These Coconut Flour Chocolate Chip Cookies are ready in just 20 minutes and they are SO gooey, thick, and delicious. These easy cookies are Paleo, vegan, and nut-free.
I had planned on posting this recipe next week, but I just posted a teaser picture of these cookies on Instagram and you guys pretty much demanded that I share them ASAP.
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 ones are 😍 not going to lie, when I was editing these photos I was seriously regretting having given them all away to my aunt.
So I guess that means another batch is in store. Luckily, these 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) and so many of you came out of the woodwork to tell me how much you and all your loved ones adore them. I feel you on that – that recipe is a seriously delicious one.
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.
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. So I decided to try making them vegan as well…because why not just make them totally allergy-friendly?!
I expected this recipe to take a while to get right, but I surprisingly 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! A lot of coconut flour recipes can get pretty crumbly because coconut flour sucks up so much moisture. But, because these use just 1/3 cup, we avoid that crumbly texture and instead get a rich, chewy, and wonderfully textured dough.
This recipe also includes sunflower seed butter OR tahini. I tested the recipe with both, so 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, but 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.
This recipe does make a pretty small batch. It only yields about 10 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!
They also freeze well both in dough and cookie form, so you can always have a stash on hand. I hope you love these cookies, and that everyone you share them with does as well – regardless of their dietary restrictions. Enjoy :)
Remember to #bakerita if you try the recipe!Print
- 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.