BEST Chocolate Chip Coconut Cookies
User Reviews
5
BEST Chocolate Chip Coconut Cookies
Description
The BEST Chocolate Chip Coconut Cookies recipe blends coconut oil or shortening, almond flour, and coconut flakes to form a batter that is lightened by folding in stiffly beaten egg whites. Flavored with coconut or vanilla extract and a hint of cinnamon, these cookies achieve a satisfying texture and gentle sweetness from a sugar substitute. They bake at a moderate temperature until set and lightly browned around the edges, offering a grain-free option. Chocolate chips add richness either baked within or drizzled over after melting, giving a customizable chocolate touch.
The cookies have a chewy texture highlighted by the coconut flakes and a subtle warmth from cinnamon. The combination of almond flour and egg whites ensures the cookies hold together with tender crumb. This recipe is suitable for those avoiding traditional flour and dairy, accommodating paleo preferences, and sweetened with low-carb alternatives.
Melted chocolate can be drizzled or used for dipping once cookies are cooled, providing a decorative and flavorful finish. These cookies can be stored in an airtight container at room temperature for several days, and freezing without chocolate drizzle extends their shelf life. Garnishes like pomegranate seeds can add seasonal interest but are optional.
Ingredients
- ½ cup coconut oil or shortening, firm
- 1 cup swerve granulated sweetener or Splenda
- 1 egg large
- 1 teaspoon coconut extract or pure vanilla extract
- 1 ¼ cup almond flour
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 cup coconut flakes unsweetened
- 2 egg large, white
- 1 cup chocolate chips or dark chocolate chips, keto style
Instructions
- Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low speed until combined. Beat egg and coconut extract. Then, stir in almond flour, cinnamon, baking powder, and coconut flakes until homogeneous.
- If desired, mix in ½ cup chocolate chips, or reserve them to top cookies later on. In another bowl, beat egg whites at high speed until stiff. Make sure beaters are clean, otherwise whites won't get stiff. Next, fold in stiff beaten whites into flour-egg mixture.
- Using a cookie scoop, drop scoops of the cookie batter onto lined baking sheet, leaving about 2-inch of distance between them. Bake for about 12-16 minutes or until set and lightly brown on the edges. Transfer pan to a rack and let coconut cookies cool.
- In a microwave-safe bowl, melt ½ cup chocolate chips and drizzle over cookies. If desired, dip bottom of low carb coconut cookies onto melted chocolate. Let set and garnish as desired. Enjoy!
Notes
- Use sugar-free or dark chocolate chips to maintain low-carb status.
- Cookies can be stored at room temperature up to 3 days in an airtight container.
- Freeze cookies (without chocolate drizzle) wrapped in plastic and bags for up to one month.
- Melt chocolate until smooth before drizzling or dipping to avoid clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 23Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 7mg | 2% |
| Sodium | 9mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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