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.
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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 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.
Baking the keto cookies
After the dough is prepared, a cookie scoop is used to make similar sized cookies. Each scoop is then flattened out as 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.
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 more soft and 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 to make the cookies less dry and 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.
Variations of the recipe
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.
Storing the 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:
- Coconut Flour Cranberry Orange Cookies
- Low Carb Bagels
- Coconut Flour Pancakes
- Gluten Free German Chocolate Cake
- Coconut Flour Waffles
What’s your favorite way to use coconut flour? For me, it’s definitely making pancakes. And consuming the flour has some good health benefits too!
Enjoy the cookies! Be sure to let me know what you thought of them in the comments below.
Coconut Flour Cookies (Keto, Low Carb, Gluten Free)
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Ingredients
- 3/4 cup coconut flour sifted
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter softened
- 1/3 cup coconut oil softened
- 3/4 cup low carb sugar substitute more or less to taste
- 4 large eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Post updated in June 2019. Originally published in October 2014.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
