Coconut Flour Chocolate Chip Cookies

There’s nothing quite like a warm, chocolate chip cookie fresh out of the oven. Even better this recipe from our friend Megan Gilmore (a.k.a. The Detoxinista) also happens to be incredibly easy to make and absolutely delicious–> the kind of cookie that you can whip together the moment a cookie craving strikes, without suffering from a crazy sugar crash later! She recommends making a double batch and stashing them in your freezer for “emergencies.”  

Coconut Flour Chocolate Chip Cookies (Grain-free)
makes 12 cookies


  • 1/3 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 1/3 cup dark chocolate chips


1. Preheat your oven to 350F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt, and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture.

3. Add in the chocolate chips, and stir to distribute them evenly. (Megan used Enjoy Life allergen-free mini chocolate chips in this particular batch.)

4. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.

5. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

*Note: These cookies can be stored on the counter for a few days, but I found that they get even softer after a few days at room temperature, so they are best stored in the fridge for the longest shelf life.

What type of classic chocolate chip cookies does your family enjoy?