Go Back
+ servings
top view of chocolate chip cookies with coconut flour

Coconut Flour Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 120kcal



  • Prep. Preheat oven to 350° F and line a baking sheet with parchment paper.
  • Combine. In a medium bowl, mix together coconut flour (1/2 cup), sweetener (1/2 cup), baking soda (1/4 teaspoon), and salt (1/4 teaspoon). In a separate bowl, combine eggs (3), melted & cooled butter (1/3 cup), and vanilla (1 teaspoon). Add to the flour mixture and stir to combine. Fold in chocolate chips (1/2 cup) and shredded coconut (1/4 cup).
  • Shape. Use a medium cookie scoop to form 12 cookies, and place them on your prepared baking sheet a few inches apart. Flatten the tops.
  • Bake for 18-20 minutes, or until the tops become lightly golden. Let cool on a cooling rack and enjoy!


  1. Sweeter - Coconut sugar and regular sugar are great substitutes for Lakanto/Swerve. If using a different brand of erythritol, know that it's 70% as sweet, and increase accordingly.
  2. Chocolate - Lily's is a great low carb option, although any chocolate will do here.
  3. Nutritional information is for 1 cookie if you make 12 cookies using this recipe:


Calories: 120kcal | Total Carbohydrates: 15g | Protein: 2g | Fat: 10g | Sodium: 143mg | Fiber: 2g | Sugar: 3g | Net Carbs: 5g | Sugar Alcohol: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com