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Home / Recipes / Cookies

Brown Butter Coconut Cookies - Gluten Free

By Lisa MarcAurele · Jun 12, 2020 · 45 Comments

8.9K shares
Jump to Recipe
Pin Text Gluten Free Low Carb Sugar Free Brown Butter Coconut Cookies

These low-carb brown butter coconut cookies are loaded with dried coconut chips. The cookies are also packed with butter flavor and completely gluten free.

low-carb-brown-butter-coconut-cookies
Article Index
  • Low Carb Brown Butter Coconut Cookies
  • Recipe

This is the first time I've ever done a low carb recipe makeover per reader request. A blog reader was looking to use up a bag of coconut chips and asked me to help convert a recipe for Coconut Brown Butter Cookies found at Smitten Kitchen. Well, I just happened to have a bag of coconut flakes that needed to be used up as well because they were nearing expiration.

For those of you who find a scrumptious recipe online and aren't sure how to convert it to low carb, I'll give a few hints in this post. First of all, you'll want to replace the flour with low carb flours. The easiest way to do this is to use a blend of almond and coconut flour in a 3:1 ratio

You can easily make the flour blend up beforehand, but I just make the blend up when I need it. If you look at the original recipe, it calls for 1 ¼ cup plus 3 tablespoons of regular flour.

This works out to about 1 cup almond flour and ⅓ cup coconut flour if you use the 3:1 ratio.For those of you who don't like to do the math, it might be easier to just mix up your own all-purpose low carb gluten free flour mix using 3 cups almond flour and 1 cup coconut flour.

brown butter hot

I've never browned butter before, so this was interesting learning. I thought I was going to burn the butter for sure, but that's not where my mishap happened. Once the butter had cooked for a while, it turned a dark brown and I removed it from the heat, then poured it into a Pyrex measuring cup.

It measured just shy of 1 cup, so the original recipe calls to add about 2 tablespoons of water to get it to a full cup. So here's where things literally exploded. I quickly poured in one tablespoon of cold water and the hot butter foamed up and started pouring out of the top of the Pyrex cup. PLEASE... do not follow my lead. Either allow the butter to cool down a bit or SLOWLY add the water.

brown butter cold

I ended up having to brown another ¼ cup of butter as that is about how much I lost from my hot butter explosion. I should also add that I used salted butter and not unsalted because that is what I had. You can see in the photo above how the brown butter looked after sitting in the refrigerator for a couple hours.

I used a stand mixer to blend everything together except for the flaked coconut. The coconut chips were stirred in at the end with a wooden spatula because the cookie dough was rather thick and I didn't want to have to scrape it off the beaters. Stirring by hand gave me a much needed workout.

stir in coconut cookie dough

Here's a few more low carb baking tips. The original recipe calls for brown sugar. I used Swerve Brown Sweetener in a smaller amount and increased the white low carb sweetener, but you could just add a touch of molasses, preferably blackstrap which adds a small amount of carbs.

I also increased the amount of egg from one to two because I find that most gluten free baked goods need more egg. The only other change was to add some baking powder which may or may not be needed, but I find it usually helps with leavening.

ketogenic brown butter coconut cookie dough

I decided to make medium-sized cookies by doubling up on my 1 tablespoon cookie scoop. So, each one of these cookies had about 2 tablespoons of dough. They came out a good size, but not as large as the ones you typically get at the bakery.

low carb brown butter coconut cookies silicone

I also experimented by baking some on a Silpat silicone mat and others on parchment paper. Not sure if it was just coincidence, but the brown butter coconut cookies baked on the silicone mat ended up browning up faster.

sugar free brown butter coconut cookies parchment

I'd like to thank Jenn, the blog visitor who asked me for help in converting the original recipe to low carb, for bringing this recipe to my attention. Give it a try. I think you'll enjoy this brown butter coconut cookie recipe.

It was a terrific way for me to use up some unsweetened coconut flakes I had sitting in the refrigerator. Have a recipe you need de-carbed? Send me a note and I'll see what I can do!

