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There are times when you want something to satisfy your sweet tooth on the go. These simple gluten free coconut flour cookies are a great portable snack.
It’s always a good idea to have a few low carb snacks in the house, especially when you have non-low carb goodies in the house. My husband and kids do not follow the low carb lifestyle so it can be tempting when they have cookies and candies laying around.
I usually do have a stash of my favorite candy bars as special treats, but it’s definitely a lot cheaper to make your own goodies. If you are busy like me, it pays to bake in large batches and freeze items in smaller portions. This is especially true for sugar-free baked items and they generally should be stored in the refrigerator and used up within a week.
Since I like to keep things simple, my favorite recipes are those that use basic ingredients and can be whipped up quickly. Over the last month, I have baked a few extra sweet breads which I put in the freezer to thaw out each week and put in single serving zipper bags for healthy “grab & go” snacks during my busy work weeks.
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I have been baking a lot with coconut flour lately because I have a very large bag that is nearing it’s expiration date. If you aren’t going to use up your coconut flour within 3 months, it should be kept in the refrigerator or freezer for longer storage. Unfortunately, I never put this bag in the freezer so I’ve just got to use it up.
Sticking to the “simple” theme of my baking, I came up with these basic coconut flour cookies.
To dress these up for a party or holiday, they can be frosted with a simple glaze made with Swerve Confectioners Powder or drizzled with some melted chocolate. Unsweetened coconut could also be added to the dough for a more intense coconut flavor.
There really are endless possibilities with this simple cookie recipe. Another option would be to sprinkle a little granular Swerve on top that has been colored with some food dye.
This recipe was adapted from a rolled sugar cookie recipe that I had. The texture of this dough is better suited for using a cookie scoop to portion out onto a cookie sheet.
I like to use a silicon baking mat over my cookie sheet just to ensure that the coconut flour cookies won’t stick. This probably isn’t necessary for these cookies, but it’s become habit for me now when I bake that I do it without thinking.
After the scoops are on the cookie sheet, you’ll want to flatten the dough as much as possible as they do not flatten out during baking. My dough was a bit soft so it may help to chill the dough first. I just used my fingers to press down each scoop of dough onto the pan.
These cookies should be baked until the edges begin to brown. For me, this was about 10 minutes. Here’s how they looked after taking them out of the oven:
I transferred them to a rack until they were completely cooled. I froze half the cookies to enjoy later and put the rest in the refrigerator to snack on this week.
How to Make the Cookies Recipe Video
Low Carb Gluten Free Coconut Flour Cookies Recipe
Basic Coconut Flour Cookies
Ingredients
- 3/4 cup coconut flour sifted
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1/3 cup coconut oil
- 3/4 cup Swerve or other low carb sweetener
- 4 large eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
Instructions
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Stir together coconut flour, baking powder and salt.
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In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
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Add dry ingredients to wet mixture, beating until well combined. Batter should be thick. If not, add in a bit more coconut flour being careful not to overdo it.
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Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
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Bake at 375°F for 8-10 minutes or until edges start to brown.
Recipe Notes
Makes 38 cookies
Nutrition per cookie: 51 calories, 4.7g fat, 53mg sodium, 1.5g carb, 0.8g fiber, 0.7g net carb, 1.0g protein, 4.7g erythritol
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Sara says
I never leave comments, but I read them. These cookies are fantastic! They’re sweet, light, flavorful, and versatile.
I used Nutiva coconut flour because it has more coconut flavor than King Arthur (my go to for non-coconut flavored recipes). I’ve had good and consistent results with both. Other coconut flours I have tried, have been drier, or denser, or taste like dust.
I also used Sukrin:1 instead of Swerve, because I prefer it. I always measure the granulated sweeteners (even if I’m just using Now plain erythritol – which leaves everything less sweet), then pulse them in an old coffee bean grinder. This seems to help the sweetener act more like sugar when mixing.
I could hardly stop myself from eating the “dough” (which is almost more like batter). My cookies did spread even beyond flattening the tops a bit. I bake on parchment paper, and got a nice tan on the bottoms.
First I baked a tray with just a handful of toasted coconut shreds, then I added a handful of toasted pecan pieces (from Trader Joe’s), and for the final tray – had to use the toaster oven because full sized is waiting on a repair – I added a sprinkling of Lily’s chocolate chips.
