These coconut flour cookies are soft, chewy, and with plenty of chocolate chips, you won’t believe they are keto! No eggs and no grains are needed, these cookies take less than 12 minutes to make! 2 grams net carbs per serving.
Coconut Flour Cookies
Over the past few weeks, I’ve been making a valiant effort to use up all my pantry ingredients before buying new ones. See, I have a very bad habit of hitting up the health food or specialty food stores and leaving with a bunch of new ingredients. I do use them, but it’s usually only for one or two recipes, and then it gets forgotten about. To combat this, I have banned myself from buying anything new until I had used up every single thing in my pantry.
One of the first things I found was a huge bag of coconut flour that was about to reach its expiry date. I tend to use coconut flour on occasion, but it isn’t something I use very often. As such, I’ve been finding more ways to use it. If I’m not making pizza crusts or edible cookie dough, I’ve loved using it to bake cookies!
I’ve been meaning to share a coconut flour cookie recipe for quite some time. They have been my go-to dessert lately and I can’t see myself stopping! They use simple ingredients and they literally take 12 minutes to make!
No grains and no eggs are needed, but you’d never tell. The texture is chewy, soft, and slightly cakey, and full of plenty of chocolate chips. They are sweet and have no coconut taste whatsoever!
I had some friends over for coffee the other morning and served them these cookies and NO ONE believed me when I said it was made with coconut flour- They thought it tasted like any good chocolate chip cookie!
How do you make coconut flour cookies?
- Coconut flour– Be sure to sift your coconut flour well, to ensure there are no clumps throughout.
- Almond flour– You must use superfine and blanched almond flour, to ensure the cookies won’t be gritty.
- Baking powder– Gives some stability and balance to the cookies.
- Coconut oil– Melted coconut oil. You can also use butter.
- Maple syrup– To keep these cookies low carb, I recommend a keto maple syrup.
- Unsweetened applesauce– Gives the centers a softer texture.
- Vanilla extract– A must for any good cookie recipe!
- Chocolate chips– Sugar free chocolate chips are optional, but highly recommended.
Start by mixing together your dry ingredients until combined. In a separate bowl, combine your wet ingredients and whisk together, until smooth. Next, combine the dry and wet ingredients and mix until combined. Using a rubber spatula, fold through the chocolate chips.
Now, using your hands, form 12 balls of dough. Place them on a lined baking sheet and bake them for 10-12 minutes, or until lightly golden brown around the sides. Let the cookies cool on the sheet for 15 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best coconut flour chocolate chip cookies
- Do not overbake these cookies, as they firm up while they are cooling.
- Don’t use warm coconut oil, use it when it is at room temperature. If you add warm coconut oil to the batter, it will melt the chocolate chips.
- The applesauce in the recipe used is a very negligible amount, and yield very little carbs. If you like, you can replace it with mashed pumpkin, but add an extra tablespoon of milk to compensate.
Storing and freezing keto coconut flour cookies
- To store: Cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you’d like them to keep longer.
- To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
More coconut flour recipes to try
Coconut Flour Cookies
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your dry ingredients and mix until combined. In a separate small bowl, add your wet ingredients and mix well. Combine your wet and dry ingredients and mix until just combined. Fold in your chocolate chips.
- Form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 12-15 minutes, or until just golden brown on top.
- Remove from the oven and allow to cool on the tray for 10 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.