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Crunchy on the outside and slightly soft on the inside, these Vegan Chocolate Chip Cookies made with coconut flour are one of the healthier and delicious snack options of all time!
I think we would all agree that chocolate chip cookies are one of those things you got to have from time to time, or every day, which is one of the motivation for me to try different versions of them.
This time I was inspired by Leelicious‘s recipe and the fact that I had a bag of coconut flour which should be used soon. (I know I don’t use it that often, but this is the moment you know you need it!)
What’s special about these Vegan Chocolate Chip Coconut Flour Cookies?
- Vegan, Gluten-free, made with coconut flour
- Crunchy outside, slightly soft and moist inside
- Not very sweet (which is my type of food, in case you didn’t know), perfect for anytime
Ingredients You Need
Basically, you only need 10 ingredients to make these chocolate chip cookies:
- Ground flaxseed (linseed)
- Extra-virgin coconut oil
- Peanut butter
- Coconut sugar
- Vanilla extract
- Coconut flour
- Gluten-free oat flour
- Baking powder
- Baking soda, bicarbonate of soda
- Dark chocolate chip
For ingredient substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Vegan Chocolate Chip Coconut Flour Cookies
- Prepare the flax “egg”: Mix the ground flaxseed with water in a small bowl. Let it sit for 3 minutes.
- Make the cookie dough: To a big bowl, add melted coconut oil, peanut butter, and coconut sugar. Use a whisk to mix them all together for 1 minute.
- Add vanilla extract and the flax “egg” to the peanut butter mixture. Mix to combine.
- Add coconut flour, oat flour, baking powder, baking soda, and salt. Use a fork to incorporate all ingredients until them form into cookie dough.
- Add in the dark chocolate chips. Stir to distribute them evenly.
- Shape the cookies: Use a tablespoon to scoop out cookie dough. Then use your palms to roll them into round balls. This recipe makes about 9 cookies.
- Place the cookie dough balls on the baking sheet and press down with your palms into around 1.2 cm (1/2 inch) thick. Smooth the edges with your fingers if they crack.
- Bake: Place them into the preheated oven to bake at 176 °C (350 °F) for 15–18 minutes until they are firm to the touch.
- Cool: Transfer the baking sheet onto a wire rack to cool down completely. Then dive in!
How to Store Vegan Chocolate Chip Coconut Flour Cookies
Once the cookies are completely cool down, store them in an airtight container at room temperature. They should be able to last for 5–10 days.
Questions You Might Have
I don’t have baking soda, can I just use baking powder?
Baking soda and baking powder have slightly different effect on the cookie dough. If you’re not picky about the minor difference, you can just replace baking soda with baking powder (, which means more baking powder but no baking soda).
Are there other substitutions for extra-virgin coconut oil?
I personally prefer the taste of extra-virgin coconut oil. But if you’re not a big fan of coconut taste, you can swap it with cooking coconut oil (deodorized coconut oil) or vegan butter if you like some buttery taste in these cookies.
I’m allergic to peanuts, is there a substitution for peanut butter?
Yes, you can simply replace peanut butter with another type of nut butter, like almond butter or cashew butter, or seed butter, like tahini or sunflower seed butter. Just bear in mind that the flavour of the nut/seed butter you use will transfer into the final cookies.
Final Words
The texture of these chocolate chip coconut flour cookies is quite unique, crunchy outside and slightly soft inside. They are perfect to enjoy with a glass of plant-based milk or a cup of tea.
I hope you will love these cookies as much as I do. Let me know if you have further questions by commenting down blow. Also, welcome to tag me on Instagram or Facebook if you make them. (@barrelleaf)
— Nora
More Vegan Recipes:
- Homemade Jammie Dodgers (Vegan, GF option)
- Vegan Chunky Monkey Cinnamon Rolls
- Vegan Dorayaki (Japanese Pancake with Azuki Bean Paste + Black Sesame Filling)
Vegan Chocolate Chip Cookies with Coconut Flour (Gluten-free)
Ingredients
- 1/2 Tbsp ground flaxseed, ground linseed
- 1.5 Tbsp water
- 25 g extra-virgin coconut oil, or vegan butter, melted (2 Tbsp)
- 40 g peanut butter, pure unsalted (2 Tbsp + 2 tsp)*
- 3 Tbsp coconut sugar, **
- 1/2 tsp vanilla extract
- 28 g coconut flour, (1/4 cup)
- 45 g gluten-free oat flour, (1/2 cup)
- 1/4 tsp baking powder
- 1/8 tsp baking soda, bicarbonate of soda in the UK
- 1/8 tsp pink salt, or sea salt, omit if using salted peanut butter
- 4 Tbsp dark chocolate chips, or chocolate chunks
Instructions
- Preparation: Preheat the oven to 176 °C (350 °F). Line a baking sheet with parchment paper.
- Prepare the flax “egg”: Mix the ground flaxseed with water in a small bowl. Let it sit for 3 minutes.
- Make the cookie dough: To a big bowl, add melted coconut oil, peanut butter, and coconut sugar. Use a whisk to mix them all together for 1 minute.
- Add vanilla extract and the flax “egg” to the peanut butter mixture. Mix to combine.
- Add coconut flour, oat flour, baking powder, baking soda, and salt. Use a fork to incorporate all ingredients until them form into cookie dough.
- Add in the dark chocolate chips. Stir to distribute them evenly.
- Shape the cookies: Use a tablespoon to scoop out cookie dough. Then use your palms to roll them into round balls. This recipe makes about 9 cookies.
- Place the cookie dough balls on the baking sheet and press down with your palms into around 1.2 cm (1/2 inch) thick. Smooth the edges with your fingers if they crack.
- Bake: Place them into the preheated oven to bake at 176 °C (350 °F) for 15–18 minutes until they are firm to the touch.
- Transfer the baking sheet onto a wire rack to cool down completely. Then dive in!
Notes
- *Peanut butter: You can also use any nut butter or seed butter if you’re allergic to peanuts. Just keep in mind that the nut butter/seed butter you use will give itself away in the cookies.
- **Sugar: I personally like to use coconut sugar, mainly because of its caramel taste. Also, its lower GI index will less likely to give you a sugar spike. But technically, you can use any type of sugar. Organic sugar or brown sugar is usually my second choice.
- Storage: Once the cookies are completely cool down, store them in an airtight container at room temperature. They should be able to last for 5–10 days.
- Adapted from Leelicious
- Recommended equipment: I love using Pyrex Mixing Bowl and Measuring Spoons (affiliate links) for precise measuring. For more of my favourite baking tools and ingredients, please shop my pantry staples & kitchen tools.
