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    Home | Recipes | Cookies

    Coconut Chocolate Chip Cookies

    By Adriana Harlan | 26 Comments | Published: Feb 11, 2014 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 5 reviews

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

    plate of coconut chocolate chip cookies with glass of milk in the background

    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.

    More cookies recipe ideas

    • Paleo No-Bake Chocolate Cookies
    • Homemade Oreos (Gluten Free, Paleo)
    • Vanilla Sandwich Cookies
    • Pecan Chocolate Sandwich Cookies
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    Coconut Chocolate Chip Cookies

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    5 from 5 reviews
    Recipe by Adriana Harlan
    Servings :20
    Prep :15 mins
    Cook :10 mins
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    Ingredients

    • ½ cup coconut butter, melted*
    • ½ cup unrefined coconut sugar
    • ½ cup unsweetened shredded coconut
    • ⅛ teaspoon fine himalayan salt
    • ½ teaspoon baking soda
    • 2 teaspoons lemon zest
    • 1 egg, room temperature
    • ½ teaspoon vanilla extract
    • ⅓ cup 70% dark chocolate chips
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl, whisk the egg.
    • 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.
    • Fold chocolate chips into the dough.
    • Line a baking sheet with parchment paper and scoop about ½ tablespoon (small cookie scoop) of dough onto the paper, spacing each cooking 2-inches apart.
    • Top each cookie with two or three chocolate chips before baking.
    • Bake in a preheated oven to 350°F for 10 minutes or until the edges and bottom start to turn brown.
    • Allow cookies to cool on a wire rack.

    Notes

    *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.

    Nutrition per serving

    Calories: 67.5kcalProtein: 0.9gFat: 4.8gSaturated Fat: 2.7gSugar: 3.9gFiber: 1.4gCarbohydrates: 6.4gNet Carbs: 5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    More Healthy Cookie Recipes 🍪

    • Healthy Ginger Cookies (Gluten-free, Paleo)
    • Eggless Chocolate Chip Cookies (Vegan, Paleo)
    • Chocolate Coconut Macaroons
    • Flourless Chocolate Chip Cookies
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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