These cookies are great in all their variations. I could even see using lemon and zest in a batch. Thank you for this great and easy recipe!
Lisa says
Thanks for sharing your go-to brands. Nutiva was the first coconut flour I used and it was the one these cookies were made with.
Tammy Simons says
My cookies did not turn out, the batter crumbled , and the cookies ran together. The flavour was good, but I didn’t get 38 cookies. I had high hopes for this recipe.
Lisa says
It’s most likely variations in coconut flour. I’ve used Better Body and Anthony’s with good results. I’ll add in weight measure, but I have a feeling some coconut flour is not defatted as much as others.
Maria says
Do you use solid pr liquid coconut oil? Would like to try these?
Maria
Lisa says
I soften or melt down coconut oil before using it if it is hard.
Megan Keith says
Thank you SO MUCH for this recipe! These were so easy to make and I think they’re delicious. The texture reminds me of a very lightweight shortbread, and the coconut flavor is delightful. I think I would have been happy with them even if I used a little less swerve, but as is they taste absolutely decadent. I froze some of the dough to use later–hopefully that won’t mess anything up! These also got five stars from my husband, who is picky about his desserts. 🙂
Lisa says
Great to hear! Thanks so much for letting us know you enjoyed the cookies.
Tony says
I love these cookies!! I tried the bagel recipe too. Those turned out like a frittata. I didn’t care for it. This cookie recipe has been my favorite low-carb baking recipe so far though.
Lisa says
Which bagel recipe was it? If it’s on this site, I’ll have to take a look. It’s never turned out like a frittata for me. I have done another coconut flour bagel recipe with fewer eggs, but have not yet posted the recipe.
D says
Love these! I changed a couple items in the recipe to half ghee and half cream cheese in place of all butter, added cinnamon and did 1 TB of canned coconut milk instead of almond milk.
No sweeteners added in mix but I drizzled yacon syrup on top after baked. Yummy
Lisa says
That does sound yummy D!
Anandita says
What is the measurement of your cup? 100grams?
Lisa says
I get about 109 grams coconut flour per cup.
Zaheeda Tshankie says
Mine were a big disaster. They merged into a cake!
Are the butter and coconut flour measurements supposed to be when the butter and oil are firm or melted or slightly soft?
And they’re very very sweet. I used Xylitol.
I had high hopes 😣 wasted expensive ingredients
Lisa says
Measurements are firm.
Suzy says
Hi,
Tried these last night when I was going through a carb withdrawal!! I added the whole stick of butter (8 T) and a little extra Splenda.
I patted them down to thin patties and kept them in oven an extra 2 minutes.
They turned out with a crisp bottom!!
The taste was perfect!!! It was JUST what I needed!!! Perfect with coffee!!
A keeper to my low carb diet!!! Finally…a guilt free cookie!!! (I ate 3 and was so satisfied!!).
Thank you for posting this recipe!! YUMMY!!
Suzy
Lisa says
Good to know you got a crips bottom just by baking a little longer.
Jai says
Mine came out very dry. What did I do wrong?
Lisa says
It may not have been your fault. I’ve found coconut flour can vary so you may just need to use less of it or add more liquid.
Sangeetha says
Hi Lisa, thanks for this recipe! I’m new to keto & just discovered your site & absolutely love it! I just made your cream cheese dark chocolate fudge today – impatiently waiting to try them tomorrow!
I have a silly question, is the sweetener u used granulated or icing? I only have granulated xylitol, do you think I’m going to end up with grainy textured cookies? I’m not sure if the xylitol will melt?
Also, how long do you think these will keep in the freezer for? Thanks again for your excellent site – greeting from Edinburgh 😊
Lisa says
I used the regular granular in these. It wasn’t an issue for me.
Bev says
Lisa, Thank you so much for this recipe. I just made these cookies and ate one warm out of the oven and they are AWESOME! I just started the keto diet about a week ago and since I was a sugarholic I have been missing a sweet treat at night. Today is my husbands birthday so I bought him cupcakes and KNEW I would not be able to resist if I didnt make these. The ONLy thing I changed was I subbed half of the butter with cream cheese and added some cinnamon as another post suggested. Since you said they are much better cold I cannot wait to stck these in the fridge and have some later. I was about ready to give up on this diet but now I believe I can hang in there thanks to you!
