Coconut Flour Chocolate Chip Cookies {Guest Post}

I’m always in the mood for cookies.

Which isn’t always a good thing, considering cookies aren’t always a vision of healthy eating.

But when I do get a hankering, I always go for homemade. Whipping up batches of cookies shouldn’t be reserved for just the holidays. You can bake up batches of scrumptious homemade (and healthy!) cookies all year round. The great thing about baking yourself (aside from the delicious aroma that fills your kitchen) is that you can control every ingredient that’s going into your dough.

Coconut Chocolate Chip Cookies

Which brings me to this tried and true cookie recipe. I have recently become a fan of coconut flour. Coconut flour is a great grain-based flour replacement in baking. It’s rich in protein and fiber, and a great source of manganese. It’s not grain-based, making it a perfect substitute for those who live a gluten free lifestyle. (source) When baking with coconut flour, there are a few things to take into consideration:

  •    You cannot substitute coconut flour for grain-based flour on a 1:1 ratio. You don’t need a whole lot of coconut flour when baking, as it’s really absorbent. Typically ½ cup of coconut flour for every cup of grain-based flour a recipe calls for will suffice, but you may need to play with the measurements when experimenting with coconut flour. Because of its absorbency, I tend to also add additional eggs and sometimes additional liquid (like coconut milk) to my recipes when working with coconut flour. Typically 3 eggs for every 1 egg a recipe calls for will make for a successful cookie dough; but again, you may have to play with your measurements when learning to bake with coconut flour.

Here’s a great go-to cookie recipe to try out coconut flour. Hope you like it!


Coconut Flour Chocolate Chip Cookies
5.0 from 1 reviews
Recipe type: Dessert
Cook time:
Total time:
Serves: 24 mini cookies
  • 1¼ cups coconut flour (you can also use whole wheat flour if you prefer)
  • ¼ cup oats
  • 2 large eggs
  • 2 sticks unsalted butter at room temperature (can sub coconut oil)
  • ¼ cup coconut milk (unsweetened)
  • ½ tsp. baking soda
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ¼ tsp. sea salt
  • ½ cup chopped nuts (I used walnuts)
  • ½ cup chocolate chips
  1. Preheat oven to 350°.
  2. Beat butter (or coconut oil) with the brown sugar.
  3. Add coconut milk+, vanilla, egg and baking soda.
  4. Stir in flour until well blended.
  5. Fold in chocolate chips and nuts.
  6. Refrigerate for 30 minutes.
  7. Using a melon baller, scoop cookie dough into balls and place onto a greased cookie sheet.
  8. Bake 10-12 minutes or until golden brown.
  9. These don’t' spread much, so they will stay bite sized.

Guest Post written by:

Steph, the writer over at Orangespoken.comOrangespoken is my story. It’s where I share tales of my weight loss journey, life’s adventures, recipes and more . In April of 2012 I lost my mother to breast cancer. Orangespoken also highlights Team Judy and the events we’re involved with for breast cancer advocacy and fundraising.

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Connie Roberts

Professional Blogger
Living in the Tampa Bay area, I'm lucky enough to see beautiful sunsets almost every day. Although life can be difficult at times, focusing on the positive and being with my family is what gets me through.

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  1. Yum, would love to see the nutritional info on a batch:)

  2. I’ve never cooked/baked with coconut flour but have been wanting to try it. Thanks for sharing this recipe, will definitely have to try it!
    Shana D wrote this fabulous post..Agent Magic Investigates a fun interactive children’s appMy Profile

  3. I’ve never heard of coconut flour. These seem like a great place to get to know it!
    Rajean wrote this fabulous post..What’s Your Elevator Speech? #VlogMomMy Profile

  4. I love experimenting with different ingredients – I haven’t tried coconut flour yet. I’d love to make these – they look delish!