how to make soft thick chocolate chip cookies with coconut flour

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 made from coconut flour?

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 grain-free chocolate chip cookie made with coconut flour.

cardamom soft chocolate chip cookies with coconut flour

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: makes about 20-21 cookies

cardamom soft chocolate chip cookies with coconut flour

Simple grain free coconut flour soft thick chocolate chip cookies! They will become instant favorites in your house!

One of our top recipes! We dare you to try them!

Ingredients

  • 2/3 cup coconut flour (2 3/4oz)
  • 1/3 cup arrowroot starch (1 1/4oz)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup coconut sugar (or any sugar of your liking)
  • 1 teaspoon vanilla extract (*we did 1/2 teaspoon vanilla bean powder)
  • 1 teaspoon cardamom (optional, we just love the flavor)
  • 2 whole eggs or 2 flax gels
  • 1/3 cup chocolate chips
  • 4 tablespoons coconut oil, liquid
  • 4 tablespoons coconut butter, softened (or real butter or vegan butter)
  • 3-4 tablespoons water

Directions

  1. Have all ingredients out to room temperature.
  2. Pre-heat oven to 350 degrees.
  3. In a large bowl, place all your dry ingredients. Stir.
  4. Add in your chocolate chips and stir.
  5. 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.
  6. Stir.
  7. End with adding in your water. Till you get the batter to start holding together. You want it to be on the thick side.
  8. Scoop onto cookie sheets.
  9. We got about 20-21 cookies, all depends on your size scooper.
  10. Bake for 14-16 minutes.
  11. Cool before removing from cookie sheets.
http://purelytwins.com/2012/10/22/perfect-soft-thick-coconut-flour-chocolate-chip-cookies/

 

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?

 

98 Responses to how to make soft thick chocolate chip cookies with coconut flour

  1. 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 TilapiaMy Profile

  2. Miz says:

    I LOVE THIS.
    yes the recipe but also (more?) the shared memories.

    xo
    Miz recently posted..SOCIAL MEDIA EXHAUSTION.My Profile

  3. 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 loversMy Profile

    • purelytwins says:

      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

  4. yummy! I love chocolate chip cookies!

  5. Felicia says:

    yumm!! once i restock on arrowroot i am definitely making these :)
    Felicia recently posted..What the Heck have I been up to Lately? [part1]My Profile

  6. 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 CrepesMy Profile

  7. i can tell these have the perfect texture! i should experiment with coconut flour sometime!
    natalie@thesweetslife recently posted..Nacho Black Bean BurgersMy Profile

  8. Elle says:

    I think these look great! Thanks for the recipe.
    Elle recently posted..Apple Cinnamon Omelet – A Twist on a ClassicMy Profile

  9. Taylor says:

    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..

    • purelytwins says:

      Taylor we feel it should work, let us know.

      • Taylor says:

        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.

  10. Malin says:

    Looks really delicious! Love your blog! Hugs from Norway :)

  11. Yum! These look so delicious…I can’t wait to give them a try!
    kim@hungryhealthygirl recently posted..Cauliflower Pizza Crust & MIMMMy Profile

  12. Laury says:

    AMAZING! You girls are just fabulous!!
    Laury recently posted..Apples & HayridesMy Profile

  13. Mariel says:

    i want to eat one through the screen ;)
    Mariel recently posted..I MISS YOU!My Profile

  14. Lisa says:

    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 CocktailsMy Profile

  15. Ana says:

    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

    • purelytwins says:

      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

  16. 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 FodderMy Profile

  17. kris says:

    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 musingsMy Profile

  18. 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 MondayMy Profile

    • purelytwins says:

      Danielle yes coconut flour can be a challenge to work with, but we were so happy with how these cookies came out.

  19. 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.My Profile

  20. katieDid says:

    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!
    katieDid recently posted..This Weekend I…My Profile

  21. Kerry says:

    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!

  22. Oh my gosh. I have REALLY got to get some coconut flour!!!!!!!!!!!!!!!! :D :D :D
    Kathleen @ KatsHealthCorner recently posted..Week 2 + Chocolate Soynut Butter!My Profile

  23. Nicole says:

    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!

  24. Lauren says:

    Nothing like a good
    Chocolate chip cookie!!! Yum!

  25. Melissa says:

    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 DaybookMy Profile

  26. Melissa says:

    Haha. Meant to give it a 5 star, simply because it’s a recipe we’ve been waiting for! ;)

  27. You had me at soft and cake-like! :D

    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. LouisMy Profile

  28. Rebecca says:

    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?

