These are the best easy keto coconut flour cookies! With only 5 basic ingredients, this fail-safe low carb coconut cookies recipe is ready in just 20 minutes. We're talking soft, moist sugar free cookie heaven with a gentle crunch. Simple, mouthwatering snack-time goodness!
I have a lot of popular cookie recipes that use almond flour, such as these Keto Sugar Cookies or this Keto Chocolate Chip Cookies recipe. There's also this delicious Low Carb Shortbread Cookie recipe, which uses a mix of both almond and coconut flour.
However, some people just can't have nut flours. And it's always good to change things up a bit, right?
It was time to add pure coconut flour cookies to the repertoire!
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Baking Cookies With Coconut Flour
Coconut flour is very absorbent. Give it a few minutes and it will soak up liquids added to a dough and expand.
That's why you need to use a lot less of it than other low carb flours. As a rule of thumb, you only need about ⅓ of coconut flour when you replace it in a recipe.
Coconut flour is also more crumbly than regular flour. This is because it does not contain any gluten. It is possible to make coconut keto cookies without egg (more about this later), but here I have added an egg to bind the dough.
The cookies turn out soft and moist on the inside, with a gentle crunch on the outside. They have, unsurprisingly, a gentle coconut flavour.
Ingredients
Here are the ingredient you'll need:
- Coconut flour - Coconut flour brands can vary in texture. If your dough ends up too firm, loosen it with 1 tablespoon nut milk of your choice.
- Butter or coconut oil - Must be very soft. I microwaved my fridge-cold butter for 50 seconds to get it super soft, but not melted.
- Eggs
- Vanilla extract
- Granulated sweetener - I used a golden erythritol and monk fruit mix. It tastes a bit like brown sugar and lends a lovely caramel flavour. However, any granulated sweetener will work.
See the recipe card for full information on ingredients and quantities.
Instructions
It is so easy to make keto coconut flour cookies. Here are the basic steps.
For detailed instructions scroll down to the recipe card.
Step 1: Put all ingredients in a mixing bowl.
Step 2: Mix with a fork until combined, then use your hand to knead the dough until it is smooth.
Step 3: Let it rest for a few minutes so the coconut flour can absorb the liquid. Then form a ball.
TIP: if your dough is too soft to form a ball, cool it in the fridge for about 20 minutes. This will firm up the butter again.
Step 4: Cut the ball into 8 slices and halve these. Now you have 16 dough pieces, which you roll into individual balls...
Step 5: ... and place on a baking sheet lined with parchment paper. Then, press the balls into a fat disc shape with the palm of your hand. Cookies should be about 4 cm in diameter and 1.5 cm thick.
IMPORTANT! Coconut flour keto cookies do not flatten during baking. Shape them exactly the way you want them to look.
Tip: A cookie scoop is another way of portioning the dough to make similar sized cookies.
Step 6: Mix 1 egg with 1 tablespoon of milk of your choice. I used almond milk. Brush the egg wash over the cookies.
This step is optional, but makes the cookies look pretty.
Step 7: And now bake your cookies for about 13-15 minutes until they are golden on top and show a few cracks. This means they are done!
Katrin's Top Tip
This is probably the most important tip to success with coconut flour cookies:
Do. Not. Touch. Them. When. Hot.
They are SUPER CRUMBLY when straight out of the oven.
So, let them cool completely on the baking sheet. You will see that they firm up nicely, but also taste much better once they are cold.
Recipe FAQs
Generally, if you make the cookies flatter and bake them for longer, you will end up with crispier cookies. Also, I recommend to leave out the egg yolk for a crispier result and use erythritol over any other sweetener.
Another way to crispy cookies is to leave out the egg altogether. For this, use 40 grams of coconut flour (⅓ cup) with 100 grams of butter and 1 tablespoon ground chia seeds, which helps bind them in place of the egg. Sweetener and vanilla extract remains the same.
You can make these cookies with either coconut oil or butter (or a mix of both). Using coconut oil will increase the coconut flavour!
Sure, I have 2 dedicated recipes for that - these coconut flour peanut butter cookies and my keto no bake cookies.
Variations
I wanted to keep this sugar free cookies recipe as basic and easy as possible. But if you have a bit more time or want to try something else, here are a few ideas:
Make cut-out cookies: Roll out the between two sheets of parchment paper. Chill it in the freezer until ALMOST frozen. Then, use cookie cutters! You need extra cold dough for this so it does not stick.
Top with sugar free icing: Mix ¼ cup of powdered sweetener with 1 tablespoon water / lemon juice. Brush over the cookies or dip them into the icing mix bowl.
Make a coconut glaze: Mix ¼ of coconut butter with 8 drops of stevia or 2 teaspoon of powdered sweetener. Warm until pourable and brush or pour over the cookies.
Dip in chocolate: Melt either dark chocolate with 90 % cocoa solids or use a sugar free chocolate. Dip or drizzle.
Change the flavour: Add orange extract and orange zest instead of the vanilla.
Add some bite: Top the cookies with coconut flakes or replace some of the coconut flour with desiccated coconut.
Storage
Store these cookies in a cookie jar for up to 1 week.
Alternatively, freeze them in an airtight container for up to 6 months. This is what I do with most of my sweet recipes. If they are not right in front of me, I think about them less (and they last longer)!
