Fiiinnnnaaallllyyy I have developed lovely vanilla coconut flour chocolate chip cookies, and they’re amazing. At only 2 g net carbs per cookie, it’s a no brainer when it comes to coffee and cookie time. Read below why I don’t use sugar free chocolate.
Scroll below for the NEW quick cooking video to show you just how easy these cookies are. 
Coconut Flour Chocolate Chip Cookies
Everyone loves a chocolate chip cookie but the regular ones are so high in sugar, flour, gluten and questionable fats, we have learned to give them wide berth and avoid them completely.
And for those of you who have a nut allergy, trying to find a coconut flour chocolate chip cookies recipe that actually works, can be difficult.
Coconut Flour Recipes
If you haven’t baked with coconut flour yet, always try using recipes that have been developed using coconut flour already. It can be a tricky little sucker to work with and it behaves completely different to wheat flour and almond flour.
Coconut flour requires much more moisture and generally a lot more eggs. But in a cookie, it is perfect.
Read this article where I compare coconut flour vs almond flour. And if you want to see my back catalogue of coconut flour recipes, click here. All the recipes are either made with coconut flour, or I have written conversions to swap almond for coconut flour.
The trick I use every time I bake with coconut flour, is to flavour the recipe heavily to overpower any subtle coconut taste some people find.
For a savoury recipe, I would add extra herbs, spices and cheese, for a sweet recipe I would add extra vanilla and sweetener for example.
Chocolate and Sweeteners
I use cacao nibs in my coconut flour chocolate chip cookies because they don’t melt when baking AND I cannot find a sugar free chocolate that doesn’t have bad sweeteners in them.
Remember to avoid maltitol. Many nutritional panels don’t add it to the carbohydrate count, but it does raise blood sugars.
Regular chocolate chip cookies are incredibly sweet. Remember to adjust the sweetener in all my recipes (very important in this case) to YOUR taste. We are all on different paths to our sugar free journey, so one person may require double of half the sweetener stated. Add a small amount each time, because you cant take it out and don’t want an over sweetened recipe.
If you are using stevia, too much will turn the recipe bitter – and no one wants a failed cookie. Each time you make low carb recipes, you will probably require less and less as time goes on.
Wa-hoo!! 2g net carbs. Please make me some quick coconut flour chocolate chip cookies. Click To TweetWhen I make these, my kids always prefer them warm out the oven OR once they have sat on the kitchen bench covered in a tea towel for a day. I think the cookies absorb some moisture from the air and it affects the texture. Either way, they love them.
Coconut Flour Chocolate Chip Cookies
Quick and easy low-carb coconut flour chocolate chip cookies are perfect to enjoy with a cup of coffee, or pop one in your children's school lunch box.
Ingredients
- 113 g butter softened
- 4 tbsp granulated sweetener, of choice or more to taste
- 65 g coconut flour
- 1/2 tsp baking powder
- 2 eggs
- 2 tbsp cacao nibs
- 2 tsp vanilla
Instructions
-
Cream the softened butter and sweetener together until light, pale and fluffy.
-
Add all the other ingredients and mix well until combined and the mixture begins to thicken.
-
Squeeze a small handful into a ball, then press into a cookie shape with your fingers.
-
Place the coconut flour chocolate chip cookies on a lined baking tray and bake at 180C/350F for 10-15 minutes, or until golden brown on the edges.
-
Allow to cool for a while, then remove and place on a baking rack to cool down completely. These cookies are even nicer the next day.
Subscribe now to receive your FREE copy of Top 10 low carb recipes eBook, my newsletter and secret discount codes for subscribers only. 
Julie Wright says
I tried these today and it was a little different that expected. I didn’t realize the nibs would not melt and the stevia I used ( 4 tbsp. per recipe) did not make them sweet. They were little softer after I let them cool a bit but next time I will tweak the recipe with more sweetener and more flavor. There are nice though for this WOE.
Libby www.ditchthecarbs.com says
The cacao nibs I use end up softer once cooked, but a little crunchy which I like. If you are new to cacao nibs, it might take a while to fall in love with them (I can eat them straight out the bag for that cocoa kick). With all my recipes, the sweetener is always stated “or more to your taste” as everyone will require far more or far less depending on their sweet tooth (or lack of). Feel free to add more, and as time goes on, you will require less and less, you’ll be amazed. 🙂
Denise Farr says
Made these last night with just 3 tablespoons of stevia, as I am always trying to get us used to enjoying less sweetness. The texture is different to a crisper biscuit made with sugar and wheat flour, but very excited to be able to make a little treat to have with an evening cup of tea that is only 2 grams of carbohydrate. I used cacao nibs as we regularly buy these now and use them in our berry yoghurt, love the texture they give and the dense cocoa flavour. You do get used to not having the sweetness of chocolate bits, and to enjoy the dense cocoa flavour. Sometimes I even just crunch a few!
Libby www.ditchthecarbs.com says
Me too. I love crunching on cacao nibs and don’t miss that sickly sugar taste any more. I added a bit of lemon zest to these biscuits last night, anomy kids love them. Next time I will add orange zest.
