edges…everything you could ever want in a chocolate chip cookie and amazing for anyone with dietary restrictions! So happy I found this recipe :)
So thrilled you love them, Michelle!! Thanks for the feedback :)
Your cookies look great do you have any carb counts? Thanks
Just added nutritional info for you!
These worked for all our food allergies. I’d say go ahead and atleast double your batch when making these!
So happy to hear they work for everyone! So glad you’re enjoying them Sarah.
Amazing! I’ve made this recipe twice now. I doubled it the second time because my friends could not get enough of these delicious cookies. I’m new to gluten-free refined sugar-free baking, but this recipe was easy and came out so good. I did use regular eggs (the 1 egg and 1 egg yolk per the notes) and almond butter instead of tahini/ sunflower seed. I also used brown coconut sugar just because that’s what I had on hand and I added a 1/8 teaspoon of xanthan gum (my friends like extra chewy cookies) and baked them for 9 minutes and did let them cool on the baking sheet for 5 minutes per instructions. My friends and I LOVE these gooey chewy cookies! Thank you so much for an easy, straightforward recipe that tastes phenomenal, thank you!
So thrilled you loved it, Elly!! :D Thanks for the feedback!
I want to make these for my boyfriend however his diet is extremely strict. Please advise, I tried reading the comments but there are so many!
What can I use to replace:
-sunflower seed butter or tahini for (would coconut butter work?)
-flax eggs (would apple sauce or banana work?)
Hi Ren, I’ve never tried coconut butter as a sub for nut butter in a cookie recipe, it’s worth a shot but I can’t make any guarantees! Pumpkin seed butter is another option, but it sounds like he may be allergic to all seeds? Chia seeds also work instead of flax, but again, if all the seeds are off the table, that’s a no-go! Applesauce or banana would probably work, but my guess is the cookies will be a lot softer since they add a lot of moisture! If you’re okay with that, it should be fine! I’d say banana will probably make them a little less soft than applesauce, but will add more flavor. Hope this helps!! Let me know if you have any other questions.
Made coconut flour chocolate chips cookies, turned out very good, crispy and chewy. Loved it
So glad you enjoyed them Ketki!
Thank goodness I was sitting when I tried these. I might have passed out. In a good way. These might be the best chocolate chip cookie recipe I’ve ever made. Okay, I subbed almond butter for the tahini and used monkfruit sweetener because that’s what I had on hand, but whoa! I ate one… and then three. I might have kept going had my glass of almond milk not run out. You need a liability waiver for these. I can’t wait to try your other chocolate chip cookie recipes!
OMG, I’m so glad you’re loving them Crystal!!! Thanks so much for the feedback :D put such a smile on my face!
I really loved trying this recipe! It tastes SO good and planning on making a second batch tomorrow – everyone loved these too (vegan and non-vegan friends). Thank you for sharing this perfect recipe!!
Woohoo! So glad you love them, Rachel.
These are delicious and highly recommend! So happy to find a simple cookie recipe that meets my current dietary restrictions.
Changes I made to the current recipe: I subbed the tahini with almond butter and chocolate chips with chopped walnuts and pecans.
I doubled the recipe, and was afraid I calculated something wrong, because the cookies were super soft and would fall apart trying to pick one up. However, after leaving them on the parchment paper and a rack to cool, they hardened up, but still had a softness to them. Not sure if that’s normal, but this was my first attempt at baking vegan/gf cookies.
Hi Marcia, these cookies are on the softer side and are definitely soft when they’re warm, but firm up significantly once cooled, as you saw. If they’re still soft, they may have been a little underbaked too. So glad you loved them, though!