Paleo Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies • paleo, nut-free, grain-free, gluten-free, refined sugar-free, dairy-free, soy-free

These cookies require no flour and no oil or butter. They are super easy to make and taste so amazing! The flavor reminds me of a certain toasted coconut candy we used to have when growing up in Brazil. The chocolate chips give these cookies a special moist, sweet and chocolaty savory taste.

This recipe takes less than 30 minutes to make and only takes a few ingredients. The main ingredient that adds consistency and moisture to these cookies in place of the flour and oil, is coconut butter. Coconut butter is simply unsweetened shredded coconut processed in a high speed blender or food processor until it becomes nice and creamy like peanut butter (not to be confused with coconut oil).

Making your own coconut butter will save you a lot of money and is easy to make at home. Please see the link below for a brand of coconut butter I highly recommend if you prefer to buy it from the store or online.

Coconut Chocolate Chip Cookies

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5.0 from 4 reviews
Paleo Coconut Chocolate Chip Cookies
  • ½ cup coconut butter, melted•
  • ½ cup raw coconut palm sugar
  • ½ cup shredded coconut, unsweetened
  • ⅛ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons lemon zest
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • ⅓ cup dark chocolate chips
  1. in a large bowl, whisk the egg
  2. add the melted coconut butter, coconut sugar, shredded coconut, salt, baking soda, lemons zest and vanilla extract to the bowl, and mix all ingredients together using a rubber spatula
  3. fold chocolate chips into the dough
  4. line a baking sheet with parchment paper and scoop about ½ tablespoon of dough onto the paper, spacing each cooking 2-inches apart ( I like using this cookie scoop)
  5. top each cookie with two or three chocolate chips before baking
  6. bake at 350°F for 10 minutes or until the edges and bottom start to turn brown
  7. allow cookies to cool on a wire rack
*You can save some money if you make your own coconut butter. For this you will need 2 cups unsweetened shredded coconut. Blend in a high speed blender or a food processor until creamy like peanut butter.

*To melt coconut butter in jar, place jar in a large sauce pan with simmering water. Mix the content in the jar before measuring.

Recipe yields 20 cookies.


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  1. Steven Geller February 11, 2014 at 12:26 pm Reply

    Just made these…real easy but MEGA sweet….

    • adriana February 11, 2014 at 12:55 pm Reply

      Hey Steven, I thought the same thing at first when they were warm. But then after they cooled they tasted super good and I decided to not change the recipe. If they are still too sweet for you after cooled, I suggest adding 1/4 to 1/3 cup of the coconut sugar instead of 1/2 cup.

  2. April Rowen February 11, 2014 at 12:28 pm Reply

    Ghaa, you did it again! Another hit! How did you know I just ran out of almond floor and butter? I told my daughter we’d have to wait until after going shopping when — Ta-da! Paleo Coconut Chocolate Chip Cookies recipe delivered right to my email. THANK YOU!

    PS: Are you going to offer your cookbook in ‘real’ form, too?
    PPS: Thank you for the additional pumpkin recipes this last season.

    • adriana February 11, 2014 at 12:52 pm Reply

      🙂 Thank you April for your kind words.
      The book will only be published digitally and there will not be a hard copy sold.

  3. Mandy February 13, 2014 at 9:19 am Reply

    Can I leave out the sugar? Will it make a difference in how the cookie turns out?

    • adriana February 13, 2014 at 11:22 am Reply

      Mandy, you can leave out the sugar. For sure the taste and consistency will be different. Coconut sugar resembles brown sugar a lot when making cookies.

  4. Angie February 13, 2014 at 11:02 am Reply

    This is a heaven send!!

    I’m paleo, but I’m also allergic to nuts.

    I can still have a cookie!!!! *happy cry*

    Quick question: I also can’t have processed sugars (coconut sugar included)
    Can i get away with 1/4 cup of Honey??

    • adriana February 13, 2014 at 11:19 am Reply

      Hi Angie, I have not experimented making them with honey but I think would be fine to substitute for coconut sugar. I suggest adding 1 or 2 tablespoons at the time until it is sweet enough for you. Please let me know how they turn out when you make them and post a picture here. Thanks!

