Soft & Chewy Coconut Flour Chocolate Chip Cookies (gluten free!) … & Fave Five Friday: Healthy Mother’s Day Brunch Eats


This is the first chocolate chip cookie I’ve done on the blog?! Can you believe it??

If there is one staple it-could-never-be-healthy kind of treat, it’s the good old chocolate chip cookie.

A chocolate chip cookie. Butter, white sugar, white flour, milk chocolate, all baked up into a soft, chewy, delicious little saucer that unfortunately does nothing good for your body!

Well friends, let me tell you, the rules have been bent, the laws of nutrition have been defied, and a clean, actually-somewhat-good-for-you, chocolate chip cookie has been made!

…and really, look at them. Look at the little masterpieces above and tell me you don’t want to eat one of those chewy, soft, dense, sweet little cookies from Heaven!

The whole reason I made these cookies is because I volunteered to bake for the Mother’s Day event this Sunday at our church! The Mom’s all get honored by being pampered in between services with baked goods, manicures, retail therapy, and mini massages. Just a nice way to give back to Mom’s and say thanks for all the hard work they do day in and day out!

I had a little dilemma though. The church was requesting sugar cookies or shortbread cookies, and that just wasn’t in my plans. I don’t own white sugar or white flour, and frankly it’s just not allowed in the house. So I had to come up with a healthier option that would measure up in taste to those evil-but-delicious other baked goods that will be there.

When I suggested I do a healthier version, I was told a gluten-free option would be great because there are some Mom’s at the church who have gluten intolerance/Celiacs.

This kind of threw me for a loop but I knew I could make it happen. I searched the blogosphere for some inspiration and found some at one of my fave blogs, Purely Twins!

So, let me tell you how these delights with whole, unrefined, gluten free ingredients, taste just as good as a regular chocolate chip cookie!

First of all, I used coconut flour as the base. Coconut flour is a great gluten free flour that can be wonderful in recipes (I’ve had some big flops with coconut flour, and big successes, so it’s definitely a learning process).

I decided to go with homemade date paste and a tiny bit of honey as the sweetener. Date paste is wonderful, and adds in extra fiber, vitamins, and minerals let alone enough natural sweetness to make these cookies stack up in flavor to the refined sugar-laden ones!

For chewey, dense, moist cookies, the extra-virgin coconut oil, moisture from the dates, and organic free range eggs do the job. Then the crucial ingredient…the chocolate chips, Camino 71% dark cocoa bittersweet (refined sugar free) chocolate chips (gluten free too of course!). 

The recipe is really simple actually and the cookies are not labour intensive. I love easy baking! An easy recipe was also pretty necessary seeing as I volunteered to make 3 dozen and am also bringing an extra batch to my sisters place for our family Mother’s Day!

It still kind of boggles my mind why so many food companies out there still haven’t caught on to the fact that sweet treats can still taste delicious when made with natural, whole, unrefined ingredients.

Maybe it’s a cost factor, but really, it’s the ill-health of consumers from crappy-refined-processed-chemical-wanna-be-food-products that are the REAL cost in my mind.


I can go off on tangents sometimes.

ANYWAYS, back to the cookies!


Taking pictures of these little chocolate chip wonders was a bit of a test of willpower, I must say, as I really didn’t want to have to bake ANOTHER batch of cookies!

So, aside from a couple that I swiped for myself, the rest are in the freezer. I’ll get to enjoy a couple more on Mother’s Day!

3.9 from 11 reviews
Soft & Chewy Coconut Flour Chocolate Chip Cookies (gluten free!)
Prep time
Cook time
Total time
Serves: 14
  • ⅔ cup coconut flour
  • ⅓ cup tapioca flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ cup date paste (make by soaking dates in hot water then blend into paste)
  • 1 tablespoon raw honey (vegan option, use agave)
  • 1 tsp vanilla extract
  • ⅓ cup melted coconut oil
  • 2 eggs at room temperature (vegan option, 2 flax eggs)
  • ⅓ cup bittersweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Prepare the date paste ahead of time (For the date paste, place dates in a bowl with boiling water, allow to sit for 2-24 hours, drain, and reserve 1 tablespoon of the water, place in a blender or food processor and blend until a paste is achieved)
  3. In a large bowl combine the coconut flour, tapioca, baking powder, and baking soda.
  4. Mix in the chocolate chips.
  5. In another bowl combine wet ingredients, and stir until well incorporated.
  6. Pour the wet mixture into the dry mixture and stir until all ingredients are combined.
  7. Using a small scoop (I used a tablespoon) scoop the batter and place on a cookie sheet lined with parchment.
  8. Press each cookie batter mound firmly, and press together any large cracks.
  9. Bake for 12-14 minutes.
  10. Cool completely before removing from pan.
  11. Enjoy!
Makes 14 cookies. Recipe adapted from Purely Twins (
Nutritional Information
Serving size: 1 cookie Calories: 149 kcal Fat: 8g Carbohydrates: 10g Sugar: 3g Fiber: 3g Protein: 2g

Fave Five Friday: Healthy Mother’s Day Brunch Eats

When I think of Mother’s Day and food… I think brunch, and Spring! So, for the occasion, I thought I would do a Fave Five on some delicious Mother’s Day appropriate Brunch eats out in the blogosphere! These are all healthy options that Mom (or at least my Mom :)) would love! Check them out!

