Chocolate chip cookies hands down are a classic sweet treat that is OUR all time favorite.
We love all types of variations of this classic cookie.
Soft. Crunchy. Thick. Thin. Chewy. Crispy. Love them all.
But… we would have to say our favorite style of chocolate chip cookies is a soft slightly chewy cookie that is thick and cake-like.
And we have been practicing this recipe for some time now. Think we finally got that texture we were looking for in this chocolate chip cookie recipe.
We were looking for the perfect soft thick cookie recipe! We know there are thousands and thousands of chocolate chip cookie recipes out their claiming to be the best. But is there really a best cookie recipe? It’s hard to be perfect, or the best, even with a cookie. So we are not going to claim these cookies are the best soft thick cookie (even though they are), we are just stating the fact that this is how we make a soft thick cookie. We feel you will agree too!
How to make soft thick cake-like chocolate chip cookies?
Stay tuned to find out!
We grew up with Nestle Toll House cookies and loved the Great American Cookie Cake. Easiest way to put a smile on our faces is with a tray full of chocolate chip cookies. Our second oldest sister would do just that! She would always bake us chocolate chip cookies, fill with mint ice cream to make mint cookie sandwiches. She would individually wrap each mint cookie sandwich and place them in the freezer. Coming home from school one of the first things we did was immediately go to the freezer and devour eat our mint cookie sandwiches with pure delight!
There is just something about cookies that just satisfies us. Could even say brings out the kid in us.
We are those girls that run to the kitchen so enthusiastically to make cookies. Easy way to make us smile is through chocolate chip cookies.
Tell you what.
We will share our now beloved soft chocolate chip cookie recipe.
This recipe is our go-to cookie recipe for many reasons.
One being it’s made out of coconut flour which we love. Two the cookies are thick and soft just the way we LOVE them. Third they are not overly sweet. Fourth they taste amazing!
When making these cookies you will have to press them down a little as they will not spread while baking. For us, having a thick batter this way helps us reach that mouthful of soft cookie texture we adore. What we mean is. We are not the biggest fans of really thin, nothing there kind of cookies.
We like a hearty cookie!
A cookie where you can really bite into and chew!
When we eat a cookie we want to EAT A COOKIE, if you know what we mean?
Also let these cookies cool a little on cookie sheet before placing them on a cooling rack.
One more thing about these cookies.
You might realize that we do majority coconut flour. Now many of you might already know that the typical rule of thumb with baking with coconut flour is to use A LOT OF EGGS to help with texture and final outcome. But… we like to bend the rules a little. Rules are meant to be broken, right?
And guess what, using a lot of coconut flour worked in this recipe. Coconut flour can be tricky. But for some reason it worked!
And we are very pleased it did!
Without further due here is our recipe for the best soft, cake-like hearty chocolate chip cookie made with coconut flour.
- ⅔ cup coconut flour (2¾oz)
- ⅓ cup arrowroot starch (1¼oz)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup coconut sugar (or any sugar of your liking)
- 1 teaspoon vanilla extract (*we did ½ teaspoon vanilla bean powder)
- 1 teaspoon cardamom (optional, we just love the flavor)
- 2 whole eggs or 2 flax gels
- ⅓ cup chocolate chips
- 4 tablespoons coconut oil, liquid
- 4 tablespoons coconut butter, softened (or real butter or vegan butter)
- 3-4 tablespoons water
- Have all ingredients out to room temperature.
- Pre-heat oven to 350 degrees.
- In a large bowl, place all your dry ingredients. Stir.
- Add in your chocolate chips and stir.
- Next add in your softened (liquid) coconut butter, coconut oil and eggs (or flax gel – 3 tbsp flax meal with 6 tbsp water, let sit for 10 minutes.
- Stir.
- End with adding in your water. Till you get the batter to start holding together. You want it to be on the thick side.
- Scoop onto cookie sheets.
- We got about 20-21 cookies, all depends on your size scooper.
- Bake for 14-16 minutes.
- Cool before removing from cookie sheets.
And do not worry for those that need it to be vegan or without eggs. We made it with 2 flax gels. And it still worked!
Rest assured these cookies are definitely not free of flavour or sweetness. Oh soooo yummy and addictive!
Now who wants a soft hearty chocolate chip cookie?
