Coconut flour cookies are great for those times when you want something to satisfy your sweet tooth on the go. These simple keto cookies are a great portable snack!
- Easy Gluten-Free Coconut Flour Cookies
- How To Use Coconut Flour In Cookies
- How To Bake Coconut Flour Cookies
- Frequently Asked Questions About Coconut Flour Cookies
- Coconut Flour Cookie Recipe Variations
- How To Store Coconut Flour Cookies
- Other Keto Coconut Flour Recipes
- Coconut Flour Cookies (Keto, Low Carb, Gluten Free)
Easy Gluten-Free Coconut Flour Cookies
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. A few keto cookies I like to make include my cream cheese cookies and low carb peanut butter cookies.
I usually do have a stash of my favorite homemade keto chocolate bars as special treats, but they don’t travel well when it’s hot.
That’s why I started baking keto coconut flour cookies in large batches and freeze them in single-sized portions!
I have been baking with this low carb flour a lot lately because I like it a lot better than almond flour. So I decided to try making some sugar cookies.
The recipe is based on a high carb recipe from an old Better Homes and Gardens cookbook that my mother used to make.
How To Use Coconut Flour In Cookies
These keto cookies use less flour than standard cookies. That’s because the coconut based flour soaks up liquid and expands. It’s also why more eggs and liquid typically need to be used with keto coconut flour recipes.
Generally speaking, you’ll need to use about a fourth to one third the amount of regular flour and the amount of eggs is usually around 1 and a half to 2 times what a standard recipe uses. The extra eggs are also needed for binding since there’s no gluten.
After the dry ingredients are mixed into the wet ingredients, coconut flour absorbs the liquid like a sponge. This should result in a cookie dough that can be scooped and shaped.
How To Bake Coconut Flour Cookies
After the dough is prepared, use a cookie scoop to make similar sized cookies. Then, flatten each scoop out since coconut flour cookies usually don’t flatten out much during baking. I just used my fingers to press down each scoop of dough onto the pan.
I like to use a silicon baking mat over my cookie sheet just to ensure that the cookies won’t stick. You can also use parchment paper or use a lightly greased baking sheet. Of course, a non-stick cookie sheet works too.
The cookies should be baked until the edges begin to brown. For me, this was about 10 minutes. Then, I transferred them to a rack until they were cool enough to move, about 15 minutes.
Frequently Asked Questions About Coconut Flour Cookies
The entire recipe is at the bottom of this post. First, I want to answer some common questions about them.
How do you know when they are fully cooked?
Watch these cookies closely in the oven so they don’t burn. You will know they are done when the edges start to turn a golden brown.
These are very soft and crumbly cookies. They will firm up as you let them cool.
Can you make sugar cookies with coconut flour?
Although these cookies were adapted from a sugar cookie recipe, the texture is a bit different. They are softer and more cake-like than a traditional sugar cookie.
Can they be made crispy?
If you want a crispier cookie, you’ll need to use a mix of almond and coconut flour. Or, you can just bake my low carb sugar cookies instead which use a combination of the two flours.
How do you make coconut flour cookies less crumbly?
Unfortunately, coconut flour can vary in absorbency. So the liquid or flour amount may need to be adjusted.
If your dough is too thin, simply add in a little more flour until it’s workable or if the dough seems really thick, it may need a little more almond milk.
If the dough is crumby, you may need an extra egg or more fat. However, the recipe should have plenty of fat already so this shouldn’t be an issue.
These coconut flour cookies shouldn’t be crumbly. But if they are, I find that the texture is typically better if they have been chilled in the refrigerator.
Coconut Flour Cookie Recipe Variations
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 low carb chocolate chips.
Unsweetened coconut could also be added to the dough for a more intense coconut flavor!
There really are endless possibilities with this keto coconut flour cookies recipe. Another option would be to sprinkle a little granular Swerve on top that has been colored with some food dye.
How To Store Coconut Flour Cookies
For short term storage, I keep the cookies in the refrigerator. If I want to store them long term, I’ll put them in the freezer.
These are great to freeze in small batches to thaw for snacks as you need them.
Other Keto Coconut Flour Recipes
Want some other ideas for using coconut flour? You may enjoy some of these other low carb recipes:
- Cranberry Orange Cookies are perfect to make during the holidays when cranberries are a popular flavor.
- Low Carb Bagels will satiate your cravings for carbs in the morning. Toast them and top them with avocado for a wonderful way to start the day.
- Coconut Flour Pancakes taste and feel just like pancakes made with flour. Top them with your favorite sugar-free syrup.
- Gluten Free German Chocolate Cake is such a rich recipe that you’ll need some coffee or milk to drink with it.
- Coconut Flour Waffles taste amazing with a side of crispy bacon. Add a pat of soft butter for the best breakfast or brunch.
What’s your favorite way to use coconut flour? For me, it’s definitely these cookies and making low carb pancake recipes!
Enjoy the cookies! And be sure to check out some of my other low carb sweets.
Coconut Flour Cookies (Keto, Low Carb, Gluten Free)
Recipe Video (Click on Image to Play)
- Stir together coconut flour, baking powder and salt.
- In separate bowl, beat butter and coconut oil together; add sweetener and beat until fluffy. Add eggs, almond milk, and vanilla; beat well.
- 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.
- Scoop dough onto ungreased cookie sheet or silicon mat and flatten out to desired thickness.
- Bake at 375°F for 8-10 minutes or until edges start to brown.
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Post updated on November 5, 2020, with resized images and additional recipe information. Originally published on October 11, 2014.