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Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

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 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 coconut flour cookie recipes.  Just remember you saw it here first.

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

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.  This particular recipe 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 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.

Double Chocolate Chip Coconut Flour Cookies

Double Chocolate Chip Coconut Flour Cookies

These 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.


Yield: Makes 14 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.


*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.


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.

If you love snacks like this I have two cookbooks you really need to check out asap!  Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!


63 Responses to Double Chocolate Chip Coconut Flour Cookies

  1. Ange March 18 at 10:53 pm #

    Wow so yummy worked out perfect , Thankyou

  2. Rianne June 27 at 9:07 am #

    These look yummy! It’s my first time using coconut flour! Anyway I wanted to know if the coconut oil has to be melted first?

    • Carol Lovett August 3 at 2:02 pm #

      I very rarely work with liquid coconut oil. You want the fat to be more solid when baking so you get air bubbles from the fat.

  3. Marni July 7 at 5:55 pm #

    These turned out awesome!!

  4. Marina July 28 at 5:41 pm #

    Hi! These look delicious, I mean double chocolate – can’t get better than that. I have been wanting to make a regular chocolate chip cookie with the coconut sugar and coconut flour . . can I just omit the unsweetened coco powder? Or is that a huge change?

    Either way, I’m super grateful for this recipe and I’ll definitely be trying it. I’m trying to eat low glycemic to lose weight/get healthy. I have to crunch the numbers but I think this cookie fits the bill. It’ll be a nice treat once in a while when I meet my mini goals 🙂

    • Carol Lovett August 3 at 1:54 pm #

      You cannot skip the cocoa powder because that’s the flour in this recipe.

    • Jacqueline January 27 at 1:21 pm #

      I omitted the cocoa powder and just used 1.5more tablespoons of coconut flour and they turned out great. Also, I used agave instead of sugar and only used a little over 1/3 cup.

  5. Joysha August 17 at 10:46 pm #

    I followed your recipe and the cookies turned out great! The only thing I would change is the sweetness? Is there an alternative to make it less sweeter? Would an agave nectar be okay to use?

    Thank you for this recipe!

    • Cathy D. January 21 at 9:28 am #

      Hi Joysha, I use Xylitol in all of my baking as a sugar substitute. My favorite one is Xylo-Sweet and you can get it in big bags on Amazon. Very low glycemic and will not spike blood sugar. Also, the only one I found without any funny flavors or aftertastes. It tastes like sugar! Enjoy.

      • Carol Lovett April 12 at 2:01 am #

        ***Just so anyone reading this knows Xylitol is poisonous for dogs.

  6. Bambi August 18 at 12:58 pm #

    Made these… and they were WONDERFUL! I am doing Trim Healthy Mama but cannot get over the terrible taste of stevia and the other sugar replacements. This would not really be on plan but I am hoping that it doesn’t spike the blood sugar as it says it doesn’t…. I may have to test and see. I don’t think this is going to hurt much having every now and again and I get my cookie fix! Thanks a bunch!

  7. Kristina August 26 at 1:04 pm #

    Thanks for this recipe, Carol! I have to confess that I substituted the heck out of it, and the cookies were still awesome! Good recipes are like that. 🙂

  8. Jil September 9 at 3:25 pm #

    Carol –

    Just got done making these and I have to say, I. Love. Them!! It was nice to have something that was not going against how I am trying to eat to be healthy, but still took care of a craving that I’ve had for awhile.


  9. Monica September 24 at 6:56 pm #

    just wondering… Anyone try stevia in place of Palm sugar? Making for a T1D

    • Donna July 26 at 4:26 pm #

      I used stevia and the cookies were awesome. I use stevia all the time so I don’t think there is an aftertaste (but I might just be used to it).

  10. Doveyes September 27 at 6:25 pm #

    I just made a batch of these today and I loved them! I wouldn’t say they are too soft I thought they were just lovely. Soft, moist & rich! I followed the recipie exactly, Great recipie!

  11. Jade October 2 at 10:22 pm #

    I just made these cookies for myself and regular chocolate chips for my husband. He tasted these and was in heaven! He couldn’t believe how good they were. They won’t make it to the freezer. They are AWESOME with a glass of red wine!!!

  12. Jonathan December 3 at 11:28 pm #

    Awesome cookie recipe

  13. Tom Braun December 9 at 11:23 pm #

    Can I substitute Agave or Stevia for the called for coconut palm sugar.

    • Carol Lovett April 12 at 2:11 am #


    • Gabriella Obrecht May 31 at 2:03 pm #

      In this type of recipe, the structure is dependent upon the function of the coconut palm sugar. Agave is a completely different structure & I’ve substituted part of sugar with baking stevia in the past, but never all and not with this recipe!
      I hope this helps.

