Soft-baked Coconut Flour Chocolate Chip Cookies

Weeknight-friendly, one-bowl, gluten-free cookies with chewy centers and gooey chips—ready in 25 minutes using pantry staples, no chill time.

Most cookies promise soft and deliver “meh.” These deliver soft, gooey, and gone-in-60-seconds energy. The trick? Respect coconut flour and it pays you back with pillowy centers and crispy edges. You’ll mix, rest, scoop, and bake—no chilling, no drama. If dessert ROI is a thing, these are compounding interest for your taste buds.

What Makes This Special

Coconut flour isn’t just “gluten-free flour”—it’s ultra-thirsty, high-fiber, and needs balance. That’s why this formula uses the right ratio of fat, liquid, and egg for tender, soft-baked cookies that don’t crumble. A short rest lets the flour hydrate so your dough scoops like a dream.

We use a mix of granulated and unrefined sweetness for chew and depth, plus melted butter (or coconut oil) for plush texture. A slightly shorter bake time locks in that soft center—because nobody has ever bragged about a dry cookie, IMO.

Ingredients

Yield: About 16 cookies (2-tablespoon scoops)
Oven: 350°F (175°C), center rack
Pan: Light-colored sheet lined with parchment

• 1/2 cup (56 g) coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup (75 g) unsalted butter, melted (or refined coconut oil for dairy-free)
• 1/2 cup (100 g) coconut sugar (or packed light brown sugar)
• 1/4 cup (60 ml) pure maple syrup (or honey)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3–4 tablespoons milk (dairy or unsweetened almond), as needed for dough consistency
• 3/4 cup (130 g) semisweet chocolate chips
• Optional: 1/3 cup (30 g) unsweetened shredded coconut for extra texture
• Optional finish: flaky sea salt

Instructions

1. Heat the oven to 350°F (175°C). Line a baking sheet with parchment. This prevents sticking and encourages even browning.
2. Whisk the dry ingredients. In a medium bowl, whisk coconut flour, baking soda, and salt. Break up any coconut flour clumps thoroughly.
3. Mix the wet ingredients. In a large bowl, whisk melted butter (or oil), coconut sugar, and maple syrup until glossy. Add eggs and vanilla; whisk until smooth.
4. Combine and adjust. Add the dry mix to the wet and stir with a spatula. The dough will look loose at first. Add 3 tablespoons milk; stir until it thickens. If it’s still dry/crumbly, add up to 1 more tablespoon milk.
5. Let it rest (5–8 minutes). FYI, coconut flour absorbs liquid slowly. This short rest hydrates the dough and prevents gritty texture.
6. Fold in chips. Stir in chocolate chips (and shredded coconut, if using) until evenly distributed.
7. Scoop and shape. Scoop 2-tablespoon mounds onto the sheet, spacing 2 inches apart. Gently flatten to about 1/2 inch thick—these won’t spread much on their own.
8. Bake 8–10 minutes. Edges should look set and lightly golden; centers should look slightly underbaked. Pull them early for ultra-soft; leave to 10 minutes for a bit more structure.
9. Cool on the sheet 5 minutes. They’ll firm up as they rest. Sprinkle flaky salt while warm if you like that sweet-salty pop.
10. Transfer to a rack. Cool another 10 minutes for the best soft-baked texture. Then, demolish at will.

Preservation Guide

Room temperature: Store in an airtight container for 2–3 days. Tuck in a slice of bread to keep them softer (cookie pro move).

Refrigerator: Keeps 1 week in a sealed container. Let come to room temp for peak softness, or give them 10 seconds in the microwave.

Freezer: Freeze baked cookies up to 3 months in a zip-top bag. Reheat from frozen at 300°F (150°C) for 5–6 minutes, or microwave 15–20 seconds.

Freeze the dough: Scoop, flatten, and freeze on a tray. Once solid, bag them. Bake from frozen at 350°F, adding 1–2 minutes. TBH, future-you will be grateful.

