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!
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
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: makes about 20-21 cookies 1x
- 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
- 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.
- 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!
I LOVE THIS.
yes the recipe but also (more?) the shared memories.
coconut flour is so hard to work with! i think i finally got the pancake thing down with them. is the arrowroot powder necessary?
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, yes we know you would love these 🙂
yumm!! once i restock on arrowroot i am definitely making these 🙂
Awesome Felicia let us know if you try them out.
Where is the arrowroot powder found in the supermarket? Lol sorry I have never used it!! ????
In our health food store it is down the aisle where the baking stuff is.
These looks incredible! I will definitely be trying them – Im always up for trying a new great chocolate chip cookie.
i can tell these have the perfect texture! i should experiment with coconut flour sometime!
thanks, and yes you would enjoy playing in the kitchen with it!
I think these look great! Thanks for the recipe.
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 🙂
Yum! These look so delicious…I can’t wait to give them a try!
thanks Kim, we love our cookies 😉
AMAZING! You girls are just fabulous!!
i want to eat one through the screen 😉
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 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!
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!
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!!
These look amazing! I’m always challenged by baking with coconut flour but when it works, it really works!
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!
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!
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!!!!!!!!!!!!!!!! 😀 😀 😀
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!
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!
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!
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. 🙂
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 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!
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.
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:)
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! 🙂
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!
wahoo Leigh 🙂 glad you enjoyed them!
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!!
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.
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!
so happy to hear this Tina 🙂 yay for cookies!! hugs
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?
fridge would be better for longer shelf life, we would say that on the counter shelf life depends on hot or cold the room is… maybe 4-5 days.
Yum!!!! Enjoying (at least) one right now =)
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.
the coconut flour can make it a little dry, you can try adding in a little more water or one more tablespoon coconut oil. glad you enjoyed them 🙂
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!
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.
I don’t have the arroot starch flour ingredient. Any suggestions so I don’t need to buy it?
Rachel tapioca or potato starch can replace the arrowroot. But arrowroot can be bought online or at a health food store.
Hi Ladies! I finally had to leave a comment I mean I make these cookies twice a week. Thank you for a GREAT recipe for coconut flour. It’s fantastic. And, this might be a little strange, but I found if you bake them a little longer they are more like a biscotti and that is just awesome for morning tea! Thank you!
Lauren so happy to hear this!! We love these cookies too. And love that idea about baking longer for a biscotti!! YUM
I was in search tonight for a chocolate chip cookie recipe using coconut flour and ran across your blog!!! Excited I had everything on hand and they’re in the oven! Can’t wait to try one. The texture of the dough was perfect and I’m sure they’ll taste good. Thanks!
Wahoo!! Awesome you will love them. So glad you found us!
I baked these tonight. I didn’t have all the ingredients but wanted to experiment anyway. I left out the arrowroot. Used Stevia as a sweetener.. Used 6Tbsp softened butter. (Not coconut oil.) No cardamom. They were a little crumbly as I expected since I didn’t use starch – but still they held together fairly well. Good flavor. I liked them and will experiment with other sugars – and try using arrowroot or maybe zanthum gum since I have some on hand. I was looking for a low carb cookie and this worked. My batch made 20 cookies with each about 74 calories, 6g carbs, 2.5g fiber. Thanks!
I’m late to this party, but can you share how much stevia you used? M hoping to make them for my 17 year old’s bday tomorrow. Thanks!
We would guess around 10 -15 drops. You might have to taste the batter as you do it. It’s easy to add more, so start small.
Okay. Thank you! I’ll let you know how much I end up using.
Hi! I have been making these cookies for a long time now. Since the moment I found your recipe these are a must for me… I tell everybody how easy to make and good they are. They are also very “forgiving”, meaning that if I feel like putting flax seed or double the amount of chocolate (which I always do) I just have to make it up with more water and oil. Today I used only 1/3 coconut flour and the other 1/3 was a mix of flax seed and fine oatmeal. I used quinoa flour instead of arrow root. In the end, I needed much more water and some extra oil. Compensated what I thought would be a lack of sweetness with coconut syrup and agave. Oh, I use 3 egg whites instead of 2 whole eggs. If I decide to make the exact recipe, they are delicious as well. Thanks for these healthy treats. I have also tried the coconut flour pancakes. Had them for 3 days in a row because I got about 9 and they stayed fresh. These cookies I put in an airtight container when they are still warm, that way they stay very moist. Delicious!
So glad to hear you are enjoying the cookies and pancakes!
Can we substitute chocolate chips with dried cranberries? Or will they turn stickier and burnt?
You should be able to use cranberries. Just watch them as they bake.
Hi guys, Do these cookies taste like Coconut flour? I am tired of using Almond flour for everything but we don’ like the taste of coconut in our baked goods.
Yes they have a slight coconut flour taste.
These are great, just what I was looking for! I used dextrose for the sugar, real butter, little bit of maple sugar and stevia for more sweetness, and close to a full cup of dark chocolate chips. I forgot to add the vanilla and I’m sure they’ll be even better with it. Was out of cardamon so I used some garam masala instead. Really great! I can tell they are versatile so I’ll be experimenting with other spices, maybe use some nuts and seeds for a really hearty bite, maybe use applesauce… Lots of possibilities! I really appreciate this recipe, thank you so much!
Thank you Carol!!! We are so happy to hear you enjoyed these cookies 🙂 they are a fav of ours!!
I made these cookies and they are delicious! Thanks for sharing the recipe. Just about to make them a second time but wondering if they will freeze ok?
So glad you enjoyed them! Yes they should be fine in the freezer.
Wow, these are amazing and so easy! My son is just starting an extremely restrictive diet for his eczema (so we can try to identify foods that are an issue) and I am so happy that these worked out! Delicious.
I had to use a tiny bit more water than recommended, and in the end stopped using the mixer and just smooshed the batter all together to see that it was ready to use and that worked fine.