I remember the first time I had to cut gluten out of my diet. I felt like I was saying goodbye to every delicious baked good I’d ever known.
But guess what?
I discovered that going gluten-free doesn’t mean giving up comfort food—it just means finding new ways to make it.
These Paleo Coconut Flour Chocolate Chip Cookies saved my snack life. They’re soft, sweet, and totally satisfying. Plus, they’re packed with wholesome ingredients you can feel good about.
Let’s bake something amazing together!
Tips & Variations
- Substitutions:
- Swap almond flour for cassava flour if you’re nut-free.
- Use honey instead of maple syrup for a different sweetness profile.
- Flavor Boosts:
- Add a pinch of cinnamon for a warm, spiced flavor.
- Sprinkle flaky sea salt on top for a salty-sweet vibe.
- Storage:
Keep these cookies in an airtight container at room temp for 2–3 days, or in the fridge for up to a week. They also freeze beautifully!
Serving Suggestions
Plate your cookies on a rustic wooden board or a fun, colorful dish to make them Instagram-worthy. Serve them warm with a glass of almond milk or a scoop of dairy-free ice cream for the ultimate treat.
Let me know how yours turn out! 🥰
Paleo Coconut Flour Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
Soft, chewy, and naturally gluten-free, these cookies are made with coconut flour and a handful of healthy, simple ingredients. Perfect for anyone craving a guilt-free treat.
Ingredients
- 1/4 cup coconut flour
- 2 tablespoons almond flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup dairy-free chocolate chips or dark chocolate chunks
Instructions
- Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. - Mix the Dry Stuff
In a medium bowl, whisk together the coconut flour, almond flour, baking soda, and sea salt. Coconut flour is super absorbent, so it’s key to measure carefully. - Blend the Wet Ingredients
In another bowl, stir together the melted coconut oil, maple syrup, egg, and vanilla extract. Mix until smooth and creamy. - Combine Wet and Dry
Gradually add the dry ingredients to the wet, stirring until a soft dough forms. Don’t panic—it’ll seem wetter than typical cookie dough, but that’s normal with coconut flour! - Fold in the Chocolate Chips
Gently mix in the chocolate chips or chunks. They’re the best part, so don’t skimp. - Shape the Cookies
Scoop about a tablespoon of dough and roll it into a ball. Flatten slightly on the baking sheet. Repeat with the rest of the dough, leaving space between each cookie. - Bake to Perfection
Bake for 10–12 minutes, or until the edges are just golden. The cookies will be soft right out of the oven, but they firm up as they cool. - Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Pour yourself a cup of coffee or tea and dig in!
Notes
Make sure to use high-quality coconut flour—it makes all the difference!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Paleo)
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
