Skip to Content

Chocolate Coconut Flour Cookies {Vegan, Keto Option}

Tender, brownie-like chocolate coconut flour cookies, made with no other flours or starches! They are naturally grain-free, vegan, keto (with one simple substitution), nut-free & gluten-free.
close-up chocolate coconut flour cookies on a black cooling rack

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.

close-up of chocolate coconut flour cookies on a cooling rack

Coconut Flour, No Other Flours!

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 :)). I am still working on a multi-purpose vanilla cookie made with coconut flour (tricky), but in the meantime, who wants chocolate?!

I am especially excited to have figured out a coconut flour cookie recipe that is egg-free and has no added flours or starches. The only flour is coconut flour. It is no easy feat (see the aforementioned mention of dry, gooey, crumbly, dreadful cookies). But a chocolate coconut flour cookie is easier because of the addition of cocoa powder, which adds a natural starchiness to the dough.

Healthy Highlights of the Cookies

In addition to their decadent taste and texture, these cookies are: 

  • Vegan (dairy -free & egg-free)
  • Grain-free
  • Gluten-free
  • Paleo
  • Keto (with one simple substitution)

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:

glass bowl filled with chocolate coconut flour cookie dough

Ingredients for Chocolate Coconut Flour Cookies

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 used 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.

Make the Cookies Keto

If you wish to make keto chocolate coconut flour cookies, I have the solution for you: 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).

Store the Cookies in the Refrigerator or Freezer

I highly recommend keeping the cookies in the refrigerator (unless you have a very cool kitchen). If the cookies become too warm, they can break in half.

For longer-term storage, store the cookies in the freezer. They are delicious straight out of the freezer!

Vary the Flavors!

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:

  1. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
  2. 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
  3. Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
  4. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  5. Coconut Flour Lentil Cookies {Grain-free, Vegan}
Yield: 12 cookies

Chocolate Coconut Flour Cookies {Vegan, Keto Option}

Chocolate Coconut Flour Cookies {Vegan, Keto Option}

Tender, brownie-like chocolate cookies made with coconut flour (no other flours or starches!). They are naturally grain-free, vegan, paleo, and gluten-free.

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

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

  1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
  3. In a small bowl, whisk the coconut flour, cocoa powder, coconut sugar, baking powder and salt, breaking up any and all lumps.
  4. 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.
  5. Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
  6. Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
  7. Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.

Notes

Tip: If using melted coconut oil for the oil, stir in the flax mixture FIRST, then stir in the coconut oil (otherwise, the coconut oil may clump into firm bits).

Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 38; Carbs: 2.6 g; Sugars: 0.2 g; Net Carbs: 1.3 g

Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Variations:
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.

Nutrition Information

Yield

12

Serving Size

1 cookie

Amount Per Serving Calories 53Total Fat 2.9gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 49.6mgCarbohydrates 6.5gFiber 1.3gSugar 4.2gProtein 0.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sara

Wednesday 9th of June 2021

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?

Camilla

Wednesday 16th of June 2021

Hi Lee,

Have you done an independent test of your baking powder? It is what makes the bread rise.

Michaela

Sunday 18th of April 2021

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!

Jala

Saturday 27th of March 2021

Hello Camilla So glad i found your site,i love your creations My question since i’m thinking about making these strictly keto can i substitute the flax egg with an actual egg?if so how many eggs ?big or small? Thank you

Jana

Friday 12th of February 2021

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.

Deb M

Saturday 16th of January 2021

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!

Camilla

Sunday 17th of January 2021

Hooray! So happy that these were a fast-disappearing success!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe