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

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 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (melted)
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • Optional: 1/2 teaspoon coconut extract
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup dark chocolate (roughly chopped)
  • 1/2 cup sweetened shredded coconut

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper.

    Gather the ingredients
      The Spruce / Jessie Sheehan
  2. In a small bowl, whisk together the coconut flour, baking powder, and salt.

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

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

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

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

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

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

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