Lisa says
Great job resisting those cupcakes. It was really hard for me too at first. But, now, I can’t stand the sweetness of regular baked goods.
Denise Jordan says
These are ok. More like cake than cookie. I added cocoa, nuts, chocolate chips. Used a little more almond milk. Used truvia. Still on the hunt for a low carb, low sugar cookie.
Lisa says
Have you tried the no flour ones made with nut butter? The cream cheese cookies are probably my favorite ones.
Darell says
Its more cake-like because coconut flour is dense and the only thing binding it are the eggs
Barbarra says
Finding low carb cookie recipes is very hard. I have never baked with coconut oil… But i have to say I LOVED them!!! So easy to make! thanks!!!!:-)
P.S. The first dozen are gone! My husband loves them too
Lisa says
Thanks for writing in Barbarra! So happy to hear you and your husband like the cookies! 🙂
maureen says
I have food sensitivies to eggs and butter. Any thoughts on what to use? I heard flax seed for eggs. Could i use coconut pil for butter?
Lisa says
Coconut oil is a good sub for butter and they even offer butter flavored oil. I’ve been using psyllium and water in place of eggs and like it better than flax. Google “psyllium egg” and you should find some ideas.
June says
I just made these cookies and they are yummy. I like them soft so it works for me! Thanks for sharing the recipe 🙂
Lisa says
You’re welcome. Glad you liked the texture!
Bailey says
Hi, could you tell me if I could substitute 3/4 cup of swerve and do 1/2 cup of sugar and a little bit of swerve? I want to make these low(er) carb, but I hate using all swerve because of the after taste. I know sugar has more calories/carbs, but as long as it’s a lower carb recipe I am okay. I only need to limit my carbs to about 70-100g a day. Or could I do 1/4 cup of sugar and then 1/2 cup of swerve, anyway do you get what I am saying? I’d like to mix the two sugars in this recipe and just wondering if it would work or not. Thanks
Lisa says
Any sweetener can be used, sugar included.
Nancy Craig says
I used stevia. The cookies are so good. I used the small ice cream scoop and ended up with 48. I had three cookie sheets. I added more stevia in second batch and then on the third batch added unsweetened coconut flakes and a couple of drops of coconut flavoring. Wow! I will make these again using my third try results!
Lisa says
I love the sound of the coconut version!
Dani says
Swerve measures the same as sugar so you could use any combo to equal 3/4cup. I used 6 Tbls. Steviva which is equivalent to 3/4cup Swerve/Sugar.
Will definitely makes these again, delicious!
Carole says
I made mine without sweetener and they taste fine. Only thing is they aren’t crispy which was disappointing.
Lisa says
It’s tough to get a crispy cookie using coconut flour.
Sara says
Try using Sukrin:1 It’s pricy because of shipping, but it’s the best sweetener I have tried yet – and pretty much ordered them all except for some stevia stuff (yuck). When the cookies are warm, there isn’t even a hint of the cool effect from erythritol.
ruth says
would you be able to give me the recipe in grams please
Lisa says
There are calculators available online to easily convert. I’ve been meaning to post both amounts, but it’s tough when you are so used to using American measurements.
Ruth says
Thank you, I found different calculators gave different amounts though.
Norman says
I love how these are soft, which I know isn’t everyone’s flavor, but I hate crunchy cookies.
Lisa says
I love both soft and crunchy cookies. There aren’t many cookies I don’t like. 😀
Vess says
Hm, I expected them to be more like biscuits, but they are very soft and not crunchy. Sweetness is okay. I wouldn’t make them again.
Lisa says
These cookies are more cake like. For crisp cookies, it’s best to use a nut or seed flour.
Joan says
So if I use almond flour they will be crisper? cookies were good but not crispy like we like good flavor’
Lisa says
Almond flour will result in a crispier cookie.
Neikia says
Made these tonight and they were delicious. Only use 3 eggs and didn’t have almond milk but I added extra butter and mixed in some cinnamon my kids even loved them!
Lisa says
Thanks for letting us know the mods and how it worked out Neikia!
