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Tender, brownie-like vegan chocolate coconut flour cookies, made with no other flours or starches! They are naturally grain-free, gluten-free, nut-free and keto (with one simple substitution).
Table of Contents
- Chocolate Coconut Flour Cookies that are Egg-Free & Nut-Free
- 100% Coconut Flour Vegan Chocolate Cookies
- Why You’ll Love These Vegan Coconut Flour Cookies
- Two Important Tips for Success
- Ingredients for Chocolate Coconut Flour Cookies
- Use a Small Cookie Scoop for Perfect Portioning
- Frequently Asked Questions (FAQ)
- Can I Vary the Flavor of the Cookies?
- Related Posts:
- Vegan Chocolate Coconut Flour Cookies Recipe
Chocolate Coconut Flour Cookies that are Egg-Free & Nut-Free
Because I care so much about all of you, dear readers, I ate many–many–chocolate cookies this past week.
A few were dry, others gooey. Several others crumbled to bits, and some were dreadful.
In the end, all of the sampling was worth it. Because the failures eventually led to a swoon-worthy success:
Chocolate Coconut Flour Cookies, made exclusively with coconut flour and free of eggs and dairy.
100% Coconut Flour Vegan Chocolate Cookies
Several of you wrote to me after I published my recipe for vegan almond flour cookies last week, asking if coconut flour might work in place of the almond flour. Sadly, no, because the two flours work so differently. The differences are even more acute in the absence of eggs; simple swaps are not possible.
However, the requests inspired me to develop these cookies (hint: keep the requests coming! I love challenges :)). A multi-purpose vanilla cookie made with coconut flour (tricky) is still in the works, but in the meantime, who wants chocolate?!
The only flour in these cookies is coconut flour. No almond flour (or nut butter). No starches. It is no easy feat.
But a chocolate coconut flour cookie is easier because of the addition of cocoa powder, which adds a natural starchiness to the dough.
Why You’ll Love These Vegan Coconut Flour Cookies
In addition to their decadent taste and texture, these cookies are:
- Vegan (dairy -free & egg-free)
- Grain-free
- Gluten-free
- Nut-free
- Starch-free
- Paleo
- Keto (with one simple substitution)
- Quick & easy to make
Two Important Tips for Success
The final recipe is very easy, assembled in one bowl in under 5 minutes. Despite the overall simplicity, it is very important to follow these two key steps:
(1) Weigh or lightly spoon the coconut flour when measuring (do not pack it!). Coconut flour is extremely absorbent. Because it is also used in in small quantities, even a little bit of extra flour (from packing it in) can throw off the recipe. For precise measurement, use a kitchen scale.
(2) Let the dough rest for 2 to 3 minutes before using. When the cookie dough is first combined, it will be closer to a thick batter than a dough. Let it rest. After a few minutes, the coconut flour absorbs much of the liquid, resulting in a thick, but still moist, dough.
Here is the dough after sitting, about 3 minutes after mixing:
Ingredients for Chocolate Coconut Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredient list for these cookies comprises familiar, frugal ingredients.
- Coconut flour
- Unsweetened cocoa powder
- Flaxseed meal
- Coconut palm sugar
- Baking powder
- Avocado oil (or vegetable oil chocolate)
- Vanilla extract
I used a flaxseed-water mix in place of the eggs. Trust me when I say that the tablespoon of flaxseed meal is just right. I tried less (crumbles) and much more (awful). A tablespoon is perfect.
I did not have success with a similar quantity of chia seeds in place of the flax (I tried both whole and ground chia). The finished cookies looked good, but did not hold together as well. You are welcome to experiment with other quantities, but for now, I have no alternatives to the flax.
Use a Small Cookie Scoop for Perfect Portioning
To create perfect mounds of dough, I use a small cookie scoop (generous tablespoons of dough are fine, too), which produces exactly 12 medium-size cookies.
After a short bake, you’ll have a dozen tender, brownie-like cookies.
Frequently Asked Questions (FAQ)
- How Can I Make the Cookies Keto? If you wish to make keto chocolate coconut flour cookies, swap the coconut sugar for an equal amount of keto-friendly brown sugar substitute (use a variety that can be used measure for measure to coconut sugar or brown sugar).
- How Should I Store the Vegan Chocolate Coconut Flour Cookies? I recommend keeping the cookies in the refrigerator (unless you have a very cool kitchen), in an airtight container, for up to 1 week. If the cookies become too warm, they can break in half. Store for up to 6 months in the freezer.
Can I Vary the Flavor of the Cookies?
Yes! Since I am a more is more type, I could not stop myself from coming up with a few variations (included in the recipe below). I know you will come up with many more of your own design, but these will get you started:
(1) Double Chocolate Chip Cookies: I love pointing out the obvious: add more chocolate :).
(2) Peanut Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut butter.
(3) Chocolate Mint Cookies: mint extract + a dark chocolate drizzle, inspired by a certain Girl Scout Cookie flavor.
Bake, eat, and enjoy, everyone–and happy baking!
Related Posts:
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- 2-Ingredient Coconut Banana Cookies {vegan, oil-free}
- 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
- Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
- Chocolate Chickpea Flour Muffins {vegan, grain-free}
- Coconut Flour Lentil Cookies {Grain-free, Vegan}
Vegan Chocolate Coconut Flour Cookies
Ingredients
- 6 tablespoons 90 mL water
- 1 tablespoon 6.5 g flaxseed meal
- 1/4 cup 28 g coconut flour (do not pack it; lightly spoon to measure)
- 1/4 cup 25 g unsweetened cocoa powder
- 1/4 cup coconut sugar, 48 g; see notes for keto option
- 1/2 teaspoon 2.5 g baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons 30 mL vegetable oil (I used avocado oil)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
- In a small bowl, whisk the coconut flour, cocoa powder, coconut sugar, baking powder and salt, breaking up any and all lumps.
- Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
- Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
- Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
- Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.
Notes
Double Chocolate Chip Cookies: Add 2 to 3 tablespoons miniature semisweet chocolate chips to the batter. Chocolate Mint Cookies: Replace the vanilla with an equal amount of pure peppermint extract. Melt 2 tablespoons miniature semisweet chocolate chips together with 1/2 teaspoon vegetable oil in mix=crowave and drizzle over cooled cookies. Peanut Butter Cup Chocolate Cookies: Replace 1 tablespoon of the oil with smooth/creamy peanut butter and add an extra 2 teaspoons water to the batter. Add 2 tablespoons miniature semisweet chocolate chips to the batter. Drizzle 1 tablespoon smooth/creamy peanut butter (melted in the microwave for 15-20 seconds) over tops of cooled cookies.
Another yummy for my belly treat! I used date syrup and added a dash of cayenne for a sweet and spicy twist. I baked them for 20 minutes and the tops were firm, yet the inside was a bit soft. I kinda like it that way. It gives them a cookie/cake feel. Thanks for the recipe.
Hi Natalia,
So glad you like the cookies! The long bake time, and soft centers, is likely from the switch to date syrup, high adds more moisture to the cookies compared to coconut sugar. Or perhaps the cookies were scooped large (more than 12 portions? That would also increase the baking time need). But I am sure it was tasty!
These cookies are SO GOOD and so easy to make! Up there with the almond choc cookie recipe in my top-5 faves from this website. Thank you for sharing!
That’s so great, Iggy! I know you have tried a lot of the recipes here, so that is high praise! 🙂
Delicious and easy to make!! Definitely making this often! We love your recipes. ❤️❤️
Thank a million, Divya!
These look so good! I’m not vegan so could I replace the flax and water with an egg?
And does putting a tbsp of peanut butter instead of oil as you said make it peanut buttery, or do you need a peanut butter glaze too to notice the flavour?
Hi Lee,
Have you done an independent test of your baking powder? It is what makes the bread rise.
So tasty! These are a go-to cookie for me since discovering this recipe. I’ve tried no oil and using water 1:1, it worked great. Bringing them to a family gathering tonight. I bet no one will know they are plant-based/vegan!
Simple to make and the only chocolate cookie I need, it’s that good. I use carob since I cannot eat chocolate and it’s a lovely cookie. I’ve served it to friends pre-COVID and they all had second (or third!) helpings. This recipe is a keeper.
I made these chocolate cookies today and they were wonderful “chocolate cake-like” domes. The cookies were nice and soft inside – really nice texture! I used a small ice cream scoop that I think is the 2 Tablespoon size. The cookies were all gone within an hour so next time I will definitely make a double batch. Thanks!
Hooray! So happy that these were a fast-disappearing success!
Hi Camilla. I made these earlier today. They are so delicious and have very nice rich chocolate flavor, so I finished them all with my friend. I appreciate the texture of these cookies because sometimes coconut flour can be difficult to work with and the result can be disappointing (too dry cookies). Thank you.
You are very welcome, Zuzi, glad that you like them!
Just made a batch for breakfast this morning!! The dough yields 11 mini cookies for me and the kitchen smells like brownies without all that dairy, egg and gluten! Win-win!! Thanks for the recipe!
I am so happy you gave these a try and they turned out well for you, Brenda! 🙂
Hello ! Love you recipes . Can I substitute flaxseed meal with something else ??
Hi Inessa!
You can use an equal amount f ground chia seeds.
Just started using coconut flour. My family and I absolutely loved this recipe!
Thrilled to hear it, Dan! These are a favorite at our house, too 🙂 So glad you are giving coconut flour a go, it is so tasty.
Came out amazing !!! I spread a little coconut oil on my hands before forming dough and they came out like perfect round cookies. Mine did not rise as well as yours but they tasted great !
Hooray, so happy to hear it Reena! Great tip re: the coconut oil hand rub before rolling the balls 🙂
Just made these cookies with dark and semi sweet chocolate chips. It turned out so good.
Oh goodness, sounds delicious, Isha!
Yum
Hi! I love your recipes!! Do you think I could sub pumpkin or banana for the oil? I’m wondering if that would work ok?!
Hi Andrea,
That should work, but they will be more muffin like in texture than cookies. Not a bad thing, but the texture will be spongier since there will be so little fat.
If you are ok with adding more flax (or ground chia will work), I would suggest, instead, that you replace the oil with 2 more tablespoons water and add another tablespoon of flaxseed meal. The extra bit of fat from the flax will keep them more cookie like than muffin-like.
Just made these and they’re really so quick and easy to make, and the results are soft, fudgy, and really tasty. The only change I made was substitute half of the water with some leftover red wine. Added a nice flavor!
Thanks for a great recipe. Next time I’ll add chocolate chips, cacao nibs, or some peanut butter. 🤗
Sounds amazing, Jenny!
Love this camila, will love to make it one day
I love your website. Thank you!
Thank you so much, Cheryl! xo
I tried these as had all the ingredients on hand and they are HEAVENLY! Thanx for a great recipe