Chocolate Coconut Cookies

chocolate coconut cookies
Servings: 12
Approximate Cook Time: 25 minutes
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Votes: 17
Rating: 4.29
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Ingredients

1/3 cup(s) coconut oil, not melted
2/3 cup(s) coconut sugar, or coconut "crystals"
2 large egg(s)
1 tablespoon(s) vanilla
3 tablespoon(s) coconut flour, sifted
1/4 cup(s) cocoa powder, unsweetened
1/4 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1/2 cup(s) chocolate chips, dark, (optional)

Instructions

  1. Preheat oven to 350 F.
  2. Beat the coconut oil and the sugar in a mixing bowl. Add the eggs and continue beating on medium until well combined. Stir in the vanilla.
  3. Add the coconut flour, cocoa powder, baking soda and salt and stir until just combined. If using chocolate chips, fold them in.
  4. Line a baking sheet with parchment paper, or lightly coat with coconut oil. Drop the cookies about 2 inches apart, and bake for 10-12 minutes, until cookies are set. Allow to cool before moving from pan.

29 Comments

  1. I don’t have coconut sugar on hand, do you have an alternate measurement for stevia?

    • melinda – No, sorry. I don’t really bake with stevia ever, and I’m assuming it depends on whether you’re using powdered or tinctured stevia. Sorry.

  2. These cookies are delicious!! I am not much of a dessert person and I don’t make or eat ‘treats’ but I wanted to try these out because they looked so good. They were easy to eat but they did sparead out quite a bit on the pan…but they firmed up perfectly and are sooo good!

  3. Just made a double batch of these. Runny mix made v thin cookies but still v nice. Maybe reduce oil a little if using large eggs. I cooked for about 9 mins in a fan force oven 160 degrees C

  4. Is there anything that could be substituted for the coconut sugar? Such as stevia? I am unable to find anywhere here near me in Australia where I can buy it!

  5. I added some chopped pecans and unsweetened coconut. It added structure to the cookie and improved the flavor.

  6. Made a double batch of these cookies today & they came out very thin….almost like lace cookies. When the first batch came out super thin I decided to add 1 more Tbsp of coconut flour. That sheet of cookies came out a little better but still kind of thin. So I added 1 more Tbsp coconut flour. All in all these were edible but I didn’t like the texture at all. Think I would’ve liked them if they were a little chewier. These were more cake-like & I think that is because of all of the eggs. If I ever make this recipe again….I will put them in a cupcake tin & bake them like individual brownies.

  7. Kerrie Stein

    Very happy with these biscuits. Although I did tweak the recipe, adding extra coconut flour and two tbls of almond flour, one large egg one small. Will defiantly make them again!

  8. Neely these were delicious, soft but chewy and very flat which was perfect for ice cream sandwiches! How did you get yours to look like the picture? I would like to make them again and get a little more volume and texture as mine spread and became very flat. Is there is trick to changing that? Thanks for such a simple and yummy recipe that my kids loved!

    • Pamela – So glad you liked them! Here are some tips. First, don’t over-mix the dough. You want everything to be incorporated, but not over mixed. Then refrigerate the cookie dough before baking. When it’s nice and chilled, it should bake up much better. Also, using parchment instead of oil will help as well. Hope this helps.

  9. Mine came out like most of the posted comments, flat but delicious. I will try the tip posted by Neely and see if it helps the cookies fluff up a bit. Never the less, they still were fantastic.

  10. Stefanie

    Hi,

    Commenting all the way from New Zealand. Made these today and they came out really flat. As soon as they hit the heat, they completely melted. Still came out tasting amazing but how can I stop them from melting and making cookies like the picture at the top?? :D Any advice would be greatly appreciated :)

  11. Nicole

    I’m sure these would have been delicious, if I HADN’T BURNED THEM!!!! CURSES!

  12. Hi Laura

    The loving earth brand in Australia stocks coconut sugar

    Thanks

  13. Trysten

    This is my first week paleo and I tried these cookies, after reading reviews I made a few changes. I reduced coconut oil to 1/4cup, 1& 1/2 eggs. After dough was mixed I scooped the cookies onto a tray and then chilled the dough balls. After they are chilled you can put balls in baggies, I leave the cookies in the fridge or even freezer until I put them in oven. Dont let them sit on counter, with the coconut oil they will soften pretty quick. If you bake from frozen add a minute or two to baking time. They turned out just like the picture.

    Using Hershey’s special dark cocoa really makes these sinfully rich. First paleo cookies and I’ll never go back to my old chocolate cookie recipe!

  14. Amazon sell coconut sugar if you have access to Amazon.
    But there are various versions, which one shoud we be using? Raw, palm sugar, organic. Or are they all the same?

  15. Terewai

    DELICIOUS !!!! just made these did add 2 extra tbsp of coconut flour,1tbsp of almond meal,1tsp baking powder, very moist will be making

  16. Can I substitute almond flour for coconut flour? there was none at the store

    • Sophia- Almond flour and coconut flour are not interchangeable in most recipes, unfortunately. Coconut flour absorbs far more water and oil within a recipe, so to substitute with this recipe, you’d need to experiment and decrease the amount of oil and eggs used.

  17. I made these last night. They were good but more like brownies, i think next time I’m going to melt the coconut oil first. I think by not melting it you are adding more then 1/3 of a cup.

    • Steve – It is important to keep the coconut oil cold. Use a firm rubber scraper and a measuring cup to be accurate. Also, see Trysten’s comments above for additional suggestions.

  18. Can I substitute xylitol for coconut sugar? Thanks! :)

    • Sally Barden Johnson

      Hi Diana,

      You should be able to! Xylitol can be substituted in a one to one ratio to sugar. Xylitol tends to absorb a bit more liquid than sugar and the cookies may lose a little moistness and bake more quickly, so watch them carefully. Xylitol will likely change the taste of the cookies slightly as well. Please let us know how they turn out!

      Sally

  19. I substituted 1/4 cup xylitol instead of coconut sugar and they came out delicious. Followed the advice of keeping the batter cold before putting in oven and they actually ended up looking like the photo! Also added pecans and walnuts. Finally, when they were out of the oven and a bit cooled, I added a tiny bit of ghee and almond essence on top. Outrageously great!

  20. Hi Sally, I found out that xylitol should be substituted at 25% of whatever the conventional sugar amount called for is. They turned out sweet but not overly so :)

  21. This sweetener conversion site was really useful: http://www.drjacobkeyzernd.com/sweet_calc.htm

    • Sally Barden Johnson

      Diana,

      I really appreciate all this feedback! I’m so happy to hear the cookies turned out well. Thank you for sharing your creative touches to the recipe and your excellent results as well as for the very useful link to the sweetener conversion site!!

      Sally

  22. You’re welcome, Sally! I’m back making the cookies again :) This time I added cardamom and it was lovely. This is such a great and flexible recipe – thank you for sharing!

  23. One of the practices you have to adopt when cooking with coconut flour is to let the batter sit for about 5 minute to allow the coconut flour to absorb all the liquid. This will avoid a runny batter and thin cookies. Try adding 2 teaspoons of instant espresso coffee to the batter. It really brings out the chocolate flavor.

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