• Prep Time 10 minutes
  • Baking Time 18 minutes
  • Makes 20 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1/4 cup liquid coconut oil or vegetable oil
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/2 tsp vanilla
  • 3/4 cup Robin Hood® Organic Coconut Flour
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup chocolate chips
  • 2 tbsp shredded coconut, optional

Serving Size: 20 cookies


Serving Size: 20 cookies

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Whisk first 4 ingredients together in small bowl. Mix in coconut flour, baking soda and salt. Let sit 2 minutes, batter will thicken. Add remaining ingredients. Roll into balls, about 1 tsp (5mL) at a time and place on prepared baking sheet. Wet hands if dough becomes too sticky. Press down slightly. Bake in preheated oven 16 – 18 minutes, or until golden brown and crisp on outside (inside will remain soft).


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