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    Home / Recipes / Cookies

    Keto Coconut Chocolate Chip Cookies

    By Lisa MarcAurele on Jul 3, 2021 11 Comments - This post may contain affiliate links. See Disclosure

    11249 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    coconut chocolate chip cookies pinterest image
    Nut-FreeKid FriendlyVegetarianQuick

    These soft and chewy keto coconut chocolate chip cookies go well with coffee or tea. They are made with coconut flour and low-carb sweetener so there's just 2g net carbs each.

    keto coconut chocolate chip cookies recipe cover image
    Jump to:
    • Ingredients Needed For Keto Coconut Chocolate Chip Cookies
    • How To Make Low-Carb Coconut Cookies With Chocolate Chips
    • Scoop And Bake
    • Serving Suggestions
    • Frequently Asked Questions About Coconut Chocolate Chip Cookies.
    • Other Low-Carb Chocolate Chip Cookies
    • 📖 Recipe

    Cookies are one of my favorite snacks. I love coconut macaroons, but wanted to try something a little different.

    I came up with this recipe for low-carb coconut cookies after I saw a few recipes for Coconut Butter Cookies. To make these coconut flour cookies more delicious, I added some chocolate chips. I just love the taste of chocolate and coconut!

    These tasty bites are just like regular high carb cookies. The texture is soft and chewy. They practically melt in your mouth. They hold together well too.

    Ingredients Needed For Keto Coconut Chocolate Chip Cookies

    This easy cookie recipe comes together quickly with common low-carb baking items. If you do a lot of baking, you probably already have the ingredients on hand.

    Here's the main items you need:

    Dried Shredded Coconut

    The coconut flavor comes from adding unsweetened dried coconut into the cookie dough. Make sure you use one that doesn't add any sugar!

    Coconut Flour

    The best low-carb flour for making coconut cookies is coconut flour! Why would you use anything else?

    Brown Sweetener

    For a rich taste, use a brown keto-friendly sweetener. You can use regular white granular if that's all you have, but the taste will be a little different.

    Eggs

    When using coconut flour, you'll need to use more eggs than regular flour. The eggs act as a binder and leavening agent.

    Butter

    Buttery chocolate chip cookies are the best! That's why real butter is a key ingredient in the recipe.

    Chocolate Chips

    To keep the cookies low-carb, you'll need to use chocolate chips without sugar. My favorite brand is ChocZero. Either dark chocolate or milk chocolate baking chips work well in the recipe.

    Please Note: The full list of ingredients in in the recipe card at the bottom and includes the amounts used.

    coconut chocolate chip cookie recipe ingredients

    Quick Tips:

    • Press the dough scoops before baking. If you like flat cookies, you can flatten each scoop of dough before you bake them. But don't flatten them too much!
    • Line the baking pan. Using a silicone baking mat or parchment paper will ensure that the cookies don't stick to the pan.
    • Use a cookie scoop. To make sure all the cookies are the same size, use a cookie scoop to divide the dough into uniformly sized scoops.
    • Add more coconut flavor. You can replace the vanilla extract with coconut extract if you love the taste of coconut.

    How To Make Low-Carb Coconut Cookies With Chocolate Chips

    You'll find the full instructions in the printable recipe card at the bottom of the post. But this section gives additional details and images of the process.

    Make Dough

    First, you'll cream together the butter and brown sweetener. Then mix in the eggs and vanilla extract. The coconut flour and salt are stirred in next. Finally, the coconut and chocolate chips are mixed in.

    making the cookie dough
    closeup of coconut chocolate chip cookie dough

    Scoop And Bake

    Once the cookie dough is prepared, just scoop small mounds of it onto a non-stick baking sheet. You'll want to space the scoops at least 1-inch apart. Then bake them until they turn golden brown. Remove from the oven and allow to cool.

    baking the cookie dough scoops

    Serving Suggestions

    These bite-sized morsels are great served with a cup of coffee or tea. They make a great morning snack!

    When it's hot outside, I like to have them with a scoop of no churn vanilla ice cream. If you flatten them out before baking, you can also use them to make ice cream sandwiches!

    low carb coconut chocolate chip cookies with coffee

    Frequently Asked Questions About Coconut Chocolate Chip Cookies.

    Before getting to the recipe a little further down, I wanted to answer some questions that people often ask about the cookies.

    How do you get soft keto cookies?

    For a softer texture, you can use half brown sweetener and a little more than half allulose. You can also use a tiny bit of blackstrap molasses if you only have a white granular sweetener. Blackstrap molasses is relatively low in carbs and is rich in vitamins and minerals. Only a quarter teaspoon or so is needed.

    Can coconut oil be used?

