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!
Jump to:
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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Helliem
Made these this afternoon
They are very nice
On my diabetes journey it's so helpful to have sweet treats
Thank you once again
Each of your recipes are a success
NB I baked them in the air fryer
Katrin Nürnberger
I'm happy that you enjoyed these cookies! Good to know that they turn out well in the air fryer.
Veronica
Do you think I can bake them in the air fryer?
Katrin Nürnberger
Yes, probably. Bake them at no more than 160C or 320F like you would in a fan-assisted oven. I think that the baking time will also be less.
Michele
Perfect pie crust recipe! I make these cookies all the time with different flavorings. Now I'm also using one batch each for a great pie crust. Often I omit the sweetener for this if the filling is very sweet. Great pumpkin pie crust! And so easy.
Katrin Nürnberger
I love that you have discovered another use for this cookie recipe!
Alex
I added some Lillys pumpkin spice chocolate chips and a touch of pumpkin spice. Very good. A little dry though.
Katrin Nürnberger
I wonder if that has something to do with the brand of coconut flour you used? There is a maximum amount of butter in the recipe and I don't think any more is possible. Perhaps testing a different brand of coconut flour may help. It's a natural product and how finely ground it is or how much it has been dried before grinding can all change the taste.
Maggie
I added a zest lime, it makes them taste so great.
Chris Wheeler
Wonderful recipe..The batter was a little soft but after cooking about 5 minutes longer and letting them sit 10 minutes they came out perfect.I did add a little extra sugar on the top of the cookies before cooking, and added an extra tsp of vanilla. I will definitely be making these many more times.
Kim
These are just amazing! They are so easy to make and taste wonderful. Such a nice treat when doing low carb. Thank you for sharing.
Lisa
I just made this recipe, and they're the best thing I've eaten since starting Keto 3 years ago. I was worried when I finished the recipe and my batter was super wet, but the cookies turned out amazing. I let my husband and kids try it, since they hate my keto stuff, and they asked for more. I'll definitely be making these again!
Mélinda
I made this recipe with butter. The butter doesn’t fully dissolve. I don’t have a microwave to soften it so I left it at room temperature but it seems it is not enough. Once finished mixing there’s little pieces of butter the size of the tip of my baby finger nails that don’t dissolve. The cookies still taste good but I feel that the butter melts out of the cookie somewhat when cooking.
Katrin Nürnberger
This means you either did not let the butter come to room temperature or you did not mix the cookie dough long enough. To ensure the dough is fully mixed, you can always use an electric mixer.
Pallawi Chaudhari
What is brown sugar substitute?
Katrin Nürnberger
It is an erythritol monk fruit sweetener blend. Lakanto or Swerve are popular brands.
Cindy
Thank you for the recipe. I made a batch using butter and another using coconut oil. My preference is butter based on texture, taste and cost but both were good.