Coconut Flour Vegan Chocolate Chip Cookies

If you’re like me and have been experimenting with baking, you may find yourself with way too much coconut flour on hand.  So many of the coconut flour recipes call for eggs but this one doesn’t!  At first I was disappointed because these were a little gritty, but then I froze them and found them quite addicting in their mostly frozen state.  Forewarning that these taste a little “healthy”, but if you like that taste, you might love these.



1/2 c. white sugar

1/2 c. brown sugar

1/2 c. vegan butter

1/3 c. coconut milk

2 tsp vanilla

3/4 c. white rice flour

1/3 c. coconut flour

2 T. potato starch

1/2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp xanthan gum

1/4 tsp salt

3/4 c. Enjoy Life chocolate chips

1/4 c. chopped pecans



Cream butter and sugars.  Add milk and vanilla and stir well.  In a separate bowl, mix dry ingredients.  Add dry ingredients to wet and stir in chocolate chips and pecans.  Set the dough aside for 20 minutes so it can rest (maybe this is because of the coconut flour?)  Bake cookies on parchment paper-lined cookie sheet at 350 degrees for 10 minutes.  Allow to cool.  May be frozen for longer storage.


Adapted from:


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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