    If you want to make the cookies dairy-free, coconut oil can be used in place of butter. However, I recommend using the butter flavored kind so you still get that buttery taste.

    coconut chocolate chip cookies bite shot

    Other Low-Carb Chocolate Chip Cookies

    Looking for more keto cookie recipes with chocolate chips? These are some of the other cookies we love:

    • Chewy Keto Chocolate Chip Cookies are buttery soft and taste like the original Tollhouse version.
    • Keto Peanut Butter Chocolate Chip Cookies are made with just a five simple ingredients!
    • Coconut Flour Chocolate Chip Cookies are another tasty low-carb cookie made with gluten-free coconut flour.
    • Walnut Butter Cookies use a nut butter instead of flour which makes the cookies nice and crisp.
    • Zucchini Cookies are soft baked double chocolate cookies that sneak in a little hidden veggie.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    keto coconut chocolate chip cookies featured image

    Low Carb Coconut Chocolate Chip Cookies

    Author: Lisa MarcAurele
    5 from 4 votes
    Soft and chewy low carb cookies. These gluten free cookies are made with coconut flour and sweetened with stevia and erythritol.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 42 cookies
    Calories 69

    Video

    Ingredients

    • ½ cup butter
    • ½ cup brown sweetener See Note
    • 4 large eggs
    • 1 teaspoon vanilla extract sugar free
    • ½ cup coconut flour sifted
    • ½ teaspoon salt
    • 2 cups unsweetened coconut grated or flaked
    • ½ cup chocolate chips sugar free (optional)
    US Customary - Metric

    Instructions

    • Cream together the butter and sweetener. Mix in the eggs and vanilla.
    • Stir in coconut flour and salt. Mix in coconut and chocolate chips.
    • Drop teaspoon sized mounds 1 inch apart on greased cookie sheet or Silpat.
    • Bake at 350 degrees F for 12-15 minutes. Remove from cookie sheet immediately and cool on wire racks.

    Notes

    For sweeter cookies, you can adjust the sweetener up to 1 cup.
    Makes about 42 cookies

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1cookie | Calories: 69 | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 58mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.3mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 14 % | % Protein: 7 % | % Fat: 78.9 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 69
        [carbohydrates] => 3
        [protein] => 1
        [fat] => 5
        [saturated_fat] => 4
        [cholesterol] => 21
        [sodium] => 58
        [potassium] => 30
        [fiber] => 1
        [sugar] => 1
        [vitamin_a] => 95
        [vitamin_c] => 0.1
        [calcium] => 7
        [iron] => 0.3
        [serving_unit] => cookie
    )
    

    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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele 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.

    First published on September 11, 2010

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Curt

      July 12, 2021 at 9:38 pm

      5 stars
      These cookies are one of favorites. Easy to make and delicious.

      Reply
    2. Maxine Kaufman-Lacusta

      April 03, 2017 at 6:17 pm

      5 stars
      Not having the sweeteners mentioned on hand, I used (for a quarter recipe) just under1/4 cp Pure Via turbninado​ raw cane sugar and stevia blend; will look for truvia brown. I also used 1/2 of a huge fresh duck egg as I am allergic to chicken eggs.

      Worked fine. Really yummy, and just in time for Passover macaroons (I'll try substituting coconut oil for the butter to accompany a meat-based meal).

      Many thanks for this simple and yummy treat!

      Reply
      • Lisa

        April 03, 2017 at 8:45 pm

        So glad it worked out!

        Reply
    3. Nancy

      November 13, 2016 at 8:17 am

      Hi there: I'd love to try these. If I use Swerve, does it replace just the erythritol or the erythritol AND stevia? Thanks!

      Reply
      • Lisa

        November 13, 2016 at 9:11 am

        You'll need about 1 cup of sweetener (or a bit less if you prefer). You can get that by subbing the Swerve for erythritol or using about 1 cup Swerve in place of both sweeteners.

        Reply
    4. Jane

      June 06, 2016 at 12:07 pm

      What is polydextrose and what could I substitute for it?

      Reply
      • Lisa

        June 07, 2016 at 5:43 am

        PolyD is added to give sugar-like texture. It does add a bit of sweetness too. You could use a bit of fiber syrup instead. Or just leave it out and add a little more sweetener if needed. The texture won't be as soft without it.

        Reply
    5. Susan Bech

      May 01, 2015 at 8:45 pm

      Made these tonight..yummy!! Exactly like a macaroon. Since I'm lazy by nature, I didn't sift the flour and it worked fine. Plus, I used Truvia Brown Sugar and it was wonderful and tasted like a regular cookie. I was amazed! I'm always worried about baked goods tasting like fake sugar, but not these..thank you so much!!

      Reply
      • Susan Bech

        May 01, 2015 at 8:47 pm

        p.s. I didn't use the Stevia drops, and am really glad I chose not to..would have been wayyyy to sweet.. Truvia brown sugar is a mix of stevia and erythritol, so it was all in one.

        Reply
        • Lisa

          May 02, 2015 at 3:50 am

          Good to know! As I go longer without sugar, I've noticed I prefer food less sweet.

      • Lisa

        May 02, 2015 at 3:49 am

        You're welcome!

        Reply

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