Tender, brownie-like vegan chocolate coconut flour cookies, made with no other flours or starches! They are naturally grain-free, gluten-free, nut-free and keto (with one plain substitution).
Chocolate Coconut Flour Cookies that are Egg-Free & Nut-Free
Because I care so much about all of you, dear readers, I ate many–many–chocolate cookies this past week.
A few were dry, others gooey. Several others crumbled to bits, and some were dreadful.
In the end, all of the sampling was worth it. Because the failures eventually led to a swoon-worthy success:
Chocolate Coconut Flour Cookies,made exclusively with coconut flour and free of eggs and dairy.
100% Coconut Flour Vegan Chocolate Cookies
Several of you wrote to me after I published my recipe forvegan almond flour cookieslast week, asking if coconut flour might work in place of the almond flour. Sadly, no, because the two flours work so differently. The differences are even more acute in the absence of eggs; plain swaps are not possible.
However, the requests inspired me to developthesecookies (hint: keep the requests coming! I love challenges :)). A multi-purpose vanilla cookie made with coconut flour (tricky) is still in the works, but in the meantime, who wantschocolate?!
The only flour in these cookies is coconut flour. No almond flour (or nut butter). No starches. It is no straightforward feat.
But a chocolate coconut flour cookie is easier because of the addition of cocoa powder, which adds a natural starchiness to the dough.
Why You’ll Love These Vegan Coconut Flour Cookies
In addition to their decadent taste and texture, these cookies are:
- Vegan (dairy -free & egg-free)
- Grain-free
- Gluten-free
- Nut-free
- Starch-free
- Paleo
- Keto (with one plain substitution)
- Quick & straightforward to make
Two Important Tips for Success
The final recipe is very straightforward, assembled in one bowl in under 5 minutes. Despite the overall simplicity, it is very important to follow these two key steps:
(1)Weigh orlightly spoon the coconut flour when measuring(do not pack it!). Coconut flour is extremely absorbent. Because it is also used in in small quantities, even a little bit of extra flour (from packing it in) can throw off the recipe. For precise measurement, use a kitchen scale.
(2)Let the dough rest for 2 to 3 minutes before using.When the cookie dough is first combined, it will be closer to a thick batter than a dough. Let it rest. After a few minutes, the coconut flour absorbs much of the liquid, resulting in a thick, but still moist, dough.
Here is the dough after sitting, about 3 minutes after mixing:
Ingredients for Chocolate Coconut Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
The ingredient list for these cookies comprises familiar, frugal ingredients.
- Coconut flour
- Unsweetened cocoa powder
- Flaxseed meal
- Coconut palm sugar
- Baking powder
- Avocado oil (or vegetable oil chocolate)
- Vanilla extract
I used a flaxseed-water mix in place of the eggs. Trust me when I say that the tablespoon of flaxseed meal is just right. I tried less (crumbles) and much more (awful). A tablespoon is reliable.
I did not have success with a similar quantity of chia seeds in place of the flax (I tried both whole and ground chia). The finished cookies looked good, but did not hold together as well. You are welcome to experiment with other quantities, but for now, I have no alternatives to the flax.
Use a Small Cookie Scoop for Reliable Portioning
To create reliable mounds of dough, I use a small cookie scoop (generous tablespoons of dough are fine, too), which produces exactly 12 medium-size cookies.
After a short bake, you’ll have a dozen tender, brownie-like cookies.
Frequently Asked Questions (FAQ)
- How Can I Make the Cookies Keto?If you wish to make keto chocolate coconut flour cookies, swap the coconut sugar for an equal amount of keto-friendly brown sugar substitute (use a variety that can be used measure for measure to coconut sugar or brown sugar).
- How Should I Store the Vegan Chocolate Coconut Flour Cookies?I recommend keeping the cookies in the refrigerator (unless you have a very cool kitchen), in an airtight container, for up to 1 week. If the cookies become too warm, they can break in half. Store for up to 6 months in the freezer.
Can I Vary the Flavor of the Cookies?
Yes! Since I am amore is moretype, I could not stop myself from coming up with a few variations (included in the recipe below). I know you will come up with many more of your own design, but these will get you started:
(1)Double Chocolate Chip Cookies:I love pointing out the obvious:add more chocolate:).
(2)Peanut Butter Cup Chocolate Cookies:replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut butter.
(3)Chocolate Mint Cookies:mint extract + a dark chocolate drizzle, inspired by a certain Girl Scout Cookie flavor.
Bake, eat, and enjoy, everyone–and happy baking!
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- Coconut Flour Lentil Cookies {Grain-free, Vegan}
Vegan Chocolate Coconut Flour Cookies
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Servings: 12 cookies
Ingredients
- 6 tablespoons 90 mL water
- 1 tablespoon 6.5 g flaxseed meal
- 1/4 cup 28 g coconut flour (do not pack it; lightly spoon to measure)
- 1/4 cup 25 g unsweetened cocoa powder
- 1/4 cup coconut sugar 48 g; see notes for keto option
- 1/2 teaspoon 2.5 g baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons 30 mL vegetable oil (I used avocado oil )
- 1/2 teaspoon vanilla extract
Method
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper .
- In a cup, combine the water and flaxseed meal . Let stand for 5 minutes to thicken.
- In a small bowl , whisk the coconut flour , cocoa powder , coconut sugar , baking powder and salt, breaking up any and all lumps.
- Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
- Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet , spacing 2 inches apart.
- Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
- Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack . Cool completely.
Notes
Tip: If using melted coconut oil for the oil, stir in the flax mixture FIRST, then stir in the coconut oil (otherwise, the coconut oil may clump into firm bits). Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold , Swerve). Keto Version Macros per Cookie: Calories: 38; Carbs: 2.6 g; Sugars: 0.2 g; Net Carbs: 1.3 g Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar . Storage: Store the 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. Variations: Double Chocolate Chip Cookies : Add 2 to 3 tablespoons miniature semisweet chocolate chips to the batter. Chocolate Mint Cookies: Replace the vanilla with an equal amount of pure peppermint extract. Melt 2 tablespoons miniature semisweet chocolate chips together with 1/2 teaspoon vegetable oil in mix=crowave and drizzle over cooled cookies. Peanut Butter Cup Chocolate Cookies : Replace 1 tablespoon of the oil with smooth/creamy peanut butter and add an extra 2 teaspoons water to the batter. Add 2 tablespoons miniature semisweet chocolate chips to the batter. Drizzle 1 tablespoon smooth/creamy peanut butter (melted in the microwave for 15-20 seconds) over tops of cooled cookies.