  5. Steven Geller February 13, 2014 at 11:34 am Reply

    My cookies came out extremely thin…in your picture they appear much less thin. Any suggestions? Thnx

    • adriana February 13, 2014 at 11:58 am Reply

      Steven, you can chill the dough before baking for about 20-30 minutes (or 10 min in the freezer). This will prevent the cookies from spreading.

  6. Debra Dotson February 17, 2014 at 12:00 pm Reply

    Is coconut butter the same as coconut oil? Thanks!

    • adriana February 18, 2014 at 8:42 am Reply

      Debra, coconut butter and coconut oil are not the same thing. Coconut oil is JUST the oil that is extracted from the meat.
      Coconut butter is the whole meat of the coconut pureed into a creamy butter. Coconut butter is easy to make at home and all you need is dried unsweetened shredded coconut. Process the shredded coconut in your food processor or high-speed blender until creamy.

  7. Ruth February 19, 2014 at 9:25 pm Reply

    Hi – could almond butter be used instead of coconut?:)

    • adriana February 20, 2014 at 12:10 pm Reply

      Yes, almond butter will also work, but the taste will not be the same.

  8. Sue February 22, 2014 at 9:38 pm Reply

    I just finished making these wonderful gluten-free/nut-free cookies and they are super duper good! Some of the best we’ve eaten since I’ve gone gluten-free! Incredible and amazing are a few more words that come to mind! It’s so hard to believe that something so good can actually have such great ingredients in it! They passed the “Hubby test” (as did the Lemon Chia muffins) with flying colors! 🙂
    I can’t tell you how much I appreciate your blog and all you share here. It has been a high-light for me in a time that has been very difficult as I make the transition to a new way of life — cutting out so much of the food that we have enjoyed over the years and replacing them with delicious, and even “good for you” things! Thank you so much!

    As I write, I have your Coconut Mound Bark in the freezer waiting for the melted chocolate to be poured over them. Second time I’m making them. Great thing they freeze so well! 🙂 Thanks again!

    • adriana February 24, 2014 at 2:50 pm Reply

      Thank you so much for your feedback Sue!

  9. tanya October 17, 2014 at 4:56 pm Reply

    Dont bother making your own coconut butter its messy takes forever and its fiddly having to stop and scrape down processor bowl every 10 seconds. These biscuits better be worth it.

  10. tanya October 17, 2014 at 6:52 pm Reply

    Okay, glad I persevered with processing the coconut butter. These are really nice but agree they are too sweet and I didn’t put the vanilla extract in. If I make again I will use less sugar.

  11. Elise March 1, 2015 at 2:47 pm Reply

    I am wondering how u got ur cookies to look like that? Because there is no flour mine melted completely and turned into one giant cookie. HELP:(

    • adriana March 1, 2015 at 6:45 pm Reply

      Elise, did you stir the content in the jar of coconut butter before measuring and adding to the bowl? I’m thinking this may have been the problem, because if you don’t stir you use mostly the oil that rises to the top of the jar, which would make your cookies spread more.

  12. Jen March 27, 2015 at 7:40 am Reply

    Do you have the nutritional info for these cookies, i.e. Calories, fat, etc?

    They were great but I need a calorie count.


    • adriana April 1, 2015 at 10:48 am Reply

      Jen, I am sorry but I don’t calculate the nutrition facts of my recipes. I am happy you like the cookies!

    • adriana April 1, 2015 at 1:58 pm Reply

      Jen, the recipe yields 20 cookies – Here’s the breakdown:

      Per serving: Calories 97 (From Fat 62); Fat 7g (Saturated 6g); Cholesterol 9mg; Sodium 55mg; Carbohydrate 10g (Dietary Fiber 2g); Protein 1g.

  13. Carly Taylor August 5, 2015 at 3:50 pm Reply

    I just made these cookies and they were a complete flop! The batter was runny and they all melted into each other. I only had enough ‘batter’ for 8 cookies, not 20. Where did I go wrong?

    • adriana August 6, 2015 at 7:50 am Reply

      Hi Carly. Was your coconut butter melted and did you stir the content in the jar before measuring? In every coconut butter jar, the oil rises to the top and the coconut butter concentrates on the bottom. That is why it’s important to melt your butter and stir the content inside so that you don’t use just the oil. This may have been the problem why your batter was so runny.

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