Chocolate Coconut Cookies

If you love chocolate, you’ll love this rich, Paleo dark chocolate coconut cookies recipe made with – yep – 100% Paleo ingredients. For the best flavor, use the highest quality cocoa powder you can get your hands on; it makes a difference!

Coconut flour tends to make softer cookies, so if that’s your thing, store these at room temperature. For something a little crisper, store these in an airtight container in your freezer. You won’t have to thaw them out, but you’ll be surprised and delighted at how they crisp up. Enjoy and please let us know how you like this Paleo Chocolate Coconut Cookies recipe!

chocolate coconut cookies
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Chocolate Coconut Cookies

Servings 12

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 141

carbohydrate 16.2g

protein 1.8g

fat 8.5g

saturated fat 6.5g

cholesterol 27g

sodium 120g

fiber 1.2g

sugar 13.7g


  • 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)


  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.


    1. 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.

  1. 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!

  2. 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

  3. 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!

  4. 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.

  5. 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!

  6. 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!

    1. 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.

  7. 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.

  8. 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 :)

  9. 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!

  10. 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?

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

    1. 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.

  12. 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.

    1. 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.

    1. 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!


  13. 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!

  14. 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 :)

    1. 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!!


  15. 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!

  16. 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.

  17. Yum! They turned out great! Rich, not too sweet, soft (cake like) cookies. To prevent the cookies spreading, I refrigerated the dough for 10 mins to allow the coconut flour to absorb the moisture to make for a firmer dough.

  18. Hi! I tried making the cookies, very carefully following the recipe (quadtrupal checking before I do anything) and the cookies flattened a lot when I cooked them. The coconut oil was not melted. It was not rock hard either. I don’t know if that played a part in the pretty flat cookies or not. Do you think adding more coconut flour in the future would help? Or would Nicky’s suggestion of refrigerating her dough before cooking work better?

    Sadly, I slightly burnt the outside of the cookies on the bottom rack :( But the cookies still tastes good though :)

    1. Hi Britni, as with most Paleo baking, letting the dough sit so the flour can absorb the liquids is always a good plan. I would however also go with letting it sit in the fridge as this should make for a thicker cookie. Let us know how it goes.

  19. I just prepared these cookies and the batter is tasty. I put three in the oven after reading the comments. The three are spreading pretty thin. So I have added another tablespoon of coconut flour and a half a tablespoon of almond flour. After adding in that the batter thickened. I shall see after I cook them!

  20. Made these and they were delicious, but mine came out thin and spongy!? Not a chewy or crumbly cookie texture. Could this be because I added desiccated coconut too? I will still make them because they taste amazing, but would like to get the right consistency?

  21. Great cookies! I chilled the dough for 30 minutes but they still spread out as they cooked. Next time I will chill it longer. Hopefully that will help.

  22. Made these today, as directed, and they are very flat and don’t look like the picture at all. They taste good, but the picture is very misleading.

    1. Hi Jennifer,

      I’m sorry the cookies don’t look the way they do in the picture. I read through the comments and it seems this recipe works better after the dough has been refrigerated for a few minutes to harden up. We are going to take a close look at this recipe and update the instructions as needed to make the outcome more predictable. Thank you for your valuable feedback!


      1. Please could you tell me if the nutritional information is for one cookie or for 100g?

        Thank you

      2. Natalie, our nutrition information is per serving and this recipe should make 12 cookies. However if you make bigger or smaller cookies, simply divide your total batch by 12 to get a single serving.

  23. I just made the cookies. I doubled the recipe and subbed half coconut manna and half butter for the coconut oil and used cacao nibs for the chocolate part. I also only used 2 eggs (probably could have used an additional egg) when I doubled the recipe and added 2 more additional tablespoons of coconut flour. They turned out thick and fluffy with crispy edges. The batter was also thick like normal cookie batter and no refridgeration required. Thanks for a paleo friendly cookie! My hubby loves them so that’s a winner for me.

  24. I made these as directed and they were super glat, yet yummy! I followed some comments and added more coconut flour and refrigerated, and they came out puffy and round. Perfect!

  25. I love these cookies and I make them all the time, however since these have a different base and no flower its important NOT to put them in a container for a few days and let them dry up a bit otherwise they taste like mini cakes instead of cookies. Also, add 1 more tbsp of coconut flour if eggs are too big.

  26. BY FAR the BEST chocolate cookies I have made thus far. Just began cooking paleo breads, desserts about a month or so ago and these are SIMPLE and YUMMY! Thank you for the GREAT recipe! Look forward to hearing of any other recipes you highly recommend – both savory and sweet!!!!!



  27. I had excellent results with this recipe. I did however make a few changes:
    -add another tablespoon of coconut flour
    -add a spoon of almond meal
    -refrigerate the dough overnight before baking
    Not only did the cookies not spread, I had to flatten them with a fork halfway through baking. They are soft and taste just like wheat-flour based cookies.
    Thanks for the recipe!

  28. I made these cookies yesterday. Instead of cookies I placed the batter in an 8×8 pan and baked for 15 mins. They tasted like brownies! I left the chocolate chips out, but next time I am going to put them in, and double the batter for thicker brownies. Thank you for the recipe!

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