Low Carb Brown Butter Coconut Cookies

keto LCHF brown butter coconut cookies recipe

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Recipe

keto LCHF brown butter coconut cookies recipe

Brown Butter Coconut Cookies

4.46 from 11 votes
These low carb brown butter coconut cookies are loaded with dried coconut chips. The cookies are also packed with butter flavor and completely gluten free.
Prep Time:15 minutes mins
Cook Time:15 minutes mins
Total Time:30 minutes mins
Course: Dessert, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 28 large cookies (2 tablespoons dough each)
Calories: 149

Video

Ingredients

  • 1 cup unsalted butter 2 sticks or 225 grams
  • 2 tablespoons water
  • ¾ cup plus 2 tablespoons low carb sugar substitute or Swerve, see note
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ½ cup Swerve brown sugar substitute or Swerve with a touch of blackstrap molasses, see notes
  • 1 cup almond flour
  • ⅓ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ slightly heaped teaspoon flaky sea salt or ¼ teaspoon table salt
  • 4 cups unsweetened flaked coconut 240 grams
US Customary - Metric

Instructions

  • In medium-sized pot, melt butter on medium heat, stirring frequently. Once it melts, it will eventually foam, turn a clear golden color, and then become dark brown with a nutty aroma.
  • Remove browned butter from heat and pour it and any browned bits into a heat safe measuring cup. Slowly add enough water to bring measurement back to one cup. (it takes about 2 tablespoons of water and be careful not to pour the cooler water too fast into the hot butter)
  • Place butter in refrigerator for 1-2 hours or until solid.
  • Preheat oven to 350°F and line cookie sheets with parchment paper or silicone mat.
  • Cream white low carb sweetener and browned butter with electric mixture until fluffy (if using extra white low carb sweetener and molasses, it should be creamed in with the butter as well).
  • Add egg and beat until well combined, scraping bowl as needed. Then beat in vanilla.
  • Mix brown sugar sweetener, almond flour, coconut flour, baking powder, baking soda, and salt in medium bowl.
  • Pour half of the dry flour mixture into creamed butter mixture and mix until combined. Mix in the other half of the flour mixture.
  • Stir in unsweetened coconut flakes, half at a time.
  • Scoop dough into desired size balls on prepared baking sheets, leaving room between to spread. (1-2 tablespoons or 2-inch scoop)
  • Flatten each dough ball with fingers or spoon.
  • Bake 10-11 minutes for 1 tablespoon scoops, 12-14 minutes for 2 tablespoon scoops, or 14-16 minutes for 2-inch scoops. (these are approximate times, cookies are done when deeply golden all over)
  • Allow cookies to cool at least 15 minutes before removing to cooling rack (they may crack if moved when still hot).
  • Since these are sugar-free cookies, I recommend storing in the refrigerator.

Notes

Others have noted that these cookies may be overly sweet. May want to decrease total sweeteners to about ¾ cup (½ white plus ¼ brown)
LC Foods Low Carb Brown Sugar Sweetener made with inulin should be added with dry ingredients, but molasses and regular low carb granular sweetener is creamed with the butter.
Makes about 28 large cookies (2 tablespoons dough each)
Nutrition per cookie: 149 calories, 14.8g fat, 13.9mg sodium, 10.1g carbs, 5.3g fiber, 3.45g erythritol, 1.3g net carbs, 2.7g protein

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1g | Calories: 149 | Carbohydrates: 10.1g | Protein: 2.7g | Fat: 14.8g | Sodium: 13.9mg | Fiber: 5.3g

Additional Info

Net Carbs: 4.8 g | % Carbs: 11.8 % | % Protein: 6.6 % | % Fat: 81.6 % | SmartPoints: 4
Values
Array
(
    [serving_size] => 1
    [calories] => 149
    [carbohydrates] => 10.1
    [protein] => 2.7
    [fat] => 14.8
    [sodium] => 13.9
    [fiber] => 5.3
)

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.

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Related Posts

Reader Interactions

Comments

  1. Cheryl Reynolds

    December 30, 2022 at 12:50 pm

    5 stars
    Lisa, I absolutely love this recipe! This is my new go-to cookie recipe. For years I have used your chocolate chip coconut bar recipe as my base cookie recipe, switching things out as needed. (Different flavor chips, nuts, etc.) I used it as a cookie more than a bar, but both were equally good.

