Coconut Chocolate Chip Cookies
These Coconut Chocolate Chip Cookies are a yummy fusion of sweet coconut and decadent chocolate chips. The addition of shredded coconut in this recipe adds a chewy texture and infuses a unique flavor.
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Anytime is cookie time! These chewy coconut chocolate chip cookies are a delicious sweet treat. Other cookie delights include Ginger Molasses Cookies and Flourless Oatmeal Cookies. Do you have a baker in your life? Check out our best gifts for bakers!
Why YOU will love this recipe
Ingredients
Find the full ingredient list, with measurements, in the recipe card below.
- Almond Flour: Ensure you use blanched almond flour and not almond meal.
- Shredded Coconut: We choose unsweetened shredded coconut.
- Chocolate Chips: Semi-sweet mini chocolate chips work so well in this recipe.
- Baking soda: Baking soda helps the cookies rise while they bake.
- Fine Sea Salt: A pinch of salt brings out the best of your ingredients.
- Maple Syrup: Maple is a natural sweetener with a lovely warm taste.
- Coconut Oil: This will add a soft texture to the cookies.
- Egg: An egg helps to bind the cookies together, creating structure.
Equipment
- Mixing Bowl: A medium mixing bowl is all you need.
- Small Spatula: A small spatula is one of our favorite kitchen tools for stirring and scraping down the sides of bowls.
- Baking Sheet: We use a large, rimmed baking pan.
- Parchment Paper: A must for easy cleanup. We recommend using unbleached parchment paper.
- Cookie Scoop: We use a tablespoon-sized scoop for this recipe.
- Wire Rack: A wire cooling rack allows the cookies to cool properly, creating a crispy texture on the outside.
Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials that can leach into your food, making it safe for you, your family, and the environment.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by preheating the oven to 350 degrees and lining the baking sheet with parchment paper.
Step 2
Next, in the mixing bowl, whisk together the almond flour and shredded coconut.
Step 3
Then, add the maple syrup, coconut oil, and egg to the dry ingredients.
Stir the mixture until a dough forms.
Step 4
Next, fold in the chocolate chips.
Stir until they are spread out through the mixture.
Step 5
Then, scoop heaping tablespoon-sized balls of cookie dough onto the lined baking sheet.
Lightly flatten each ball and shape them into cookies.
Step 6
Next, bake for 10-12 minutes.
Watch for the edges to look set and the bottom of the cookies are golden brown.
Step 7
Finally, cool for 10 minutes on the baking sheet, then transfer them to the wire rack to cool completely.
Expert tip! Allow the cookies to cool completely before handling them to avoid breakage, as almond flour cookies tend to be delicate when warm.
Substitutions
- Melted unsalted butter can be used in place of coconut oil.
- Use honey, agave, or brown rice syrup instead of maple syrup.
- For a more chocolatey experience use chocolate chunks.
- Use a silicone mat instead of parchment paper.
Recipe Variations
- Make a nutty version by adding chopped pecans or walnuts.
- Experiment with different extracts like rum extract or vanilla extract.
- Spin this recipe into an Almond Joy cookie by adding chopped dry roasted almonds before baking.
Serving Suggestions
- Serve a plate of these cookies alongside a warm, comforting mug of Chaga hot chocolate, chai coffee, or warm almond milk.
- Include coconut chocolate chip cookies into your holiday dessert spread. They can be a festive addition to cookie platters during celebrations along with these almond flour peanut butter cookies.
FAQS
While almond meal can be used, drawing on my experience I have found it has a coarser texture than almond flour, which may result in a denser cookie.
You can try using egg substitutes like flax eggs or applesauce. Keep in mind that the texture and flavor may vary slightly.
Storage Tips
To Store: Store the cookies in an airtight container at room temperature for 3-4 days.
To Freeze: For longer storage, you can freeze the cookies in a freezer-safe container for up to a month.
More Almond Flour Recipes
**This recipe was originally posted on June 6, 2016, updated on October 15, 2018, and updated again on November 19, 2023, with recipe notes, writing, and photos.**
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As an Amazon Associate, I earn from qualifying purchases.
Coconut Chocolate Chip Cookies
Ingredients
- 1 ½ cups almond flour
- ½ cup shredded coconut
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 1 egg
- ½ cup mini chocolate chips
Instructions
- Heat your oven to 350° and line a baking sheet with parchment paper.
- Next, in a medium mixing bowl, whisk together the almond flour, coconut, baking soda, and salt.
- Then, add the maple syrup, coconut oil, and egg and stir until well combined.
- Next, fold in the mini chocolate chips.
- Then, scoop heaping tablespoon-sized balls onto the baking sheet. Press lightly down on each ball and shape them into cookies.
- Bake for 10-12 minutes, until golden browned on the bottom.
- Cool for 10 minutes on the baking sheet then transfer them to a wire rack to cool completely.