These delicious soft & chewy coconut flour chocolate chip cookies are naturally sweetened, gluten free, grain free, dairy free, and vegetarian. Perfect for a sweet treat or to give as a homemade gift!
This post has been made in partnership with iHerb
Coconut Flour Chocolate Chip Cookies
Homemade gifts are just a little extra special aren’t they? The holidays are likely going to look different for many of us in several ways when it comes to gathering with friends and family, shopping, and gifting, so we will need to think outside of the box… and into the basket perhaps!
These coconut flour chocolate chip cookies are super delicious, easy to prepare, and work perfectly as part of a holiday baking gift basket which is a thoughtful gift for anyone who needs a little extra healthy sweetness in their life (not to mention they don’t require any visits to a busy shopping mall!).
Using Coconut Flour For Cookies
Traditional chocolate chip cookies aren’t the healthiest treat to say the least. They are usually made with butter, white sugar, white flour, milk chocolate, that is baked into soft, chewy, delicious little saucers that taste amazing but lack in nutritional goodness.
Using coconut flour instead of white flour brings a nice healthy dose of fibre, iron, protein, and healthy fats. It has a mild coconut flavour and gives a nice fluffy, soft texture to cookies.
I love using coconut flour as a healthier refined flour alternative in baking and these coconut flour chocolate chip cookies are a great recipe to start with if you’ve never tried it.
Tips For Baking With Coconut Flour
Coconut flour has a very specific texture and is very absorbent so it’s important to note the following when using it for baking:
- Do not replace regular flour 1 to 1 with coconut flour.
- As a general rule, for every 1 cup of regular flour, you only need to use about ⅓ cup of coconut flour.
- Be sure to use a lot of liquids when baking with coconut flour as it is very absorbent.
- It’s best used in gluten free recipes on it’s own or with other gluten free flours.
- When first getting used to baking with coconut flour, use established recipes, then once you get used to the unique properties of the flour, experiment!
Other Ingredients in Chocolate Chip Coconut Flour Cookies
Along with the coconut flour, these delicious cookies contain other healthier alternatives including the following:
- Tapioca Flour (to compliment the coconut flour and add in the “chewy” factor)
- Date Paste made with Pitted dates and raw honey (to replace refined sugar)
- Baking soda and baking powder
- Coconut oil (for moistness and healthy fats)
- Eggs
All of these ingredients together (aside from maybe the baking soda and powder which are kitchen staples) along with a batch of the baked cookies can be used to make a beautiful gift basket.
Not only does your loved one get to enjoy the cookies, they can bake another batch (or two!) themselves when the craving strikes!
Holiday Baking Gift Baskets with iHerb
I’ve partnered with my favorite online retailer for natural products, iHerb, to create these cookies and make my own holiday baking gift basket. iHerb carries over 30,000 high quality natural products from cleaning to beauty, to grocery, and ships to over 180 countries.
I love that iHerb stands behind the quality of their products which are shipped from climate controlled distribution centers, and if there are any issues you can contact their customer service which runs 24/7 offering help in 10 different languages.
Here in Canada I can sometimes struggle finding the exact brands I need, and iHerb has a massive selection so I love that I can shop online and get fast, duty-included shipping with affordable rates.
Whether you want to gift these delicious coconut flour chocolate chip cookies or a favourite homemade cookie of your own, you can easily create a full holiday baking gift basket with all of the ingredients you’ll need using iHerb!
Be sure to check out iHerb and get a discount on your order by following this link.
Also, don’t forget to pin the photo below to save this recipe for later!
Soft Chewy Coconut Flour Chocolate Chip Cookies
These gluten free, dairy free cookies are soft, pillowy, and perfectly chewy. Made with grain-free coconut flour and naturally sweetened with dates.
Ingredients
- ⅔ cup coconut flour
- ⅓ cup tapioca flour
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 tsp pure vanilla extract
- ⅓ cup coconut oil, liquid, or melted to a liquid
- 2 eggs at room temperature (vegan option, 2 flax eggs)
- ⅓ cup semi-sweet chocolate chunks or chips
Date Paste:
- 3/4 cup pitted dates
- 1 cup boiling water
- 1 tablespoon raw honey
Instructions
- Preheat oven to 350 degrees.
- Prepare the date paste. Add dates and boiling water to a bowl, let soak for 10 minutes.
- Drain dates, and reserve 1 tablespoon of the date water.
- Place soaked dates in a blender or food processor and add in the reserved date water and honey, then blend until a paste consistency is achieved, set aside.
- In a large bowl combine the coconut flour, tapioca, baking powder, baking soda, and salt.
- In another bowl combine the date paste with the vanilla, eggs, and coconut oil and stir until well incorporated.
- Pour the wet mixture into the dry mixture and stir until all ingredients are combined.
- Stir in the chocolate chips or chunks.
- Using a spoon, scoop heaping tablespoon sized portions of the batter into a cookie sheet lined with parchment paper.
- Press each cookie batter mound lightly, and press together any cracks in the batter.
- Bake for 10-12 minutes until just lightly browned.
- Let cookies cool completely before eating.
Pin me!
More Holiday Inspired Cookies To Try:
Healthier Chewy Ginger Molasses Cookies
10 Healthy Cookies To Make This Christmas Season
16 Yummy Gluten Free Dairy Free Cookies
Happy Baking!
Can I replace the 2 eggs with liquid egg whites? If so, how much do I use? Can I use canola oil instead of coconut oil? Thanks
Hey Gabby – you could try subbing with egg whites only but the cookies may turn out a bit dry, and yes you can do canola oil instead of coconut oil!
These were really yummy!! Not quite chewy, so I’m not sure what I did wrong. What kind of dates did you use? I used medjool and probably should have drained a little more water off of them, but other than that not sure why they weren’t chewy. Definitely a better texture than any other coconut flour cookie I’ve ever tried to make! Will definitely make again.
Hey Judy! Glad you liked them – I also used medjool dates! What texture or consistency would you say they were if not chewy? I might be able to figure out what happened!
Can you recommend a replacement for tapioca flour? Besides Arrowroot.
I have all the ingredients except for those and was hoping I could use a substitute that I already have on hand.
Thank you. 🙂
If you can find a GMO free cornstarch you can also use that! I just don’t like cornstarch as it’s typically made with GMO corn, and not the healthiest option!
These are great I just made them I didn’t have any tapioca flour so I used quinoa and were better then what I had found at costco. I’m hoping they will freeze as I ended up with a double batch.
Awesome! I would have never thought to use quinoa! Did you use quinoa flour or whole quinoa??
I don’t eat eggs, most of all of you recipes have eggs 🙁
Yes, a lot of them do! Have you ever tried “flax eggs” as a substitute for eggs in baking?
What is the best replacement for the tapioca flour?? Thanks look forward to making these this weekend!
You could use arrowroot flour instead! 🙂
I’m really sorry, but these were dark brown after 10 minutes and really dry and crumbly, they did not spread one tiny bit. Quite a disaster and using all organic ingredients, I feel very let down, will not attempt them again
I’m sorry they didn’t work out for your Voni! I’m not quite sure what could have gone wrong!
These cookies look amazing! Is there anything I can use instead of date paste?
Thanks Teri! You could use mashed banana! 🙂