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.
Galina
Three tablespoons of sweetener??? I used powdered Stevia, used 1 tbsp, it was SO SWEET, BITTER! I will do it again, may be with a 1/4 tbsp of Stevia, no more
Katrin Nürnberger
Hi Galina, the sweeteners that I use are 1:1 substitutes to sugar. Often, powdered stevia is at least twice as sweet as sugar. And, if stevia is pure, it is MUCH sweeter than that still. It will say on the pack. When you use a different sweetener to the one recommended in the recipe, always check if you need to make adjustments.
Cat
Hi,
Would I be able to use avocado oil as my fat and BochaSweet/ allulose as my sweetener? Thank you.
Katrin Nürnberger
Yes to both sweeteners. The avocado oil is not firm at room temperature like coconut oil. This may not be a problem, but perhaps the cookies will turn out softer because of it.
Joe
I made them in the air fryer. Reduce the temp to 325 and they were done in less than ten minutes.
Lorelei
These were delicious. So easy to make. Will definitely be making these again.
Judie
Im looking for cookies that dont have sugar or dairy i can have eggs and coconut flour only i can have blue berries and can have salt only.Is there such a cookie?
Katrin Nürnberger
You could try this cookie recipe and use coconut oil instead of butter.
Teri
Hi Judie,
I have similar problems and use coconut sugar, oil, and flour. I also have to decrease the egg yolks and increase the egg whites to compensate. Katrin's coconut flour blueberry muffins are the world's best. My friends always ask for me to bake them, vs traditional recipes.
Mallory
Hi, could I use bamboo flour instead of coconut flour? And would I need the same amount?
Thank you.
Katrin Nürnberger
I have never used bamboo flour. What I do know though is that coconut flour is more absorbent than any other flour I have used. It is 3x more absorbent than almond flour. Most likely, you will need to use more.
Clementine
Perfect cookies! The inside was moist. Love the texture.
Beth
Do you think I could make them without the sweetener?
Katrin Nürnberger
Sure, I don't think the sweetener is essential for the texture of the recipe.
Alison
This is one of my firm favourites. Even my rescue GS begs for more (no sweetener version for her though).
I struggled making the cookie shapes, so I've bought these cake moulds from Amazon:
I now make enough for two moulds then three-quarters through cooking, tip them over into the spare one, then carry on baking - so easy and now a regular breakfast treat with hubby and dog.
Thank you for this great keto recipe.
Katrin Nürnberger
Hi Aliso, thank you for your comment and info. The Amazon link did not work, but it's good to know that making these in a cake mould works. Love it.
Carolanne Jurica
I LOVE these little cookies and they’re so easy to make!!
domirel
Something went wrong. I tried following the recipe to the letter, and all seemed well. I used coconut oil and sweetenlow. The resulting texture was dry and grainy, tasty enough but not pleasing. Judging by comments of other bakers I surmise this is my fault. Can you please advise what could cause such a result?
Katrin Nürnberger
I hope you don't mind me saying this, but I don't think that sweetnlow is a good sweetener to use. Saccharin is an artificial sweetener. Perhaps this is what caused the texture?
Katrin Nürnberger
Yes, of course. That should also work quite well.
Moira Steel
Gorgeous, thank you, turned out perfectly for my guests this afternoon, crisp on the outside and soft and chewy inside. My oven browned them unevenly but it’s made no difference to the result. I used a coconut oil and butter mix, and the coconut flavour comes through very pleasantly. I’ll reduce the erythritol next time, I may have been over generous. but await the guests verdict.