    This one surpasses that, and I've made 4 batches now, each slightly different. The first time, I realized I only had the very small shredded unsweetened coconut, not the bigger flakes. It worked great! I did notice the dough was way too sweet for me so I cut that down by about 1/3 to 1/2 on the following batches and that was plenty sweet enough. I used the brown Sukrin Gold for the brown sugar part (which is a combination of erythritol and steviol glycosides) and a combination of Bocha Sweet and erythritol for the white sweetener. On one of the batches I didn't have quite enough coconut flakes, so used crunched up slivered almonds for about 1/3 of the amount.

    You could easily add a few drops of oatmeal flavoring extract and call these "No oatmeal oatmeal cookies." And if your particular low carb lifestyle allowed it, chop up a few raisins (to disperse throughout the cookie but not add too much to the carb count) and throw them in. The browned butter flavor kind of leans them in that direction anyway. You could flatten them more and use them as the base for something like whoopie pies or even ice cream sandwiches. They are so doggone good!! I served them along with several other fancier low carb cookies on my Christmas cookie platter and everyone gobbled these up first, even the non-keto people loved them! Next time I'm going to try making it as bar and see how that works out. Thank you!

    Reply
  2. Natalie

    April 30, 2021 at 12:56 pm

    Does Swerve contribute to the texture? I can't tolerate Swerve, unfortunately, and Stevia is really the only sugar substitute that doesn't upset my stomach. I'm wondering if eliminating the Swerve and just adding some stevia (in much smaller quantities) would make it bake strangely.

    Reply
    • Lisa MarcAurele

      May 01, 2021 at 7:23 pm

      I don't think the bulk is needed for this recipe. But what I've done in the past is use unflavored protein powder to mix with pure stevia powder for recipes in place of one-for-one sugar substitutes. So if it doesn't work with just stevia, try that little trick.

      Reply
  3. Becky

    November 27, 2019 at 12:20 pm

    I love the idea of a browned butter cookie, but I am not a fan of coconut. Any ideas what I could substitute for the coconut?

    Reply
    • Lisa MarcAurele

      November 28, 2019 at 7:12 am

      Maybe almonds or another nut and some chocolate chunks?

      Reply
  4. Anna

    August 18, 2019 at 1:32 am

    Hi! These look so good! I'm new to low carb and find great recipes like these but I am unfortunately allergic to tree nuts and can't have almond flour, which is used in many low carb recipes. I can eat the coconut flour but I know it is hard to adjust for since it's more absorbent. Could you please suggest a coconut flour ratio to try for these? I've pinned a bunch of your recipes and look forward to trying them. Thanks!

    Reply
    • Lisa MarcAurele

      August 18, 2019 at 6:15 am

      Using all coconut flour would likely need more egg and liquid as well. So it's hard to say without testing. You can use finely ground sunflower seeds in place of almond flour.

      Reply
  5. Solora

    August 10, 2019 at 4:09 pm

    I don't usually comment on most recipes I try but these were so delicious and easy that I had to! I halved the recipe and used lakanto monkfruit w/erythritol for all the sweetener with about a half tablespoon of molasses and the turned out perfect! I was a bit hesitant and thought I'd done something wrong when the dough would not stick together very well but as my husband pointed out they're mostly butter and they'd melt into themselves as the baked, such they did!

    One thing to point out to people using erythritol is that you HAVE to let these sit for a long time to crisp back up! They're extremely fragile when you first take them out of the oven and you'll probably think the same thing I did, that your did something wrong and they'll just fall apart but don't worry, they will crisp up beautifully and hold together just fine with time!

    Thank you for this amazing recipe!

    Reply
    • Lisa MarcAurele

      August 10, 2019 at 5:01 pm

      Thanks for pointing out the fact that cookies made with erythritol do need to sit for a bit. I actually put them in the fridge which seems to get them to hold together better.

