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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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.
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Recipe
Coconut Flour Cookies (Keto, Low Carb, Gluten Free)
Video
Ingredients
- ¾ cup coconut flour sifted
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter softened
- ⅓ cup coconut oil softened
- ¾ cup low carb sugar substitute more or less to taste
- 4 large eggs
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated on November 5, 2020, with resized images and additional recipe information. Originally published on October 11, 2014.
Andrea
Hi, Has anyone made these using Earth Balance dairy free "butter" instead of real butter, or perhaps with all coconut oil instead? My husband has Celiac's and two of my kids are allergic to dairy. I don't want to waste the ingredients if the substitution won't work. I've been down that road before...
Tiana
Hi Lisa,
I'd like your opinion, please. What do you think, could I substitute one egg with one totally puréed lemon? Oils.in.skin give that lovely scent, that's why whole lemon.
Kind regards,
Tiana
Lisa MarcAurele
It might work since you'd be adding in plenty of liquid. However, you may need to adjust the amount of coconut flour in the recipe to get the right cookie dough consistency.
Brenda
I want to make these cookies but I am not one to eat a cookie without chocolate so my question is this, “would it still taste good or hold it’s consistency if I added some sugar free chocolate chips”?
Lisa MarcAurele
You can add things like chocolate chips, coconut, and nuts to this basic cookie recipe if you'd like.
Barb Shatzel
Added almond extract instead of vanilla, and added dried cranberries . These are the best low carb cookies I’ve had!
Lily Chen
I brought these cookies to a church small group, 3 of the people in my group are keto diet. 100% of the people had at least one of these cookies and they were gone by the end of the night! Thanks!!
John-Mark
These cookies were a delight. Much more tender than the almond cookies I've been making as of late.
I used metric weight measures and my stand mixer. I used Lakanto Classic (125g, ~2/3 cup) as my sweetener. The dough seemed pretty wet, so I sprinkled on more coconut flour (guess: 1/2 Tbs). Doubled each dough ball size to 2 Tbs, so got 20 cookies. Sprinkled cinnamon on 18 of them for a Snickerdoodle vibe (the plain ones, I thought, could use more vanilla).
Cook time for these larger cookies was 14 minutes (another minute or two wouldn’t have hurt). Would happily make these again. Thanks for sharing!
Jamie
Made these for my gluten free husband tonight and they turned out perfectly! I did try a few with cinnamon on top (snickerdoodle style) and some with chopped pecans on top, and he ended up liking a combo of the cinnamon/pecan the best! The dough seems like it could be pretty versatile! Thank you so much!
Dona Jackson
I added almond flour and half stick of cream cheese it was fabulous
Marygrace
I just made these and they’re really greasy
Lisa MarcAurele
It could be your coconut flour. If it's not defatted enough, you'll need to cut back on the oils added in the recipe.
Keshel
Hi
Can I use maple syrup as a sugar alternative ?
Thanks
Lisa MarcAurele
Maple syrup should work but you may need to make minor adjustments if the cookie dough doesn't hold it's shape.
Rb N
This was my first attempt at keto cookies and they turned out perfect! I didn't have coconut oil, so used only butter instead. And it seemed to be working fine.
Thank you for the recipe, it's definitely the one to keep!
Ceanne C Zillen
Thought I was making cookies not soup.
I tried the recipe twice! And it just liquefied as soon as it hit the oven everyone. Such a waste
Lisa MarcAurele
It had to be your coconut flour. Was it defatted? What brand did you use?
Rachel
Which brand do you recommmwnd so I can find something similar these are good points!!
Dale Ann
My first batch came out flat like pancakes. So I too your advice and added more flour and they came out like a cookie. I like them.