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.

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.

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:

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}