  29. 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 :)

  30. Mircat says:

    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. :)

  31. Brian says:

    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.

  32. Christie says:

    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 :)

  33. Jami says:

    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???

    • purelytwins says:

      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.

  34. Leah says:

    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!

  35. Allison says:

    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!!

  36. Laura says:

    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!

  37. Amy says:

    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!

    • purelytwins says:

      Amy well the arrowroot helps with texture and binding. You could try adding in gum or a nut butter to help hold them together.

  38. Christine says:

    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.

  39. Julianne says:

    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!

  40. Mike Kelley says:

    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.

  41. Betty says:

    These look delish! I’m grain free, sadly, I can’t have coconut flour or almond flour.

  42. Suzanne says:

    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!!

  43. Maria says:

    I would seriously buy these! Been looking for some good gluten free cookies (store bought ones just don’t taste good), gonna try these out. Thanks for the recipe girls! :)
    Maria recently posted..Paleo Breakfast IdeasMy Profile

  44. Leigh says:

    Great recipe. I made the recipe as bar cookies with an egg substitute. Sometimes I find coconut flour too dry, but nit this time. Fabulous!

  45. Kerry Davis says:

    Loved them!! They are totally hands down my fave coconut flour cookie recipe!! Super soft, what?! Amazing. Made my day and my 2 little boys day as well! I was one of those annoying people who changed the recipe up– my 3 year old has dairy/egg/nut allergies so I subbed applesauce for the butter (don’t use vegan butter/didn’t have coconut butter), used the flax eggs and still- super amazing cookies. Props! You guys rock.

    If you read this, does your cookbook contain nut items? Thanks!!

    • purelytwins says:

      Kerry so happy your family enjoyed the recipe! Yes both our cookbooks do use nuts, although some of them we provide substitutions. Mainly our raw recipes use nuts.

  46. Tina says:

    These totally worked without the arrowroot starch. They are more crumbly, but still held together nicely. Great great recipe! Unlike other cookie recipes, these are actually good for you! It was so easy to make, that I ended up making 3 batches. So glad that I found this recipe that can be egg, dairy and wheat free for my daughter!

  47. Michelle says:

    I just wanted to say these are amazingly delicious cookies. I just made the with my three year old and they got the thumbs up! I just had a question about storing them. Do the need to stored in the fridge or is on the counter okay?

  48. Emma of Zimt says:

    Yum!!!! Enjoying (at least) one right now =)

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  50. […] I found lots of Paleo cookie recipes. But a lot of them use Almond flour. Unfortunately, Almonds always hurt my stomach when I eat them so I am trying to avoid Almond flour if at all possible. Today I found a recipe and decided to give it a try. I made very few modifications to the Coconut Chocolate Chip recipe list here at purelytwins.com […]

  51. […] Soft coconut flour chocolate chip cookies  (vegan option) […]

  52. Jennifer says:

    I finally just made these (have loved many of your other recipes). I loved the flavor of these, but they seemed just a little on the dry side. I only used about 3 TBSP of water, do you think a little more water would make them less dry? I know that I did not over back them.
    They did hold together well.

    Thanks.

  53. […] How to make soft thick chocolate chip cookies with coconut […]

  54. Silvia says:

    Don’t double the quantities! I unfortunately missed Leah’s comment in the post and got carried away to make a double batch. For some strange reason, they won’t work.. the dough was very runny even without adding water. It was better after keeping it in the fridge for a while, however they just spread and collapsed in the oven. Despite this failure in look, the cookies still taste amazing, so I just cooked little amounts at a time, which left me with some sort of flat biscuit type of shape. I shall try these again!

  55. Vana says:

    Hi everyone! I tried this recipe tonight and the cookies taste SO GOOD! Thank you so much for sharing! I think these are going to be a regular in my home! Its so exciting because they are healthy too! I had to make a couple changes: We didn’t have arrowroot starch so I substituted for the same measurement of potato starch, didn’t have coconut sugar so I used 3 tbs of brown (sugar cane derived) sugar and 3 tbs pure honey, no cardamom so I used cinnamon…vegan diet, so I used the flax meal substitute, no coconut butter so I used almond butter. My mixture was VERY dry so I kept adding more water, maybe the total was about 1/2 cup. It got to the point where I could mold the cookies in the palm of my hand. Sprayed the sheet and let ‘em bake for about 20-25 mins.

  56. Rachel says:

    I don’t have the arroot starch flour ingredient. Any suggestions so I don’t need to buy it?

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