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Grain-free and vegan coconut flour chocolate chip cookies, made with ease! Chickpea flour replaces the eggs, but the recipe can be made Paleo by using regular eggs.
I have been baking traditional chocolate chip cookies of all varieties for years (I am guessing you are the same). Now, a new twist, specifically designed for a friend who cannot eat gluten, including many grains. I decided to try my hand at making a chocolate chip cookie with a new flour: coconut flour.
What is Coconut Flour?
Coconut flour looks similar to all-purpose wheat flour: it is white or slightly off-white and powdery. It is a by-product of coconut milk production: the dried coconut meat leftover after squeezing the coconut of all liquid is dried and ground into a fine flour. It is naturally gluten-free and grain-free.
Coconut flour cannot be used as a 1:1 substitute for other flours. You will only use a fraction of the amount of flour that you would use for a grain-flour recipe, and the flour is very absorbent. The resulting dough or batter is very light and fluffy and often needs binders, such as eggs, to make it hold together.
The flour itself is delicious (I have never said that about raw flour!) and it adds a delicious , faint sweetness and subtle coconut flavor to the cookies.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Quick and easy to make
- High in fiber
Ingredients
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.
- chickpea flour
- coconut flour
- natural cane sugar, (see notes for options)
- baking soda
- salt
- virgin coconut oil, melted and cooled slightly
- vanilla extract
- semisweet chocolate chips or chunks, (certified gluten-free, as needed)
You will also need some warm water (I use filtered tap water).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350ºF (180C). Line a baking sheet with parchment paper.
- To make the chickpea flour “eggs,” whisk the warm water with the chickpea flour until completely smooth.
- In a medium bowl, whisk the coconut flour, sugar, baking soda and salt, breaking up any and all lumps in the coconut flour.
- Add the chickpea flour “eggs”, coconut oil, and vanilla, stirring until very well blended. Stir in the chocolate chips. The dough will seem loose at first; let it stand for a minute or two and it thickens into a fluffy dough.
- Using a small cookie scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 11 to 14 minutes, or until the tops of cookies appear firm and slightly dry and edges of the cookies are golden brown.
- Transfer cookies to a wire rack and cool at least 5 minutes before eating. Eat warm, or cool completely.
I love these cookies for their flavor and texture, but also because the dough comes together in about 4-5 minutes. I used a small cookie scoop for the cookies; they do not spread as much as all-purpose flour cookies, but I actually love the little dome cookies.
My husband and son love these, and my friend came close to tears when she tasted them. We are both re-energized to do more volunteering :). Hurray coconut flour! I cannot wait to use it in more recipes.
Happy baking!
FAQ
- Can I make these cookies Paleo? Yes! Replace the chickpea flour “eggs” in step 2 with three large eggs.
- How should I store the Vegan Coconut Flour Chocolate Chips Cookies? It is important to store the cooled cookies in an airtight container in the refrigerator, as opposed to room temperature. It is fine to transport them without refrigeration (e.g., lunch boxes), but they will become quite soft if stored at room temperature. You can always re-warm them for a few seconds in the microwave! You can also store, in an airtight container, in the freezer for up to 6 months.
- What is a good substitute for natural cane sugar? An equal amount of coconut sugar, brown sugar or granulated sugar can be used in place of the natural cane sugar.
Related Posts:
- Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
- Chocolate Coconut Flour Cookies {Vegan, Keto Option}
- Vegan Coconut Flour Cookies {4 ingredients, grain-free}
- 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
- Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- Oil-Free Chocolate Chip Cookies {vegan, grain-free}
Vegan Coconut Flour Chocolate Chip Cookies
Ingredients
- 3/4 cup warm water, (I use filtered tap water)
- 1/3 cup chickpea flour
- 1/2 cup coconut flour , (weigh for accuracy, or use a light hand to measure by cups)
- 1/3 cup natural cane sugar, (see notes for options
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup virgin coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips or chunks, (certified gluten-free, as needed)
Instructions
- Preheat oven to 350ºF (180C). Line a baking sheet with parchment paper.
- To make 3 chickpea flour eggs, whisk the warm water with the chickpea flour until completely smooth.
