Double Chocolate Chip Coconut Flour Cookies

This post contains affiliate links including Amazon affiliate links. These Double Chocolate Chip Coconut Flour Cookies are grain-free and nut-free. Learn my secret trick for making coconut flour cookies crispy.

I whipped up a batch of double chocolate chip coconut flour cookies for you!

Coconut flour cookies tend to have a bad reputation.  They are too dry and gritty, too soft and pancake like, basically it takes a lot of special tweaking to get a coconut flour cookie to be loved.

Today I’m sharing with you a technique I discovered by accident that takes your paleo coconut flour cookies from too soft to a crisp cookie in a short period of time.

Guess what, you can apply this technique to all of your gluten-free coconut flour cookie recipes.

Just remember you saw it here first.

I love baking with coconut flour so much that I also have these other very popular coconut flour recipes for you to try: coconut flour chocolate chip banana cookies, coconut flour brownies, chocolate chip coconut flour cupcakes, and coconut flour pancakes.

How to Make Coconut Flour Cookies Crisp

When I make dessert recipes I tend to eat a few and then put the rest in the freezer.

These particular coconut flour chocolate cookies uses more coconut palm sugar because of the amount of unsweetened cocoa powder.

It’s hard to stop at just one cookie.

I put the coconut flour chocolate cookies in the freezer to stop myself from eating the whole batch.

A half an hour later I sneaked back to the freezer and grabbed some cookies.

I immediately bit into them.

Yum, crispy cookie and hardly even cold.  Really!  You should try it for yourself.

Use the freezer method to take your coconut flour cookies to serious cookie crispness.

These coconut flour chocolate cookies are crisp after cooling for a few minutes but trust me coconut flour is flour that has PMS!

It loves to foul you.

Your slightly crispy cookies will turn soft within an hour…sad face.

Save the day by using The Freezer Method I talked about in the previous paragraph or make them mini cookies, that always works.

Chocolate Coconut Flour Cookies Tools

For this recipe you will need: Parchment paper   Baking sheet  Stand mixer or hand mixer with 1 large bowl Measuring spoons and cups  Airtight storage container for leftovers 

Double Chocolate Chip Coconut Flour Cookies Recipe

Author: Carol Lovett Makes: 14 cookies

Double Chocolate Chip Coconut Flour Cookies Ingredients

• 1/3 cup extra virgin coconut oil or butter
• 2/3 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 tbsp coconut flour, sifted
• ¼ cup unsweetened cocoa
• ¼ tsp baking soda
• 1/8 tsp salt
• ½ cup dark chocolate chips

How to make Double Chocolate Chip Coconut Flour Cookies

1. Preheat the oven to 350 degrees F.
2. Using a mixing machine, mix together coconut oil and coconut palm sugar. *You can cream it together and it will result in a lighter more cake like texture.
3. Slowly add one egg at a time to the mixture.
4. Add vanilla, coconut flour, cocoa powder and mix until incorporated.
5. Add baking soda and salt and mix until incorporated.
6. Lastly stir in chocolate chips.
7. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies spread out very thin and almost double in size. I usually put 9 cookies on a tray in rows of 3.
8. Bake for 12 minutes.
9. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
10. Here is the trick to keep the cookie crispy because coconut flour based cookies tend to soften to the likeness of a pancake fast. Place the cooled cookies in the freezer. When you are ready to eat them pull one out and enjoy immediately. The frozen cookie will be crisp but not rock hard.

Notes

Enjoy,

p.s. For those that are already trying to think of ways to use less sugar in this recipe I’m warning you not to until you try the recipe. It’s not nice to make a recipe, change it from the start and then judge the recipe by saying it didn’t work out the way it was supposed to. By drastically reducing sugar in a recipe that calls for unsweetened cocoa you risk ending up with a very bitter tasting cookie. The sugar also makes the edges crisp. If you do reduce the sugar, I don’t want to hear complaints in my comments because I warned you.

Can I Substitute Almond Flour for Coconut Flour?

No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe I suggest you use only coconut flour or search for a Paleo chocolate almond flour cookie recipe.

How can I make this keto-friendly?

You can easily make these cookies keto-friendly by using erythritol instead of coconut sugar and use sugar-free chocolate chips.

How do I make this egg-free?

I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs. How to make a chia egg:  1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg. 1/4 cup ripe mashed banana replaces 1 large egg 1/4 cup of applesauce replaces 1 large egg

Why Does This Recipe Use Barely Any Coconut Flour?

Coconut flour is highly absorbent. Think of it like saw dust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.

I’m Allergic to Nuts. Is Coconut a Nut Allergy?

If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet. (ref)

More Gluten Free Cookie Recipes

• Almond Flour Macadamia Nut Cookies
• Almond Flour Thumbprint Cookies
• Paleo Almond Butter Cookies
• Coconut Flour Chocolate Chip Banana Cookies
• Chocolate Coconut Cookies
• Keto Peanut Butter Cookies
• Keto Brownie Cookies
• Paleo Strawberry Breakfast Cookies
• Cinnamon Heart Paleo Cookies
• Pumpkin Meringue Cookies

Yield: 14 Cookies

Double Chocolate Chip Coconut Flour Cookies

Print

These Double Chocolate Chip Coconut Flour Cookies are grain-free and nut-free. Learn my secret trick for making coconut flour cookies crispy.

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Ingredients

• 1/3 cup extra virgin coconut oil or unsalted butter
• 2/3 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 tbsp coconut flour, sifted
• 1/4 cup unsweetened cocoa
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.
2. Using a mixing machine, mix together coconut oil and coconut palm sugar. *You can cream it together and it will result in a lighter more cake like texture.
3. Slowly add one egg at a time to the mixture.
4. Add vanilla, coconut flour, cocoa powder and mix until incorporated.
5. Add baking soda and salt and mix until incorporated.
6. Lastly stir in chocolate chips.
7. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the cookie sheet with at least 2 inches apart. *These cookies spread out very thin and almost double in size. I usually put 9 cookies on a tray in rows of 3.
8. Bake for 12 minutes.
9. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.
10. Here is the trick to keep the cookie crispy because coconut flour based cookies tend to soften to the likeness of a pancake fast. Place the cooled cookies in the freezer. When you are ready to eat them pull one out and enjoy immediately. The frozen cookie will be crisp but not rock hard.

Notes

*To get a crispy cookie you must either – freeze the cookie after it has cooled and keep it frozen or When you are placing the batter on the trays use only a tiny bit to make a mini cookie. Bake at the same temperature and for 12 minutes.

Nutrition Information:

Yield:

14

Serving Size:

14 Cookies
Amount Per Serving: Calories: 128

If you are curious about the Keto diet or are already doing it and need more dessert recipes… Grab your FREE Keto Dessert print cookbook –> HERE (just pay S&H). It’s free for a limited time.

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