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Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are soft with a hint of chewiness, loaded with dark chocolate, full of vanilla flavor and not too sweet. Also, these cookies are nut-free, gluten-free, grain-free and can be made dairy-free too.

Course Dessert, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword chocolate chip cookies, coconut chocolate chip cookies, gluten-free cookies, grain-free cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20


  • 1/2 cup grass-fed butter, ghee or coconut oil, softened
  • 1/4 cup raw honey
  • 2 Tbsp coconut sugar
  • 1 egg, preferably pasture-raised, room temperature
  • 1 Tbsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 3/4 cup cassava flour
  • 1 cup unsweetened shredded coconut
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup dark chocolate chips or chunks (or even your favorite dark chocolate bar, chopped)


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

  2. Using a hand mixer, cream together the softened butter, ghee or coconut oil with the raw honey and coconut sugar. Then, add the egg, vanilla and apple cider vinegar, and mix with the hand mixer again.  

  3. In a separate medium bowl, mix the cassava flour, unsweetened shredded coconut, baking soda and sea salt. Then, gently mix dry ingredients into the wet. Lastly, fold in the dark chocolate chips.

  4. Scoop dough in heaping tablespoon size amounts and place on prepared baking sheets. Make sure cookies are spaced about 2 inches apart. 

  5. Bake in preheated oven for about 9-10 minutes or until light golden brown. If pans won't fit side-by-side, you may want to bake the cookies in two batches. Otherwise, keep a close eye to make sure the cookies are browning evenly. Remove from oven and let cool completely (about 25-30 minutes) on baking sheet before serving. Store in airtight container.