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Chocolate Coconut Flour Cookies {Vegan, Keto Option}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 mins
  • Yield: 12 cookies 1x
  • Diet: Vegan


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


  • 6 tablespoons water
  • 1 tablespoon flaxseed meal
  • 1/4 cup (28 g) coconut flour (do not pack it; lightly spoon to measure)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut sugar (see notes for keto option)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons vegetable oil (I used avocado oil)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350F. Line a cookie 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.


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.

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.

  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 53
  • Sugar: 4.2 g
  • Sodium: 49.6 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 6.5 g
  • Fiber: 1.3 g
  • Protein: 0.7 g
  • Cholesterol: 0 mg

Keywords: vegan coconut flour cookies, nut-free egg-free coconut flour cookies, chocolate coconut flour cookies, vegan chocolate coconut flour cookies, egg-free, dairy-free

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