Dang, I almost bought some c flour at Trader Joes yesterday – looks like I need to go back!
Jennifer (Savor) recently posted..Cornmeal & Chia Seed Crusted Tilapia
I LOVE THIS.
yes the recipe but also (more?) the shared memories.
xo
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xoxo
coconut flour is so hard to work with! i think i finally got the pancake thing down with them. is the arrowroot powder necessary?
the delicate place recently posted..calling my fellow sushi lovers
we just find the arrowroot helps hold cookies together and give them a little lightness feeling with a soft chew. not sure how the cookies would be without it, sorry. maybe we will have to give that a try next
yummy! I love chocolate chip cookies!
These sound amazing! I’m obsessed with coconut flour and with cookies
Lisa recently posted..Your Instagram photos of coconut flour flatbread, PB cups, avocado ice cream, breakfast brownies, and grain free cookies!
Lisa, yes we know you would love these
yumm!! once i restock on arrowroot i am definitely making these
Felicia recently posted..What the Heck have I been up to Lately? [part1]
Awesome Felicia let us know if you try them out.
These looks incredible! I will definitely be trying them – Im always up for trying a new great chocolate chip cookie.
Heather @ Sweetly Raw recently posted..Raw Apple Cinnamon Crepes
i can tell these have the perfect texture! i should experiment with coconut flour sometime!
natalie@thesweetslife recently posted..Nacho Black Bean Burgers
thanks, and yes you would enjoy playing in the kitchen with it!
I think these look great! Thanks for the recipe.
Elle recently posted..Apple Cinnamon Omelet – A Twist on a Classic
They look great! I will have to try this with the flax gel egg substitute. Do you think cornstarch could work in place of the arrowroot? I might give it a try..
Taylor we feel it should work, let us know.
I tried it! My first batch was a little too crumbly but still tasty. My second batch I adjusted by adding a lot more liquid and they held together much better. Overall, they were great and I would make these again! I love the coconut flavor.
awesome Taylor yay!!! working with coconut flour can be tricky, glad you adjusted to make it work!
Looks really delicious! Love your blog! Hugs from Norway
Thanks Malin!
Yum! These look so delicious…I can’t wait to give them a try!
kim@hungryhealthygirl recently posted..Cauliflower Pizza Crust & MIMM
thanks Kim, we love our cookies
AMAZING! You girls are just fabulous!!
Laury recently posted..Apples & Hayrides
thanks Laury!!!
i want to eat one through the screen
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us too Mariel
I love coconut flour, so this is an immediate success simply because you used it:) And soft and thick cookies were always my favourite! When my mom made them as a kid, I would always steal the big puffy ones to eat.
Lisa recently posted..Muffins, Workouts and Cocktails
Lisa we would fight you for the big puffy ones haha hugs
Oh, these look sooo good girls!!
I was really excited reading through your post but then got to the recipe and… arrowroot, awn… not my favorite.
I have tried it before and I think it have an anise/licorice flavor to it, do you girls taste it too? (I have learned through multiple times that I am a super tasters, so maybe that is something that I can sense but not a lot of people do)
I despise licorice and anything that has that anise, fennel like taste…
I am sure cornstarch would be a good sub, but I am not a fan of that either (not to be gross or anything, but my problem with cornstarch is that is has a negative effect on my gi and basically stops me from using the bathroom…)
Now I am thinking here about trying something different in there… but the cookies look so good as they are! Maybe the cardamom will hide the arrowroot flavor? I love cardamom in cookies, there is a particular recipe we love at home that uses cardamom and every single time I make those cookies I wonder to myself why I don’t use cardamom more often in my cooking.
Anyways, thanks for sharing the recipe, they look amazing and I am sure going to try! And those chocolate chia cookies you posted the other day are also printed and ready to be made in my kitchen this week, can’t wait!
Love your blog and recipes!
Ana
we knew about the arrowroot flavor from past clients noticing it but they liked it, and so do we, but we understand not everyone does
we are not fans of cornstarch either, you could try tapioca starch but that might provide even more chew, or maybe not. Yes we feel the cardamom helps with flavor (you could up it a little more and the vanilla to help if you wanted).
thanks Ana as always for the love and support! HUGS
Coconut flour is one of my favorites in cookies for the flavor and the texture! These look a amazing ladies!
Sarena (The Non-Dairy Queen) recently posted..Friday Fodder
i’ve had a jar of coconut flour sitting around for a while and these are SO perfect! i love chocolate chip cookies. must try them soon!!
kris recently posted..monday musings
These look amazing! I’m always challenged by baking with coconut flour but when it works, it really works!
Danielle @ Clean Food Creative Fitness recently posted..Marvelous in My Monday
Danielle yes coconut flour can be a challenge to work with, but we were so happy with how these cookies came out.
Nice work, ladies! These look pretty fantastic! I’ve never ventured into the world of coconut flour, but I may have to try!
Mila @ Tales From The Kitch recently posted..Oh no, not the pipes! | The best cake & frosting EVER.
photos are stunning and this is an awesome go-to recipe that I’m sure I’ll be using in the future. Never seen good coconut flour cookies come out (typically always almond flour) but I can tell from the pics these came out wonderfully!
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Thanks Katie
These cookies look perfect! I agree, thick, cakey cookies are the best. I’m so excited to see a coconut flour cookie recipe that’s vegan! I love using coconut flour, but since I went vegan I thought I wouldn’t be able to use it anymore; most recipes require lots of eggs. Thanks for sharing the recipe!
Kerry I know we were so happy flax gel worked!
Oh my gosh. I have REALLY got to get some coconut flour!!!!!!!!!!!!!!!!
Kathleen @ KatsHealthCorner recently posted..Week 2 + Chocolate Soynut Butter!
LOVE that I can use flax gel in this recipe, and thank you so much for sharing this! I’ve been so hesitant to buy coconut flour cause I couldn’t think of a fab enough recipe to tackle, but this classic cookie sounds like a winner.
Coconut flour, Amazon.com & bookmarking this cookie!
Thanks Nicole!
Nothing like a good
Chocolate chip cookie!!! Yum!
When you say “flax gels”, what does that mean? Flax seed gelled in water?
It’s a rainy day here, so we’re trying them (with eggs for now)
They sound yummy and I love that they are with coconut sugar too. Thank you!
Melissa recently posted..10.22.2012 | Simple Woman’s Daybook
Haha. Meant to give it a 5 star, simply because it’s a recipe we’ve been waiting for!
You had me at soft and cake-like!
LOVE coconut flour…and any reason to use it more! I will DEFINITELY be making these!
Heather @ Kiss My Broccoli recently posted..What I Ate in St. Louis
YUM! nothing like a warm chocolate chip cookie straight from the oven on a cold winter day (or fall or spring or summer for that matter, haha always a good excuse!
would a chia gel work in the place of egg/flax gel, do you think?
Rebecca you could always try, we just have better luck with flax
These look and sound so good! The coconut flour, the cardamom, how THICK you got them…I’ll take a dozen. And just saw them on TS, too! nice
Thanks Averie!! xoxo
Hi Twins!
THANK YOU for this recipe–I just made these 2 days ago and was shocked at how lovely the texture turned out. I, too, am not a fan of thin, nothing-there-when-you-bite-them cookies. (I made them w/ butter and eggs, per your suggestions). I’m pretty new to GF baking and eating (2 years in), but I have a couple of areas of improvement that I’d like for my own version of these cookies. Personally, these were more like soft, wonderful biscuits or scones rather than cookies. I think I’d prefer a sweeter end product (I’ll experiment with adding some stevia, perhaps). Also, the texture was SO cakelike and borderline crumbly (though not at all dry–YAY!) that I didn’t really *feel* like I was biting into a cookie. Again, it felt more like a quickbread or biscuit. Still, I think this recipe is a keeper–I think it would adapt well to having some pumpkin added, for some sort of soft, amazing spice cookie. 
THANK YOU for your hard work & creativity. I love what you two do. 
[...] been searching a lot of blogs, looking for new recipes to make. I always find amazing things on Lori & Michelle’s blog. After deciding between about 4 things I finally settled on a variation of chocolate chip [...]
They worked out pretty well for me. Thanks for the recipe. They were a bit crumbly but I also used tapioca starch instead of the arrowroot as that was all I had.
I gave up wheat a year ago, just because I feel better when I don’t eat it, not because I’m celiac. I find it really hard to get baking without wheat so this is a treat.