  14. Stephanie December 23 at 8:03 pm #


    Would it be possible to use truvia instead of the coconut palm sugar?

    • Carol Lovett April 12 at 2:09 am #

      Not for this recipe.

  15. Barbara December 29 at 10:51 pm #

    Awesome cookies. Don’t have worry a thing about the recipe. I get a bit of a crunch on the outside and a nice chewy center. Even my grand children like these. Also love that there are just 14 cookies, although I got 19. Easy to make. I creamed my coconut oil (firm not melted) and the palm sugar and it was perfect. Happy I don’t have to use a machine – just more to clean up. Thanks for your great recipes. Can’t wait to try more

  16. Sarah January 10 at 11:15 pm #

    We just made these cookies, and while delicious, never thinned down as they baked. They remained in the form of a ball and were too crumbly to remove from the pan in a cookie form. We didn’t have coconut palm sugar on hand, so used Splenda instead. Could this be the cause? We’d like to figure out what we did wrong, because we would love to make them again!

    Sarah recently posted..Things I’m LovingMy Profile

    • Carol Lovett April 12 at 2:06 am #

      Splenda does not bake like sugar. It doesn’t melt etc.

  17. Jackie January 20 at 7:28 pm #

    Carol!!! I have tried numerous recipes using coconut flour over the past couple of years and had given up. NONE of them had ever turned out good… Let alone DELICIOUS, despite following the recipes to the letter. They were crumbly, had a terrible texture, we’re too ‘eggy’, and tasted terrible. Yours is truly the first recipe I’ve tried that held its shape, looks wonderful, and tastes AMAZING!! Thanks SO MUCH for sharing – and turning me back on to coconut flour!

    • Carol Lovett April 12 at 2:00 am #

      Thanks Jackie! You should try my other coconut flour recipes. I tend to use less coconut flour in my recipes than other bloggers which results in a better texture.

  18. Katie Grace January 25 at 5:54 pm #

    We literally just made these for the first time. Omg these felt so naughty!! What a great occasional treat! My girlfriend and I are taking on more of a paleo life style. This certainly fits in to that as a nice treat to have now and than. Great recipe!!

  19. Michelle January 27 at 8:47 pm #

    This recipe is a hit! I used butter and substituted brown sugar for the coconut sugar, which I did not have. I took these to a family function, and all adults and kids thought they were great! I came home with an empty container. I wasn’t going to be able to keep them frozen, so I made them very small per the instructions. I used about half a spoonful per cookie, and they spread to about two inches. They were not crispy, but that may be because I used butter. I really didn’t care if they were soft or crispy. I just wanted them to taste, look, and feel like a typical cookie, which they did. I will make again for sure!

    • Carol Lovett January 29 at 5:05 pm #

      Thanks. This cookie recipe doesn’t get crispy.

  20. Ashley January 28 at 2:45 pm #

    Hi I am trying to make healthy low fat. Low carb snacks. A lot of recipes say unsweetened cocoa. I have bought raw cacoa organic powder can i use this instead? X

    • Carol Lovett January 29 at 5:04 pm #

      Try it out. It might work. You shouldn’t combine low fat with low carb.

  21. Cal January 31 at 7:21 pm #

    Could you please do a recipe calorie count? That would be most helpful. Thank you!
    A great recipe, very yummy and kicks cravings with it’s rich chocolate-y taste. Works at 4,000 & 7,000 feet in elevation, which is good to know. Not every recipe does. Thanks for posting!

    • Carol Lovett April 12 at 1:53 am #

      I no longer offer nutritional info. When I did people would argue it was wrong. There are sites you can use for free like to find out the nutritional info. Thanks for letting me know the recipe works at a higher altitude.

  22. Cal January 31 at 7:29 pm #

    I made my version in a food processor, soft blade & with unsalted butter & 62% dark chocolate chunks. I scooped them onto the paper in a heap and they barely moved. They were fluffy and had beautiful cracks down the middle. They did not spread out or become flat. 1/2 thick was probably the thinest they went. A new family/friend favorite recipe for sure!

    • Carol Lovett April 12 at 1:52 am #

      You probably used too much coconut flour. You need to sift it which results in less coconut flour vs scooping it.

  23. Katie Grace February 7 at 5:10 pm #

    I love this recipe!! my nieces loved these cookies. We’re trying make brownies with this same recipe. Creaming the Coconut oil and coconut sugar for a bit. I will comment again to let you know how it comes out and how long we cook it for etc. Best cookie recipe ever.
    Katie Grace recently posted..Chocolate Pistachio Bites – Mediterranean Paleo Cooking Book Review My Profile

  24. Cazz Pollard February 11 at 5:11 am #

    oh my goodness these biscuits are amazing.
    I followed your recripe to a tee & they worked perfectly.
    Only problem is they get eaten too quickly 😉

  25. Jackie February 22 at 7:02 am #

    Hello! In my first trial I sifted the coconut flour first before measuring them. The batter turns out really runny. Do you have any tips for me?

