Coconut Flour Cookies With Chocolate Chunks

Gluten-Free Coconut Chocolate Chunk Cookies

 The Spruce / Jessie Sheehan

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 24 servings
Nutrition Facts (per serving)
102 Calories
7g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 102
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 22%
Cholesterol 34mg 11%
Sodium 64mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 2g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 1mg 3%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coconut and chocolate is an all-out amazing combo. When folded into a cookie that just happens to be gluten free, it makes a win-win recipe.

The cookie gets its coconut flavor and gluten-free status from coconut flour, an alternative flour that is easily found in your local market or online. Some coconut extract and sweetened shredded coconut add tropical flavor. A roughly chopped bar of chocolate (as opposed to using chips) makes for a variety of differently shaped, jagged pieces that melt beautifully and give your cookies an appetizing appearance.

Coconut flour is much more absorbent than regular all-purpose flour. This gives the cookies a slightly soft and tender texture and a bit of a macaroon vibe. It also means that the cookies don't spread at all while baking. A gentle press with a spatula right after pulling the tray from the oven ensures every cookie takes on the perfectly rounded shape that just screams chewy deliciousness.


  • 3/4 cup coconut flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon kosher salt

  • 1/2 cup unsalted butter, melted

  • 1/3 cup sugar

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon coconut extraction, optional

  • 1 large egg

  • 1 large egg yolk

  • 1/2 cup dark chocolate, roughly chopped

  • 1/2 cup sweetened shredded coconut

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients
      The Spruce / Jessie Sheehan
  2. Preheat oven to 350 F. Line a baking sheet with parchment paper.

  3. In a small bowl, whisk together coconut flour, baking powder, and salt.

    Mix the dry ingredients
      The Spruce / Jessie Sheehan
  4. In a large mixing bowl, combine butter and sugar and whisk to combine.  

    Mix the butter and sugar
      The Spruce / Jessie Sheehan
  5. Add vanilla and coconut extract (if using) and whisk. Add egg and yolk, whisking after each addition.

    Add the vanilla and eggs
      The Spruce / Jessie Sheehan
  6. Add dry ingredients all at once and gently combine with a rubber spatula.

    Add the dry ingredients
      The Spruce / Jessie Sheehan
  7. Add chocolate and coconut; mix to combine.

    Fold in the chocolate and coconut
      The Spruce / Jessie Sheehan
  8. Using a 1 1/2 tablespoon cookie scoop or measuring spoons, place 12 mounds of dough onto prepared sheet.

    Measure out dough
     The Spruce / Jessie Sheehan 
  9. Bake for 12 minutes, rotating at halfway point. Cookies are ready when lightly browned around edges. Once removed from oven, flatten each cookie gently with a spatula.

    Bake the coconut chocolate cookies
      The Spruce / Jessie Sheehan
  10. Let cool until easy to handle and them remove to a cooling rack. Repeat with remaining dough.

    Gluten-Free Coconut Chocolate Chunk Cookies
      The Spruce / Jessie Sheehan

Recipe Variations

  • Add a half cup of toasted chopped pecans for a nutty flavor.
  • If you’d rather make a straight-up coconut cookie, you can omit the chocolate and replace with nuts or even double the coconut.
  • Toasting the coconut would contribute a lovely texture and color to the cookies if you’re feeling fancy. 


  • Due to the coconut flour, these cookies do not change shape while baking. Do not be alarmed. Just follow the instructions and flatten each one gently with a stiff spatula post-bake.
  • The butter can be melted in the microwave on high in 30-second bursts.
  • If you do not have a chocolate bar on hand, an equal amount of chocolate chips can be substituted.
  • Coconut extract amps up the coconut flavor of the cookie, but you can omit it if you would like.