Tifany says
Would coconut sugar be a good substitute for regular sugar and if we don’t add butter would a make a difference or is there something else I could substitute the butter for
Lisa says
You can use coconut sugar, it’s just not very low in carbs. You will need another fat like ghee or coconut oil in place of the butter.
Cameron says
I just made these yesterday and the batter tasted great, but the baked cookies themselves were WAY too sweet. I used 3/4 cup of Swerve and could not even eat them they were so sweet. I’d try 1/4 cup-1/3 cup next time. Texture was ok, but definitely cake-like.
Lisa says
I do agree that everyone has their own preference for sweetness. I’ve typically cut it way back these days.
Donna says
Can i use coconut sugar…
Lisa says
You can, but coconut sugar isn’t low carb.
Cynthia Anderson says
Can I just use coconut flour not Almond flour? Have you used Trivia Baking Blend? How much should I use?
Lisa says
I’ve never used Truvia baking blend. But, Swerve is a one-for-one sugar replacement. Also, the recipe is all coconut flour. If you are wanting to use all almond flour, it may work, but the texture will be different. You may also need more almond flour.
Lyn says
These cookies turned out perfect as written. Used Bob’s Red Mill coconut flour, I find that brand always works well. Was looking for a breakfast cookie recipe, so I new I could adapt this one. I added unsweetened coconut, almonds, almond extract, cinnamon and unsweetened dried blueberries. They are fantastic! Thank you so much
Lisa says
You can never go wrong with Bob’s Red Mill!
Ana says
I did this cookies but I didn’t want to use the coconut oil so I replaced it with peanut butter. Also I added 1/4 cup of semi-sweet chocolate chips (not low carb but worth it!)The consistency looks good. Right now they are in the oven. I can’t wait!!
Lisa says
Sounds like a winner!
Meagan Drew says
Whooooaaaa! These were delicious! I’m new to the LCHF cricut (like 7 days new) and I NEEDED something the consistency of a cookie to-night. I had to sub a few things bc I just didn’t have the right stuff on hand but they were superb! My consistency was right on. The flavor and consistency reminded me of a madeleine. I only made 6 very small cookies and put the rest of the dough in the fridge. I’m looking forward to being able to have them when I have an itch. Thank you so much for your willingness to share this recipe!
Lisa says
I’d love to know what you did for subs. It may have made the cookies better.
Meagan Drew says
I used heavy whipping cream in place of the almond milk. I used stevia instead of swerve- though I wouldn’t do that again. And, I had to use crisco shortening in the place of coconut oil. I was desperate for a cookie so I had to make do with what I had. 🙂 Thank you again! I’ve had a few cookies every night and it’s been great for my sweet tooth.
Lisa says
Sounds like it worked out with the changes. Cream does thicken the batter and can help with rise.
Coconut says
I think it’s a bit misleading to be saying these are ‘cookies’ when they’re basically cakes (which is even more evident based on the fact that there are a lot of eggs in the recipe). Other than that, they tasted okay!
Lisa says
They are a soft cake like texture.
Cookie Monster says
Its not misleading. Get that stick out of your butt.
Cynthia says
I want to use the recipe using organic sugar. How much would I use? Thank you 🙂
Lisa says
It’s the same amount as Swerve.
Jean L says
Made these & they turned out great! I opted to add about 1.5 tsp of lemon extract for coconutty lemon flavor & they were a hit with my kids. Thank you!
Lisa says
Thanks for sharing Jean! So glad the kids liked them. 🙂
Bernadette says
Just made these for my partner who is on the Keto diet and they turned out great! I substituted the almond milk for coconut milk because that was all I had. I also added another egg because the eggs I had were quite small. They taste like soft coconut cookie pillows sent from heaven. DELISH!
Lisa says
Thanks Bernadette!
Kate says
Thanks for the recipe! I’m not concerned with carbs or weight loss, but I’m learning to prepare food differently for my son who has Autism(on the GAPS diet). I followed your recipe pretty close the first couple times I made it (only substituting the sweetener with honey). My 1 and 3yr old loved them! I deviated a bit further as I made them more. I now use honey, cinnamon and a mashed banana to the batter. The banana in particular seems to make these snacks less crumbly and more portable for my toddlers. Take care and thanks again!
Lisa says
That’s awesome! Kids are more carb tolerant so I do not restrict them too much for my 4 year old. I may have to try these with the banana for her. She loves bananas! I also have a niece who is autistic and know diet has helped many see improvements.
Jason says
I thought these were pretty good!! A tad dry but that’s on me. I added 2 scoops of PB Chocolate whey protein powder and a couple more tbls of milk to compensate. They baked great but may have needed more liquid but again that’s due to my changes.
Lisa says
Sounds like a nice flavor for the cookies!
beth says
when you say more dry, do you mean firmer? Like a Christmas roll out cookie? I’m trying to find an almond free cookie cutout recipe and I’m hoping to make this work, but idk..
Scott Gilmore says
Thank you so much for the recipe. I have been on a keto diet for one year and cheated several times when i get the itch for something sweet. These were great and hit the spot the other night. Will definitely keep them in the freezer for those times.
I do not do alcohol or almond milk so i omitted those two items. I did add scrapings from 1 vanilla bean. No issues with the recipe as other people described. So glad I tried them.
Lisa says
So glad they worked out for you Scott! 🙂
Tom says
may i use honey instead of the sweetners and coconut oil with home made applesauce ?
Lisa says
You can, but it wouldn’t be a low carb cookie.
Jennifer says
I have only ever commented once on a recipe ..but I felt the need to here…I love this simple recipe….I am on the low carb wagon and I have been keeping it really clean this time around….no sugar free candy..nothing with sugar alcohol ..no diet soda etc…these cookies are the only thing I have had even a little sweet other then sugar free jello….I love them just they way they are…I have made them 3 times in the past 6 weeks or so…two times with vegetable oil because I didn’t have coconut and then today with the coconut oil….I didn’t change anything except the swerve I just did a overflowing half cup and not 3/4 since I didn’t want them too sweet just in case as some people mentioned. I used good quality coconut flour from wegmans and my kitchen aid to whip things up really good…no issues at all with dough or consistency ..they are perfect. I store them all in the freezer in zip lock bags and pull one out when I want a treat. I love them frozen…which is just like really chilled because they are still soft right from the freezer….fresh baked more like cake but I think they taste so much better the days after from the freezer….thanks for such a simple recipe…my 10 year old son who loves his sweets even said it wasn’t bad so that’s a definite 5 star review in my book! Had to share because so many comments about dough and consistency issues ..it has to be the ingredients quality causing the problems because the recipe is perfect as written I go right from kitchen aid to oven and they come out perfect! I bake them on parchment paper and they slide right off when done….
Lisa says
Thanks Jennifer! I’m convinced it’s got to be inconsistencies with coconut flour. I’ve never had an issue and I’ve used a couple different brands.
Jere Moore says
Lisa, thanks for the recipe. I just can’t seem to get the same carb count, though. Mine comes out to 1.83 net carbs per cookie: 6.5 – .88 (fiber) – 3.79 (sugar alcohol) = 1.83.
Lisa says
For this recipe, I calculated based on the specific brands I used. Carbs can vary a bit depending on ingredients.
Nikkigurl says
My first time baking gluten free, felt like a treat after 1 week of banting, loved it. I did add a little xantham gum as I find the coconut flour reacts differently each time I use it and 3 drops of Stevie elixir , I let the mixture sit for a few minutes then it gave me the consistency to scoop it like ice cream, turned out exactly like your pictures, tastes amazing ( no stevia aftertaste),thank you for sharing an amazing recipe.
Lisa says
You are very welcome! You also bring up a good point. The dough really needs to sit a bit to let the coconut flour absorb the liquid.
Gary W Glass says
Are these supposed to be really soft crumbly and terribly dry? Because that’s what I ended up with.
Lisa says
They should be soft and cake-like. They are much better next day after storing the fridge overnight.
emily says
I rarely comment on recipes, but I just had to with this one because they are hands down the BEST coconut flour cookie recipe I have tried (and I’ve tried A LOT).
I made a few adjustments based on our needs:
I used sugar instead of swerve (cup for cup) – they are for my grain-free daughter to take to nut-free school
I subbed 3 T of ghee + 3 T palm shortening for the 3T butter to make dairy free
I subbed 1T vanilla + 1t water for 1t vanilla + 1T almond milk to make nut free and I’ve learned from Elana Amsterdam’s recipes to up the vanilla in recipes
My came out soft, but not crumbly or dense at all. Almost like little cakes.
I typically despise coconut baked goods, but I really liked these and definitely a winner for my preschooler!
Lisa says
Thanks for the tips on how to make it dairy-free! I love ghee and usually have palm shortening so I’ve got to try that.
Dawn Burton says
CAn I use splenda instead? If so how much should I use?
Lisa says
Sure. Splenda will work fine in these!
ChronicMasterBaker says
I used to be a pastry chef….so, regular cookies? No sweat. But now I am on phase 3 of the hcg diet, which prohibits starch and sugar. Learning how to bake without flour and sugar is uncharted territory for me, I am completely new to this. There is a convenience store out here called Maverik who bakes their own cookies in house. They are very good, especially as they use real butter. I am a fool for their frosted sugar cookies. I was there to buy fuel yesterday and saw them and really felt like I was missing out, so I set out to search for an adaptable recipe I can use. I have seen some damn near WIZARDRY with paleo versions of recipes I never dreamed could be made grain free. However, the paleo versions of sugar cookie recipes I have found either 1)contained ingredients I did not have and I am not making a 70 mile trip to the nearest supermarket just to find out they don’t have it anyway, or 2)called for sweeteners I could not consume (honey, maple syrup, etc.) This recipe looked like a good sugar cookie frosting holder-upper. Hearing the descriptive terms “soft” and “cake-like”, I was convinced THIS had to be the one. IMO, sugar cookies MUST 1)be frosted, 2)be thick and SOFT, NEVER crisp. I followed the recipe exactly except for I used monk fruit sweetener as I cannot have sugar. I added a small amount of almond extract, and I added Molly McButter along with the salt, because “too much butter flavor” is just crazy talk :.P
I knew right away I was running into problems when adding the dry to the wet, it was looking very crumbly, like food processed scrambled eggs. I pre sifted the coconut flour, added more but it was still very crumbly. I even substituted the milk with heavy cream and added 2 extra tablespoons of butter. Still too crumbly. I put it in a round cake pan and hoped it would set in the freezer. I was hoping to tap it out of the pan and roll it out between 2 layers of parchment, but I couldn’t even get that far! I waited until it was very hard set in the freezer, but not frozen. As soon as I tapped it out of the pan, it burst into crumbles. I added yet MORE coconut flour and worked it in with my hands this time, while adding more baking powder to account for the increased volume of coconut flour. It FINALLY held shape….KINDA. I tried using a cookie scoop and it would get stuck in the scoop and ultimately fall apart. I tried using a measuring cup as sort of a mold and I was able to capture enough of it to form one piece. But still, crumble, crumble, crumble!! Don’t get me wrong, the FLAVOR was DEFINITELY THERE! But if there is anything professional baking has taught me: NEVER judge a product on it’s batter! The truth only comes out when it’s finished baking! I quickly worked to hand shape each one as uniformly as I could while the dough was still cold. I baked them for about 10 minutes. I was dismayed to see that even then they were still very crumbly to the touch, I knew better than to take a spatula to them so I skipped the cooling rack & left the carryover heat to do its work. They are rather delicate (great snack to travel with?!? Are you really talking about THESE cookies??!? Ha!!) as the tops cracked a great deal. But the flavor is very good, the interior is very moist, SOFT and pretty damn close to sugar-cookie-like. At a 1/4 cup of dough a piece, these are pretty substantial, but then again, I would much rather have a “1 & done” than feeling I have to reach for more to be satisfied! Besides, Maverik’s cookies are bigger than my fist, so yes, I would make these again. But not without tinkering to see what can be done to get a more cohesive dough! Now, on to the frosting! Thanks for the experience.
Lisa says
Thanks for providing your experience. I’ve found that coconut flours can vary widely! I’m not sure how to address that issue as sometimes measurements of the flour need to be adjusted and other times the butter needs adjusting. And, these cookies are delicate warm, but get better after they have cooled. I probably should have noted in the recipe that the cookies are better after leaving in the refrigerator overnight as well.
ChronicMasterBaker says
Hi Lisa, I figured out the problem. Firstly, yes, coconut flour brands can really make a difference. Find one that you like best and stick with it, instead of just getting the one on sale, that was my mistake. Secondly, I learned that for the best, “lofthouse” style smooshy sugar cookie like result, you MUST have a kitchenaid. Paddle the living heck out of the fats, high speed, getting the fats as pale and fluffy as you can, before adding the flour. Night and day difference between the last experience, I’m glad I gave it one more chance! There is a convenience store around the central U.S. where I used to live called Maverik. They make incredible cookies, huge, baked in-store, real butter. Their sugar cookies are amazing. Topped with pink buttercream icing. Tender and smooshy, but not as much as lofthouse. (With your favorite sf buttercream recipe) your cookie recipe comes as close as one can get to Maverik’s without using real flour and real sugar. Thank you for sharing it :.) As good as Maverik’s cookies taste, I can do without feeling like a greasy ball of crap ha ha.
Lisa says
Thanks for the tip! I do use a KitchenAid, but I had no idea.
Carly says
I read some of the previous comments about the mishaps with this recipe and still decided to try it. It worked perfectly fine for me and the cookies turned out exactly as described – soft and precisely 19 (I halved the quantities). I used xylitol for sweetener. If anything, they are a bit too sweet.
I think some of the problems others have faced might be due to the quality of the coconut flour. The first time I used coconut flour, it was bought from a local shop and it was a disaster – no absorption and the mixture turned into a liquid mess in the oven. I think they were just selling finely ground coconut flakes for flour.
I will make this recipe again, trying different flavours, as well as will be trying other recipes from the site!
Lisa says
Thanks for the information Carly! I had always wondered why others said the coconut flour recipes were watery. The coconut flours I have used have always soaked up the liquid like a sponge. Makes sense now. All products labeled as coconut four are NOT the same!
mike says
Almond extract.
Brandon says
While I followed this recipe to the letter, I didn’t have “Swerve”… Honestly don’t think i’ve ever seen it in any local stores… Used Powdered Stevia in place, assuming it would work the same at 3/4 cup… WOW, what a terrible mistake… I guess the “sweetness” levels between both sweeteners are different, with Stevia being much sweeter.. Cookies came out way too sweet w/ this disgusting bitter aftertaste accompanying each bite… Totally ruined the cookies. A complete waste of time/ingredients, which is unfortunate with me already being on such a tight budget, & I was truly having a craving for some low-carb cookies (had another recipe & took a chance trying this one)… Wish it had been clearly explained in this recipe that Swerve could not be substituted w/ similar sweeteners… Will not be making these again, at least not until I can locate this oh-so-elite “Swerve” sweetener that seems to be all the rave these days (while being near impossible to find in my local area). I don’t cook as often as some, but if I ever come up with a recipe like this & make the decision to share it online with others, i’ll make sure to explain what sweeteners can (or cannot) be substituted & give the proper measurement conversions so that people don’t end up having the experience I just had tonight. Very disappointed.
Lisa says
Prior to making a substitution, it’s best to comment or ask in an active low carb group if you need an immediate answer. Swerve is a one-for-one sugar replacement so it is easily replaced by going to the product of choice conversion for sugar table. These tables are usually found online at the product website.
Deborah says
You definitely have to adjust your sweeteners according to which one you are using. Each has it’s own uniqueness. Start out with a small amount and taste the batter until it reaches the desired sweetness. Swerve measures more like sugar, while stevia, for instance, takes only a smidgen. Another helpful thing to know is that stevia’s sweetness is enhanced by adding a little salt. It mellows out the bitterness and makes your product taste sweeter without such an aftertaste. Also, you have to find out which stevia you like best because there are many different brands & sources.
Lisa says
Great advice!
virginia says
Swerve is in hy Vee stores
Tanya says
What an ugly review. If you didn’t know how the recipe was going to turn out prior to making a substitution, you should have a.) not made the recipe at all, or b.) scaled the recipe down to save ingredients in case you didn’t like it. Next time—think the recipe through before being critical of the person who kindly provided it. Smh
priya says
Hi i just tried your recipe. But the batter was too runny although i had chilled it for some time. And once the baking started it spread all round and stuck to the paper. I wonder what i did wrong. You recipes are very different from other low carb sites and very interesting.
