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.
How to make dairy-free coconut flour cookies?
You can make these cookies with either coconut oil or butter (or a mix of both). Using coconut oil will increase the coconut flavour!
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!
Expert 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.
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
Here are more easy recipes that use coconut flour.
- Low Carb Coconut Flour Pancakes
- Keto Coconut Flour Oatmeal
- Cinnamon Swirl Coconut Flour Mug Cake
- Flaxseed Bread With Coconut Flour
- Blueberry Coconut Flour Muffins
Tried this recipe? Give it a star rating below!
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Recipe
The Best Keto Coconut Flour Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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.
Alexandra Skov
Being lazy and not having any baking paper (and being too lazy to go to the store fit some more) I remembered I have a macaroon mat. I ended up blitzing the ingredients in a food processor and put it in a plastic bag. Then I snipped off a corner and made piped some macaroon sized dollops (they needed to be flattened out on top, of course). I also didn’t have any vanilla extract so I used half a teaspoon lemon juice and a few twists of vanilla.
William Heller
I'm looking forward to making these. Never had too much luck with cocnut flour. If I want to add lemon or coconut extract, should I omit the vanilla, and does Plant Butter work in place of dairy buter?
Thanks,
Bill
Katrin Nürnberger
If you add lemon or coconut extract, you don't need the vanilla. I haven't tried using plant butter in baking, but if yours is suitable for baking, that should be fine. I know that coconut oil works as well.
Kellie
Pretty good. Tastes like coconut maccaroons when using half coconut oil and half butter. Would like to try these again with only butter and shredded coconut on top. I wanted these to be more filling like a snack but they are more like a great fat bomb with low protein.
Patty
Hi Katrin! I just made these cookies and I am super excited as they turned out great! There is only one thing that made me wonder: I used the exact amounts but the battery resulted in only 6 small to medium sized cookies. Do you have any idea why is that? Thank you!
Katrin Nürnberger
Hi Patty, my cookies were 4 cm diameter and 1.5 cm thick, weighing 15 grams. Maybe it's just that you like your cookies larger?
Tasmeena
Hiya, I just baked these now, and am patiently waiting for them to cool. Just wanted to say that I got exactly 16 little cookies with the 1x measurements so I don’t think there’s a problem with the recipe.
Charlotte Francis
Super easy to follow recipe with amazing results! I swapped the sweetener out for light brown sugar and they’re beautiful! Will definitely be making them again! Thanks so much for the inspiration!
Tracy
I can't complain, this is a fairly cheap to make recipe!! Almond flour is so expensive and those recipes use about 1 1/2-2cups of that D: it's been a long time since I made those but the texture kind of reminds me of that ! Actually better surprisingly (seeing as coconut flour has a bad rep) only made 11 because it's a smaller recipe already, Might have not mixed my dough 100%? as some oils were cooking out, but it still worked out! I added some cocoa, dash of cinnamon with dash of nutmeg & few krisda chocolate chips on top! My bf said it reminds him of Oatmeal cookies, it really does have that feel. Thanks for the great recipe
Shanta
Hi Katrin,
I have a few questions before I bake these amazing looking cookies:
1. I don't eat eggs so should I simply omit the eggs or If possible, I should add an egg substitute?
2. Can I use Stevia Blend as a sweetener and should I use 3 tbsp of Stevia as mentioned in the ingredients
3. Can I use Cinnamon instead of Vanilla extract for the cinnamon flavor?
Thanks so much!
Katrin Nürnberger
You'll get a very different texture if you don't use the eggs because they add moisture. I suggest that you use an egg substitute. Swapping cinnamon for vanilla is no problem. As for the sweetener, just make sure that it is a 1:1 sugar substitute. If it isn't, (stevia blends are often twice as sweet as sugar), just change the amount accordingly. Hope this helps!
Layla
best cookie i've had in a while, I added only 2TB of unrefined brown sugar and it was still a bit sweet for my taste..
My four year old loved it, my husband loved it. it was simply awesome!!
Samantha Seutane
Most coconut flour based cookies I made were very granular and didn't hold its shape, however with this recipe the cookies held their shape and I added a teaspoon of banana essense. Very chewy and delicious ♥️ thank you for the amazing recipe
Debbie brown
Fab as always. Thank you.
I split the dough and made half with vanilla and half with orange.
Then drizzled a little melted chocolate and cream over some...
Pamela Gabardi
How many cookies is one serving (I looked but couldn’t find it), please don’t tell me one
These are delicious!