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.
Claudia
Made these today. Tripled the recipe. They are great..
Lou Robinson
Pls forgive if you’ve covered this somewhere regarding egg sizes. But since you are London-based, I’m guessing “large eggs” are UK egg size, which would be extra large here in the US?
Katrin Nürnberger
Hi Lou, I have never heard of anyone in the US making my recipes with extra large eggs or recipes failing because their eggs were too small (and half of my readers are in the US). I think it's safe to say that using large eggs are fine, wherever you are.
Maud
Delicious! I can't stay away from it, so that says enough.
Kenneth
I tried the recipe, but I clicked on the 2x option and the amount of cups changed, but the grams remained the same. I measure all my goods by grams, so I had twice the eggs I needed and I couldn't get a dough ball. I got pourable batter, though, almost like pancake batter. They are delicious, but they didn't form cookies. So, the cookies were semi-successful and I take total responsibility for the error. It would be nice, though, when the multiplier option is applied, if the grams would change also. Thank you for the wonderful recipe.
Katrin Nürnberger
Hi Kenneth, I do mention this in the recipe card - you must have missed it. The system is only able to change the first set of numbers and not the second. Glad you liked the recipe though!
Kenneth
Katrin, thank you for your kind response. I definitely see it now. My bad. Loved the cookies, just couldn't make them set up with double the egg. Hahaha on me. I'm attempting again today. I thank you for all you do.
Miss B
Thank you for this recipe. I haven’t had much luck with such recipes in the past. I am really glad I found your recipe because I really enjoyed these cookies!
Katrin Nürnberger
Glad you enjoyed these coconut flour cookies! Coconut flour can be a tricky ingredient to work with, but if you're using the right amount it tastes lovely.
N Almonte
These were delicious I added shaved almonds to mine and I only made 9 cookies so my cookies were larger. I did have to let is seat for about 10 mins in the refrigerator but I even think the dough would be better if I prepared it ahead of time.
Thank you
Jan Flynn
I would like to use this for a KETO cheese cake CRUST. Do you think it could hold up to baking with cheese cake, without a pre-bake of the crust? My NY Style cheesecake starts out at a high temp 500 deg for 10 min and then oven temp is lowered to 250 degrees for 1 hour.
Also, how about adding cocoa for a chocolate crust or a cookie? Curious but haven’t experimented.
Thanks in advance.
Katrin Nürnberger
I don’t think you need to use all those eggs for a cheesecake crust. But you can always add cocoa to a crust to make it chocolatey.
Sheryl
Can these be made with almond flour? Maybe replace half the coconut flour? Or all of it?
Katrin Nürnberger
You don’t need this many eggs if you use almond flour. I recommend you try these keto thumbprint cookies instead. (You don’t need to make the raspberry filling, they taste good without).
Sheryl
Thank you for the info. I made a batch with all almond flour and only 1 egg. I needed to add an extra 1/3 cup almond flour to thicken it a bit. I wasn't able to knead it but I put it in the fridge for about 30 mins then scooped the batter for the cookies. Oh, and I added a bit of cinnamon. They're tasty!
Nancy Harrington
Simple, quick and delicious! Great recipe. Thanks!
Betta
As usual you are spot on!
Kitty
Hello! Just wondering if I could shape these cookies? Like using a cookie cutter?
Katrin Nürnberger
Yes, you can probably do that. Roll out the dough between 2 sheets of parchment paper. Then, put it in the freezer for 10 minutes. Take it out once really cold, then remove the top parchment and cut out with the cookie cutters.
Candy
I love the taste but mine were soft and did not crisp at all, what did I do wrong?
Katrin Nürnberger
These cookies are quite soft and that's how they taste best. If you make them flatter and bake for longer, they will get a little crisper. However, you would have to change the recipe to have them truly crispy. Use less egg, use no egg, or use only egg white. Obviously, other ingredient amounts would have to change too.