These coconut flour cookies are incredibly soft, chewy, and easy to make with just 7 ingredients. Make the best grain-free coconut flour cookies from scratch that are perfect for breakfast or a sweet treat with your coffee or tea.
If you love soft, bakery-style cookies, make these cookies with coconut flour that have only 83 calories and 3g net carbs.
I just love baking with coconut flour, it’s such a versatile grain-free flour that’s low in carbs. Sometimes I use it in combination with almond flour for the best texture. I’ve shared so many keto coconut flour recipes on the blog, such as delicious keto waffles, keto coconut cake, and even a delicious loaf of low-carb bread.
If you’re scared of using coconut flour, I can assure you it’s super easy to use but don’t try to substitute it with almond flour or wheat flour. They have different properties, and you’ll need to alter the whole recipe to make perfect gluten-free cookies.
- Recipe Video Tutorial
- Are Cookies Keto?
- Why Use Coconut Flour?
- Why Are You Going To Love These Coconut Flour Cookies
- Ingredients For Coconut Flour Chocolate Chip Cookies
- How To Make Coconut Flour Cookies
- Tips For Making The Best Coconut Flour Cookies
- Recipe Variations
- Why Are My Cookies Dry?
- Can I Replace Coconut Flour?
- How To Store
- More Healthy Cookies Recipes
- Coconut Flour Cookies
Recipe Video Tutorial
Are Cookies Keto?
No, regular cookies are not keto-friendly. We all know that cookies are made using flour and sugar, which as high in carbs. Luckily you can enjoy keto cookies if you make them at home using only keto ingredients. Usually, a regular chocolate chip cookie (16g) has over 10 grams of carbs.
Why Use Coconut Flour?
Coconut flour is naturally gluten-free; therefore, it’s a delicious alternative to wheat flour if you want to bake low carb cookies. It adds a subtle coconut flavor and a light sweetness without being overpowering.
Baking with coconut flour might seem challenging at first, but once you try a few recipes, you’ll love the texture of the coconut flour recipes.
Why Are You Going To Love These Coconut Flour Cookies
- Easy to make with just 7 ingredients.
- Naturally gluten-free, keto, and low carb.
- Super versatile, you can add nuts, coconut flakes, or chocolate chips.
- Only 3g net carbs each.
Ingredients For Coconut Flour Chocolate Chip Cookies
These cookies are extremely delicious and easy to make, and you will be surprised to see that they require only 7 ingredients that you probably have already in your pantry.
- Coconut Flour – you can sift it to avoid lumps in the batter.
- Salt – just a pinch to enhance the flavor.
- Vanilla extract – the best quality you can find.
- Sweetener – use your favorite powdered sweetener. For keto cookies, use Erythritol, Swerve, or Monk Fruit.
- Eggs – use large eggs at room temperature.
- Butter – I love an extra buttery taste, but you can use coconut oil instead for dairy-free cookies.
- Chocolate Chips – unsweetened dark chocolate chips are the best, but you can use chopped dark chocolate chips.
How To Make Coconut Flour Cookies
Making coconut flour cookies is super easy. You’ll need only one large bowl to combine all the ingredients for the cookie dough. Then, follow the next steps to make tender, delicious cookies with coconut flour.
- Start by preheating the oven at 350F/180C and line a baking sheet with parchment paper.
- In a large bowl, combine the wet ingredients and whisk until frothy.
- Then mix in coconut flour, baking powder, and sweetener.
- Incorporate chocolate chips (if using) and set them aside for 10 minutes. The coconut flour will absorb all the liquids and thicken the dough.
- Form cookie dough balls, flatten and shape them into round cookies.
- Bake in the preheated oven for 20 minutes or until they look golden brown on the edges. Coconut flour tends to burn faster, so you might keep an eye on the cookies from minute 14 to make sure they don’t overbake.
- Remove from the oven and allow to cool completely before serving.
Tips For Making The Best Coconut Flour Cookies
- If the dough comes out too dry and you can’t form the cookies, add a few tablespoons of coconut milk. Some coconut flour brands are more absorbent than others.
- When baking with coconut flour, make sure to use a lot of liquids because it absorbs a lot. If you’re using smaller eggs, the texture might be different.
- If the dough is too wet, add one tablespoon more coconut flour.
- Because coconut flour cookies are fragile before they cool, leave them on the baking sheet for at least 15 minutes before transferring them to a serving plate.
- Make sure you form equally sized cookies so they bake evenly. You can use a small cookie scoop to make this step easier.
- To reduce the carbs even more, you can skip the chocolate chips
- Make dairy-free coconut flour cookies – Replace the butter with coconut oil.
- Make vegan coconut flour cookies by using 2 flax eggs. Read the recipe card notes to see how to make a flax egg.
- Make them crunchy- add chopped nuts to the cookies.
Why Are My Cookies Dry?
Since coconut flour is extremely absorbent, you may pay attention to the measuring. Even a few grams make a difference, and using more coconut flour can make these cookies super dry.
Also, make sure you don’t overbake the cookies.
Can I Replace Coconut Flour?
I do not recommend replacing coconut flour in this particular recipe, as you’ll have to alter the whole recipe. Also, due to the extra-absorbent properties of coconut flour, it is quite difficult to replicate the result using almond flour or wheat flour.
How To Store
These cookies taste even better the next day, so here are some great ideas for storing them:
- Fridge: Allow the cookie to cool completely at room temperature and store them in an airtight container in the fridge for up to 7 days.
- Freezer: The cookies can be stored in the freezer for about a month if they are sealed properly.
More Healthy Cookies Recipes
- Easy 3 Ingredient Peanut Butter Cookies
- Flourless Almond Butter Double Chocolate Chip Cookies
- Easy Sugar-Free Keto Lemon Cookies
- The Best Keto Chocolate Chip Cookies – Only 2g carbs
Coconut Flour Cookies
- 1/2 cup coconut flour
- 1/3 cup sweetener or more to taste
- 2 large eggs* at room temperature
- 1 tsp vanilla extract
- 1/4 cup unsalted butter or coconut oil, melted
- 1 tsp baking powder
- 1/4 cup sugar-free chocolate chips or chopped dark chocolate
- 1/8 tsp salt
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add the eggs, vanilla extract, melted butter, and a pinch of salt. Whisk until frothy.
- Add the coconut flour, sweetener, and baking powder. Mix until a slightly thick batter forms. Let the dough rest for 5-10 minutes to allow the coconut flour to absorb the liquids, and the dough becomes thicker.
- Using a small cookie scoop, scoop 10-12 cookies and flatten them into round cookies.
- Bake in the preheated oven for 18-20 minutes or until they look golden on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: