Oil-Free Coconut Flour Chocolate Chip Cookies (Vegan, Grain-free)

Oil-free coconut flour chocolate chip cookies that are equally healthy and scrumptious! They are date-sweetened, grain-free, gluten-free and oil-free, & easy to make.
The world always has room for another chocolate chip cookie recipe.

Especially one that is easy to make, utterly delectable, and, in many respects, unlike any other.

Introducing my Soft Coconut Flour Chocolate Chip Cookies.

Recipe Benefits

In addition to being irresistibly delicious, these healthy cookies are:

• Grain-free
• Gluten-free
• Vegan (egg-free, dairy-free)
• Oil-free
• Paleo friendly
• No added starches or binders (e.g., tapioca flour, cornstarch, psyllium or flaxseed meal)
• Refined sugar-free (except for the chocolate chips)

Sweetened with Dates, Not Sugar

In place of refined sugar, I’ve sweetened the cookies with whole, pitted dates. The dates do more than sweeten the cookies; their fiber adds structure, too. In the absence of eggs, gluten, or grains, coconut flour needs lots of support from other ingredients.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• soft pitted dates
• nondairy milk, (e.g., soy milk, almond milk, cashew milk)
• smooth almond butter (or sunflower seed butter, peanut butter, or cashew butter)
• vanilla extract
• coconut flour
• baking soda
• salt
• miniature semisweet chocolate chips, (certified GF, as needed)

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Soak the Dates

To evenly distribute the sweetness of the dates, begin by soaking them in warm water for about 15 minutes until they are soft. It’s not a problem if they soak longer (in case you get distracted by, I don’t know, a million other things).

Step Preheat Oven and Prepare Pan

Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.

Step Three: Blend the Wet Ingredients

Drain the dates and add them to a small food processor (or blender) along with the milk, almond butter and vanilla extract. Blend until completely smooth and then scrape the mixture into a medium bowl.

Step Four: Add the Dry Ingredients

Add the coconut flour, along with the baking soda, salt, and chocolate chips, to the date mixture, stirring until completely blended.

Within 2 minutes, the coconut flour will absorb much of the liquid, resulting in a thick, cohesive cookie dough.

It is imperative that I mention that this cookie dough can be eaten straight up! The world needs more cookie dough, too. No worries about raw eggs or raw wheat flour, so sample away. Just save some for baking; the finished cookies are worth it.

Step Five: Portion the Dough

Scoop the dough by rounded tablespoons onto a parchment paper lined cookie sheet. My tool of choice is a small cookie scoop, but a tablespoon works fine, too.

If you want the rounded shape I produced here, but do not have a cookie scoop, portion by tablespoons and roll into balls for the same effect.

Tip: Push a Few Extra Chips on Top of Dough

One more trick: if you want gooey chocolate chips on top of the cookies, mix in all but 1 tablespoon of the miniature chocolate chips into the dough. After portioning the dough and placing on the cookie sheet, gently press the reserved chocolate chips onto the tops of each unbaked cookie.

Step Six: Bake

Bake the cookies in the preheated oven for 10 to 13 minutes until golden brown and just set. You will have chocolate chip cookie bliss:

Taste and Texture of the Cookies

The texture of the cookies is soft and luscious, and the dates deliver a deep, brown sugar-like flavor that is out of this world. They are 100% kid and adult approved!

Tips

• Use Miniature Chocolate Chips for Maximum Distribution. I strongly recommend using miniature chocolate chips, for maximum chocolate chip distribution, but regular size chips can be used as well. If you like, you can roughly chop the larger chocolate chips.
• Weigh the Coconut Flour: Coconut flour can be tricky to measure using traditional cups and tablespoons. For preciosion every time, weigh the flour with a kitchen scale.
• Salt: If the almond butter you are using is not salted, you may want to add a pinch or two more salt.

FAQ

How should I store the oil-free coconut flour cookies? Store the cooled cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

What can I use in place of almond butter? An equal amount of smooth peanut butter, sunflower seed butter or cashew butter can be used in place of the almond butter.

Can I substitute the coconut flour for another flour? No. Other gluten-free flours, such as almond flour, cassava flour, chickpea flour or gluten-free all-purpose flour will not work in place of the coconut flour.

Happy baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

• Chickpea Flour Chocolate Chip Cookies
• Quinoa Flour Chocolate Chip Cookies {oil-free}
• Almond Flour Chocolate Chip Cookies {keto option}
• Healthy Chocolate Chip Skillet Cookie (made with oats)
• Cassava Flour Chocolate Chip Cookies
• Keto & Vegan Chocolate Chip Cookies