      Reply
  6. Elaine

    September 23, 2018 at 3:09 pm

    Looks scrumptious! I make a pound of brown butter every couple of weeks. It's great for steamed artichokes, with soft-boiled eggs and recipes like this. But I use my stainless steel Dutch oven with a splatter screen. Cook on medium for 10 minutes. Stir then continue cooking on medium like to low for another 30 minutes, stirring slowly every so often. It won't overflow the pan. Then I let it cool, stir well and store it in the fridge to always have on hand.

    Reply
    • Lisa

      September 23, 2018 at 4:28 pm

      Thanks for the tips!

      Reply
  7. Angie

    September 19, 2018 at 5:08 pm

    5 stars
    Well I read your warning about the butter, and thought to myself this won’t happen to me. I had golden lava all over my counter. Thanks for the warning, if only I would have listened!

    Reply
    • Lisa

      September 21, 2018 at 8:05 am

      Sorry about that! Sometimes you just have to experience it for yourself.

      Reply
  8. Tom

    September 18, 2018 at 7:14 pm

    I’m not following the math on total carbs.
    You list 10.1g as total carbs, and diatary fiber at 5.3g and total Net carbs at 1.3g. I thought you subtracted total carbs from dietary fiber carbs to give you total net carbs? I get 4.8 net carbs.

    Reply
    • Lisa

      September 19, 2018 at 7:15 am

      You must also subtract the erythritol which has no impact.

      Reply
  9. Mary K

    August 21, 2018 at 3:55 pm

    5 stars
    My family loves these. I did change the recipe a bit. I use half chopped pecans and half coconut. I also add 1/2 cup of peanut butter because mine always fell apart. They are wonderful.

    Reply
    • Lisa

      August 21, 2018 at 6:46 pm

      Thanks for sharing your secret for keeping them together!

      Reply
  10. Alice

    May 14, 2018 at 3:53 pm

    5 stars
    Hi, I just made a half recipe, and they were really good.

    I used the #50 scoop which is 1 tablespoon, and got 16 cookies. I am confused, as per your instructions, if 2 tablespoon scoops make 28 cookies in a full recipe, I should have gotten at least 28 cookies from 1 tablespoon scoops with the half recipe?

    And also, if I chilled the dough before baking, would it spread less? Thank you!!

    Reply
    • Lisa

      May 14, 2018 at 4:04 pm

      It's tough to get an accurate count for everyone. I used roughly 2 tablespoons, but it could have been a little more or less.

      Reply
  11. Gale

    February 02, 2018 at 9:40 pm

    4 stars
    Very Good Recipe for my low carb diet. I used Truvia liquid sugar with honey and almond milk instead of the water. Allow the cookies to cool right now but they smell delicious. I will tell you later after they have cooled and have been tested. I am trying them for our Super Bowl gathering this weekend.

    Reply
    • Lisa

      February 03, 2018 at 4:59 am

      Hope they worked out!

      Reply
  12. Satwinder

    January 17, 2018 at 9:38 am

    4 stars
    Dear Lisa,

    Thank you for this recipe. What would you recommend to for egg substitution for someone who is allergic to eggs, flax seed?

    Thanks in advance 🙂

    Reply
    • Lisa

      January 17, 2018 at 5:24 pm

      I like to use psyllium eggs, but flax, gelatin, or chia work too.

      Reply
  13. Linda

    September 11, 2017 at 6:55 pm

    Lisa
    I love your recipes so much, I have tried many of them. My favorite is the low carb fudge. I'm planning to make this recipe tomorrow. I'm just starting to bake the low carb way and I truly appreciate all the info and tips. You are awesome, please never stop!

    Reply
    • Lisa

      September 11, 2017 at 7:45 pm

      Awe. Thanks so much Linda! I hope you enjoy these cookies. I'd actually use less sweetener now in the cookies as I've lost my sweet tooth after years of low carbing.

      Reply
  14. Adrien Chandler

    March 04, 2017 at 7:57 pm

    You mention LC brown sugar sub with inulin. Have you ever made this with Sukrin Gold brown sugar substitute, which is erythritol? I find it comes the closest to the real thing in flavor and smell. Doesn't caramelize, of course. Also, I have seen brown sugar sub from monk fruit, but haven't tried it.