Lisa says
I’m thinking there could be variations with coconut flour. It should be very thick as coconut flour absorbs so much liquid. Sounds like it needed a bit more coconut flour and possibly a bit more baking powder.
Jessica says
Do you think these would work for a cookie cake? My 4yr old wants me to make a flag cookie cake with cream cheese & strawberries & blueberries with him…
Lisa says
These are soft and a bit cake-like so they certainly would work if that’s what you are looking for. They aren’t crispy cookies. I do recommend letting them sit in the refrigerator for several hours or overnight. For me, these cookies are best after being in the refrigerator.
Luzy says
Thanks for share , I did this cookies and they were perfect for my coffee !
Lisa says
My pleasure! So glad you liked them.
Serena says
Thanks Lisa for sharing the recipe. How do I store them? how long can I keep these since no preservatives?
Lisa says
They can be stored about 1 week in the refrigerator or a few months in the freezer.
Lisa Marie says
i made this yesterday & they were divine! I used some orange peel and a little cinnamon for a nice simple flavor. Also I baked mine on 350 & they flattened out nicely & had that cake like texture. Thanks for sharing such a simple & versatile recipe 🙂
Lisa says
That does sound like a fantastic flavor combination. Yum!
Vicky says
will it be ok to not use any sweeteners?
Lisa says
If you don’t like a sweet cookie, it’s probably okay, but I like at least a little sweet.
Erica says
Hello! These look absolutely amazing and would love to try making these. I was wondering how many carbs are in each serving?
Lisa says
I get less than 2g net carbs for a cookie for about 1-inch cookie scoop. Serving is 2 cookies.
lorraine says
I only got 20…they’re pretty small too…
Lisa says
I’m surprised. I used a level scoop and got more than 3 dozen. Maybe I whipped the dough more which would increase volume. Coconut flour is similar to a sponge that increases in size as it absorbs liquid.
regina says
I just made these cookies and they turned out delicious! I also popped them in the freezer a few minutes and rolled them into balls and into coconut shavings! they were soo good! Thank you!
Lisa says
Thanks for the tip on using the freezer Regina! The addition of shaved coconut also sounds wonderful.
Wanda says
These were really good. I added a few drops of orange extract for a little more flavor.
Lisa says
I never would have thought of using orange extract. Thanks for the tip!
Lisa says
Can I substitute the almond milk with half and half or heavy cream? These sound yummy! Can’t wait to try them. 🙂
Lisa says
It’s such a small amount that any milk substitute could be used. In fact, the added fat may be an improvement.
Anonymous says
Cookies came out crumbly
Lisa says
I’m sorry your cookies came out crumbly. Mine came out soft and a bit cake-like, but not crumbly. Was the coconut flour sifted? Sometimes adding too much flour can cause crumbling. Not using enough fat can also cause crumbling. Was the full amount of butter and coconut oil added? I did bake mine on a silicone mat so the texture may also be a bit more crumbly if baked on a metal sheet. If nothing else, adding some xanthan gum to the mixture will prevent crumbling. However, I usually don’t need to add xanthan gum when using coconut flour. An additional egg could also help prevent crumbling as could a tablespoon of chia gel.
Catherine says
Hi, these look great. I was wondering if it is possible to substitute the coconut oil? Could I just use a little more butter?
Lisa says
Catherine – Shortening or additional butter can be used in place of all or some of the coconut oil.
Kristine S says
These look divine! When you say “sweetner” do you mean a liquid sweetner, like honey or agave or a powder, like Stevia in the raw, etc?
Lisa says
Any low carb sweetener can be used. I like to use stevia and/or erythritol which is equivalent to the sugar called for in a recipe. A liquid sweetener like sucralose or stevia can also be used which is equal to the sugar amount listed. When I list sweetener in a recipe, it is the equivalent for the same amount of sugar. I find 1 teaspoon stevia extract equal to about 1 cup sugar and erythritol is almost one for one equivalent to sugar. Using a sweetener like Swerve, erythritol, or granular Splenda which is a one-for-one equivalent to sugar makes things easy.
Beverley says
Are these crunchy like a cookie or soft?
Lisa says
These are soft cookies.