Soft and chewy low carb coconut chocolate chip cookies. These gluten free cookies are made with coconut flour and sweetened with stevia and erythritol.
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 chocolate chip cookies after I saw a few recipes for Coconut Butter Cookies. To make these gluten free cookies more delicious, I added some chocolate chips. I love the taste of chocolate and coconut.
These cookies turned out fabulous, just like regular high carb ones. The texture was soft and chewy, almost like melting in your mouth. They also held together very well.
The soft and chewy texture of the cookies are likely the addition of polydextrose. I’m going to try making these next time without the polyd. I find that the high fiber content of polydextrose bothers me a little. It does have a laxative effect and can cause cramping, bloating and gas which is why I try to limit my use.
The blackstrap molasses is a good addition when you are replacing brown sugar with low carb sweeteners. It is relatively low in carbs and is rich in vitamins and minerals. Only a small amount of blackstrap molasses is needed which keeps the carbs low.
If you want a soft chocolate chip cookie without coconut, try this recipe. For coconut cookies without chips, I use the recipe here.
Low Carb Gluten Free Coconut Chocolate Chip Cookies
Low Carb Coconut Chocolate Chip Cookies
Ingredients
- 1/2 cup butter
- 3/4 cup powdered erythritol See Note
- 1/4 teaspoon stevia See Note
- 1/4 cup polydextrose (optional
- 1 teaspoon blackstrap molasses (optional
- 4 large eggs
- 1 teaspoon vanilla extract sugar free
- 1/2 cup coconut flour sifted
- 1/2 teaspoon salt
- 2 cups unsweetened coconut grated or flaked
- 1/2 cup chocolate chips sugar free (optional)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Cream together the butter, erythritol, stevia, polydextrose and molasses. 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
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 14%
- % Protein: 7%
- % Fat: 78.9%
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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.
Maxine Kaufman-Lacusta says
April 3, 2017 at 6:17 pmNot 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!
Lisa says
April 3, 2017 at 8:45 pmSo glad it worked out!
Nancy says
November 13, 2016 at 8:17 amHi there: I’d love to try these. If I use Swerve, does it replace just the erythritol or the erythritol AND stevia? Thanks!
Lisa says
November 13, 2016 at 9:11 amYou’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.
Jane says
June 6, 2016 at 12:07 pmWhat is polydextrose and what could I substitute for it?
Lisa says
June 7, 2016 at 5:43 amPolyD 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.
Susan Bech says
May 1, 2015 at 8:45 pmMade 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!!
Susan Bech says
May 1, 2015 at 8:47 pmp.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.
Lisa says
May 2, 2015 at 3:50 amGood to know! As I go longer without sugar, I’ve noticed I prefer food less sweet.
Lisa says
May 2, 2015 at 3:49 amYou’re welcome!