    Reply
    • Lisa

      March 05, 2017 at 4:15 am

      You can use Sukrin Gold, but I haven't used it in this recipe. I find it a good substitute for brown sugar as well.

      Reply
  15. Kelly

    November 08, 2016 at 9:17 pm

    I added sugar free chocolate chips because sometimes you feel like a nut and sometimes you don't!!! Lol They were great !!! Thanks forall the yummy recipes .

    Reply
    • Lisa

      November 09, 2016 at 7:44 am

      Great idea adding in some chocolate!

      Reply
  16. Ashley Bryant

    October 31, 2016 at 1:07 pm

    5 stars
    were they pretty solid once they cooled down or were they more flaky/fall apart? Taste is great just don't know if I messed up somewhere along in the receipt. I also cut the sweetener down by about half

    Reply
    • Lisa

      October 31, 2016 at 1:40 pm

      They came out to be soft cookies when I made them.

      Reply
  17. Mimi

    October 30, 2016 at 3:24 pm

    5 stars
    I really appreciate the detailed descriptions of substitutions, cooking instructions and tips. Thank you for the extra effort.

    Reply
    • Lisa

      October 31, 2016 at 6:02 am

      You're welcome! 🙂

      Reply
  18. Christin

    September 11, 2016 at 4:20 pm

    5 stars
    These are so good! The only changes I made were to use less sweetner as suggested and add a little coconut extract, cause I love coconut.

    Reply
    • Lisa

      September 11, 2016 at 4:32 pm

      I agree on using less sweetener! The original amount is way too much. I'd probably cut to almost half.

      Reply
  19. colin possamai

    May 28, 2016 at 7:23 am

    I spilt hot butter on me, and it hurts. I went to the hospital and they gave me some cream and wrapped it in a bandage. The rest of the butter, about half a cup is there waiting for me to continue making the biscuits.

    Reply
    • Lisa

      May 28, 2016 at 1:51 pm

      Oh no!

      Reply
  20. Kristen

    March 11, 2015 at 10:05 pm

    I am so impressed with the results of your makeover. I always take my hat off to folks who can take a recipe and make it over like this.

    Reply
    • Lisa

      March 12, 2015 at 5:29 am

      Thanks Kristen. It really isn't very difficult to convert recipes like this, but often a little tweaking needs to be done to get sweetness just right.

      Reply
  21. Susan | LunaCafe

    March 11, 2015 at 2:57 pm

    These look so delicious. Love coconut.

    Reply
    • Lisa

      March 12, 2015 at 5:29 am

      They are just as good as they look.

      Reply
  22. Stephanie @ Back for Seconds

    March 11, 2015 at 12:12 pm

    These look almost too good to be true! You just can't go wrong with brown butter and coconut!

    Reply
    • Lisa

      March 12, 2015 at 5:29 am

      My first time trying brown butter and it certainly won't be my last.

      Reply
  23. Loanne

    March 11, 2015 at 10:48 am

    I'm questioning your calculation of net carbs in this cookie recipe. Net carbs is calculated by the total carbs per serving minus the fiber, which in this case is 4.8 net carbs per cookie. I probably would not make them since there's so much sweetener. I don't use low carb sugar anything. I might make them and reduce the sweetener a lot, plus leave out the low carb brown sugar. Otherwise, they look wonderful! I've copied many recipes from your site, but just had to comment on these.

    Reply
    • Lisa

      March 11, 2015 at 10:56 am

      Loanne - Net carbs is actually the total carbs minus fiber and any sugar alcohols. I used Natvia, a stevia erythritol blend that has 2.3 grams of sugar alcohol per teaspoon so I subtracted that from the total which included this sugar alcohol erythritol (most people exclude erythritol from the total carb count, but I include it to be accurate). The other sweetener I used is LC Foods Brown Sugar sweetener which is all fiber and no sugar alcohols so that added no net carbs. To be honest, they weren't overly sweet, but would likely be great with the sweetener reduced as most on a low carb diet prefer less sweetener.

      Reply
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