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Soft Coconut Flour Chocolate Chip Cookies {vegan, grain-free, oil-free}

Vegan coconut flour chocolate chip cookies that are equally healthy and scrumptious! They are vegan, grain-free, oil-free, refined sugar-free, and Paleo-friendly.
Overhead shot of coconut flour chocolate chips cookies

The world always has room for another chocolate chip cookie recipe.

Especially one that is easy to make, utterly delectable, and, in many respects, unlike any other.

Introducing my Soft Coconut Flour Chocolate Chip Cookies.Vegan coconut flour cookie on a metal cooling rack with red whe and blue napkin nearby

In addition to being irresistibly delicious, these healthy cookies are:

  • Grain-free
  • Vegan
  • Oil-free
  • Paleo friendly

Sweetened with Dates, Not Sugar

In place of refined sugar, I’ve sweetened the cookies with whole, pitted dates. The dates do more than sweeten the cookies; their fiber adds structure, too. In the absence of eggs, gluten, or grains, coconut flour needs lots of support from other ingredients.

To evenly distribute the sweetness of the dates, begin by soaking them in warm water for about 15 minutes until they are soft. It’s not a problem if they soak longer (in case you get distracted by, I don’t know, a million other things).

Drain the dates and add them to a small food processor (or blender) along with the milk, almond butter and vanilla extract. Blend until completely smooth and then scrape the mixture into a medium bowl.

Add the coconut flour, along with the baking soda, salt, and chocolate chips, to the date mixture, stirring until completely blended. Coconut flour is the only flour needed for this recipe. No starches required, either. Hurrah! It’s so satisfying to keep the ingredient  and shopping lists minimal.

Within 2 minutes, the coconut flour will absorb much of the liquid, resulting in a thick, cohesive cookie dough.

It is imperative that I mention that this cookie dough can be eaten straight up! The world needs more cookie dough, too. No worries about raw eggs or raw wheat flour, so sample away. Just save some for baking; the finished cookies are worth it.

Scoop & Bake the Cookie Dough

Scoop the dough by rounded tablespoons onto a parchment paper lined cookie sheet. My tool of choice is a small cookie scoop, but a tablespoon works fine, too.

If you want the rounded shape I produced here, but do not have a cookie scoop, portion by tablespoons and roll into balls for the same effect.

Tip: Push a Few Extra Chips on Top of Dough

One more trick: if you want gooey chocolate chips on top of the cookies, mix in all but 1 tablespoon of the miniature chocolate chips into the dough. After portioning the dough and placing on the cookie sheet, gently press the reserved chocolate chips onto the tops of each unbaked cookie.

Following a 10 to 13 minute bake at 350F, you will have chocolate chip cookie bliss:

The texture of the cookies is soft and luscious, and the dates deliver a deep, brown sugar-like flavor that is out of this world. They are 100% kid and adult approved!

Use Miniature Chocolate Chips for Maximum Distribution

I strongly recommend using miniature chocolate chips, for maximum chocolate chip distribution, but regular size chips can be used as well. If you like, you can roughly chop the larger chocolate chips.

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies

Quinoa Flour Chocolate Chip Cookies {oil-free}

Almond Flour Chocolate Chip Cookies {keto option}

Healthy Chocolate Chip Skillet Cookie (made with oats)

Cassava Flour Chocolate Chip Cookies

Keto & Vegan Chocolate Chip Cookies

Yield: 20 cookies

Soft Coconut Flour Chocolate Chip Cookies {vegan, grain-free, oil-free}

Soft Coconut Flour Chocolate Chip Cookies {vegan, grain-free, oil-free}

Vegan coconut flour chocolate chip cookies that are equally healthy and scrumptious! They are also grain-free, oil-free, & refined sugar-free.

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

  • 1/2 cup (80 g) pitted dates
  • 1/2 cup (220 mL) nondairy milk
  • 1/4 cup (64 g) smooth almond butter
  • 1 teaspoon vanilla extract
  • 1/3 cup (37.5 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1/4 cup (56 g) miniature semisweet chocolate chips

Instructions

  1. Place the dates in a small bowl or cup and cover with warm water. Let soak for 15 minutes. Drain.
  2. Preheat oven to 350F (175C). Line a cookie sheet with parchment paper.
  3. In a small food processor or blender, process the drained dates, milk, almond butter and vanilla until completely smooth, stopping several times to scrape down sides of bowl.
  4. Scrape date mixture into a medium bowl. Add the coconut flour, baking soda, salt and chocolate chips, stirring until completely combined. Let stand 2 minutes for coconut flour to absorb some of the liquid.
  5. Using a small cookie scoop or tablespoon, drop rounded tablespoons of dough onto prepared cookie sheet, spacing about 2 inches apart.
  6. Bake in the preheated oven for 10 to 13 minutes until golden brown and surface of the cookies is dry and firm to the touch. Let cookies cool on sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Storage: Store the cooled 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.

Almond Butter Options: An equal amount of smooth peanut butter, sunflower seed butter or cashew butter can be used in place of the almond butter.

Tip: If the almond butter you are using is not salted, you may want to add a pinch or two more salt.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 56Total Fat 2.8gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 78.3mgCarbohydrates 6.9gFiber 1.4gSugar 4.9gProtein 1g

Did you make this recipe?

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Lakshana

Monday 16th of November 2020

Hello,

What can I use instead of dates and almond butter?

Thank you!

Camilla

Monday 23rd of November 2020

Hi Lakshana, The dates and almond butter are fundamental to this recipe (they add almost all of the structure to the cookies). You can sub another nut or seed butter for the almond butter (Or coconut butter, if you cannot have nuts--I have an easy & frugal recipe for making it: DIY Coconut Butter)

You could use another dried fruit to replace the dates.

Keto Vegan Coconut Flour Cookies {grain-free, gluten-free} | power hungry

Tuesday 6th of October 2020

[…] month I shared an easy recipe for vegan coconut flour chocolate chip cookies. The results were delicious, surprising (used dates to help sweeten them, as well as add structure […]

Keto Vegan Chocolate Chip Cookies {coconut flour} | power hungry

Monday 14th of September 2020

[…] month I shared an easy recipe for vegan coconut flour chocolate chip cookies. The results were delicious, surprising (used dates to help sweeten them, as well as add structure […]

Diana

Sunday 12th of January 2020

Hello Camilla. Can i subs coconut flour with cassava flour?

Camilla

Sunday 12th of January 2020

Hi Diana, Unfortunately, no, they are far too different. I am planning on posting more cassava flour recipes soon, promise!

Jennifer

Monday 10th of June 2019

Can the almond butter be subbed with coconut butter? I can’t have nuts or seeds because I’m currently doing The aip diet for inflammation. Thanks so much in advance!

Camilla

Tuesday 11th of June 2019

Hi Jennifer, Ooh, yes, that should work (coconut butter, as opposed to coconut oil)! I used to make coconut butter, but have not recently--if you try it, let me know how the cookies turn out!

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