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.
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!
The best low-carb flour for making coconut cookies is coconut flour! Why would you use anything else?
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.
When using coconut flour, you’ll need to use more eggs than regular flour. The eggs act as a binder and leavening agent.
Buttery chocolate chip cookies are the best! That’s why real butter is a key ingredient in the recipe.
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.
- 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.
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.
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.
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!
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.
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.
Low Carb Coconut Chocolate Chip Cookies
Recipe Video (Click on Image to Play)
- 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.
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 )
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
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.
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