Benefits of This Recipe

• Soft-baked texture, guaranteed: The rest time + higher moisture means plush centers without raw vibes.
• Gluten-free by design: Coconut flour keeps texture tender while delivering fiber.
• No chill time: Start-to-cookie in about 25 minutes. Weeknight win.
• Pantry-friendly: Uses staple ingredients—no gums, no weirdness.
• Flexible: Easy dairy-free swap and multiple sweetener options.
• More satisfying: The fiber in coconut flour helps you enjoy one or two without a sugar crash, IMO.

Avoid These Mistakes

• Skipping the rest: Coconut flour needs 5–8 minutes to hydrate, or your dough will seem dry and the cookies crumble.
• Overpacking the flour: Spoon and level, or weigh at 56 g. Too much flour = sad, chalky cookies.
• Under-sweetening without a plan: If you cut sugar, add 1–2 extra tablespoons milk to maintain softness.
• Not flattening the scoops: These barely spread. Press to 1/2 inch thick or you’ll have soft cookie domes.
• Overbaking: Pull when the edges set and centers look slightly glossy. They finish on the sheet.
• Cold eggs/fat: Room-temp ingredients blend better and give you a cohesive dough.
• Using a dark pan without adjusting: Dark sheets brown faster; check 1–2 minutes early.

Mix It Up

• Dairy-free: Swap butter with refined coconut oil and use dairy-free chips.
• Low-sugar: Use a 1:1 erythritol or monk fruit blend for the coconut sugar; keep maple syrup for moisture or replace with allulose syrup.
• Nutty crunch: Add 1/2 cup chopped pecans or walnuts. Toast them for extra oomph.
• Mocha vibe: Mix in 1–2 teaspoons instant espresso powder to the wet ingredients.
• Orange-chocolate: Add 1 tablespoon fresh orange zest and a pinch of cardamom. Underbake for maximum fragrance.
• Double chocolate: Stir in 2 tablespoons Dutch cocoa and bump milk by 1–2 tablespoons to compensate.
• Bar cookies: Press dough into a lined 8-inch pan and bake 14–18 minutes; cool fully before slicing.

FAQ

Can I make these without eggs?

Yes, but expect a different texture. Use 2 flax “eggs” (2 tablespoons ground flax + 6 tablespoons warm water, rested 10 minutes) and add 1–2 extra tablespoons milk to loosen the dough. Bake toward the longer end and cool fully so they set.

Do these taste like coconut?

They have a subtle coconut note, especially if you use coconut oil. With butter and vanilla, most folks just taste a rich, chewy chocolate chip cookie. If you’re coconut-averse, stick to butter and semisweet chips.

Why is my dough crumbly?

Likely too much coconut flour or not enough liquid. Weigh the flour if possible. After mixing, let the dough rest, then add milk 1 teaspoon at a time until it holds together and scoops cleanly.

Can I use only liquid sweetener?

You can, but texture changes. Granulated sweetener adds structure and chew. If you go all maple or honey, reduce milk by 1–2 tablespoons and chill 15 minutes before baking to help them hold shape.

What chocolate chips work best?

Semisweet chips are classic, but dark or milk chocolate also shine. Chopped chocolate bars create puddles and dramatic pools. If you choose minis, reduce to 1/2 cup so the cookies don’t crumble.

How do I keep them soft the next day?

Store airtight with a slice of bread or a piece of apple for gentle humidity. You can also rewarm a cookie in the microwave for 8–10 seconds to revive the gooey center.

Can I double the recipe?

Absolutely. Double everything and bake in batches. Keep the dough covered between bakes to prevent drying, and rotate pans for even color.

The Bottom Line

When you treat coconut flour right, you get soft, chewy cookies that taste like they took hours—when they actually took minutes. This recipe balances hydration, sweetness, and bake time for consistently gooey centers and crisp edges. Bake a batch now, stash a few dough pucks for later, and consider your cookie cravings handled. Your only real problem? Deciding whether to share.