    I tried another batch and measured the coconut flour without sifting first, and the batter was less runny. I wasn’t able to get big equally size cookies like yours though. I would appreciate if you can help me out thanks!!!

    • Carol Lovett April 12 at 1:35 am #

      I always sift and then measure. Don’t compare the batter to regular batter. A runnier batter would have made cookies like in the picture.

  26. Suzanne February 23 at 10:01 pm #

    Carol, I like you. You seem to shoot straight! These are currently baking in my oven according to your recipe. I cannot wait to try them, and thank you so much for this recipe. I had been terrified of coconut flour for a long time because I tried several recipes that never seemed to work out. I hope I don’t eat them all at one time!!

  27. Kat February 28 at 4:17 pm #

    Mine didn’t flatten out that much, what did I do? Could I have added too much dry stuff by accident?

  28. Crystal March 2 at 7:36 pm #

    One of the best cookies ever!

  29. Crystal March 9 at 6:45 pm #

    This recipe is currently in the oven as brownies. I’ll let you know how they are. We have made them as cookies at least 10times. Its our favorite cookie.

  30. Crystal March 10 at 4:10 pm #

    These also make the BEST brownies ever. Just follow the recipe and spread in greased pan. Baked on 350 about 20-25minutes until tooth pick came out clean.

    • Carol Lovett April 12 at 1:27 am #

      You should try my flourless brownie recipe on Homemade Mommy’s blog.

  31. Carrie March 31 at 7:31 pm #

    Very good 10/10

  32. Jasmine June 20 at 7:29 pm #

    Wondering if anyone has successfully or unsuccessfully substituted the eggs? Would love to know before trying myself. Thanks!

    • Carol Lovett June 22 at 2:31 pm #

      Don’t substitute eggs in coconut flour baked goods. You’ll need to find another gluten-free cookie recipe that is egg-free if you can’t eat eggs.

      • Robin December 9 at 3:01 pm #

        These are delicious – just wonder if you have a trick to freezing them so they don’t stick together!

        • Carol Lovett March 24 at 3:14 pm #

          Freeze them on a tray with parchment paper. Then once they are frozen you could put them in a bag or a container.

  33. Amber July 17 at 2:00 am #

    Delicous! My boyfriend said he never would have known these didn’t have wheat flour in them and they’re the best paleo treat I’ve made thus far. This recipe is definitely a keeper!
    Amber recently posted..Chicken Fajita BowlMy Profile

  34. Cheryl July 26 at 2:57 am #

    Love these biscuits, added more chocolate chips and a little more flour this time and they came out more like normal biscuits! We keep them in the freezer for that extra crunch!!

  35. Katrina September 19 at 2:45 am #

    Soooooooooo good. I loved the batter, but I found 12 minutes to be WAY too long, especially on the bottom rack. Even on the top they were almost burnt. So then I tried 9 minutes and they were more chewy and crumbly and tasted a lot better, but that’s probably just a personal preference. I felt like the crunchy took away from the flavor. I also used light brown sugar in replace of palm sugar as it’s almost 3:00 in the morning and I didn’t wan to go to the store. Haha. Can’t sleep? BAKE! Anyways, thanks for this recipe. These are SUPER tasty and I will be making them again. 🙂

  36. audry September 24 at 10:15 pm #

    Wow! These are GREAT cupcakes. almost the second most cupcake i’ve ever made. Thanks.

  37. Kalia January 23 at 6:05 pm #

    These are the best natural cookies I’ve made so far (and it’s been a year) these taste like brownies! I cooked for 11 minutes (my oven is hot) other than that, I follow this recipe to a T. Thank you!!

  38. Pamela February 4 at 9:25 pm #

    We love these cookies! Substituted peppermint for the vanilla for a yummy chocolate peppermint treat.

  39. Riona February 11 at 1:43 pm #

    Oh my.. I tried your recipe and yummy! So it hasn’t even cooled yet and I had to taste it, now I’m sitting here waiting to chuck them into the freezer. Absolutely delicious.. Thank you for sharing your recipe

  40. Courtney February 27 at 11:35 am #

    Can you sub brown sugar, maple syrup or honey for the palm sugar?

  41. Mandi March 8 at 9:12 pm #

    Love this recipe! I just tried a substitution of Hershey’s special dark cocoa for the unsweetened…yum!!! I would definitely recommend it.

  42. Benjamin Weingarten March 23 at 9:04 am #

    Hello! These look yummy. It is my first time using coconut flour. Anyway I want to know about if I add the coconut oil in this recipe, so has it to be melted first? I am waiting for your reply. Thanks


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