Coconut Flour Chocolate Chip Cookies


The beauty of baking with coconut flour is that its gluten free, non GMO (most brands) and typically the recipe is paired with coconut oil and less refined sugar.  So overall, we end up with a pretty clean cookie that is GREAT for the kids!  Here’s the catch on these cookies, they do not puff up and expand like you may be used to.  The consistency is a little cake-like after baked.  Considering there is no butter, no sugar and no wheat flour, I was pretty impressed with the results! 

You will need:

  • 2 eggs
  • 1/3 cup coconut flour
  • 1/4 cup coconut oil (melted)
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • parchment paper


In a large bowl whisk 2 eggs together, add oil and honey.  Fold in remaining ingredients and let sit 2 or 3 minutes.   Preheat oven to 350 degrees and line your cookie sheet with parchment paper (parchment paper is needed or the bottoms of the cookies may burn).

Form cookies by flattening them into the shape that you would like, remember they do not puff and spread when baked.  Place on cookie sheet and bake for 10 to 12 minutes, this recipe only yields about 10 cookies so double the recipe if needed.



** Married mommy of two beautiful girls , residing in San Diego. Practice manager/Veterinary nurse working in the field for 11 years.

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