These coconut flour cookies are soft, chewy, buttery, and made with just 5 main ingredients! Made in just one bowl, they take less than 12 minutes to make! 3 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. As someone who LOVES cookies, they had to be the first recipe I made using it!
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 sugar are needed, but you’d never tell. The texture is slightly crisp around the edges, and soft and chewy in the middle. They are sweet and packed with chocolate chips, 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.
- Granulated sweetener of choice– I used keto brown sugar, but erythritol and monk fruit sweetener can also be used.
- Baking soda– Helps the cookies remain thick and chewy.
- Eggs– Room temperature eggs.
- Butter– Salted and melted butter. If your butter is unsalted, add 1/4 teaspoon of salt.
- Chocolate chips– Optional, but I love folding through some sugar free chocolate chips.
Start by mixing together your dry ingredients until combined. Next, add the wet ingredients and mix well. Using a rubber spatula, fold through the chocolate chips if using them.
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.
- If you don’t follow a strict keto diet, brown sugar or coconut sugar can be used.
- Feel free to omit the chocolate chips and add some dried nuts, seeds, or even chopped chocolate!
Storing and freezing coconut flour cookies
- To store: Coconut flour 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 leftover 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. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
- Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
- Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
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