1. Fluffy Almond-Millet Waffles from Eat Life Whole

2. Asparagus & Arugula Salad with a Poached Egg on Toast from Once Upon A Cutting Board

3. Blackberry Ricotta Parfait with Steel-Cut Oats from Craving Greens

4. Raspberry Vanilla Coffee Cake from Chocolate-Covered Katie

5. French Toast Cinnamon Buns from Cravings Gone Clean

Have a wonderful weekend, and a Happy Mother’s Day on Sunday to all the wonderful Mom’s out there!


Nutritionist in the Kitch


  1. Ellie says

    SO happy I found this recipe! After having my daughter a year ago I started having a pretty scary gluten reaction that causes my tongue to swell up.. Chocolate chip cookies have always been my absolute favorite. I have tried many GF recipes in the last year and these came out perfect. Nice and pillowy soft with a little crispness on the edges. The dough came out a lot more watery than I expected (maybe because I use homemade coconut flour?), but they didn’t spread much and baked up amazingly. I’m just going to come out and say it…I LOVE YOU! lol

    • Christal says

      Hahah Aww! Thanks Ellie! So happy you liked the cookies and that they turned out so well for you and your daughter!! :)

  2. Ana Paula Vera says

    Damn! I just baked these, and they came out all soft and chewy!! Mine don’t taste excessively sweet, and I really like them this way ^^ Also, I didn’t have any chocolate chips, but they’re still sooo fiiiiine 😀 Thank you so much for this recipe!

  3. Lisa says

    This recipe rocks. Yes, the cookies are drier than the “real thing”, but then again coconut flour is not exactly easy to work with. The fact that they turned out relatively gooey and that they taste so good without sugar makes me happy! I’ve tried another paleo-friendly cookie recipe before using almond flour, but I found they got soggy after a couple of days in the fridge, and coconut flour is about a third of the price of almond flour where I live. The real test will be when I serve these cookies to a bunch of 3-5 year olds at my son’s nursery tomorrow, but I’ll definitely be making more for myself at any rate! Thanks for the great recipe!

    • Christal says

      Thanks Lisa! I hope they go over well with the kiddies! Yes coconut flour can be tough to work with, have you tried other gluten free flours??

  4. Justin H says

    These bad boys are delicious! I added some coconut flakes to them the second time I made them, I think they got even better! Great recipe Christal, thanks.
    Justin & Jen

  5. Jordy says

    I’m avoiding flour and sugar. These cookies turned out a bit dry but delicious still! Gives me a treat at Christmas time! Thank you!

    • Christal says

      Hmmm! The key with coconut flour is to use lots of liquid, which is why the recipe calls for 1/3 cup oil and 2 eggs! I’m not sure if maybe different brands of coconut flour produce different results? Next time I would suggest adding more oil or an extra egg! Sorry they didn’t turn out for you!

  6. Gabby says

    Can I replace the 2 eggs with liquid egg whites? If so, how much do I use? Can I use canola oil instead of coconut oil? Thanks

    • Christal says

      Hey Gabby – you could try subbing with egg whites only but the cookies may turn out a bit dry, and yes you can do canola oil instead of coconut oil!

  7. Judy F says

    These were really yummy!! Not quite chewy, so I’m not sure what I did wrong. What kind of dates did you use? I used medjool and probably should have drained a little more water off of them, but other than that not sure why they weren’t chewy. Definitely a better texture than any other coconut flour cookie I’ve ever tried to make! Will definitely make again.

    • Christal says

      Hey Judy! Glad you liked them – I also used medjool dates! What texture or consistency would you say they were if not chewy? I might be able to figure out what happened!

  8. Simone says

    Can you recommend a replacement for tapioca flour? Besides Arrowroot.
    I have all the ingredients except for those and was hoping I could use a substitute that I already have on hand.
    Thank you. :-)

    • Christal says

      If you can find a GMO free cornstarch you can also use that! I just don’t like cornstarch as it’s typically made with GMO corn, and not the healthiest option!

    • Lori says

      These are great I just made them I didn’t have any tapioca flour so I used quinoa and were better then what I had found at costco. I’m hoping they will freeze as I ended up with a double batch.

  9. Voni says

    I’m really sorry, but these were dark brown after 10 minutes and really dry and crumbly, they did not spread one tiny bit. Quite a disaster and using all organic ingredients, I feel very let down, will not attempt them again

  10. Breanna says

    Ooo this recipe looks really good. I love that this is gluten free. I have to make some gluten free snacks for a family gathering coming up and these are a must!

  11. Lovey says

    Wonderful recipe! Yes food companies need to get their acts together and put quality before price! I can never find cookies with no wheat and no dairy and no sugar at the same time– it’s always one or the other. Great post, and I can’t wait to try this recipe! I was looking for a guide to help me with my cookies on my blog ( and this has really helped me!

  12. Vanessa says

    These were fabulous! Unfortunately I ate a few too many :-) Thanks so much! Can you reccomend a replacement for tapioca flour?

  13. Michelle says

    These look great! I am gluten free so I am going to give these a try. I have a question. About how many dates does it take to make 1/3 cup date paste? I have never cooked with dates so I am clueless. :)

    • Christal says

      I used a package of dates that are all smooshed together into a brick shape.. so I’m not totally sure.. I’d guess around 10! :)

  14. Deb says

    They are delicious! And they turned out even though I forgot to add the coconut oil (must remember not to bake late at night because that is when I always forget something important!) I am sure the next batch with coconut oil will turn out even better :)

    • Christal says

      They weren’t too dry without the oil?? That’s good to hear, I always get so sad when batches of baking go awry!

    • Christal says

      Aw :) Well I’m glad there are some who don’t mind them.. lol, my friends and family always get an earful so I try to tame it as much as possible on the blog!


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