- In a medium bowl, whisk the coconut flour, sugar, baking soda and salt, breaking up any and all lumps in the coconut flour.
- Add the chickpea flour “eggs”, coconut oil, and vanilla, stirring until very well blended. Stir in the chocolate chips. The dough will seem loose at first; let it stand for a minute or two and it thickens into a fluffy dough.
- Using a small cookie scoop, scoop dough onto prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 11 to 14 minutes, or until the tops of cookies appear firm and slightly dry and edges of the cookies are golden brown.
- Transfer cookies to a wire rack and cool at least 5 minutes before eating. Eat warm, or cool completely.
WOW, THIS COOKIE RECIPE IS AMAZING!!! I never used chickpea flour as a binder before! Perfect recipe for me since I have gut issues and food allergies. My little sister baked these for me. Instead of sugar, she sweetened it with dates and added carob powder. Thank you for this recipe! I love your cookie recipes and can’t wait to try more of them!
Delaney, I am so glad you love the cookies! Your sister’s adaptations sound fantastic and so yummy. Thanks so much for the kind words, and here’s to the cookies we can all enjoy! 🙂
Hi Camilla,
Can I use flax seed eggs instead of chickpea flour eggs? If yes, How many flax seed “eggs” should I make? Thank you!! ( huge fan of your recipies)
Divya
Hi Divya,
Unfortunately these will not work with flax in place of chickpea flour. Sorry!
Hi Lucinda!
So glad you decided to give these a try; they are still my go-to chocolate chip cookies.
You can use any nuts you like! Toasted pecans are my favorite, but I also love hazelnuts and macadamia nuts. Be sure to toast the nuts (350 for about 7-9 minutes), then cool before adding to the batter–the nutty flavor is so much more pronounced once toasted!
Hi Jill,I had a chocolate craving and decided to try this recipe. It was not only fast and simple, but was absolutely delicious. I’d love to add some nuts – what kind would you recommend, if at all?Regards,Lucinda
i have been following your blog for awhile and love your recipes! i made these cookies the other day and they turned out fabulous! my husband loves them!
Thanks Prudy and Lisa!
Hi Maria,
So glad you stopped by! I couldn’t agree with you more about warm, fresh cookies…Hmm, may have to go and bake more, despite the return of the heat and humidity.
Hi Andrea!
I love your baby blog–beautiful! I am so flattered that you linked to me on your site 🙂 I’ll be stopping in often!
Hi Mary,Thank you!
Chocolate chip cookies seem to make everything a little brighter! Thee were very good–they were a little dry but I know i should have weighed the flur, i think i put too much of both chickpea and the coconut flour. I get impatient! But I’ll take the extra minute to weight next time, ha ha.
I made a half recipe (its just me) but next time Ill make the full recipe and feeze some becuase they are very good. Thanks!
What can I add other than DELICIOUS! Thanks
Just found your blog. Love it already. I am glad to have an egg-frree coconut flour cookie recipe!!!. Your cookies look so good! I always enjoy a warm cookie out of the oven!
I have been following your blog for a while now. Your cookie recipe looks great. I have never tried coconut flour (or heard of it!) but these cookies look so good, I am going to have to get some!
Very nice, I like the soft cakey texture. This is my first time using coconut flour.
I just found your blog (love it!) & had no idea you were in TX… These came out really good! I had not used chickpea flour before, I was not sure how these would taste (beans?) but they were great and not too sweet
Hi! I’m actually just watching about the hurricane on the news, and I’m glad you’re safe. I’ve been lurking on your blog for a while, but I just wanted to let you know that I’ve linked to you on my new baby blog. Thanks for the great recipes!
I have not had “real” chocolate chip cookies for a long time, so maybe my perspectve on what a good choclate chip cookie is is skewed. But I loved these, becuase of the texture and melty chocolate. I may make them in mini muffin tins next time.
I am so excited that you came up with a way to use coconut flour in a recipe without half a dozen eggs! These were very nice. I did not have chocolate chips on hand(not a big chocolate person) so I chopped up some dried apricots. Delicious.