Just made these for my kids and they are delicious! Tough, may I recommend that you add “push to flatten” on the instructions? I read the full post yesterday, then went to make them today and totally forgot to push them down. Thankfully my girls thought they were adorable and tasty as little baked cookie balls
I made these cookies the other day and I REALLY liked them! I was wondering what I could add to make them denser. Any ideas? I left out the cardamon but loaded up the vanilla using vanilla paste and they were deeeelish!! I just would like them even more if they weren’t so light. What do you think???
Jami glad to hear that you liked them
To make them more dense I would try using a sweet potato puree or pumpkin instead of water, also you could try reducing the baking powder.
I just doubled this and didn’t need to add water it was SOOO runny. Any ideas? I’ve added a LOT of flour (a half cup) plus flakes to thicken it up and now it’s in the fridge. I’m really sad.
These were to be my Saturday triumph!
Leah did you follow the recipe exactly? Sometimes doubling recipes can alter the end result.
Yea, exactly! Just doubled everything. I am so mad I could cry. So you recommend to not double?
Leah recently posted..Potty Training
Leah well we have never doubled, so we cannot say what went wrong. We are so sorry to hear this! Did you try placing batter in fridge, as the coconut oil will get hard, then you can try to bake from being cold.
Yeah, I tried that. As soon as it went in the oven, it melted and ran off the cookie sheet. I always double cookie recipes – I like cookies!
Leah recently posted..Potty Training
I just made these..I added a teaspoon of orange oil and a teaspoon of cinnamon. They are pretty much the best thing in the entire world. You two are wonderful! Will make these again and again!!
Allison awesome! glad you enjoyed them.
Just made these with my 5 year old daughter. They’re soft and delicious. Next time, I might add a bit more sugar and a dash of salt. My daughter absolutely loves these! thank you!
awesome Laura, so happy to hear this
Do you think these could be made without the arrowroot starch? Perhaps by subbing in xanthan gum? Or do you have any other suggestions? Chia seeds, more flower, a nut butter? Thanks!
Amy well the arrowroot helps with texture and binding. You could try adding in gum or a nut butter to help hold them together.
Really thought these were nuch too dry and needed a bit more chocolate chips. If I were to try them again I would maybe use half almond flour.
Just made these cookies tonight. I substituted the coconut sugar with 4 tbs of honey, omitted the cardamom and used dairy-free chocolate chips by Enjoy Life. They were really tasty. My husband who doesn’t like coconut flour said these were really yummy. (I did inititally think they were a little runny but they firmed up nicely. Cooked for 15 min in our convection oven. They were perfect, I think.) Thank you!
Awesome Julianne!! xoxo
Thanks kids, these were really delicious. I used one third of a cup of butter for both the coconut oil and coconut butter and I substituted skim milk for the water but the biggest change was the chocolate chips: I doubled the amount and next time I think I’m going to triple it (My wife and I do love our chocolate!)
Anyway, thanks again these were the very first cookies I have ever made in my very old life and I’m glad I tried them. BTW, I think you should call them “cakeies” instead of cookies – nothing wrong with inventing a brand new category of food.
These look delish! I’m grain free, sadly, I can’t have coconut flour or almond flour.
You *do* know that neither coconut flour nor almond flour is a grain, right?
Even on the most strictest Paleo diets both flours are permitted.
Ladies, thank you for sharing this recipe – it’s awesome! The cookies are easy and simple to make but taste great. I didn’t have any arrowroot starch, so substituted with potato starch and still turned out great.
awesome!!! yay
These came out a bit crumbly using tapioca flour verses arrowroot (I only have tapioca and want to use it up). Would you suggest less vegan butter and more coconut oil? Thank you!!
yes next time try more oil and a less vegan butter
thanks!! BTW they were really good:)
[...] Adapted from a recipe here: http://purelytwins.com/2012/10/22/perfect-soft-thick-coconut-flour-chocolate-chip-cookies/ [...]
[...] purelytwins.com via Cj on [...]
[...] This kind of threw me for a loop but I knew I could make it happen. I searched the blogosphere for some inspiration and found some at one of my fave blogs, Purely Twins! [...]
[...] for some sweet treats, maybe this Cardamom Coconut Chocolate Chip Cookies. Or a version of this Gluten Free Carrot [...]