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–+ servings
coconut flour chocolate chip cookie on a piece of parchment paper
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4.84 from 12 votes

Oil-Free Coconut Flour Chocolate Chip Cookies (Vegan, Grain-Free)

Oil-free coconut flour chocolate chip cookies that are equally healthy and scrumptious! They are date-sweetened, grain-free, gluten-free and oil-free, & easy to make.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Cookies
Cuisine: American
Keyword: coconut flour, coconut flour cookies, date-sweetened, vegan coconut flour baking, vegan gluten-free grain-free cookies, wfpb baking, wfpb cookies, wfpbno, wfpbno cookies
Servings: 20 cookies
Author: Camilla

Ingredients

  • 1/2 cup soft pitted dates
  • 1/2 cup nondairy milk (e.g., soy milk, almond milk, cashew milk)
  • 1/4 cup smooth almond butter
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 1/4 cup miniature semisweet chocolate chips (certified GF, as needed)
US Customary - Metric

Instructions

  • Place the dates in a small bowl or cup and cover with warm water. Let soak for 15 minutes. Drain.
  • Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
  • 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.
  • 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.
  • Using a small cookie scoop or tablespoon, drop rounded tablespoons of dough onto prepared cookie sheet, spacing about 2 inches apart.
  • 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

Serving: 1cookie | Calories: 56kcal | Carbohydrates: 6.9g | Protein: 1g | Fat: 2.8g | Saturated Fat: 0.7g | Sodium: 78.3mg | Fiber: 1.4g | Sugar: 4.9g