Coconut Flour Cookies (Keto + Low Carb!)

This coconut flour cookies recipe is one of the most crave-worthy low carb recipes for taming that ferocious sweet tooth.

When it comes to coconut flour recipes, these little low carb snacks pack a powerful punch! Creating and preparing low carb desserts that actually really taste GOOD is a tall order to fill but it can be done.

But these coconut flour cookies my friends are more than just low carb cookies that taste good…

These little puppies are the kind of cookies you can serve to those who don’t follow a low carb eating plan, and they’ll be gobbled up in the blink of an eye!

These are cookies with attitude!! Let me show you what I mean!!..

What I Love About This Coconut Flour Cookies Recipe

Getting this sweet coconut flour cookies recipe to the cooling wrack only takes about 30 minutes – and that’s from start to finish (minus the cooling time)!!

Also, you know how coconut flour cookies recipe tend to be dry and brittle? Well, not anymore!! These sweet little low carb sweet snacks are moist and fluffy and absolutely delicious – The way coconut cookies should be!

Here are some more strong qualities…

• 30 minutes from start to finish
• Moist and fluffy with sweet coconut undertones
• Gluten-free, keto, paleo & low carb
• One bowl recipe
• No crazy kitchen gadgets

Recipe Notes

It doesn’t take long to whip up these bad boys, because this is a SUUUPER simple, and straightforward recipe. Here are a couple of tips that can help virtually ensure a beautiful coconut flour cookies recipe, every time:

Ingredient Notes

Coconut Flour – Is extremely dry, and tends to clump when stored. Before adding it to this recipe, be sure to get out any clumps with the back of a form, or a flour sifter.

While coconut flour is a little higher in total carbs, its high fiber content puts it back on the low carb menu with fewer net carbs.

Sweetener – Choosing your sweetener for these coconut flour cookies is a big part of this recipe. I love using erythritol because it’s zero-calorie low carb sweetener that doesn’t spike blood sugar.

It also tends to recrystallize a little even in recipes. This is significant because it helps create that sweet crunchy texture you want in a good cookie!

If you aren’t following a low carb diet, then feel free to use coconut sugar if you like. Nutritionally, it’s very similar to table sugar but its is not as processed and researchers believe that coconut sugar may have a lower glycemic index.

Chocolate Chips – My FAVE option here is Lily’s Dark Chocolate, or my homemade low carb chocolate. Feel free to use whatever works with your eating plan!

Cooking Tips

This coconut flour cookies recipe makes about a dozen hearty little cookies.

When your cookie mix is ready, divide it into roughly even little balls and give them a quick roll in your hand before setting them on your prepared cookie sheet. Once you’ve got all your little cookie balls on the baking sheet Toss a large piece of wax paper over the top of them. Use a second cookie sheet to gently press them down to about ¼” thickness.

Voila! They should all cook evenly since they will be the same thickness (and roughly the same size).

You’ll want to give this coconut flour cookies recipe some time to cool before eating them, so they don’t fall apart (they tend to do that when they’re hot). This is when you must really exercise constraint and I know it’s tough (believe me).

Storing Tips

Storing your coconut flour cookies recipe is best done in some type of airtight container with a secure lid. If it’s easier, you can toss these healthy snacks in a plastic Ziploc baggie, but they do need to go in the fridge.

These little crunchy nuggets of bliss can be really tempting so if you’re afraid you may eat all 12, you can store them in the freezer and pull them out a few at a time.

Can You Freeze Them?

That’s affirmative! In fact, I recommend it ?. You can cook them first or freeze them raw, it’s up to you.

Cooking them first means you just set them on the counter for a few minutes to thaw.

I like to form these coconut flour cookies and freeze them raw. Simply prepare as normal and put the entire cookie sheet in the freezer for an hour. Once these puppies have hardened, move them to a freezer baggie to save room. I love being able to fill my kitchen with the wonderful aroma of fresh-baked cookies in the blink of an eye.

Recipe Variations

As with most healthy recipes, tweaking this coconut flour cookies recipe can only be done in small amounts. Here are some variations you may consider:

• Add frosting. Decorating low carb desserts, like coconut flour sugar cookies, can be so much fun, you’ll forget you’re serving healthy desserts! You can also make almond flour sugar cookies, instead.
• Min in some low carb nuts or seeds!
• Add some spices like cinnamon, nutmeg, ginger (ala low carb gingerbread cookies) and other spices for an easy upgrade!
• Swap chocolate chips for sugar free white chocolate or low carb dark chocolate if you’d prefer.
• Add your favorite extract (instead of vanilla)

More Healthy Cookies Recipes

Low carb cookies are an important part of my healthy lifestyle. I know I have a sweet tooth and if I fail to plan, then I’m planning to fail! Besides, baking is so much fun and it would be a crying shame not to enjoy the sweet crunchy goodness of an awesome cookie (or two) at least occasionally.

Here are some of my favorite healthy cookies recipes for you to try.

• Low Carb Peanut Butter Cookies
• Almond Flour Shortbread Cookies
• Low Carb Chocolate Chip Cookies
• Almond Flour Peanut Butter Cookies
• Low Carb Oatmeal Cookies

Coconut Flour Cookies

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Servings :12

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Ingredients

• 1/2 Cup Coconut Flour
• 1/2 Cup Swerve or Lakanto (see sweetener notes below) granular* or 2/3 cup coconut sugar (if not low carb)
• 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 3 Eggs
• 1/3 Cup Unsalted Butter melted & cooled
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Cinnamon optional
• 1/2 Cup Sugar Free Chocolate Chips or dark chocolate chips if you’re not low carb
• 1/4 Cup Shredded Coconut shredded + unsweetened, optional

Instructions

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• In a medium bowl, mix together coconut flour (1/2 cup), erythritol or coconut sugar (1/2 cup), baking soda (1/4 teaspoon) and salt (1/4 teaspoon).
• Add eggs (3), melted & cooled butter (1/3 cup), vanilla (1 teaspoon) and stir to combine.
• Fold in chocolate chips (1/2 cup) and shredded coconut (1/4 cup).
• Roll the dough into 12 cookies, and flatten the tops.
• Place them on a baking sheet a few inches apart.
• Bake for 18-20 minutes, or until the tops become lightly golden.
• Let cool on a cooling rack and enjoy!

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Lindsey's Tips

• Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!  
• Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 
• I LOVE Lily’s Dark Chocolate Chips in these cookies!
• Nutritional information is for 1 cookie, if you make 12 cookies using this recipe. It is also based on using Lily's Dark Chocolate Chips.
• Erythritol accounts for 1.5 g of carbs per cookie, so if you're counting your net carbs, there would be about 2.5 g net carbs per cookies:

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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