I have a major sweet tooth, and these fluffy, chocolatey and SUPER delicious coconut flour cookies always hit the spot!
They’re the perfect low carb desserts to bring to a potluck, as they’re a great way to impress your friends with how delicious gluten free/keto/paleo baking can be! After all, low carb chocolate and coconut is the most craveable and addicting low carb recipes combination…
Read on to find out how to make these bad boys, as well as all the tips and tricks you need for coconut flour cookies perfection!
How to Make Coconut Flour Cookies
One of my favorite keto desserts, these coconut flour cookies are super easy to make and take almost no time to throw together! Here’s what you need to know:
Get to mixin’!
After you’ve preheated your oven and lined your trays with parchment paper, mix together the dry ingredients.
We’ll delve into the coconut flour deets below, but let’s quickly discuss the sweetener…
In these coconut flour cookies, I opted for erythritol, which is a sugar alcohol and my favorite of the keto sweeteners as far as taste and baking tendencies go. If you’re paleo, or not watching your carbs, try coconut sugar or brown sugar.
Mix in the liquids.
Mix in the eggs, butter and vanilla (make sure the butter has cooled enough to not cook the eggs).
Pour the wet coconut flour cookies ingredients into the dry ingredients and combine. I find this is best done with a rubber spatula.
Chocolate chips and coconut, oh my!
Fold in the unsweetened shredded coconut and chocolate chips.
You can toss whatever “chips” you’re craving into this coconut flour cookies dough — sugar free, dark, or sugar free white chocolate chips are all delicious. I use my sugar free chocolate chips recipe. You can save yourself some time by grabbing a bag of delicious Lily’s Dark Chocolate Chips (a little more expensive, but sometimes totally worth it!).
The shredded coconut and chocolate chips pair beautifully, so try not to sneak in too many handfuls, we’ve gotta save room for the actual dessert!
Bake and you’re golden.
Bake until the coconut flour cookies are beautifully golden along the top — 18 to 20 minutes should do the trick. Let them cool on your cooling rack (I know, the wait is torture).
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Now we’re ready to eat!
Baking with Coconut Flour: What You Should Know
Coconut flour should definitely be on your paleo/gluten free/ low carb foods radar!
It’s extremely low in net carbs, high in fiber and totally gluten free. Another huge benefit to this low carb flour (over most other options), is that it’s a nut free alternative, which is great for those with allergies or sensitivities.
There are so many tasty uses for this flour: coconut flour pancakes, coconut flour pie crust, the list goes on!
But when it comes to baking with coconut flour, there’s a bit of a learning curve. It’s extremely dry, and can lead to brittle/fall apart/inedible baked goods. This is usually remedied by a handful of additional wet ingredients: butter, eggs, etc., in coconut flour recipes.
Now back to the good stuff…
Why I Love These Low Carb Cookies!
Chocolate and coconut. Need I say more?
But seriously, these low carb cookies have minimal sugar and they’re gluten free. I also love that unlike most coconut flour recipes, these coconut flour cookies aren’t dry! They’re as moist and fluffy as traditional cookies, with a hint of scrumptious coconut flavor in every bite.
They can fit any dietary preference, and everyone will be sure to love them!
Keto Cookies Variations
Here are some tasty variations for these keto cookies. The flavor possibilities are seriously endless…
- Replace erythritol with coconut sugar – If you’re looking for a stronger coconut flavor, or on a paleo meal plan.
- Ghee vs. butter – Although not technically dairy free (since it’s made from butterfat), the milk solids are removed when ghee is made, so it’s lactose free.
- Your fave chocolate chips
- Mix in nuts, seeds or dried fruit for an added tasty treat! If you’re not a huge fan of low carb dark chocolate, swap the chips with low carb nuts and seeds, for an extra crunch.
Where to Store these Coconut Flour Chocolate Chip Cookies
Besides your mouth, obviously, coconut flour chocolate chip cookies are best stored in an airtight container and in the refrigerator. I often freeze these coconut flour cookies to make sure they don’t go to waste — this also prevents me from eating them all in one sitting!
Coconut Flour Cookies recipe
These coconut flour cookies are one of my fave low carb desserts, and with just a bite, they’ll become yours too! Now let’s get cooking!
Hope you enjoy this recipe! Let me know what you think, and if you tried any of the variations by dropping a comment below!
Coconut Flour Cookies
- 1/2 Cup Coconut Flour
- 1/2 Cup Erythritol granular* or 2/3 cup coconut sugar (if not low carb)
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3 Eggs
- 1/3 Cup 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
- Preheat oven to 350° and line a baking sheet with parchment paper.
- In a medium bowl, mix together coconut flour, erythritol (or coconut sugar), baking soda and salt.
- Add eggs, butter, vanilla and stir to combine.
- Fold in chocolate chips and shredded coconut.
- 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!