Kathy says
Have you tried making “browned butter” and making these cookies? Wondering if it would help to knock it up a notch and give it a brown sugary flavor like my old favorite recipe. I’m considering trying it.
Libby www.ditchthecarbs.com says
Oooh, no, but what a great idea. I did however at the weekend, add some lemon zest with the cacao nibs. My kids tell me they were yummy.
Jen says
These cookies are delicious.
I am conducting an experiment: I’ve frozen some of the dough (3 cookie balls) to see how they go after defrosting and baking.
I like to have things on hand for sudden sugar cravings. I have always kept gluten free brownies or cookie dough (homemade) in my freezer. Then I just bake one cookie at a time so I don’t pig out 😀
If these cookies pass the freezer test, this recipe will be a constant in my kitchen.
Been low carb for 2 weeks now – easiest ‘diet’ I’ve ever done. A big thank you for this website, it has made my transition very easy. I’ve printed about 50 recipes today!!
Libby www.ditchthecarbs.com says
Brilliant!! Please come back and let me know the results of your ‘experiment’. I’m guessing you could also roll the cookie dough into a log then slice off one cookie at a time to cook. P.S. Don’t let on how easy this ‘diet’ is, everyone thinks we are deprived and lack any sense of fun by giving up sugar and junk food 😉 If only they knew (insert snorting laughing here).
Mary says
You don’t happen to have the measurements in teaspoons / cups?
Libby www.ditchthecarbs.com says
Yes, all my recipes now have a big red box beneath them so you can easily switch between grams and US measurements. You can even change the number of servings and the quantities will recalculate themselves as if by magic. Yay.
Lis hepworth says
To make these savory do u only omit the sweetener and add herbs?
TIA
Libby www.ditchthecarbs.com says
I’ve never made the savoury, but yes, I think your swaps would work.
Afunky11 says
Amazing recipe, perfect with the Bullet proof coffee in the morning, definitely gana be a weekly staple in my pantry.
Emelynn says
Omg… so so so awesome!!! Love how moist and soft these cookies are!
Amazing and thx for sharing!
Btw- how’s long does it keep out of the refrigerator?
Libby www.ditchthecarbs.com says
I keep them in an airtight container in my cool pantry for 3 days (but they generally are eaten within 2 😉 ).
Vikki Harraden says
Fresh out of the oven. I added salt as that seemed to be missing from the ingredients. Other than that exclusiin, the cookies turned out well. Parchment paper is a must
Tanya says
Thanx for sharing! Can I substitute coconut to almond? Thanks
Libby www.ditchthecarbs.com says
Not in this recipe I’m afraid. I am trying to develop an almond flour recipe, so stay tined, it will be here soon. Unfortunately coconut and almond flours are not interchangeable. Read this article why.
Marj says
Going to try these cookies. Will be great to have an alternative to the pizza and cookie lunch fundraisers that the school has three times a term.
Keara says
These look soooo delicious but I cant have eggs (or dairy)… is there something I could substitute the eggs for?
Libby www.ditchthecarbs.com says
Sorry but not really in this recipe. The egg helps bind the cookies together.
Jodi says
Try aquafaba and ground flax. It call superegg.
Carolyn says
Hi Libby,
So excited to see this recipe, and get a proper biscuit with crunch, so I baked them today. They looked awesome, tasted awesome, but were soft. Will they crisp up tomorrow if I leave them out, with the tea towel over them? Did I put the tea towel on them too soon They were out of the oven about an hour when I threw the tea towel over them), is that why they weren’t crisp. These taste so good, I’ll will keep baking them, but I would like to get a biscuit crunch if I could. Thanks Libby
Libby www.ditchthecarbs.com says
That may have done it. Sometimes these cookies turn out more like shortbreads depending on the humidity the day I baked them. My kids still demolished them 🙂
Nisa says
Can’t wait to make these!!! Hey, have you come across the Lily’s chocolate chips?? They are AWESOME and are what we use! http://amzn.to/2vOw3dp
Nisa says
Lily’s uses stevia and erythritol.
Libby www.ditchthecarbs.com says
Thanks Nisa, unfortunately I cant buy that here in NZ, we are so restricted to products – which has it’s pros and cons. I need to go on a food buying trip 😉
Olga says
Hi Libby,
I love youre recipes, trying a lot of them. So glad i found them. Even my kids love some of it, there not low carb and are very suspicious of my baking results.
A long time ago I have made chocolate chips folling this recipe https://alldayidreamaboutfood.com/homemade-sugar-free-chocolate-chips-low-carb-and-gluten-free/
It uses erythritol.
I love it that you use grams/ metrics most foreign recipes i know are using cups, this makes it far easier for my. Being Dutch. It’s pouring rain here, i think i am making this a baking day.
Greetings from the Netherlands,
Olga
Lynda says
So excited to try these!!!!!! I bake for my grandsons and adapt most of your recipes to use light olive oil or coconut oil in place of butter as I need to make them both gluten and dairy free. Hopefully this will work for this recipe. Fantastic!!
Veronique says
Aren’t you the best grandma ever?!