More Coconut Flour Recipes
Tried this recipe? Give it a star rating below!
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Recipe
The Best Keto Coconut Flour Cookies
Video
Ingredients
- ⅓ cup / 50g coconut flour
- ⅓ cup / 75g butter or coconut oil softened
- 2 eggs large
- 1 teaspoon vanilla extract
- 3 tablespoon granulated sweetener or more, to taste. I used a brown sugar substitute
Egg wash (optional)
- 1 egg
- 1 tablespoon milk of your choice or cream
Instructions
- Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
- Add all ingredients to a mixing bowl. Stir together with a fork.
- Knead with your hands until you have a smooth dough. Let is rest for a few minutes to let the coconut flour expand. Then form a large ball. (If your dough is too soft for this, place the bowl in the fridge for 15-20 minutes first).
- Cut the large ball into 16 pieces and roll into little dough balls. Place them on a baking sheet lined with parchment paper and press down with the palm of your hand into fat discs of circa 4 cm diameter (1.5 cm thick).
- optional: mix the egg and milk of your choice (I used almond milk) and brush each cookie with the egg wash.
- Bake in the oven for about 13-15 minutes or until golden.
Linda
YUM!!! I added the zest of 1 orange for a bit a extra...
Jeff
Not to bad, I will try this recipe again, but adding cinnamon and nutmeg.
Ads
Absolutely love these! If I wanted to make a chocolate version how much cocoa powder would you recommend please? Many thanks in advance.
Katrin Nürnberger
For my keto chocolate cookies, I used 3 tablespoons of cocoa powder. I would recommend to reduce the coconut flour by 1 tablespoon, add the 3 tablespoons of cocoa powder instead. Do check the dough consistency and see if it is the same as the original version of this recipe (as you have made the recipe before, you'll know what looks right). I can only give you my startng point here because I have not tested this version myself. Adjust as needed. You may need a little more sweetener as well as chocolate is a strong flavour.
Ads
Thanks so much made these again Saturday 1/2 batch with cocoa powder as you suggested. The consistency was slightly drier but when baked came out great. Only thing I may do differently is add slightly more sweetener. Thanks once again.
SkipP
Can I use honey or agave instead of granulated sugar?
Katrin Nürnberger
Probably, but I have not tried it. You may need to add a little more coconut flour to balance the increased wet ingredients.
Eszter
They are yummy! Just made them. The dough was surprisingly creamy even after leaving it in the fridge for a while but eventually was able to form balls with my hands.(I sprayed some olive oil on my hands)
Rebekah Mae Shepherd
I just made them and love them thank you, but in my adding up the calories and carbs they come to far more each than you have written here?
Katrin Nürnberger
Hi Rebekah, I use the Keto Diet App nutrition calculator. Different calculators will come up with slightly different results.
JEANIE KIRBY
Then Choose 1.. Calories is 4 to 1 Carb, as Diabetics we Count Carbs, Fats + Fibre + Sugar = Carbs ., So None in Butter if using .. So Not much in Coconut Flour, None in Coconut oil, None in Vanilla, None in the Sugar Free Choc Bits,But a Dot in the Milk Wash if Using.. And You Go By The Total Carb per Serve which says, 0.9gr, So Not even 1 gram of Carbs per cookie ..
MC Edwards
Really easy, quick and delicious! Thanks for the tip to let cookies cool. I love the low carb benefits and served these for company. Big hit!
L C
Ended up with 12 instead of what the original recipe called for. I have American measurements. Regardless, it tasted great. I used monkfruit extract, so I had to add much less sweetener. I baked only 3 to test, added a teeny bit more of the sweetener for the rest of the batch and it was perfect! Reminds me of the taste and texture of madeleines! I used to LOVE those!
Caroline
Just made these and they're great. Very light and tasty. I definitely had to put them in the fridge to firm up the dough a bit and instead of forming balls, I did small scoops and that worked well especially as it was still very sticky. I also then did another batch with lemon extract instead of vanilla and that turned out great!
Amy S
Recipe sounds wonderful. I read the notes and wondered why there wasn’t an option to add chocolate chips? Do those 2 flavors not go together?
Katrin Nürnberger
You can absolutely add chocolate chips!
Karen Cunich
Hi. I made these and they are delicious! I want to add raspberries to mixture. Would I use less butter or more flour to mix?
Thankyou!
Katrin Nürnberger
I would keep the mixture as it is and simply press a raspberry into the top of the cookies before baking. Unless you are thinking about using freeze-dried raspberries, which you could fold directly into the cookie doungh.
Annemarie
These were wonderful! Couldn’t wait till they cooled down, so I had one right out of the oven-delish! I used the coconut flour with coconut oil, and for the sweetener I used 2 tablespoons of Splenda/monk fruit granulated sweetener with 1 tablespoon of raw coconut sugar. The coconut flavor is fantastic!! These taste a lot like macaroons! Thanks so much for the recipe. I’ll be making more on my journey as a diabetic.
Maria A.
I just made a similar recipe for keto cookies and loooove that toasted coconut smell, also added some chia seeds and flaxseed to make them even healthier. I think I effed up the proportions though, mine came out too crumbly even after cooling down, so I'll try this recipe with the same proportions you used next time.
Pattie G
Came out so good! Love the flavor of the coconut flour!! This will be a great go to low carb treat to have with a cup of tea!!